Brent: You know that most people at least in North America want to drink beer. They think of drinking beer with peanuts or chips or sausages, so on and so forth. Can you explain the relationship between the fine foods and some of the beer that we have here?
Tony Forder: I think the reason why a lot of people think well, on beer and hotdog is because mass produced beer does not have a lot flavoring. It’s great with a hotdog but when you get into these more beers with full of flavors then you can really match up with more challenging foods.
A few centuries now, wine has enjoyed kind of fried a place at the table but things are changing as more interesting beer is being brewed. Chefs and you know, just beer enthusiasts are just discovering the possibilities of how food can be paired. The spectrum of flavor is really a lot greater than you’ll find with wine, with all the different kinds of beers that are being brewed today.
Brent: How does one go about mixing and matching food and beer?
Tony Forder: There are really no rules but there are some guidelines, like traditionally you’ll pair up some lightest styles with that lighter dishes like your pales and lagers, your pale ales wraps with salad courses. You get into the amber ales, black lager as you’re moving through poultry and to the lighter meats and darker meats. You’re getting it to porters and stouts which you can with darker beers. Those dark beers also work pretty well with desserts. If for spicy food we find that happy beers work really well. It’s very hard to pair up spicy food with the right wine but your India pale ale is perfect for it.
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