Beer and Food Pairings

The latest issue of Zymurgy, published by the American Homebrew Association, has a great article about pairing beer with food, and, in particular, the Holiday table. For salads and appetizers, they recommmend all-malt-Pilsener, Belgian-style saison, Hefeweizen, or Witbier.

With the main course, sayroasted chicken or turkey, try a malty amber lager, brown ale, or oktoberfest. For Barbecue, maibock or a abbey-style dubbel. With grilled or roast beef, try porter or stout. And spicy dishes go well with hoppy beers, like an IPA.

With sweet deserts try a tripelor old ale. With cheescake or carrot cake have a strong, highly hopped beers like adouble IPA. With choclate serve imperial stout or Belgian dark ale. Fruit beers also go well with chocolate.

I am already looking forward to Thanksgiving.