Comments on: Matching Beer & Food at the Brewmaster’s Table

By: Amar

Amar — Sat, 28 Jul 2012 19:17:55 +0000

I agree with you, Chad. Garrett Oliver is a mad genius when it comes to beer and food pairings and I strongly recommed his book if you want additional reading on the subject. and you are correct in the fact that hoppy beers increase the heat of spicy dishes. More malty beers go better with spicy foods; the sweetness counterbalances the heat and strong flavors of cusine such as Mexican, Thai and Indian foods.

By: Paulaner Oktoberfest Weisn paired with WHAT??? | Do You Speak Beer?

Paulaner Oktoberfest Weisn paired with WHAT??? | Do You Speak Beer? — Thu, 05 Jan 2012 04:21:40 +0000

[...] a great article from BYO Magazine written by none other than Brooklyn Brewery’s Brewmaster Garrett Oliver. I was intrigued [...]

By: chad

chad — Mon, 25 Jul 2011 22:20:54 +0000

This was a good read and offered a lot of good starting points. I personally think that spicy dishes tend to clash with highly hopped beers. I live in southern california, and know a thing or two about a) hoppy beers and b) delicious spicy mexican food. I think that caramel-flavored beers pair better with spicy dishes because they let the spicy dishes do their own thing. I feel like hops clash with spicy beers, and it’s the equivalent of fighting fire with fire. I prefer a balanced contrasting play, not a clash of the titans. I also think that some IPAs are delicious enough to stand on their own as a dessert beer. But with that said, I will be trying Rauchbier with meixcan food sometime. That sounds incredible.