Eight Craft Beer Counter-Pairings for Classic Wine Pairings
Caviar
Classic Wine Pairing: Champagne
Craft Beer Alternative: Belgian Strong Golden Ale or Tripel
Commercial Examples: Victory Golden Monkey, Ommegang Tripel Perfection, New Belgium Trippel, North Coast Pranqster, Russian River Damnation
Industry Expert: Ray Daniels, Director, Cicerone® Certification Program
“Fine Sturgeon caviar has a delicate salmon-like flavor that requires the finesse that comes with a highly-carbonated Strong Golden Ale. The water cracker-like malt flavor, peppery phenols, and minerally dryness cleanse the palate of the caviar richness while hooking into its earthiness. The touch of honey sweetness will balance the residual saltiness and leave you wishing for another bite and sip—if you can afford it!”
Oysters
Classic Wine Pairing: Chablis
Craft Beer Alternative: Dry Stout
Commercial Examples: Moylan's Dragoons Irish Dry Stout, Sprecher Brewing Irish Style Stout, Bison Brewing Chocolate Stout
Industry Expert: Lew Bryson, beer writer and author of the blog Seen Through a Glass
"It may seem counter-intuitive, given the difference in character and appearance between dark beer and pale wine, but the dry bitterness and slightly smoky touch of the Stout works perfectly with the sweet, brine touch of a fresh-shucked oyster. It works well with fried oysters in a po' boy, too!"
Lobster
Classic Wine Pairing: Chardonnay
Craft Beer Alternative: Flanders-style Red Ale or Grand Cru
Commercial Examples: New Belgium La Folie, Lost Abbey Red Poppy, The Bruery Oude Tart
Industry Expert: Bill Sysak, Beverage Supervisor and Certified Cicerone® at Stone Brewing World Bistro & Gardens
"Grand Cru and lobster are a match made in heaven! This style of beer has a pleasing tartness on first sip that cuts through the richness of the lobster meat, the carbonation from this style allows your palate to be refreshed for the next bite. The next sip accentuates the lobsters succulent sweet nature. The beer has wonderful acetic notes that precludes the use of lemon with your lobster. The shellfish also elevates the beer bringing out wonderful fruit characteristics of black cherries, passion fruit, and currants with an intense vinous finish. Vinous you say, red wine with shellfish, unheard of! Not so with beer!”
Duck
Classic Wine Pairing: Pinot Noir
Craft Beer Alternative: Belgian Dubbel
Commercial Examples: Ommegang Abbey Ale, Allagash Dubbel Ale, Goose Island Pere Jacques, Sierra Nevada Ovila Abbey Dubbel, Lost Abbey Lost & Found
Industry Expert: Jared Rouben, Brewmaster of the Goose Island brewpubs
“Belgian Dubbels have wonderful dried cherry and plum flavors and aromatics that pair so well with duck. Regardless of how the duck is prepared the Dubbel has layers of flavor to compliment the richness of duck. I am thinking Sun Wah's Peking duck with pickled vegetables , sweet hoisin sauce, in a warm dumpling bun with our "Bitter Love" a Belgian Dubbel with brandied cherries, burnt orange peel, and shaved cinnamon.”
Steak
Classic Wine Pairing: Cabernet Sauvignon
Craft Beer Alternative: Black Lager, Dry Stout or "Black IPA"
Commercial Examples: Black Lager: Full Sail Session Black Lager, Moonlight Brewing Death & Taxes, Stone Sublimely Self-Righteous Ale, Deschutes Hop in the Dark, Odell Brewing Mountain Standard
Industry Expert: Sayre Piotrkowski, Certified Cicerone®, Restaurant Consultant and Editor at BeerAndSoul.com
"When pairing a steak dish, I almost always reach for something dark and dry. Beyond that, cuts of beef can vary drastically in fat and iron content. Also, the cooking method you select will influence the pairing as well. If you are grilling, a bit of smoked-malt to the beer's grist can really make things light up. A grilled flat-iron steak will work wonders with a Rauchbier, especially if a bit of the beer finds its way into whatever you've concocted to brush and/or marinate the meat with. For a more delicate pan-seared filet mignon, I might reach for a simple, clean-finishing Dry Stout or even an ultra-contemporary Black IPA/CDA. Dark and hoppy beers can really work wonders with a well-marbled cut of beef. I find the Black IPA especially useful with more expressive sauces like Au Poivre or a reduction."
Lamb
Classic Wine Pairing: Bordeaux
Craft Beer Alternative: Robust Porter/ Smoked Porter
Commercial Examples: Anchor Porter, Bell's Porter, Great Lakes Edmund Fitzgerald Porter, Alaskan Smoked Porter, Stone Smoked Porter, Yazoo Sue
Industry Expert: Ashley Routson, Founder of DrinkWithTheWench.com and BeerMixology.com
"Most commonly described as gamey, lamb is an acquired taste for many people. Its rich and earthy flavors demand an equally robust and rustic beer pairing. The dark roasty and lightly burnt malt flavors in a Porter heighten the earthiness and gaminess of the lamb, while its dry, roasty finish and moderate carbonation cut through the fat, acting as a perfect palate cleanser. When it comes to grilled lamb dishes, the smoke and char flavors in Smoked Porters really make the pairing pop."
Barbecue
Classic Wine Pairing: Rosé and Zinfandel
Craft Beer Alternative: Saison, Double IPA & Black IPA
Commercial Examples: Saison: New Holland Golden Cap, Jolly Pumpkin Bam Biere, Boulevard Tank 7, The Bruery Saison Rue, Lost Abbey Red Barn; Double IPA: Firestone Walker Double Jack, Russian River Pliny the Elder, Founder's Double Trouble, Dogfish Head 90 Minute; Black IPA: See Steak
Industry Expert: Lucy Saunders, author of Grilling with Beer and culinary/craft beer instructor at the Siebel Institute
“Now in the world of wine, a fruity white zinfandel or rosé is typically recommended for barbecue or grilled foods. But I'm a fan of fresh beer. A lighter Saison or unfiltered Farmhouse Ale with a spicy, yeasty edge goes well with pulled pork or grilled chicken—refreshing but not overly malty and sweet. For brisket with a lemon-garlic-pepper rub, I'd choose a double IPA, with resinous hop character to enhance the peppery heat and cut through the smoke."
Dark Chocolate
Classic Wine Pairing: Port
Craft Beer Alternative: Barleywine
Commercial Examples: Sierra Nevada Big Foot, Stone Old Guardian Barley Wine, Great Divide Old Ruffian, Rogue Ales Old Crustacian, AleSmith Old Numbskull
Industry Expert: Nicole Erny, Master Cicerone®
“The ‘wine’ in Barleywine has nothing to do with grapes; rather the designation comes from England where these high-alcohol beers were classified as Barleywine due to their strength. There is a breadth of flavor and quite a bit of license to interpret the style, but the characteristics that pair well with chocolate are the intense toffee, caramel, and cereal malt flavors along with a wallop of sweetness and high alcohol. Don't forget to bring these beers up to 55 or 60°F, because a cold Barleywine will shock the melted chocolate in your mouth, causing an unpleasant mouthfeel, plus you won't experience the full effect of the beer at low temperatures. Stick to the higher alcohol, sweeter examples to pair with dark chocolate, and the effect will be much like having a toffee and chocolate confection. Salt enhances flavors and makes sweetness tantalizing, so choose a salted dark chocolate bar to really send the pairing over the top!”
Friday, March 23, 2012
Saturday, March 17, 2012
The 2012 St. Patrick's Day Beers
St. Patrick's Day is one of those wonderful beer-drinking holidays, like Mardi Gras or Purim (which might not be beer-drinking holidays to everyone but should be). Under no circumstances, however, should you ever drink anything dyed green, no matter how many glasses in. Hoist a pint of Guinness, sure, or a Murphy's Irish Stout or Killian's Irish Red — the classics. Or you might consider one of these alternative brews worth your time, no matter your flavor preference or whether you're in Ireland or San Francisco. Because this Saturday, we'll all be drinking a lot. It might as well be good.
The Breakfast Beer: Dogfish Head Aprihop
You'll need something to kick this holiday off. This is no ordinary fruit-infused beer — Delaware's Dogfish Head uses real apricots to complement a huge hoppiness that rivals its signature 60 Minute IPA. Consider it oat alternative.
The Lunchtime Beer: Left Hand Milk Stout Nitro
Colorado's Left Hand Brewing Co. has figured out a way to make its beloved Milk Stout even better: by creating a unique bottle that allows the beer to be carbonated by nitrogen. That's the same thing those little widgets in bottles and cans of Guinness do, except Left Hand managed to do it without a widget. The result? A creamy head of foam and a silky, slightly sweet beer that's perfect when paired with salty corned beef and braised cabbage.
The Red Beer: Boulevard Irish Ale
Roasted barley malt helps create the red-amber hue of traditional Irish-style red ales. This version, from Kansas City's Boulevard Brewing Co., is a standout, with flavors of caramel, toffee, and freshly baked bread.
The Dark Beer: Bell's Kalamazoo Stout
Bell's Kalamazoo Stout is bold and robust in the American craft-beer sense, not in the traditional Irish style like Guinness, but it's no worse off for it. It's like a shot of Italian espresso. And some additional brewer's licorice gives it an especially bitter edge.
The "Green" Beer: Bison Organic Honey Basil Ale
Because, seriously, food coloring is not okay. Bison Brewing, from Berkeley, Calif., is a leader in organic beer with an initiative to reduce its carbon footprint. That's all fine and good, but how's the beer? Excellent, as it turns out. The year-round Honey Basil is a little sweet and a little herbal. Don't pour it in the river.
The Boston Beer: Samuel Adams Irish Red
The city knows how to celebrate St. Patrick's, there's no doubt. And so does the Boston Beer Co., which since 2007 has made this hallmark example of an Irish-style red ale. Earthy English hops balance the beer's nutty-sweet malt backbone. You could make it your go-to for the whole day.
The Chicago Beer: Half Acre Daisy Cutter
Brimming with orange-citrusy hops. And it comes in a 16-ounce can, making it parade-proof.
The New York Beer: Ommegang Witte
A New York-y, Belgian-style witbier on a day meant to celebrate an Irish saint? Just go with it. The perennial medal-winner is endlessly enjoyable in warm weather, and you don't even need an orange slice as garnish.
The San Francisco Beer: Anchor Old Foghorn
"Old" represents the English barleywine style after which this beer is modeled, and "Foghorn" is a nod to the city that is Anchor Brewing Co.'s home base. This beer is malty yet hoppy, bitter yet sweet, beefy yet refined. English, and yet not English at all.
The Across-the-Pond Beer: Belhaven Scottish Ale
In case you really need to broaden your horizons. A distinct but not overwhelming burnt-sugar sweetness distinguishes the UK-brewed ale. You can find it here in America in bottles, but be on the lookout for bars and bottle shops that offer Belhan's nitro-carbonated cans or drafts. The smooth bubbles add an extra dimension of enjoyment.
The Bedtime Beer: Schlafly Bourbon Barrel-Aged Imperial Stout
Bourbon barrels have to be discarded after one use, which is good news for brewers like the St. Louis Brewery, maker of Schlafly beer. They buy up the oak and use it to age their potent imperial stout. This version explodes with flavors of oak, vanilla, chocolate, and booze. A perfect way to say goodnight.
The Breakfast Beer: Dogfish Head Aprihop
You'll need something to kick this holiday off. This is no ordinary fruit-infused beer — Delaware's Dogfish Head uses real apricots to complement a huge hoppiness that rivals its signature 60 Minute IPA. Consider it oat alternative.
The Lunchtime Beer: Left Hand Milk Stout Nitro
Colorado's Left Hand Brewing Co. has figured out a way to make its beloved Milk Stout even better: by creating a unique bottle that allows the beer to be carbonated by nitrogen. That's the same thing those little widgets in bottles and cans of Guinness do, except Left Hand managed to do it without a widget. The result? A creamy head of foam and a silky, slightly sweet beer that's perfect when paired with salty corned beef and braised cabbage.
The Red Beer: Boulevard Irish Ale
Roasted barley malt helps create the red-amber hue of traditional Irish-style red ales. This version, from Kansas City's Boulevard Brewing Co., is a standout, with flavors of caramel, toffee, and freshly baked bread.
The Dark Beer: Bell's Kalamazoo Stout
Bell's Kalamazoo Stout is bold and robust in the American craft-beer sense, not in the traditional Irish style like Guinness, but it's no worse off for it. It's like a shot of Italian espresso. And some additional brewer's licorice gives it an especially bitter edge.
The "Green" Beer: Bison Organic Honey Basil Ale
Because, seriously, food coloring is not okay. Bison Brewing, from Berkeley, Calif., is a leader in organic beer with an initiative to reduce its carbon footprint. That's all fine and good, but how's the beer? Excellent, as it turns out. The year-round Honey Basil is a little sweet and a little herbal. Don't pour it in the river.
The Boston Beer: Samuel Adams Irish Red
The city knows how to celebrate St. Patrick's, there's no doubt. And so does the Boston Beer Co., which since 2007 has made this hallmark example of an Irish-style red ale. Earthy English hops balance the beer's nutty-sweet malt backbone. You could make it your go-to for the whole day.
The Chicago Beer: Half Acre Daisy Cutter
Brimming with orange-citrusy hops. And it comes in a 16-ounce can, making it parade-proof.
The New York Beer: Ommegang Witte
A New York-y, Belgian-style witbier on a day meant to celebrate an Irish saint? Just go with it. The perennial medal-winner is endlessly enjoyable in warm weather, and you don't even need an orange slice as garnish.
The San Francisco Beer: Anchor Old Foghorn
"Old" represents the English barleywine style after which this beer is modeled, and "Foghorn" is a nod to the city that is Anchor Brewing Co.'s home base. This beer is malty yet hoppy, bitter yet sweet, beefy yet refined. English, and yet not English at all.
The Across-the-Pond Beer: Belhaven Scottish Ale
In case you really need to broaden your horizons. A distinct but not overwhelming burnt-sugar sweetness distinguishes the UK-brewed ale. You can find it here in America in bottles, but be on the lookout for bars and bottle shops that offer Belhan's nitro-carbonated cans or drafts. The smooth bubbles add an extra dimension of enjoyment.
The Bedtime Beer: Schlafly Bourbon Barrel-Aged Imperial Stout
Bourbon barrels have to be discarded after one use, which is good news for brewers like the St. Louis Brewery, maker of Schlafly beer. They buy up the oak and use it to age their potent imperial stout. This version explodes with flavors of oak, vanilla, chocolate, and booze. A perfect way to say goodnight.
Wednesday, March 7, 2012
5 Beers No Man Should Drink After 25
You had your fun in college. Now it’s time to stop drinking crappy beers. Pour yourself a good micro brew from Vermont or Colorado and take a few lessons here. If you’re 25 or older and drink any of the following beers, you’re simply stuck in the past. You’re one of those hangers-on. All your friends are talking behind your back and speculating about when you’ll get a job and get on with your life. Some are even placing bets. It may also help if you stop crashing on the couch of the fraternity house and get a real apartment, you deadbeat.
Milwaukee’s Best. Milwaukee has produced some nice things, such as the Violent Femmes, but don’t give this sinister little city too much credit. The devil moved into town in 1849 to entice the nation with the most abominable beer imaginable-Old Milwaukee. Some experts contend that this horrible brew was even warned about in the Bible. If you enjoy gagging and even puking before the point of being drunk, this just may be your beer.
Keystone Light. Rejected Coors. Do you need to know any more about this god-awful drink? Coors Light, in its superior condition, is watered-down piss water. When something goes wrong with the flavor or color, the company bottles it as Keystone Light. The only thing worse than this Colorado beer is that some states sell a special version that contains no more than 3.2% alcohol.
Budweiser. This beer was cool in your college days. After 25 years old, however, don’t drink it. Everyone seems to pretend that it’s a good beer, at least when they’re too loaded to know otherwise. It does get you wasted, after all. If you’re going to drink Budweiser after your prime years, take a trip to Canada to do it. Canadians get a whole different version that is right up there with the finest microbrews.
Busch. Busch is about as wack as the president it was named after. OK, so the beer was not actually named after a president. In fact, it came many decades before the oil guys hijacked America. Who knows what it was named after, and who cares? One thing that is certain about Busch is that this beer is just horrible, more so than any president.
Schlitz. Holy Schlitz, this beer is bad! Who cares that it’s a high-proof malt liquor? It produces so much foam that you’ll hardly be able to drink much of it anyway. You may drink this beer with impunity if you’re either a Texan, a teenager or a punk rocker. Otherwise, grow up and drink something of higher stature. Schlitz is just wrong.
Milwaukee’s Best. Milwaukee has produced some nice things, such as the Violent Femmes, but don’t give this sinister little city too much credit. The devil moved into town in 1849 to entice the nation with the most abominable beer imaginable-Old Milwaukee. Some experts contend that this horrible brew was even warned about in the Bible. If you enjoy gagging and even puking before the point of being drunk, this just may be your beer.
Keystone Light. Rejected Coors. Do you need to know any more about this god-awful drink? Coors Light, in its superior condition, is watered-down piss water. When something goes wrong with the flavor or color, the company bottles it as Keystone Light. The only thing worse than this Colorado beer is that some states sell a special version that contains no more than 3.2% alcohol.
Budweiser. This beer was cool in your college days. After 25 years old, however, don’t drink it. Everyone seems to pretend that it’s a good beer, at least when they’re too loaded to know otherwise. It does get you wasted, after all. If you’re going to drink Budweiser after your prime years, take a trip to Canada to do it. Canadians get a whole different version that is right up there with the finest microbrews.
Busch. Busch is about as wack as the president it was named after. OK, so the beer was not actually named after a president. In fact, it came many decades before the oil guys hijacked America. Who knows what it was named after, and who cares? One thing that is certain about Busch is that this beer is just horrible, more so than any president.
Schlitz. Holy Schlitz, this beer is bad! Who cares that it’s a high-proof malt liquor? It produces so much foam that you’ll hardly be able to drink much of it anyway. You may drink this beer with impunity if you’re either a Texan, a teenager or a punk rocker. Otherwise, grow up and drink something of higher stature. Schlitz is just wrong.
Monday, March 5, 2012
Is Beer Really Cheaper than Gas?
Once again, gas prices are on the rise. Along with pain at the pump, the costly increase comes with consumer frustration, extensive news coverage, and plenty of fodder for late night talk show hosts and politicians alike.
Here in the beer world, we’ve seen a recent surge in graphics, t-shirts, and signs emblazoned with the witty saying, "Beer – Now Cheaper than Gas. Drink Don’t Drive."
While we certainly appreciate the clever wording we couldn’t help but wonder how much truth there is to the claim. Our research shows that it all depends on what you’re drinking and how that beer came to be.
The price of gas has already risen by 44 cents per gallon since December, and this past week the national average in the U.S. was $3.72 – 40 cents higher than a year ago, 15 cents higher than the price the previous week and 28 cents away from matching the United States’ all-time high of $4.05 (on a national average basis).
According to the U.S. Energy Information Administration, about 80 percent of the cost that an American consumer pays accounts for crude oil and refining, while 10 percent of the cost covers distribution and marketing and the remaining 10 percent is taxes. In many European countries, taxes are close to 50 percent and prices at the pump are nearly double.
Beer is a different story. When you compare the cost of homebrew to the price of beer purchased in a bar or at a store, the difference is substantial. Approximately 3 percent of the money you pay for a commercial beer covers the ingredients and production, while the rest is for packaging, marketing, and distribution. Regardless of who’s doing the brewing, ingredients for a super hoppy double IPA are going to cost about twice as much as the ingredients for something like a blonde ale or cream ale, made with just a single base malt. More complex beers sometimes calI for multiple kinds of specialty grains and an over abundance of hops, further increasing the production costs. This is why craft beers are obviously priced much higher than macro lagers. No matter how you look at the costs, there are far more variances than there are consistencies.
With all of these variables to consider, we decided to stick to what we know and use some real life homebrew and commercial beer examples for the sake of comparison. Here’s what we came up with:
In conclusion, if (and only if) you’re brewing your own malty beer with well sourced ingredients – beer is cheaper than gas.
If you have a draft system, a ½ keg of non-craft beer may soon be about the same price as gas. If you have a draft system and you’re buying ½ kegs of the good stuff, gas will likely always be way cheaper than your beer. Guess that’s the price you pay for being a snob.
Bottled and canned beers are not likely to ever be cheaper than buying gas. If it even gets close, driving will be a privilege reserved for the very rich.
We won’t call anyone out on their claims, as the statement can technically be true – we just thought it was an issue worth exploring.
Here in the beer world, we’ve seen a recent surge in graphics, t-shirts, and signs emblazoned with the witty saying, "Beer – Now Cheaper than Gas. Drink Don’t Drive."
While we certainly appreciate the clever wording we couldn’t help but wonder how much truth there is to the claim. Our research shows that it all depends on what you’re drinking and how that beer came to be.
The price of gas has already risen by 44 cents per gallon since December, and this past week the national average in the U.S. was $3.72 – 40 cents higher than a year ago, 15 cents higher than the price the previous week and 28 cents away from matching the United States’ all-time high of $4.05 (on a national average basis).
According to the U.S. Energy Information Administration, about 80 percent of the cost that an American consumer pays accounts for crude oil and refining, while 10 percent of the cost covers distribution and marketing and the remaining 10 percent is taxes. In many European countries, taxes are close to 50 percent and prices at the pump are nearly double.
Beer is a different story. When you compare the cost of homebrew to the price of beer purchased in a bar or at a store, the difference is substantial. Approximately 3 percent of the money you pay for a commercial beer covers the ingredients and production, while the rest is for packaging, marketing, and distribution. Regardless of who’s doing the brewing, ingredients for a super hoppy double IPA are going to cost about twice as much as the ingredients for something like a blonde ale or cream ale, made with just a single base malt. More complex beers sometimes calI for multiple kinds of specialty grains and an over abundance of hops, further increasing the production costs. This is why craft beers are obviously priced much higher than macro lagers. No matter how you look at the costs, there are far more variances than there are consistencies.
With all of these variables to consider, we decided to stick to what we know and use some real life homebrew and commercial beer examples for the sake of comparison. Here’s what we came up with:
In conclusion, if (and only if) you’re brewing your own malty beer with well sourced ingredients – beer is cheaper than gas.
If you have a draft system, a ½ keg of non-craft beer may soon be about the same price as gas. If you have a draft system and you’re buying ½ kegs of the good stuff, gas will likely always be way cheaper than your beer. Guess that’s the price you pay for being a snob.
Bottled and canned beers are not likely to ever be cheaper than buying gas. If it even gets close, driving will be a privilege reserved for the very rich.
We won’t call anyone out on their claims, as the statement can technically be true – we just thought it was an issue worth exploring.
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