beer and food matching

Having been writing about wine for 10 years now, I have attended more than my fair share of "food matching" lunches, dinners and seminars. One of the great aspects of table wine is how well it works with food, and various lobby groups have tried to persuade me of the joys and suitability of matching all sorts of other alcoholic beverages to specific cuisines. I've been to Whisky dinners, Sherry lunches, and even Port and food seminars. In every case, whilst there was some success, the basic problem was the same: these drinks are too strong, often too sweet, and have to be drunk in too small sips, to make them sensible choices for drinking throughout a meal.

Beer, on the other hand, is a regular dinner-time tipple in the Cannavan household, mostly with Indian, Mexican or other spicy foods. Only very occasionally will I choose a really good beer instead of wine with European cuisine, but I can foresee me doing so more and more. Beers - especially those that are only gently carbonated - are naturally food-friendly with their bittersweet flavours, acidity and body.

I was interested to read a recent report on beer and food matching by "Beer Naturally", a brewery-funded campaigning organisation promoting the delights of beer. Here is a summary of their recommendations for beer and food matching basic principles:

Aperitif Lager is the recommendation, because it is thirst-quenching and can have low alcohol in the 4% - 5% ABV range. Served cold at 5C - 8C, lager is recommended to accompany nibbles like nuts and canapés. Starters and Fish The recomendation here is Wheat beer, because of its tropical and zesty, citrus flavours. Served ice cold at 5C, the suggestion is to pair with salads, shellfish, grilled vegetables and canapés. Meat Bottled-Conditioned Ales are recommended for red meats because of their extra complexity, and strong malt and fruity flavours. To be served at around 10C - 12C, food-matching suggestions given include red meat, game and curries. Cheese Strong Beers and Ales get the nod for cheese, at 6% to 11% ABV. The idea is that these rich, often winey and hoppy beers complement richer cheeses in particular; think of them as alternatives to Port with cheeses like Stilton. These should also be served at around 10C - 12C. Dessert A tricky match on the face of it, but Beer Naturally suggest speciality beers brewed with honey, chocolate or fruit. Sweet or tart flavours in the beer can be used to complement or contrast with the dessert. Suggestions include caramel and chocolate desserts, or fruity desserts.