Let’s face it, Summertime brings certain foods to the table that we simply see less frequently during other seasons. Take watermelon for example. When’s the last time that you had watermelon in January? Sure, maybe in Texas…but it’s still just one of those foods that shines brighter in the summer. Chances are though, you won’t be thinking too much about which beer you’ll be pairing with your watermelon this summer. It’s not important.
But when it comes to feasting around the picnic table, pairing the right beer with your main course is kind of important. We recommend that you take an extra minute to look for a beer that will pair perfectly with your Summertime meal. While doing so, there are a few principles that should be considered. According to The Brewers Association handbook: American Craft Beer and Food – Perfect Companions, these are the most important:
Look for Harmonies – Combinations work best when they share common flavor and aroma characteristics. Rich, caramelly flavors of an Oktoberfest lager and roasted pork: deep, roasted flavors of an imperial stout and chocolate brownies; the nutty flavor of an English brown ale and handmade cheddar cheese. These are all examples of finding harmonies.
Match Strength with Strength – Delicate dishes work best with delicate beers. Strongly flavored foods demand assertive beers. Intensity of flavors include many aspects such as: alcohol strength, malt character, hop bitterness, roastiness, richness, sweetness, etc.
Pay Attention to Details – Consider sweetness, bitterness, carbonation, heat (spice), and richness. Specific characteristics of food and beer interact with each other in rather predictable ways. Taking advantage of these interactions ensures that the food and beer will balance each other, each giving you a desire for a taste of the other.
When it comes to pairing your Summertime fare with beer, don’t be afraid to try something new and seek out creative possibilities. The best pairings have yet to be discovered! Remember, beer should always be a pleasurable experience, so have fun! Need a few ideas to get you started? Check these out!!
Grilled Salmon: Try a Witbier. The citrus notes and tart characteristics found in Witbier intensify the natural flavors of Salmon. The beer perfectly lifts the oils and enhances flavors while not disrupting the essential qualities of Salmon. Not to mention, Witbiers, while a solid choice year-round, shine especially bright during the warmth of the summer. Be sure to pour these into a glass to get the desired flavors. Nationally, Allagash Wit is tasty. For San Antonio brewed, look for Longtab Breacherbier
Barbeque Chicken: Reach into the cooler and grab an American Pale Ale. The slight malt backbone found in Pale Ales pulls up the meaty, juicy flavors of the chicken while the noticeable hop presence dances nicely with the tangy, spicy flavors of various sauces. If you like spicy hot food, kick it up to an IPA to really turn up the heat. I go with Pale Ales though, because they are just so damn easy drinking on a hot summer day. Seriously. Sierra Nevada is regularly ranked as one of the best beers on the planet. Locally, go get a growler of Blue Star Cinco Peso.
Burgers: Amber Ales are a stud with grilled beef! The caramelly-sweet flavors in Amber Ales latch on to the fatty, juicy flavors in your burger. Ambers tend to be slightly sweet, medium bodied and go down just right after a day on the lake or while you’re chillin’ by the campfire with your burger. A regional favorite is Dodging Duck Ziggy Starduck Red Ale. The national leader, New Belgium’s Fat Tire, is available in cans.
Mussels: Go straight for a Saison! That’s an order! OK, we can’t really MAKE you drink anything, but if you are having Mussels this summer, you won’t go wrong with a Saison. The combination of bright aromatics, lively bitterness, and spicy, peppery, earthy characteristics of Saison allow the beer a unique pairing opportunity that appeals to MOST dishes. However, with mussels in the Summertime, it’s just a home run. Saison’s possess the bitterness to cut through the fatty/salty flavors of the mussels while carbonation scrubs the pallet, leaving you craving your next bite/sip. Saison Dupont is a worldwide classic. Locally, Kuenstler Brewings’s JoJo’s Saison is no joke!
Grilled Sausage: Let’s be honest, pretty much all beers work well with sausages. However, on a hot summer day, I recommend a Pilsner. While Pilsners flavors vary depending on whether they are German/Bavarian, Czech, American, or…otherwise, they all stand up well to Grilled Sausage. Pilsners are sturdy, clean, and simple in flavor. With hot sausages, the hop bitterness of the Pils chop right through the spice while the bready malt profile leads you to the hearty/meaty flavors. It’s like a party in your mouth. Again, the scrubbing bubbles of the carbonation cleanse your palate, leaving you craving for more. It’s what beer and food pairings are all about. On the world stage, Spaten Pils knows what’s up. Locally, Alamo Pils comes highly recommended.
Tacos: I know, I know. Tacos are a year-round food. But, they do bring California to mind and, when it comes to Summertime, they especially kick ass. On a hot summer day, I like to turn up the spice and add extra hot sauce on my tacos. Therefore, I recommend an India Pale Ale. Take a bite, take a sip, and then hold on! The spicy, citrusy hops in IPAs ignite the heat while the slight malt character grabs on to the meaty flavors and invites them to dance. It’s a flavor extravaganza! No Bullshit! As far as which IPA I recommend, I’ll keep it simple. Either wait in line for 3 hours for the “IPA of the moment” or go to the grocery store and grab whichever catches your eye. Most of them are pretty good.