[Photograph: Vicky Wasik]
Editor’s Be aware: Welcome again to our collection on beer pairings, by which Michael Harlan Turkell, coauthor of The Beer Pantry, walks us via six totally different beer taste profiles and the meals that go finest with them. You could find the complete collection right here.
Stouts and porters have a repute because the desserts of the beer world, and so they do certainly occur to pair splendidly with dessert—most boast notes of chocolate and low that make them a pure match for satan’s meals cake or a silky chocolate pot de crème. Hell, some are even named after oatmeal cookies, milkshakes, or chocolate, additional driving the entire concept house.
However you’ll be able to sip these darkish brews—a method Adam Dulye and I’ve dubbed “wealthy and roasty” in our e book, The Beer Pantry—with extra than simply your final course. A lot as chocolate’s darkish bitterness or vanilla’s fragrant woody character are sometimes prized in savory preparations, these beers might be loved with all kinds of appetizers and entrées.
Wealthy and roasty beers get their darkish hue and sophisticated taste from malts which were deeply roasted. That extended roasting interval produces caramelized sugars which are solely partially fermentable, that means they’ll’t all be transformed into alcohol by yeast. Along with lending notes of dried fruit to those beers, residual caramelized sugars contribute to their general heaviness and viscosity.
Add to {that a} decrease stage of carbonation—a stylistic selection brewers make to assist these beers linger on the palate, permitting drinkers to discern extra of their advanced taste profile—and you’ve got a household of drinks with a creamy density that spreads notes of mocha, smoke, and bitterness throughout your palate.
The ensuing brews vary from sweeter, coffee-like imperial stouts to sturdy porters; full-bodied English brown ales to creamy and decadent milk stouts; brighter Irish dry stouts to bittersweet schwarzbier. Regardless of their darkish coloration, many of the beers on this class have a shocking frothy lightness and a comparatively low alcohol by quantity (ABV) that problem their repute as meals unto themselves.
Throughout the board, these beers pair properly with dishes that may match their wealthy texture whereas standing as much as their daring taste. Salty meals like bar nuts and French fries are a few of my go-to accompaniments, significantly with extra acid-forward brews, like Irish dry stouts (roasted peanuts and Guinness are a match made in heaven). In the meantime, creamier, extra decadent beers like milk stouts, which get their identify from milk sugars added into the brew, can spotlight each the saltiness and sweetness in easy seafood dishes, like uncooked oysters and fried calamari.
In the event you’re on the lookout for one thing to accompany your subsequent completely seared, medium-rare burger, go for an English brown ale with a slice of aged alpine cheese slapped on the patty. It’s an ideal marriage of fatty, salty, and candy. In the meantime, schwarzbier, which accurately means “black beer” in German, is among the darkest and most opaque brews on this class, nevertheless it really reveals minimal hints of espresso and chocolate. It pairs significantly properly with barbecued meals, complementing the char and smoke with out overwhelming it.
To show simply how properly wealthy and roasty beers pair with savory dishes, Dulye and I seemed to lamb. Right here, we’ve created brown butter—enriched lamb meatballs that get a pleasant crust from a stint within the oven. They’re served over a fire-roasted eggplant baba ganoush, which is scented with a touch of vanilla and emulsified with almond butter instead of tahini. The result’s a placing steadiness of salty and fatty, smoky and nutty, meaty and candy: greater than wealthy sufficient to face as much as a pint of jet-black porter in any pub.

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