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Foodpairing Tips

Foodpairing means that you’re looking for a beer to drink with your dish. Wine used to be the ‘go-to’ foodpairing drink, but in recent years, gastronomy and beer have become the best allies. Even chefs look for specialty beers to accompany with their finest meals. Below we’ll share our best foodpairing tips!

Fish, meat, cheeses and desserts all go well with a specialty beer. The hardest thing is finding the ‘right’ beer for your dish. If you’re looking which beers fit what meals, this guide might be a great help!

1) Take the intensity of the beer into account.

There are a couple determinants of intensity that should consider.

  • The strength of the flavours: if a dish is strong in taste, you will not smell the aromas of the beer.
  • Percentage of alcohol: If a beer contains a lot of alcohol, it could mask the taste of a dish with mild flavours.
  • The quantity of residual sugars: if residual sugars are present in large quantities, the beer will be thicker.
  • The sensation in the mouth: is the beer fresh and aqueous or thick and syrupy or is there a lot or little carbonation.

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.

Quick tip: add a great flavour to your dish by incorporating a cloud of beer at the last minute. If your dish lacks intensity, consider adding salt and fat.

3) Other tips

  • 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.
And our selection?

‘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?