Latest cases: use beer to cut short the potential disgusting or a heavy dish, usually making use of the turmoil and bitterness, even the acidity.Ī classic in this regard is the pint of bitter light, fruity, hoppy, with hints of citrus, which perfect accompaniment to the fish & chips UK (hake fillet fried in batter, fried, mashed peas) by cutting short the fat side dish. Mention should alsoīeers with honey goat cheese, or white with a little lemon white fish, which operate on a similar principle of contrast. Porter said the mild salty the blue side of chocolate molasses-bodied bear against the nobles related to mold. ![]() There is more simple: it aims to highlight the food and beer creating a contrast that highlights the two tastes.Ī classic of the genre is the service of a bear with a very stocky Stilton, creamy blue cheese UK. ![]() Perhaps most difficult is trying to echo a taste or smell (called below, taken together, flavors ) dish with a flavor of beer, Similar flavors or harmony, with the risk that is too intense of the two and crushes the other. By cons, if the agreement is really a disastrous three levels, it will not work overall. Principles are not mutually exclusive of each other way: on the contrary, most agreements are for two or three tables, one or the other taking over. The agreement between beer and food may be based on three principles: complement, contrast or cut. The latter can also easily find beers agreeing to dishes deemed relatively difficult to pair with wine, such as asparagus (which fit well with a triple, a grand cru white Belgian or certain seasons) or the chocolate desserts (which are good complements with many a strong beers black or brown, with some fruit beers, or with notes of banana and clove in a German Hefeweizen).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |