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PrintDashing Duos: Four chefs share their favorite beer pairings
The further you move away from major commercial brews, the more likely you are to find beer that is as complex as wine and in many ways more versatile. Salads, smoked and barbecued meats, sushi, and most desserts typically flail in the company of wine, but match well with the right brew. Additionally, beer’s innate bitterness complements the flavor profiles of foods that are fatty, salty, or otherwise intense, while its effervescent carbonation cleanses the palate in preparation for the next bite.
We asked four local chefs to pick a style of beer and share some of their favorite pairings with us; we hope it inspires you to set up a little beer and food tasting party of your own.
Beer: Imperial Stout
—with Jennifer Boye, Executive Chef, Mansion on Delaware Avenue
Brews: Samuel Smith’s Imperial Stout, Sam Adam Imperial Stout, Dogfish Head World Wide Stout, Cigar City Brewing Hunahpu’s Imperial Stout
Mimolette, a cow’s milk cheese with a subtly nutty flavor from Lille, France. “Toasted pumpernickel brushed with a fruity olive oil and dried apricots served alongside this cheese makes it a perfect paring for an Imperial stout.”
Smoked duck. “Sliced thinly and topped with a dried cherry compote is one of my favorite choices for beer. The smokiness of the meat stands up well, and the fattiness of the duck skin is the perfect foil for the bitterness of the beer.”
Dark Chocolate Torte. “Spoon a bit of fresh raspberry coulis over the top to bring out the dark fruit nuances of the beer. Sprinkle the torte with chocolate covered espresso beans.”
Chef’s notes: “Because of their robust, roasted flavor, malty character, and higher alcohol content, Imperial stouts are best suited to hearty, assertive foods. Something that can stand up to this beer’s strong characteristics. Imperial stouts go very nicely with almost all meats, but I love to pair them with smoky flavors.”
Beer: Brown Ale
—with Aaron Dabrowski, Executive Chef, Tan Tara Country Club
Brews: Newcastle Brown Ale, Smuttynose Old Brown Ale, Great Lakes Brewing Cleveland Brown Ale, Wychwood Brewery’s Hobgoblin, Ellicottville Nut Brown
Grilled cheese, upscale. Cashew butter, fig balsamic jam, and a slathering of port salut cheese on ciabatta bread, grilled.
Salad, skip the greens. Shaved apple salad, simply sliced with good olive oil, a squeeze of lemon, marcona almonds, and fresh chives. Very simple, but a nice combo with the brown ale.
Chef’s notes: “I think beer and food has become as important as wine and food. There are so many different kinds of beer out on the market today that it’s like going to shop for wine now.”
Beer: Porter
—with Steven Gedra, Executive Chef/Owner, Bistro Europa
Brews: Odell Brewing’s Cutthroat Porter, Yuengling Porter, Great Lakes Brewing’s Edmund Fitzgerald Porter, Anchor Steam Porter
Bleu cheese. “California’s King Island Dairy’s Roaring Forties and Piedmont’s Gorgonzola Dolce are two of my favorites.”
Oysters. “Believe it or not, they are great for pairing with porter. Island Creeks out of Duxbury, Massachusetts, rock the house pretty hard, but I also really like Beausoleils from the Canadian Maritimes (at SeaBar) and Pemaquids from Maine.”
Meat. “I like to do tamarind glazed short ribs with Anson Mills heirloom grits and Painted Meadow Farm shepherd’s pie with Macomber turnip purée. Porter is also amazing with BBQ! Smoked brisket would be my weapon of choice.”
Beer: India Pale Ale
—with Chris Silverstein, Executive Chef/Owner, Lagniappes
Brews: Sierra Nevada Torpedo Ale, Dogfish Head 90 Minute IPA, TRÖEGS Nugget Nectar Ale, Brooklyn East India Pale Ale, Victory Brewing Company’s Hop Devil
Cheese or cheese dip. “A nice slice of cheddar or farmer’s cheese. Or a spicy cheese dip with jalapeños.”
Steak. “With a peppercorn spice rub, this is a match made in heaven.”
Bread pudding. “The bitterness of an IPA will provide a great contrast here. Desserts made with lots of cinnamon, nutmeg, and other spices will be even better.”
Chef’s notes: “Cajun food is a natural pairing, as is Thai, Indian, or Mexican cuisine. The spicy aroma of the hops contrasts nicely with the pleasant sweetness of the malt; the intense hop character adds more spice to the meal and makes it a perfect choice to team up with many spicy dishes.”
