Over thousands of years, beer has been inextricably connected to food. In fact, ancient cultures prized it for vitamins, minerals, protein, and antioxidants. Beer also has three distinct qualities and ingredients that can intensify, complement and create endless food-pairing possibilities.
Alcohol: The low alcohol percentage found in beer (4-6%) complements food instead of overpowering any delicate or complex flavours.
Palate Cleansing: The alcohol breaks down fats and oils and resets the palate so every bite of food tastes as delicious as the last.
Cooking: Caramelization and browning during the beer-making process creates many sweet and savory flavours that we also enjoy in food.
With the chart below, determine how robust the flavour of your recipe will be and use the colour spectrum of beer to match its intensity.
These are just a few quick and easy examples, but feel free to try new combinations on your own.