Sunday, February 22, 2015

Louisville brewers on ideas for beer and food pairing.

Have food, will beer. Or vice versa.

Local brewers talk beer and food pairing, by Dana McMahan (Courier-Journal)

I'm flattered to bat leadoff -- all hail the power of alphabetizing.

Here are the other interviewees:

Vince Cain .. Great Flood
Sam Cruz ... Against the Grain
Leah Dienes ... Apocalypse
Brian Holton ... Beer Engine
Christopher Turner ... BBC
John Wurth ...

My first thought on the matter follows, and I'm sticking to it.

The best way to begin pairing beer and food is to smile broadly in the knowledge that beer’s dizzying stylistic diversity makes the process fun and enriching. As a beverage fermented from barley and other cereal grains, beer functions not unlike bread with a meal, and it’s also carbonated, which expands possibilities with heavier and oilier foods. Beer is bitter and sweet, pale and dark, heavy and light – sometimes all at once. You could spend a lifetime pairing beers with cheese.

It's been a while since my last beer dinner. Perhaps it's time to correct that.

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