Though I am ashamed to admit it and my Irish ancestors might well roll over in their soddy graves, I do not like beer. There, I said it. I associate beer with bad keg parties from college, the kind with the ubiquituous red Solo cups and the real or impending smell of vomit. Why would one drink beer when one could choose a refreshing glass of Sancerre or a spicy glass of shiraz?
I confess that I held this bias for a long time -- until I started working in higher end restaurants and was exposed to a range of better beers that didn't come with funnels and/or drunken American teenagers. (Insert thought: Do American teens drink recklessly precisely because our culture demonizes alcohol so much? I mean, you just don't see European kids drinking the way ours do. A former student of mine from my high school teaching days literally drank himself to death at a fraternity party, and I have never gotten over that. What a waste. Your thoughts?)
By better beers, I mean products that are made to taste unique and showcase a brewmaster's skill. The difference between, say Keystone or PBR and a fine Lambic is much like the difference between real wine and Boone's or that Arbor Mist stuff.
With St. Patrick's on the way and all, here are some beers that are good choices for wine lovers. Wine is as much about aromas and texture as it is about the alcohol, and so it is with many of these beers. Lighter, "fruitier" beers can pair beautifully with spicy foods like Thai or Indian fare, while heavier porters and stouts like Guinness lend themselves to stews and heartier meats. And on a really hot day at the beach, a very, very cold Dos Equiis or a Corona with a lime wedge hits the spot nicely. The Mexicans figured this out a long time ago, after all.
Below are a few of my favorite beers with suggested food pairings. What suds do you favor? Do you drink beer with a meal or typically on its own? By the way, beer is also lower in alcohol than most mixed drinks, so bottoms up, and slainté, as my Irish friends would say. And don't forget the venerable words of Ben Franklin this St. Pat's:
"Beer is proof that God loves us and wants us to be happy." - Benjamin Franklin
1) Hoegaarden Original: This is an unfiltered "white ale" or a wheat-based beer from Belgium that is often served with a wedge of lemon. These "witbiers" often have additives like orange rind or spices and thus pair beautifully with foods with citrus notes. Try it with your next order of takeout Chinese orange chicken or with sweet and sour pork.
2) Sam Smith's Nut Brown Ale: Here's a British brown ale, which are milder than other ales with less impact from hops and less bitterness. As the name of this beer implies, it has a sweet, nutty tone would taste great with that recipe for hazelnut-crusted pork loin I have been meaning to try.
3) Pilsner Urquell: This legendary beer is a terrific example of the pilsner style, a pale lager first developed in Western Bohemia (now part of the Czech Republic). First, it comes in a cool bottle I have always dug. Second, it's a good beer to try to see if you like the impact of hops in the brewing process. Hops are a very herbacious flower that are used to add piquancy to beer, and can sometimes also add distinctive bitterness. I think this beer pairs well with certain vegetable flavors that usually don't go well with wine -- things like cauliflower or asparagus, for example.
4) Fat Tire Amber Ale: My best friend Dawn went to school in Colorado, which many consider to be the epicenter of microbrewing. This beer is made by the New Belgium Brewery, and I know Dawn pined for it during our years in New York. Nowadays, small batch artisanal beers are increasingly common, though it's still fun to root (and drink!) for the home team. Fat Tire has a devoted legion of fans, and offers a nice balance of maltiness and hoppiness. Try it with grilled meats like carne asada or even grilled salmon -- it's not too heavy.
5) Guinness: How could we not mention the great from the Motherland? When I taught school in Dublin, my pal ATK came to visit and insisted we tour the brewery -- it was a genetic imperative for us both. I remember the distinct, almost Tootsie-Roll aroma for blocks around the St. James' Gate brewery. Guinness is dark and brooding stout, served at room temp with the magic creamy foam that rises to the top. Typically, it's had to be on-tap to pour right, though with the invention of the widget can, Guinness at home is better than it used to be. Try it with beer-braised ribs or a savory winter stew. Sip sip sip, and enjoy that silly moustache, too. Not a beer to be chugged!
11 Comments
LEAVE YOUR COMMENT
You must sign in to leave a comment