Cigar Aficionado has a great article online about pairing beer with food after a beer dinner at 5 Ninth in Manhattan. In attendance, of course, was brewmaster Garrett Oliver, so naturally they reference The Brewmasters Table, Oliver’s famous tome to beer and food.

But where does one begin when pairing beer with food? “To have a successful match,” writes Oliver in “The Principles of Beer and Food” chapter, “you’ll want to match the impact of the beer (the strength of the beer’s impression on your palate) with the impact of the food. You don’t want a beer that is going to overwhelm the food or vice versa.” Oliver suggests stronger, darker beers, such as ales, with barbecue or spicy Mexican food, and lighter beers, such as wheat beers, with lighter fare. The key is striking a balance.

Once balance is achieved, the next thing Oliver suggests is to set the flavor hook, which he describes as “the part of the beer that matches, harmonizes or accentuates the flavors in your food.” Flavor hooks are the rich, caramel flavors in a pale ale or amber ale; the roasted malt flavors of a stout or porter; the intense hop flavors of India Pale Ale or Bavarian Pilsner, and the fruit and spice notes of a wheat beer. While harmony between flavors is the aim, contrasting flavors can also produce excellent pairings.

The Brewmaster’s Table is available at Bruisin’ Ales. Also, have you made your reservations for Belgium Meets Italy II?

Source/Image: Cigar Aficionado