Like Wine, the Right Beer Can Complement Any Meal

This month, my wine column switches gears fromtavern becomes Irish. They offer beers with Irish
wine to beer. With St. Patrick's Day right around theinspired dishes, including the traditional corned beef
corner, many of us become a wee bit Irish andand cabbage. With this fare, a good match is an Irish
celebrate the occasion with a pint or two.ale such as Bass Pale Ale, Goose Island Red Ale,
Beer and wine share many similarities. Both wereCaffrey's Irish Ale or Sierra Nevada Pale Ale. Though
made and refined by monks. Also, both are influencedthe Irish may protest, Germany is synonymous with
by the fermentation process. Wine can be broadlybeer, with approximately 1,200 breweries and a per
segregated by white and red; beer is dividedcapita consumption of 39 gallons. Germany's annual
between ales and lagers.three-week Oktoberfest celebration in Munich
The type of yeast selected and the temperature ofcenters on beer. In our area, Oktoberfest
the brewing process determine if the brew willcelebrations offer a good opportunity to experience
become an ale or a lager.quality beers from local microbreweries.
Ales are brewed with top fermenting yeast (yeastOther cultures also feature beer with their everyday
remains at the top of the barrel during fermentation)cuisine. As an example, at Kiku's Japanese
at approximately 70 degrees, resulting in a moreSteakhouse in Naperville, the proprietor Steve Shorin
fruity taste. Examples of ales include porters, stouts,pairs full-bodied Sapporo Beer with teriyaki-glazed
wheat beers and pale ales. These are best served atchicken skewers (Yaki Tori) and also recommends
45 to 50 degrees.Kobe beef barbecue - a wonderful combination!
Lagers are brewed at a colder temperature of 50 toAs with wine, beer can be paired with food. Ales are
55 degrees with bottom fermenting yeast, whichbest with red meat and lagers work well with white
produces a more round, clean and crisp beverage.meat. A beer's hoppiness level is similar to wine's
Examples of lagers include pilsners, bocks andacidity level. A higher level (within balance) tends to
Oktoberfest beers. These are best served at abe more food friendly. Local microbreweries and
cooler 35 to 45 degrees.imports tend to have more hops in their product than
The Irish typically prefer beer served at a warmerAmerica's national brands.
temperature. Cold beer in a warm stomach releasesMore intense hoppy flavor profiles range from
more carbonation, creating an uncomfortable bloatedGuinness' rich creamy texture with a roasted flavor
feeling.(and surprisingly has fewer calories per ounce than
To evaluate a beer, it is best to smell the aromaskim milk) to Bass Ale's smooth notes with a bitter
while the head is present. A head that quicklyaftertaste to Sierra Nevada's malty profile to Harp's
disappears suggests a lower malt level and excessivestrong but not overpowering beer flavor (ideal
carbonation. A quality beer has flavors of hops andsummer beer as it is best served chilled).
barley-malt. Evaluate a beer like you would a wine -Most popular pubs offer 10 to 15 draft beers to
should swish the beer in your mouth to determine itschoose from, so exploring new flavors is readily
balance, sweetness level, body and finish (aftertaste).available. Next time, try matching a recommended
Good beer begins with an aromatic hoppiness, offerspairing of an ale or lager with your meal, to see how
flavor (like malty sweetness) and has a longthey complement each other.
aftertaste.As Quigley's Irish Pub reminds us, a great Irish pub
Food pairingsoffers fun, good conversation, good music and food
Given its international popularity, beer plays aand great people. Sounds like a great recipe for a
significant role in meals, social outings and celebrationsperfect pairing. Happy St. Pat's Day!
around the world. Around St. Patrick's Day, every