There are many different styles of Beer and there will
always be one that will go best with your food to create the perfect sensation.
When we pair up food with beer, remember the three Cs – Cleanse, Contrast and Complement.
Cleanse
Most beers work well at cleansing the palate for they are
carbonated. It is of no surprise to find pale lager or pilsener the most
popular in Asia because most Asian cuisines serve many and varying dishes all
at the same time or consecutively. Asian’s choice of a sparkling unobtrusive
lager positively maximizes the enjoyment of the diverse flavors found in their
cuisines.
Contrast
We match a beer that is in contrast to the flavor of the
dish. The juxtaposition of different sensations on the palate can be quite
intriguing but definitely equally satisfying. For example, serving a sweet
wheat beer with a spicy dish can work to balance some of the hotter flavors of
the meal.
Complement
We match a beer that is similar in profile to the dish. A beer
with subtle flavors will complement a lighter dish, while a beer with robust
flavors will go well with a stronger and heavier dish. The intensity of dishes
is characterized by how they are prepared and the flavors they possess. For
example, a sparkling pilsener goes well with steamed chicken, while a pale ale
goes well with curried chicken.
“ Alcohol intensifies the "burning" sensation of spicy heat; therefore, beer is a traditional partner with the spiciest cuisines”
