Beer for Thought


May 2 4 weekend, Canada Day, Labour Day, and “Hockey Night in Canada” without beer would be sobering experiences indeed. Beer is the quintessential Canadian beverage, and yet Canada ranks 17th in the world for beer consumption. The average Canadian consumes about 70 litres (210 bottles) of beer each year–not much when compared to the more than one and a half bottles a day for every man, woman and child in Ireland and the Czech Republic.

One area where beer consumption is growing is in food pairings. As we become more sophisticated diners, and more knowledgeable about our food; we want to find the best pairings. Beer, too, is being reconsidered as a hip choice. In terms of calories, it only really adds up when you add chicken wings and pizza.

Here are some basic beer essentials about pairing with food:

When it comes to pairings, beer can be an easier pair with food than wine. Why? There are more ingredients in beer, more flavours and more possibilities. Wine is made from fermented grapes; beer, from malted barley, hops—as regional as grapes—brewer’s yeast—unique to each brewery—and water, which changes by location. Some beer contains orange peel, coriander, maple syrup, Belgian yeast, or even coffee. Finding a wine that pairs with spicy food or salad can be a challenge. Out of the million wine labels that are out there, there’s not a whole lot that does, but there’s a ton of beer. Beer has varying degrees of bitterness–not a characteristic of wine. Beer is carbonated and cleanses the palate.

Portland BeerPairing can be done by complimenting, cutting or contrasting. To compliment we must match flavour intensities and look for similar flavours. If we have roasted meat, we look for roasted malt. Smooth goes well with creamy. If we have a spinach salad tossed with mandarin oranges, we look for a beer with orange peel, like a Ricard’s White. As with wine, we must look at the whole dish: how is it cooked?

For “cutting” we must consider that the hoppier the beer, the more easily it cuts through fattiness. Hoppy beer matched to spicy dishes accentuates the spice. Pair a spicy dish with a sweet, malty beer, and it takes the spice away. A good contrast would be a full flavoured dish with light bodied beer; or a dry stout like a Guinesss or a Mill Street Tank House paired with oysters. The options are endless.

With the next holiday on the horizon, we don’t need too much convincing to have friends over for a dinner tasting and pairing with beer. Canada, we can do better than 17th!

Adam Waxman
Adam Waxman is an award winning travel journalist focusing on food, wine and well being. As well as an actor in film, television and formerly, the Stratford Festival, he is the Associate Publisher and Executive Editor of DINE and Destinations magazine, and Chief Content Officer of DINE Media Inc.