beer column
my notes from yesterday's beer column on cbc radio one's on the coast with gloria macarenko sitting in for stephen quinn There really is no right or wrong way to pair food and beer, it really comes down to personal taste. Different beers bring out different flavours in food, leading to different experiences. There are some guidelines, like following the three c’s – complement, contrast and cut – but the best way to find an excellent pairing is to experiment for yourself. The theory behind “Complement” is pairing like with like: chocolate stout with chocolate dessert. In contrast (ha ha), the “Contrast” is just like it sounds: pairing opposites, like sweet with savoury. To “Cut” is to use the carbonation in beer to cut through the fat in food or to use the bitterness in beer to cut through the sweet in a dish. These three “c’s” are a good starting point for beer and food pairing experiments. Usually when we talk about food and beer pairings we a...
