Future Trends: Beer and Cider

There's A Beer For That: beer and food pairing is simple

By Nikkie Sutton

- Last updated on GMT

Top tips: beer sommelier Laurence Creamer advised delegates on pairing beer with food
Top tips: beer sommelier Laurence Creamer advised delegates on pairing beer with food

Related tags Beer British beer & pub association

Beer and food pairing is a simple principle of matching flavour intensities, according to There's A Beer For That beer writer and sommelier Laurence Creamer.

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. 

Related topics Beer News Ale & Stout Food Lager

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