Festive dishes can be combined not only with traditional New Year’s drinks, but also with various types of beer. Alexander Smirnov, head of innovation and technical development at AB InBev Efes beer sommelier, told socialbites.ca.
“There are three basic rules: the balance between the taste of the food and the beer is important, the connection of aromas where the smells do not interrupt each other but complement each other, and the contrast that allows you to reveal new taste nuances,” said the sommelier. Food pairing principles.
Based on this, Smirnov suggested complementing meat dishes with beer, with notes of coffee and chocolate, for example, dark Belgian beer.
“It goes well with many types of meat – grilled ribs, duck liver and game pates, and steaks from various roasts,” the expert said.
According to the sommelier, light beers – lager and pilsner – are combined with pickled mushrooms and mushroom salads.
“Fruit beers go perfectly with cheese and vegetable dishes, and you can’t be afraid to experiment here,” says Alexander Smirnov. — It can be an excellent addition to a Greek salad or a Niçoise salad, for example.
fruity beers,” Smirnov added.
The expert reminded that the principles of responsible alcohol consumption should not be forgotten at the festive table.
“Do not underestimate non-alcoholic formats, because they also go well with food. So, the refreshingly light taste of a non-alcoholic Mexican beer will pair well with corn snacks like nachos and tacos,” noted the beer sommelier.
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