Be aware that the temperature of your beer also has an impact on the taste. The flavours are less strong when a beer is cold. To add more intensity to your beer, serve it at a higher temperature.
2) Make sure that the flavours of the beer
match the dish.
To pair your beer with your dish, you should try and distinct what you taste in your beer. Beer has five main flavours. An acid taste originates from malt, a sweet taste from roasted malt, a salty taste due to the water used and a bitter taste because of the used hops. There is also Umami, which has a broth-like taste.
When you know what your beer tastes like, you can try and find a dish that pairs well with this beer. Matching flavours can be the complete opposite in taste! In general, trying and experimenting with beer and food is key.
However, you should watch out for next mistake:
Pairing a sweet meal and a sweet beer doesn't always work. The sweetness can become too dominant, which devalues your meal.
3) Other tips
And our selection?
- During menus, light beers (low alcohol volume) should be served before strong beers.
- When a beer is used in the preparation of food, it is a good idea to pair the meal with the same beer.
- The cooking method of the dish (grilling, poaching, roasting, etc.) are very important for the choice of beer.
't Gijzelaarke Blond
pairs really well with soft cheeses, whilst the Driope 8
matches with salmon. Toria Blond
is nice with various desserts and Keikop Saison
is the go-to when you have chicken or pasta.
Are you ready to try our Beer Taste Sensations and discover these specialty beers?