Until recently, the U.S. was viewed internationally as a backward, unsophisticated country when it came to our taste in beer. By far, our bestselling beers have long been from the major corporate breweries whose offerings don't exactly command respect from beer enthusiasts. But, over the last couple of decades, the rise of the microbrewery industry has injected new life into the American beer scene, and we're finally starting to get the respect we deserve.
Now, the next step is to begin developing a sense of what types of beers are best to serve with various meals. In beer-loving European countries like Belgium, Germany, and Scotland, they have this down to an art. You've heard of wine and food pairing, right? It's the same idea. It's about developing a sense of how to enhance a meal with your choice of beer, and vice-versa.
Light vs. Dark: When determining whether to go with a light beer or a dark beer to accompany your meal, think about the relative heaviness of the beer and how it will compliment or distract from the meal. For instance, beers like wheat ales and blonde ales are very low in hoppiness and maltiness, which makes them taste light and thirst-quenching (even though some, particularly blonde ales, can be high in alcohol by volume). That's why they go so well with foods that are salty, spicy, or both. When eating something that's a bit hot, it's nice to have a soothing blonde ale to put the fire out.
Dark beers, on the other hand, tend to go great with cheese, white meat, and even dessert. A brown ale can be the perfect accompaniment to a chocolaty dessert, while dark lagers go well with fruit cobblers or pumpkin pie.
Hoppiness: In general, beers that have high hops content-such as India pale ales, pale ales, and German pilsners-have to be used with caution. Hops are strong and flavorful, and they can easily overpower meals with delicate or subtle flavors. This means it's a good idea to pair hoppy beers with meals that are equally bold in flavor. They're particularly good for strongly flavored meats, such as certain types of seafood, beef, or lamb.
Country of origin: If you're cooking an ethnic or international-style meal, use a beer that is from that country, but avoid the stereotypical beer. For instance, if you want to pair an Italian beer with some Italian cuisine, stay away from the major Italian beermakers like Peroni and Morretti. Find an Italian beer that has a little more character. Of course, this guideline applies just as much to American food and beers.
Amber ale: When all else fails, you'll rarely go wrong with a solid amber ale. It's the perfect accompaniment to everything from pizza, to sandwiches, to spicy food. If you want to impress people with your beer tastes, expand your knowledge about great American amber ales, and bring out a few of your favorites whenever you have people over.
Alcohol content: If you're going to be serving multiple beers at a dinner party or an event, start with beers that have a lower alcohol content, and expand from there. Beers with high alcohol content fill people up more quickly, and they're also more likely to dull the taste buds.
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