Future Trends: Beer and Cider
There's A Beer For That: beer and food pairing is simple
Creamer explained the ideal food partners for beer and cider at The Morning Advertiser’s Future Trends: Beer and Cider event in London yesterday (Monday 26 June).
He said: “According to the figures we have from the British Beer & Pub Association, there are more than 2.000 breweries in the UK, brewing more than 12,000 different beers, across 140 different styles.
“This means whatever the palate, whatever the flavour preference, there’s a beer for that.”
Pairing principle
Flavour intensity of food and of the beer:
Fish and yellow coloured beer
Chicken and gold coloured beer
Steak and brown coloured beer
Chocolate and black coloured beer
The pairing principle for beer and cider is the same as it is for wine, Creamer told delegates and he outlined the different options for their matching.
He said: “For white wine, you have fish, red wine is good to pair with meat, and this is exactly the same with beer.
Beer and cheese:
Wheat beer and goats cheese
Lager and Brie
IPA and Cheddar
Bitter and Emmental
Porter and Stilton
“For lighter beers, such as lagers and wheat beers, go for fish and salad. Darker beers pair well with chocolates, steaks and stews. It really is that simple.”
Food matching
Beer and roasts:
Lager and chicken
Bitter and lamb
Dark ale and nut roast
Porter and beef
Creamer talked delegates through different pairings while they tried Thornbridge Indian Pale Ale Jaipur with Cheddar cheese.
Following this, the audience then tried Shepherd Neame Double Stout with a chocolate brownie.
The Future Trends: Beer and Cider event would like to thank sponsors and bar partners Aston Manor, Hop House 13, Kegstar, Smirnoff Cider, Vianet, Willis Publicity, The Brewers Association, BrewDog, Kentish Pip, Saxbys and the Society of Independent Brewers for making the event possible.
Beer and curry:
Spicy, citrusy wheat beers complement fruity flavours while sweetness and light carbonation tones down heat.
Bitters’ low carbonation, gentle hops and light sweetness rounds off the heat, adds depth and pulls out new flavours.
A well carbonated pale ale with big citrus, tropical fruit and pine notes will cut through creaminess and cleanse the palate.
