The Beer Taster's Notebook

Keys to pairing

• Match the intensity. A Big intense beer will drown out the food and vice versa
• Try and match flavours or find flavours that work. The chocolate flavours in a stout can work well with a cherry based desert for example.
• Beer is liquid bread, classic malty beers can stand in where ever bread would be appropriate.
• Bitterness and alcohol can accelerate chili heat. If your vindaloo isn’t blowing your head off, but you want it to…go for it. Otherwise steer towards maltier options to sooth the burn.
• Bitterness also makes oily fish taste metallic.
• If you just want to scrub your palate, the high carbonation of light lagers will do the trick. It won’t add much to the dish, but there is nothing wrong with drinking water either.