According to Benjamin Franklin, “Beer is proof that God loves us and wants us to be happy.” Now I’m not sure that a fermented beverage proves the existence of the Almighty, but let’s give credit where it’s due: Ben was making a great point. Beer does make us happy (at least it makes me happy) and more importantly, it makes the food on your plate happy when paired with the proper sundries. In the last several years, craft brews have been experiencing a massive industry-wide growth; this is good news for your dinner table. Beer can go where delicate wines cannot and can step up when cuisines are too much for wines to handle. Spice loves beer, fat loves beer, heavy dishes love beer, light dishes love beer—did I mention that food loves beer?
At The Dining Room I pair a top fermented Flemish Ale called Duchesse de Bourgogne with Chef Voltaggio’s Pastrami Pigeon. Scents of sour cherry and balsamic vinegar play off the yeast and that hint of malty breadiness. When the Duchesse and the Pigeon meet, it’s a reminder of childhood days spent with a pastrami sandwich in one hand and a Dr. Brown’s Black Cherry Soda in the other.
The things that you have to remember when pairing beer with food are:
- Sweet and malty flavors balance out spiciness and acidity.
- Carbonation, alcohol, hoppy bitterness, and roasted malt balance out sweet and rich or fatty foods.
- Guinness stout goes great with oysters.
Trust me on 3, it’s a life-saver.
- Josh Goldman, The Dining Room Sommelier
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