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Beer & Food. Celebrating the Seasons & Beer Styles & Food Pairing. When is your birthday?. March – May? June – August? September – November? December – February?. When is your birthday?. March – May: Spring June – August: Summer September – November: Fall

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beer food

Beer & Food

Celebrating the Seasons


Beer Styles & Food Pairing

when is your birthday
When is your birthday?
  • March – May?
  • June – August?
  • September – November?
  • December – February?
when is your birthday1
When is your birthday?
  • March – May: Spring
  • June – August: Summer
  • September – November: Fall
  • December – February: Winter
read two great books
Read Two Great Books!
  • A great book on this topic is Stephen Beaumont’s A Taste for Beer
  • Another is Cooking with Beer, by Lucy Saunders
  • Not only do both books cover these topics in detail, the books also contains wonderful recipes
beaumont s 5 steps
Beaumont’s 5 Steps
  • Try everything your can get your hands on
  • When traveling, look for local beer fare
  • Think about your beer
  • Involve your friends
  • Get informed and stay informed
to drink or to cook
To Drink or To Cook?
  • Don’t go “overboard” with either decision
  • Beer can add distinction to certain dishes
  • Other dishes have no need for beer in the recipe, but a beer on the side might be great
  • When added as an ingredient in a recipe, many sources suggest using the same beer as the beverage choice – but it’s not a rule!
  • Think about pasta with red sauce…
cooking with beer
Cooking with Beer
  • Hoppy beers add bitterness (lemon juice or vinegar)
  • Malty beers adds sweetness (high sugar root veggies – onion, carrots, shallots)
  • Yeasty beers add bite & tenderizing enzymes (baked goods and batters)
cooking with beer1
Cooking with Beer
  • Toasty (roasted grain) or smoky beers add the same roasted bitterness as in the taste (some sauces, marinades, or to deglaze)
  • Fruity flavors (Lambic styles, barley wines) can work to plump dried fruits with complementary flavors, to poach fish or to barbecue poultry
three c s of pairing
Three “C’s” of Pairing
  • Cut: acidity and bitterness of hops often cut through rich flavors (buttery, cheesy)
  • Complement: sweet, malty flavor of some styles can complement sweet dishes (think honey) or caramelized onions
  • Contrast: dark, roasted character will contrast with the briny or salty flavors; refreshing styles contrast with spicy foods
the seasons of beer
The Seasons of Beer
  • So Cal seems to lack seasonality, but only from a weather perspective
  • Seasons are also about attitudes, feelings and memories
  • What do you think of when you hear the word Spring, Summer, Autumn or Winter?
  • The Season of Bock
  • Maibock - “the bock of May”
  • Bocks pair well with mildly pungent cheese, duck, game,
  • Also Bitters: Extra Special Bitter (ESB), India Pale Ale (IPA), Extra Pale Ale (EPA)
  • Bitters with salmon, meaty fish, red meat, pork, roasted poultry, game, BBQ
  • “Lawn Mower” Beers – “Patio” Beers
  • Light, crisp, clean and refreshing
  • Wheat beers (Belgian Witbier, German weisse or weizen, hefeweizen)
  • Mild and light ales, some Belgian Trappist ales
  • Light lagers, “light” beers, some Vienna-style lager
  • The Bountiful Harvest – lots to choose from
  • Marzen (brewed in March) for Oktoberfest, various bocks and doppelbocks
  • Brown ales, pale ales, strong bitters, India pale ales, red ales, Scotch ale, Belgian reds, German-style altbier, dunkelweizen
  • The Winter Warmers – Fireside Beers
  • Think “Filling & Satisfying”
  • Winter bock styles, strong lagers
  • Stouts, porter, old ale, barley wine, some Belgian ales
  • Also, many breweries produce specialty seasonal beers
  • Typically thick, rich, malty and higher alcohol content
the wine analogy
The Wine Analogy
  • Red = Ale / White = Lager
  • Just like the wine “rule” – it’s made to be broken – more loopholes than the tax code
  • Ale: is the beer full or light bodied?
  • Lager: is the beer full or light bodied?
  • This method is a great place to start, then ponder the “mental season” and the “3 Cs”