Great beer and food pairings

Note: This text is from Thomas Horne On beer and food (Gestalten, 2015). Beer is food, says the proverb. Judging by the fact that the malted grain is the main ingredient, it's not far from the truth. It's both fun and simple to look for delicious combinations of beer and food. Malt is associated with bread, breakfast mixes, roasted nuts, caramelized vegetables and meat. Hops give the beer its bitterness, as well as aromas of herbs, flowers, citrus fruits, raisins and pine needles. Yeast adds hints of fruit, spice, cinnamon, clove and black pepper. The multiple tastes and aromas of malt and hops, combined with yeast, allow for a beer diversity so rich that one can almost always find a beer to accompany any type of meal. The wine contains two elements that beer does not have and that are essential to choose a wine that is suitable for a meal: the acidity of white wine; and tannins, or bitterness, in red. The acidity balances the sweet taste and the tannins eliminate the fat from the mouth. On the other hand, beer has something that wine does not have (with the exception of champagnes and wines): carbonation. Carbonation works the same way for beer: it allows rinsing the fat from the mouth and is a major asset to balance the sweet and heavy flavors of a meal. By associating beer with food, there are few good answers, and the most important is to try all kinds of combinations while noting what worked well for you. Nevertheless, there are some general rules that can be a good idea to follow. " On beer and food Graphic of Thomas Horne, taken from 'On Beer and Food', gestalten 2015 Gestalten

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Chart from Thomas Horne, from On Beer and Food, 2015 Graphic of Thomas Horne, taken from 'On Beer and Food', Gestalten 2015 Gestalten
Text by Thomas Horne, On beer and food, Gestalten, 2015. Photo of Colin Eick, from On Beer and Food, gestalten 2015 Photo by Colin Eick, of 'On Beer and Food', Gestalten 2015 Gestalten