Perfect pairs: a guide to matching your food and beer

How to pair food and alcohol is an age-old question. Although the perfect food and beer combination is ultimately a matter of taste, there are a few golden rules that can help satisfy the majority of palettes. Of course, there are no hard-and-fast rules when it comes to food – how you enjoy your food is up to you. That being said, sticking to these guidelines should help you pick a delicious pairing that will help you enjoy your meal all the more. Here’s a list of principles to follow when choosing a tipple to match your meal, as well as a few examples of complementary combinations.

Equal strength

In some cases, opposites attract, but when it comes to beer and food, make sure it’s a fair fight between your chosen flavours. A chicken and ham pie, for example, would be completely drowned out by a pint of stout but would pair well with a lager. A good rule is not to let one flavour totally overwhelm the other; otherwise, your food or your beverage will seem tasteless – and that’s a waste.

Palette cleansers

Often, beer is used as a palette cleanser. There’s a reason lager and curry accompany each other so often; the beer helps temper the spiciness of the curry. It works the other way around, too. You can use salty and fatty foods, such as chips, to counteract the bitterness of a darker brew.

Complementary flavours

Your beer and meal will always contrast to some degree, but they should have a common ground. Try to find a pairing with a common flavour, for example, the rich, chocolate flavour of a milk stout beer pairs perfectly with indulgent ice cream and brownies. You can try out this delicious combination at the Hole in the Wall pub in Chichester.

Perfect Pairs

Here are a few examples of matches made in heaven when it comes to food and beer, from conventional to quirky:

·         Margherita Pizza and Pale Ale

Two classics make a classic combination. The hint of bitterness in the pale ale cuts nicely through the cheese without overwhelming the flavour of the pizza. The malt flavour, meanwhile, complements the doughy crust and balances out the tomato sauce nicely.

·         Pilsner and Nachos

Pilsners are on the lighter end of the spectrum when it comes to beer, so they don’t overwhelm the nachos. The spicy flavour of a pilsner makes it the perfect companion to Mexican food – just be sure to add plenty of sour cream to your nachos if you don’t like things too hot.

·         Stout and beef stew

Stout and stew feel as though they were made for one another. They make a hearty pair that will bolster you up on even the coldest of winter days, like Britain’s version of soul food. Their richness means they are well-matched in strength and the stout imbues the stew with extra depth of flavour. Choose a slightly sweet stout for the ultimate complementary flavours.