Bob Pease, CEO/President of the Brewers Association the not-for-profit trade association representing small and independent American craft brewers, on the potential for American craft beer and food pairings this festive season
“The festive season attracts infrequent guests who tend to be less price sensitive than at other times of the year and more adventurous. Christmas presents an ideal opportunity to ‘wow’ them with creative American craft beer and food pairing ideas that offer an experience as well as a memorable dining out occasion.
One of the biggest arguments from the hospitality industry is that beer cannot compete with wine on pricing. In recent years, studies have proved that a more diverse beer style list, that offers more than the standard 3-5 styles, can compete at the same level, if not better than wine, on the average bill. Beer is lower in alcohol than wine so guests can try more beers with their meal, especially if they are lighter styles. Guests tend to be more experimental at festive times and this plays into the full flavour and irreproachable quality of American craft beer.
We also suggest using language and words that everyone will understand when talking about beer. Instead of describing an IPA as “hoppy and bitter” try citrussy, herbal or floral, or for a porter suggest “coffee, chocolate or caramel”. When pairing beer with food it shouldn’t be challenging or heavy on the palate. Lighter styles, in alcohol and body, are ideal for pairing with dessert and will leave the diner feeling refreshed, rather than palate-fatigued and satiated.
When planning your festive menu consider the following six flavour profiles:
- Crisp and Clean (blonde ale, Kölsch, Helles, Pilsner, Maibock) – pasta dishes, creamy risotto, salads or vegetables
- Hoppy & Bitter (IPA, Imperial IPA, Amber ale, Barley Wine) – spicy food, curry, pizza, stilton, Christmas cake
- Malty & Sweet ( Dubbel, Doppelbock, Dunkel, Scotch Ale) – roast chicken, roast turkey, pulled pork, duck, charcuterie, cheese, Christmas pudding
- Rich & Roasty (Brown ale, Milk Stout, Porter, Schwarzebier, Irish Dry Stout, Imperial Stout) – ribs, burgers, meat casseroles, barbecue, spicy food, oysters, chocolate/coffee desserts, mince pies
- Fruity & Spicy: (Belgian Blonde Ale, Belgian-style Witbier, Hefeweizen, Saison, Tripel, Quadrupel) – shellfish, seafood, fish and chips, sushi
- Sour, Tart & Funky: (American Brett, American sour, Flanders Ale, Gose, Gueuze, Lambic) – sweet n’ sour stir fry, creamy desserts, cheesecake, crème brulee, trifle, Black Forest gateau, goat’s cheese
The Brewers Association publishes a wealth of FREE educational resources to help you understand and appreciate American craft beer and pairing with food. The Beer and Food Course is perfect for training staff or educating yourself and can be downloaded, free of charge, here: https://www.craftbeer.com/food/beer-and-food-course
More information www.brewersassociation.org