Cheese:Terza Birra
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Pilsner Urquell is a great beer to pair with this cheese because it resonates (amplifies) the complex malt and hop profile flavors in the cheese. The unifying malt flavors blur the lines between cheese and beer and except for the liquidness of the beer it would be hard to tell where the cheese ended and the beer picked up!
When you buy a pilsner be sure to buy a brand that is either in cans or in a closed box. Green bottles do little to block harmful light rays that cause a chemical reaction in the hops that produces a "skunky" aroma in the beer. Skunking can happen in a matter of minutes so make the extra effort to ask for a six-pack that hasn't been sitting under the fluorescent lights or in any amount of sunlight. If you don't, you will likely end up with skunked beer.
When you buy a pilsner be sure to buy a brand that is either in cans or in a closed box. Green bottles do little to block harmful light rays that cause a chemical reaction in the hops that produces a "skunky" aroma in the beer. Skunking can happen in a matter of minutes so make the extra effort to ask for a six-pack that hasn't been sitting under the fluorescent lights or in any amount of sunlight. If you don't, you will likely end up with skunked beer.
Appetizer: prosciutto wrapped melon
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Specific beer and food pairing description: I paired Oskar Blues' G'Knight with prosciutto wrapped Galia melon skewered with a rosemary branch. This appetizer and beer resonate with each other. The ripe melon explodes with sweetness when you first bite into the wrap. The rosemary branch imparts just a touch of rosemary throughout but the sweet herbal aroma ties the melon and the prosciutto together. The two tastes then meld a bit with a pleasing salted meat sweetness. In the end you are left with the salted meat cleansing the sweetness away. The beer and the meat complement each other by building on and accentuating the lingering earthy/herbal spice notes the other has left behind
Salad: Frise'e, Avocado, and Grapefruit Salad
 Image courtesy of FineCooking.com click image for recipe. |  |
Ruthless Rye works in this beer pairing for several reasons. First, the hop bitterness and flavor resonate in the bitter frise'e which is tossed in a citrus balsamic vinegar. The earthy flavors of the shallots and avocado as well as the cracked pepper resonate with the rye spiciness. You may find it hard to tell where the salad ends and the beer starts, except for the crunchy parts:-)
There are some contrasting components, and this is where this pairing really shines. The caramel-like sweetness helps to take the bitter edge off the frise'e while seamlessly resonating with the citrus vinaigrette and grapefruit. Last but not least, the alcohol and the carbonation help cleanse the vinaigrette and savory avocado off the palate as you swallow. A crisp and refreshing way to cleanse the palate before your next bite.
There are some contrasting components, and this is where this pairing really shines. The caramel-like sweetness helps to take the bitter edge off the frise'e while seamlessly resonating with the citrus vinaigrette and grapefruit. Last but not least, the alcohol and the carbonation help cleanse the vinaigrette and savory avocado off the palate as you swallow. A crisp and refreshing way to cleanse the palate before your next bite.
Main Dish: grilled Steak with caramelized onions and arugula
 Photo courtesy FineCooking.com Click to see recipe. |  |
Kwak works in this beer pairing on several levels. First, two different resonating layers. The residual sweetness of caramelized onions resonate with the caramel-like sweetness in the beer. Also, the nutty and spicy flavors of the arugula resonate with the spicy (yeast derived) flavors in the beer. Then there is the contrasting carbonation layer. The effervescent carbonation in Kwak will accentuate all the flavors momentarily as the flavors are picked up of the palate and combined. The carbonation also cleanses the palate before the next bite.
Dessert: Tiramisu
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Pairing beer with desserts (before I get any hate mail...I know calling tiramisu a dessert is a disservice) are a lot fun and actually quite easy. The hop bitterness is natural counterbalances to a dessert's sweetness and vice versa. Also, many beers have a residual sweetness which helps create a binding base layer. Sweet malt flavors in beer can range from caramel to bitter chocolate, as is the case in this pairing.
Dogfish Head's Chickory Stout is a perfect pairing with tiramisu. First, the roasted barley used in this beer adds a wonderful bitter chocolate/coffee flavor that resonates with the coffee liqueur and cocoa powder. The beer's bitterness and dry finish also help balance the decadent cream and sweet ladyfingers. But, what makes this pairing so special is the "soft-smoke" flavor from the chicory. When the two combine, it is almost a perfect match for the New Orleans specialty coffee, cafe au lait. Although, I don't recommend you replace your morning coffee with this beer!-)
Dogfish Head's Chickory Stout is a perfect pairing with tiramisu. First, the roasted barley used in this beer adds a wonderful bitter chocolate/coffee flavor that resonates with the coffee liqueur and cocoa powder. The beer's bitterness and dry finish also help balance the decadent cream and sweet ladyfingers. But, what makes this pairing so special is the "soft-smoke" flavor from the chicory. When the two combine, it is almost a perfect match for the New Orleans specialty coffee, cafe au lait. Although, I don't recommend you replace your morning coffee with this beer!-)
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