Beer and Food Pairing Made Easy | Marty Nachel | Skillshare

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Beer and Food Pairing Made Easy

teacher avatar Marty Nachel, Beer Me

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Taught by industry leaders & working professionals
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Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

10 Lessons (21m)
    • 1. Beer and Food Pairing Introduction

    • 2. Beer vs. Wine

    • 3. The Primary Flavors

    • 4. The Four C's of Pairing

    • 5. Flavor Interactions and Pairing Intensity

    • 6. The Maillard Reaction

    • 7. Beer Flavor Groupings

    • 8. Pairings Based on Beer Flavor Profiles

    • 9. General Pairing Guidelines

    • 10. Specific Pairings

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About This Class


This course is designed to help people successfully pair their favorite foods with their favorite beers.

This course is taught by professional beer judge, beer educator and the author of "Beer for Dummies" and "Homebrewing for Dummies", Marty Nachel

Meet Your Teacher

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Marty Nachel

Beer Me


* Author, "Beer for Dummies", "Homebrewing for Dummies"

* Beer Education Director for Tapville Social 

* Advisory Board member and adjunct instructor, College of DuPage (IL) "Business of Craft Beer" certificate program

* Professional International Beer Judge- Great American Beer Festival, World Beer Cup, Festival of Barrel Aged Beers, Copa Cerveza de Americas 

* Draught Master and former trainer for the Heineken brand



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1. Beer and Food Pairing Introduction: Hello and welcome to beer and food pairing made easy. I'll be your instructor for this course. My name is Marty Natural on the author of Beer for Dummies. I'm a professional beer judge, and I've been a beer educator for over 20 years. Of course, objective is to teach you how to successfully pair of your favorite foods with your favorite beers. But the course project We expect students to create a three course menu consisting of an appetizer course main course and a dessert course, all paired with a variety of different beer styles and just a heads up. If this is your concept of beer and food pairing, I promise you were gonna delve much deeper than this into the topic. So that brings us to the end of the introduction. Be sure and come back for Part two when we compare beer pairing with wine pairing Cheers 2. Beer vs. Wine: Hello and welcome back to Beard. Food pairing made easy We're now in Part two. We're gonna do a simple comparison between beer and wine and how they relate to food and fine dining. We know that wind has been a part of fine dining for many, many years, and beer is really just now finally appreciated for what it can add to the fine dining table. Let's do a quick comparison like wine, we know the beer comes in a range of styles, from pale to dark, dry, too sweet and mild to robust. But unlike wine, beer also comes with its own unique set off flavor attributes, including rainy roast, Innis, hoppy bitterness, an acidic soreness. Now I'm gonna talk just a little bit more about that last one wine kind of sores would probably want to argue the point that wine also has acidity in it in the certain wine styles do, and that's completely true when we take a look at the complete spectrum of beer's beer styles that contain for differing levels of acidity. There are certain beer styles, especially those from Belgium that have a considerably higher level of acidity than any wind that I'm familiar with, So pairing those with food is a little bit tricky, and we'll be talking about that a little bit later on. Lastly, beer also comes with carbonation. Co two is present in beer, and it acts as a natural palette cleanser. The carbon dioxide bubbles help to scrub the palette of heavy, cloying or biting flavors, and they keep your taste buds lively. So that brings us to the end of part two. Be sure and come back for Part three. We will talk about the primary flavours cheers. 3. The Primary Flavors: Hello and welcome back to Beard. Preparing made easy. We're now in Part three. We're going to be discussing the primary flavours before I move on. I just want to make a quick analogy between the primary flavours and primary colors. If you remember from when you were a child, you probably learned about the three primary colors being blue, red and yellow. And from those three sprang all the other colors that we know of in the color spectrum. It's not unlike that with the primary flavours, let's take a look at them. The five primary flavours are bitter, sour, sweet, salty and umami. All of those air pretty obvious. The 5th 1 Big Mommy might look a little unusual or I'd if you've never heard of it before. Mommy is actually the Japanese word or the English word savory. So we're basically talking about bitter, sour, sweet, salty and savory, the last box you see on the lower right that is not yet considered a primary flavor, but it is currently under consideration as a primary flavour, so we may see that added to the five primaries, and it will be made the sixth primary flavor. So how the primary flavours relate to beers. This beer can be sweet based on how much residual grain sugar is left behind by the used once fermentation is over. Beer can also be better, depending on how much hops were used by the brewer in the making off the beer. Beer can also be sour if it comes in contact with wild yeasts and or friendly bacteria that create the acidity in the beer. Beer can occasionally be salty, especially if it's 11 beer style in the world was Recipe includes salt that happens to be goes up gos. He is a German beer style Beer can also be savory if the right combination of ingredients are used to make the gear and then it's age for an extended period of time. We know that there are a number of beers out there. They tend to be darker, more Hialeah alcoholic beers that wants have been aged out. They can take on what many people describe is being a soy sauce type flavor, and that is whether savory comes in. So that brings us to the end of part three. Be sure and come back for Part four. We will discuss the four seas of pairing cheers 4. The Four C's of Pairing: Welcome back to Beard. Food pairing made easy. This is part forward, and we're gonna talk about the four seas of pairing when we talk about the Four Seasons food pairing. These don't only have to do with beer that can work with any beverage, but because we're talking about here, this is very specific beer. Of course, when we talk about cutting, that means to mitigate or minimize richness or fatty nous in the food. When we talk about calming, that means to soothe or diminish spicy heat or intense flavors of the food. To contrast means to emphasize the similarities and flavors. Such a sweet, sour or sweet, salty to complement means to marry comment, flavors and emphasize flavour similarities. So let's take a look at how those work in real life a well hopped pale ale or I p. A. Would cut through the fatty anus of lamb chops. A rich, multi Belgian double would come the heat of a five alarm chili. Chris Jordan under lager would contrast. Asparagus spears blanketed in creamy hollandaise sauce and a tangy Berlin device would nicely complement salad greens topped with vinaigrette dressing. So it's fairly straightforward when we talk about cutting Kami contrast ing or complimenting. It's all a matter of choosing the right beer, the right foods that brings us to the end of part, for be sure and come back for park by. We will talk about flavor interactions and pairing intensity. Here's 5. Flavor Interactions and Pairing Intensity: welcome to beer and food pairing made easy. This is Part five. We're going to talk about flavor interactions, impairing intensity Here. You can see in this graph when we're dealing. Let's take a look at the right side of the graph under the food when we're dealing with a sweet food or a very rich food. When we talk in terms of fat or greasy nous, we could balance that out with certain beer flavours such as hop bitterness, Roasted month of Dark beers. Beer naturally has carbonation and certain beer sales with elevated alcohol levels and also balance out sweetness and richness in the foods below that we see the sweetness and monthly . That's a certain beers will also balance out the spiciness of, let's say, for instance, chili heat or potentially some acidic dish. So again, sweetness multi nous will balance out spiciness and acidity. Now, below that, we'll see where when there is a situation where you have spiciness like chili heat. If you were to choose a beer with high hop bitterness, that bitterness would actually emphasize that heat, and that's not necessarily a good thing. So you have to be aware of the interactions between certain flavour elements in the beer and certain neighbor elements in the food summer work. Some work very well. Some can actually work against you. And lastly, when we talk about paring intensity, regardless of whether the flavors are complementary or contrasting between beers and foods , it's always important to match the flavor intensities of the beers and foods. Or else one can easily dominate the other. And I'm going to use the chili as an example. Let's say, for instance, the your average chili recipe calls for some jalapeno peppers in it, and you decide to forego using jalapenos and instead used se ghost peppers or, uh, Carolina Reapers or something like that. We know that those air extremely, extremely hot peppers. Well, you would completely change the dynamic between the beer and the food in this situation, because the intensity level of those peppers will be off the scale. And it doesn't matter how many beers or what kind of beers you had. They would never, ever equal the intensity of those very hot peppers. So that brings us to the end of part. Why would be sure and come back for Part six when we're going to talk about the mired reaction Cheers 6. The Maillard Reaction: hello and welcome back to Beard, who pairing made easy were in Part six. We're not talking about my yard reaction, pronounced my yard. This science of food. Browning is named after French scientist Louis Camille. My yard, who identified this reaction in 1910 Mired reaction is a chemical reaction between amino acids and reducing sugars that gives brown foods there desirable flavor. The reaction is a form of non enzymatic browning, which typically proceeds rapidly from around 284 degrees to 329 degrees Fahrenheit. Now why do you need to know all this? Because the grains that are used to make beer also undergo heat reaction during the malting process. Beer is a natural pairing with foods that have also undergone the same heat reaction at higher temperatures. Sugar caramelization occurs, which is also a very complimentary flavor with beer. So now we'll take a look a different foods that utilize the my art effect and that can be very easily paired with beer meats that are grilled or broiled fried chicken, french fries and potato chips, toasted breads, roasted peanuts, roasted marshmallows. All of these are browned in some way to certain degrees, and all of them and many other foods can make great foils for beer simply because they both share the my art effect. Good luck playing around with all these. That brings us to the end of part six. Be sure and come back for Part seven. When we talk about beer flavor groupings, here's 7. Beer Flavor Groupings: Hello and welcome back to Beard. Food pairing made easy We're now in Part seven. We're going to talk about beer flavor groupings now. This is not about beer styles, but simply grouping different beer styles with similar flavor attributes together or easy choosing. So let's take a look. These beer flavor groupings there are a total of six. And again, this is just a matter of choosing different beer styles. That ham that shares pretty much similar flavor attributes, and we break them down into crisp and clean, multi and sweet, dark and roasty poppy and bitter, broody and spicy and the last one sour, tart and funky. Let's move on to take a look at some examples of beer styles. It might belong to these groupings in the crisp and clean category we're looking at here, such as Pilsener, Khushi and Jordan under lager. In the multi and sweet category, we're looking at Murchison Beer, Bock beer, Scotch Ale and Belgian double. Under dark and roasty, you could include brown eels, sharks, beer, which is German black beer order and stuff. In the happy and bitter category, it's obvious that it would be the pale ales in the eye pays or India pale ales in the fruity of spicy category. You might choose what beer Weizman, Belgian triple or a New England I pay. Otherwise known as any I p. A. Or lastly, in this sour, tart and funky category, we have Berliner Vice Lambic or Guzzi, which is the blended lumber Flanders, Red Planters Ground and Brett beers. And those are beers that are considered wild simply because they use a yeast that is also considered wild. So again, these air just beer flavor groupings that helped people to choose here pairings based on their they're very simple beer flavours again. Chris MacLean multi sweet, dark and roasty hopping, bitter Rudy. Spicy, sour, tart and funky. So that brings us to the end of part seven. You sure to come back for Part eight? We're going to talk about generalisations about beer pairing. Jerry 8. Pairings Based on Beer Flavor Profiles: Hello and welcome back to Beard. Food pairing made easy. We are now in Part eight, where we're going to talk about pairings based on beer flavor profiles. So let's take a look at some of those beer flavor profiles, starting with multi beers. These are the easiest to pair with most anything because they come cut, contrast and complement many things. Well, hi fi veers are more difficult to pair with most foods because of their bitter components. You don't want a pair bidder with their bitter with sour or bitter with spicy heat. As these foods will accentuate the bitterness of the beer. Happy beers are best reserved for cutting. In contrast, roasty beers tend to work best with grilled or broiled meats, especially be roasty. Beers are mostly complimentary. Sour and acidic beers are limited as to what they could be paired with sour beers air capable of cutting contrast ing and complimenting, but only in a limited capacity. Aggressively sour beers can overwhelm most who, so that is the end of part H. Be sure to come back for Part nine when we talk about general pairing guidelines. Cheers 9. General Pairing Guidelines: Hello and welcome back to Beard. Preparing made easy. We're now in Part nine. We're going to be talking about general pairing guidelines. When you start setting up your menu, consider that effective Perry's focus on courses, not individual food. It's very impractical to try and match every food with a beer. Instead, you should focus simply on the course. As for the main course, the focus should be on the protein rather than the vegetables, starches or other side dishes. And by the protein. We mean, whatever meat might be the focus of the meal. So some other general pairing guidelines include Palin. Fruity beers such as vice and Very would dare work best with most fruit salads. Beers that are light bodied and mildly acidic, such as Berliner Vice and Go za work well with salad greens. Palin Chris Beer said his Pilsner Cream Ale Oh sh or Blonde Ale work well with white fish and delicate shellfish. The more aggressive tasting fish, such as salmon or herring, require a more aggressive tasting beer such as pale ale were E S B, which is extra special, bitter, well bitter beers such as I P A or farmhouse sales such as beers, the guard and wild and funky beers such as Belgian Trappist ales. Oh well with aged cheeses, game meats or foul. So that brings us to the end of part nine. Be sure and come back for Part 10 when we talk about very specific pairings between Beard, who cheers. 10. Specific Pairings: Hello and welcome back to Beard, who pairing made easy. We are now in Part 10. What we're going to talk about specific Perry's between beer and food. We're gonna start with beer and cheese. This is, without question, the easiest place to start it in your forays into beer food. Pairing cheese is a natural pair for pretty much any style of beer. What you see in front of you are 10 different, very specific beer and cheese parings. But rather than go strictly by what you see in front of you, certainly try it. But I would also suggest that you buy a range of different cheeses and a range of different beers and simply go through the process of trying different combinations and see which ones work best for you. That's always a lot of one with regards to pairing beer with meat. Multi beers such as merits and beer Bock beer in all beer pair very well with pork, chicken and bursts, which are basically any ground meat sausages, especially when they are barbecued on the grill. And for anybody who's ever been to a traditional Octoberfest, this is pretty much what you're going to see on the menu. Beer in who? Darker and roast your beers, such as brown ale, shorts, veer porter and stout, worked very well with beef that is smoked, char, broiled or grilled. And always consider paring a rock here with any beer style. That or any beer style that has smoked with grilled or smoked meats. Now the difference there being that rough beer witch with a Capital R, is a very specific smoked beer from Bomb Derek, Germany and then any other beer style to which smoked grays are added, then just becomes a smoke version of that beer style. So there is a difference between off beer in any other smoked beer style. But, yes, it does go very well with grilled and smoked meats. I always recommend it as far as pairing beer with desserts. Pairing beer with sweets is a lot easier than you think. The most obvious go to with sugary confections are beers that are big and multi. Being have been in the alcoholic side doesn't hurt either, but dont overlook the possibilities of contrast ing flavors, while Dapple box quadruples and imperial stunts are a natural accompaniment to fudgy chocolate cakes and Candies, paring an I P A with buttercream process carrot cake and really be a revelation. Fruit infused beers are also instinctive choice to serve with any fruit mace dessert. Sometimes the more acidic the better. Many fruit beers could be overly sweet, but there are also plenty of contrast ing tangy to sour beer styles. Out there. Consider fruited Lum Bix Belgian planters read or Flanders brown ales to pair with your sweet desserts. Speaking of dessert, a favorite is chocolate. Chocolate flavoring is found in a wide variety of confections, from syrups two cakes to ice cream so they all have chocolate flavor in common. It's their textural differences that can make things very interesting. Chocolate, in most any form, has a creamy and chewy consistency that coats the tongue, palate and teeth. It's also very rich and flavorful. Thus, you should choose bountiful month driven beers with an equivalent multi richness and creamy mossville. So that brings us to the end of part. Tend as well as the course. I hope you learn something, and I hope you get out there and do a lot of experimentation between beard, food pairing cheers