Food Pairing

Question 1

contrast

What kind of beer would provide big mouthfeel contrast to a sweet, rich chocolate cake?

Answer 1

fruit flavor provides CONTRAST, sweetness of beer and chocolate MATCH, high carbonation and acidic fruit character would CUT through sweet dessert.

Question 2

What pairs with

Chocolate Cake

Answer 2

Kriek/Stout

Question 3

match

What beer is a classic match for a big creamy blue cheese? Why?

Answer 3

Barleywine - Match because flavors and mouth feel of both are intense and Complementary.
High Alcohol will cleanse the palate of the creamy fat

alcohol cleanses

Question 4

English Stilton Blue Cheese

Answer 4

Barleywine

Question 5

contrast

What kind of beer would provide contrast to a steak’s umami character and fattiness?

Answer 5

Saison - highly carbonated would CUT through a steak’s fat and umami, peppery phenols would MATCH flavors

Question 6

Steak

Answer 6

Sasion/Rauchbier

Question 7

pair

What would pair well with a caramelly and toasty roasted pork?

Answer 7

Marzen - has similar caramel and toasty characters that would MATCH the medium intensity of it’s melanoidan flavors of pork, dry Marzen highlights sweetness of pork and cleanses the palate

Question 8

Pork

Answer 8

Marzen

Question 9

pair

What would pair well with an Indian curry dish?

Answer 9

a. Brittish Mild - maltiness takes down spicy chili heat, intensity matches
b. Wit - matching corriander and citrus flavors
c. IPA - would accentuate chili heat
d. Dunkelweizen - malt sooths chili heat, clove match curry

Question 10

pairs with

Dunkelweizen

Answer 10

Indian Curry - malt sooths chili heat, clove and spices match withthe curry

Question 11

pair with

Ceddar Cheese

Answer 11

Nutty brown ale would match intensity, nutty flavor and cleanse the palate

Question 12

What two beers pair that are classic and contrasting pairings for oysters?

Answer 12

Gueuze and Irish Stout, brings out the mild sweetness of the oysters

Question 13

pairing

Rauchbier

Answer 13

Steak or BBQ

Question 14

pairs with

Steak

Answer 14

Rauchbier - roastiness of steak and smoky/caramel of beer MATCH, phenolics and carbonation scrub the palate of fat

Question 15

pairing for

Flanders Brown?

Answer 15

Carbonade Flamande (Beef Stew), Oud Bruin is often used as a base for this dish, acidity and dark fruit contrast with umami of the stew, high carbonation srubs palate

Question 16

pairing for

Bratwurst

Answer 16

Festbier or Marzen - malty caramel and light toast MATCHES flavors of sauage, and the moderate hoppy, crisp, dry beer refreshes palate

Question 17

Classic Pairing

What beer pairs with Lobster?

Why?

Answer 17

Flanders Red
1. Accentuates- flanders acidity/fruitiness accentuates sweetness of lobster
2. Cuts - acidity cuts oily, buttery fish

Question 18

Classic Pairing

What beer pairs with Fish and Chips?

Why?

Answer 18

British Bitters
1. Complementary - bready, carmel malt matches battered fish
2. Accentuates - salty chips accentuates malt flavor

Question 19

Classic Pairing

Why does an Irish Stout pair with Oysters?

Answer 19

1. Contrast - stout’s dry roastiness contrasts oysters
2. Accentuates - the mild sweetness

Question 20

Classic Pairing

Why does a Gueuse pair with Oysters?

Answer 20

1. Contrast - acidity contrasts with the brine making each bite more pronounced
2. Cuts - acidity cuts through texture, richness and saltiness of oyster

Question 21

Classic Pairing

Why does a Bratwurst pair with an Marzen?

Answer 21

1. Complementary - tosty malt matches browning on the sauage
2. Cut - moderate bittering and medium carbonation refreshes the palate of the fatty sauage

Question 22

What are some easy ways, sources to finding complementry aromas and flavors?

Answer 22

Yeast and Hop derived flavors

spices, saucesm herbs, marinades, seasonings

Question 23

what pairs with

Citrusy Salad Dressing

Answer 23

Pale Ale, Wit, Am. Wheat
complementry yeast, spices, hop derived flavors

Question 24

What pairs well with a Sasion?

Answer 24

Complementry - MUSHROOM brings out earthiness, season STEAK brings out peppery spiciness

Question 25

Where do you look first for complementry flavors?

Answer 25

* Malt - bready, nutty, roasty, toasty, caramal flavors and aromas * Hops * Yeast

Question 26

# What 3 choices pair with Chocolate Dessert

Answer 26

1. Stouts contrast with their roasty, chocolate, and coffee malt flavors 2. Kreik complements with it's fruity flavors reminding a person of eatting chocolate with cherries 3. English Barleywine, richness of beer matches chocolate, alcohol scubs tha palate clean

Question 27

# pairs with Barleywine

Answer 27

Chocolate Dessert/ Blue chesse

Question 28

# pairs with Roasted Duck

Answer 28

Belgian Dubbel - mild toasty and dark fruit flavors MATCH the roasty meat, high carbonation and dry body help scrub palate clean

Question 29

What characteristics of beer provides contrast with most food?

Answer 29

bitterness and carbonation by cutting through the food

Question 30

What are three basic rules for pairing food and beer?

Answer 30

1. Match Intensity 2. Find Complementry Flavors 3. Find Contrast

Question 31

What are three ways that beer and food pairing can be particularly good?

Answer 31

1. Highlights a specific flavor - in both beer and food 2. Riffs on flavor combinations the consumer is already familiar with 3. creates entirely new flavors or evokes a memory

Question 32

What's a classic pairing for German Weisswurt?

Answer 32

Hefeweizen - bready wheat flavors match, mild spicing of the beer and the clove of the beer match, beer's high carbonation cuts the fat

Question 33

What contrasts sweetness?

Answer 33

* Alcohol * Bitterness * Acidity * Carbination

Question 34

What is an example of a beer contrasting sweetness?

Answer 34

IPA and sweet, rich carrot cake with cream cheese would cleanse the palate and provide mouthfeel contrast

Question 35

What creates contrast with saltiness?

Answer 35

Sweet beers create contrast

Question 36

Give an example of a beer that contrast with a salty ham?

Answer 36

A rich toasty Bock Beer, may also contrast roasty/caramel flavors

Question 37

What is the danger of using bitter beers in cooking?

Answer 37

The bitterness can become conscentrated during cooking such that the bitterness becomes harsh and astringent, | also roasty beers

Question 38

What would be a good pairing for fish tacos and why?

Answer 38

IPA or a APA with herbal citrusy hop aroma nad flavor would highlight simiar herbal and citrus notes in a fish taco, especially if there's some lemon drizzled on it

Question 39

What are some examples of where you can replace water with beer? Which beer would you use?

Answer 39

1. Poach mussels in a Gueuze or Belgian Tripel 2. Flanders Brown a a base for beef stew 3. American Wheat instead of water to make dough in bread or pretzel 4. American Lager to make batter for frying fish, chicken, or veggies 5. Saison to make peppery dip 6. American Pale ale to make a citrusy salad dressing 7. Beer to make icecream or an ice cream float

Question 40

# pairs with Moules Frites

Answer 40

Mussels and Fries witha Gueuse, acidity contrast and accentuates mild sweetness of mussels, dry body and high carbonation cleanses the palate

Question 41

# pairs with Pot Roast

Answer 41

American Brown Ale -beer and roast have similar roasty flavors, dry Marzen highlights the sweetness of the pork and cleanses the palate

Question 42

What will cooking with beer bring to food?

Answer 42

concentrated flavors, both good and bad

Question 43

# pairing with beer What accentuates capsaicin in foods?

Answer 43

Alcohol, bitterness and carbonation

Question 44

What sooths capsaicin heat?

Answer 44

malt, sweetness

Question 45

What happens when you pair bitter beer with oily fish?

Answer 45

a harsh metalic flavor, don't pair with tuna, sardines, anchovies, salmon, trout, or mackerel

Question 46

What are 4 things Carbonation bring to a meal?

Answer 46

1. CO2 is a palate cleanser that keeps diners from palate fatigue 2. Cuts fat 3. Balances sweetness 4. accentuates capsaicin heat

Question 47

What cuts fat? umami?

Answer 47

Alcohol, bitterness, carbonation, roatiness

Question 48

What does sweetness in a beer bring to food?

Answer 48

1. sooths capsaicin heat 2. accentuates saltiness 3. sweetness in beer and food do Not compound