Beer and Food Flashcards
Examines sophisticated pairings of beer with different cuisines and dishes. (24 cards)
True or False.
Everyone has the same sensitivities to various food taste and aroma components.
False
Flavor and aroma components can affect people in varying ways, and as such we perceive foods differently. This is different from personal preferences.
What are the primary tastes in food?
- Sweet
- Sour
- Salty
- Umami
- Bitter
What is the degree of interaction between beer and food dependent on?
Both the sensitivity of the individual taster and the level of other interactive ingredient.
How does sweeetness in beer impact the perception of primary tastes in food?
It increases the perception of bitterness and acidity in beer, while also decreasing the perception of sweetness in the beer.
How does umami in food affect the perception of tastes in beer?
It increases the perception of bitterness and acidity in beer and decreases the perception of sweetness in beer.
What are some examples of foods with umami tastes?
- Cooked and dried mushrooms
- Asparagus
- Air-dried meats
- Seafood
- Aged cheeses
- Miso
How does acidity in food change the perception of tastes in beer?
It decreases the perception of bitterness and acidity in beer and increases the perception of sweetness in beer.
How does salt affect the perception of tastes in beer?
It decreases the perception of bitterness and acidity in beer and increases the perception of sweetness in beer.
How does bitterness in food affect the perception of tastes in beer?
It increases the perception of bitterness in beer.
Generally, bitter tastes add to or compound each other.
How is chilli heat perceived?
As a warming or burning sensation on the palate.
How does chilli heat in food affect the perception of tastes?
It increases the perception of alcohol, bitterness and acidity in beer and decreases the perception of sweetness in beer.
With regard to bitterness, how are American IPA and double IPA considered?
Generally considered as styles with high bitterness.
How would an American IPA or double IPA taste when paired with foods that have sweetness, umami, bitterness or chilli heat?
They would be perceived with even more bitterness than if tasted on their own.
With regrd to acidity, how are styles such as gueze and fruit lambics considered?
Generally considered to be styles with high acidity.
How would a gueze or fruit lambic be perceived when paired with foods containing sweetness, umami, or chilli heat?
They would be perceived as having even more acidity than if tasted on their own.
With regard to alcohol, how are styles such as dopplebock, imperial stout, barley wine, Scotch ale, double IPA, and tripel considered?
They are all styles considered to have very high alcohol.
How would chilli heat in a food affect the perception of taste when paired with a very high alcohol style of beer?
The combination would increase the burning sensation of the chilli heat.
What is one important consideration when making a great beer and food pairing combination?
The flavor intensities of both the food and the beer.
In food and beer pairing, what can happen if the flavor intensities in each are not carefully matched?
One component can overpower the other and create a less than ideal pairing.
Aromas such as bread, honey, chocolate and coffee are derived from what?
From the malt ingredients.
Aromas such fruit, tea, and herbs in beer are derived from what?
From hops.
Aromas such as fruits and spices in beer are often derived from what?
From the yeast.
How can carbonation affect the palate and perception of tastes?
It can help to balance a beer and food combination, while also cleansing the palate and providing textural contrast to palate coating oils and fatty foods.
What is the typical sensation of carbon dioxide on the palate?
A tingly or prickly sensation.
