Practical Food and Beer Pairing-Kyle Jones
Transcript of Practical Food and Beer Pairing-Kyle Jones
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KyleJones
Foam Ran ers
Houston,TX
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.
aspectsthat
guide
us
in
pairing
beer
and
2. Learn
basic
techniques/rules
for
pairing
food
3. Learnhowtopracticallyhostafoodandbeer
pa r ngevent
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BEER
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sensoryaspects
Aroma
Appearance
eor g ns
o
t ese
aspects
can
er
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Generall acce tedthattheton ue brain
recognizefive
basic
tastes
Salty
Sour
Sweet Bitter
Umami (savory thinksoysauceorasteak)
,seekoutsaltyandsweet,andbitterisawarning
si nof otentialtoxicit
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Balanceiske inbothbeerandfood
Bitter/sweet Acidic/sweet
Withbeer,wecommonlyspeakofbalance
betweenmalt
sweetness
and
hop
bitterness
Otherstylesstrikebalancewithdifferentelements
Lambic acidityandsourness
,termsofacidity
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,
anotherpotential
source
of
balance
balanced eeseca ew
Braisedcollardgreens(cidervinegar)withporter
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Unlikethesmallnumberoftastestowhichthe
sensesrespond,
there
are
thousands
of
smells
ourolfactorysystemcanrecognizeandinterpret
Aromasarestronglylinkedtomemory
Wequickly
become
accustomed
to
smells,
aphenomenonknownasodorfatigue,whenthe
nasalmucosaandolfactoryreceptorsbecome
Alsoreasonbehindsensitivity sensitiveonamolecularlevel
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Alternativel referredtoastexturewhen
speakingof
food
Referstothetactilesensationsperceivedwhenwechewandswallowfoodordrinkbeer
Creamy
(F+B)
Slick(F+B)
Tingling(F+B)
Crisp(F+B)
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Thevisualaspectsoffoodand,
eyes,along
with
the
nose,
are
the
firsttoevaluate
Ingeneral,foodsdisplayawiderarrayofcolorsthandoesbeer Anthocyanins purplecabbage
Carotenoids orange
carrots,
yellowpeppers,
red
chiles
Chlorophyll greenleafyvegetables,broccoli
Beerisevaluatedprimarilyonitsattenuationoflight(SRM),and
othersecondary
characteristics
Clarity
Headformationandretention
Color hi hli hts rub oran e etc.
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Thea earanceofa
beeror
food
can
also
shape(ordistort)our, ,
evenmouthfeel
perceptions E.g.Poor/nohead
Beertoodarkforstyle
oo
p oppe
own
on
aplatedoesnttasteas
goodasfoodpresentedn ce y
SummitBrewing
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consideredwhen
creating
beer
and
food
pairings
However,itseemstooftenbethecasethat
peopleare
intimidated
when
the
prospect
of
pairingfoodandbeer,orhostingapairingdinner,arises
Inthis
talk,
Iwill
try
to
convince
you
that
you
alreadyknowhowtopairbeerandfood
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TREATMENTPLANNING: ANILLUSTRATIONFROMMEDICALPHYSICS
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Historicala roach
Co
60
therapy Parallelopposedfields,4
Decideontreatment
arameters,then
calculatedose
Needtohaveagoodidea
effectstheparameterswillhave
www.aoctr.com/images/imrt_Znb1.jpg
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Decidewhatisthe
desiredtumor
dose,
criticalorgandose,
Treatmentplanning
optimizationroutinestocalculatethebestplan
Wealready
know
the
desiredoutcome,why
http://img.medscape.com/pi/emed/ckb/otolaryngology/834279
846797
2142.jpg
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foodand
beer
pairing
,
ofthemarealoveandappreciationforbeer
Wehaveaninnatesenseforwhatmakesa
goo
pa r ng,even
t oug
we
may
not
ea e
toexplainorverbalizeit
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http://todustyoushallreturn.wordpress.com/2009/10/
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,
subconsciousand
how
it
affects
our
decision
Mostrelevantvignette: Strawberryjamand
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ConsumerRe orts hadhiredex ertsforatastepanel
on
strawberry
jam
44brandsrankedonspecificmeasuresoftaste,texture,etc.
College
students
asked
to
rank
1,
11,
24,
32,
44
0.55correlation
forrankings
0.11correlation
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millennia,so
its
fair
to
ask
what
the
point
is
of
relationship
TheBrewmasters Table
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,
greatpairings
without
(and
perhaps
because
we
dont full understandin wh wethou htofit
Trainingcanhelpusunderstandwhypairings
work
BJCP,cookingclasses,reading
Catalogofflavors/pairings
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anything,without
really
giving
much
thought
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yearround
task
Simplytastingandevaluatingfoodandbeer
ome mes us n a ou pa r ng
possibilitiesasIdaydream
Havingatheme
in
mind
helps
as
well
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,
FoodIenjoy
Consideringelementsofabeerandfindingafood
Pairingsothershaveenjoyed
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beginto
think
more
deeply
about
them
and
However,itisnotonlyimportanttoexplore
,theydo work
ave
a
acoup e
o
s n ers
a
a
o
edroppedormodified
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plannedpairing
Perfectcookingtechniquesandseasoningfor
Makesurethepairingswork
ows
you
o
wr e
own
some
oug s
a ou
thepairingsfordiscussionatthedinner
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withbeer
tomatoes
Desc utesB ac ButtePorterwit mus room
crostini
SummitIPA
with
Northern
Lights
Blue
Cheese
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, , , ,
AndrewDavis,KenandSteveGrossman)
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pizzasauce,
often
seasoned
with
herbs
Differentflavorinthisrole
Thedelicateflavorsofweissbier playwellwith
thesubtletiesoffreshtomatoes
Clovenotes
harmonize
with
herbals,
in
particularthelicoricelikeflavorofbasil
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togetherwith
the
same
flavors
provided
by
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Basil/parsley:
Licoriceflavors
are
anice
match
with
clove henolsinweissbier
Ifyourpizzahascheese,thehighcarbonationlevelof
weissbier willscrub
the
tongue
of
the
fat
and
oils
from
cheese,clearingapathforother,moresubtle,flavors
Weissbier isarefreshingcounterpointtospicefrom
, , , .
Pestowouldbeniceaswell
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organizethe
event
around
acentral
theme
yearsandeverythingwentquitewell
The theme can be as formal or as informal as
youlike
Briefpresentationordiscussionpriortoeach
pairing Afewwordsofintroduction
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GoLocal IncludedonlybeersfromTXandLA
Sourcedas
much
food
locally
as
possible
Elementsofbeer
Focused
on
the
sensory
aspects,
flavors,
and
aromas
found
Triedtopaireachbeerwithafoodthatdemonstratedanicesynergyorcontrast
even
course
mea Themeforthisyear
Showcasetheversatilityofbeeratthedinnertable
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formaldinner
some
time,
however
Idont
Rentingspace?
Ihavealsoconsidereda(smaller)dinnerin
w c
eac
person
presen s
a
pa r ng,
per aps
centeredaroundatheme
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Pairingdinner#1
GruyereandManchego cheeses St.Arnold'sAmber
Smokedsalmon Alaskan
smoked
porter
Newpotatoeswithbutter,salt,andpepper PilsnerUrquell
Baconwrappedasparaguswitholiveoil,salt,
SpiralcuthamglazedwithVermontmaple
syrup HomebrewedMapleNutBrown
NewYorkcheesecake ElysianImmortalIPAChocolate truffles Ro ue Chocolate Stout
Pineappleupsidedowncake Lindemans Framboise
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Pairingdinner#2
Queama Mahado CottonwoodLowDownBrown
Fruit
apples,oranges,
and
pears Avery
White
Rascal
p cy a po a oc ps ranz s aner e ewe zen
Grilledendive SaisonDupont
Buffaloburgerswithoaksmokedcheddarand
arugula
TerrapinRyePaleAle
NewYorkcheesecake Lindemans FramboiseChocolate
covered
pretzels St.
Arnold's
Christmas
Ale
Donuts HomebrewedCoffeePorter
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Pairingdinner#3(GoLocal)
PineBeltPaleAle(SouthernStar, Conroe,TX) AlbuquerqueTurkeySandwich
, ,
ShinerChristmas(Shiner,Shiner, TX) Homemade brittlewithcaramel,
candied in er in ersna s and
honey
RealAleFullMoonRye(RealAle,Blanco,TX) Fried greentomatoesTurbodog (Abita,AbitaSprings,LA) Frenchbutterpearspoachedin
Turbodog infusedwithanise
Stormcloud IPA(Rahr andSons,Ft.Worth, TX) Barbequeporkpizza
Abita HarvestAle(Abita,AbitaSprings,LA) Pecancrustedbuttermilkchicken
St.ArnoldWinterStout(St.Arnold,Houston,TX) Molten lavacakes
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Thegreenest
(and
freshest)
beer
and
food
is
Orbyyou!
Alsoprovidesaseasonalfeelforthedinner
Producethatisinseason
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Pairingdinner#4(Elementsofbeer)
St. ArnoldFancyLawnmower Crackerswithpat
BassPale
Ale Prosciutto
crisps
BelhavenSt.Andrews Ale Caramelized onionsontoast
DuchessedeBourgogne Cypress GroveHumboldtFogDeschutesBlackButtePorter Braised collardgreenswithbaconStone
Oaked
Arrogant
Bastard Cheesecake
with
vanilla
beam
whipped cream
BrooklynBlackChocolate Stout Chocolate cupcakewithmocha
ganache
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, ,
isthe
open
house
format
Notconducivetoeducation,Q+A
s ownse ng smore n ma ean a owsformorecontemplationofthepairings
Not
good
for
large
crowds Conducivetoeducation,Q+A
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~ *
2. ~40
days
out
decide
on
pairings
and
try
3. ~30daysout finalizepairingsandcontact
beer retailer and an food urve ors
4. ~1dayout remindguests,prepareanyfood that will not suffer from reheatin
5. ~8hours
out
prep
remaining
ingredients,
or anize beer for eas ullin
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perpairing
12oz.bottleserves3
Ialwayspurchaseextra,usuallyendsupthisway
anyway Somepeopledrinkless,somemore
Food: Harder. Idontwanttonsofleftovers,
butIwant
everyone
to
have
plenty.
Use
your
experience(youvetriedit,right?)
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1plate
per
person
2setso utensi sperperson
Ample
napkins Largebinforcollectingbottlesforrecycling
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Iusuallykeepthefirstcourses mp e a owsgues s o
straggle
in,
meet
one
another,
andallows
me
to
get
more
com lexdishes oin Alas,mykitchenislargely
closedofffromliving/diningroom
fridgetoallowitampletimetoarriveatthepropertemperature
~
20
min.
for
ales,
~
5
min.
for
lagers
Dependsonroomtemperature
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Itypicallyintroduceanewpairingevery2030min.
throughoutthe
evening
Goodtime enoughtimetoenjoy,pourresidualbeer,buteveningfinishesin33.5hours
someonelikemywifewhoiskindenoughto
,
asit
would
be
nigh
impossibletodosolo
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pairing,showing
the
bottle,
and
pouring
Foodisplacedonatable,withservingutensil
Asneeded,Iopenextrabottlesandsimply
handtosomeonetopassaround
Ican
be
in
kitchen
preparing/pulling
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Iwould
pour
beer
for
everyone,
and
serve
the
Moretimeandopportunitytoexplainand
iscusspairing
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.
2. Refinepairings
3. Executepairings
4. Serve
pairings
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, . , , ,
GaryFish)
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,
thecrust
and
mushrooms,
acommon
topping
,
excellentcomplementfortheearthy,musty
Inaddition,theearthyhopcharacterofBlack
utte
orter
contr utes
to
t e
success
o
t s
match
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,
crust,provides
atextural
contrast
to
the
soft,
mushrooms
Toastingofthecrostini highlightssubtletoasty
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,
matchwhen
Iconsider
it
further
mushrooms
WouldIhavepairedthesefoodsbecauseof
IpairedthembecauseIthoughttheywould
e
goo
toget er,
w c
t ey
are ThenIconsideredmoredeeply
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Porter(particularly
with
English
derived
hops)
is
anicematchwithotherearthy,woodyflavorssuch
asoregano
Therich,maltyflavorsinporter(andingeneral)are
n ce
ma c es
or
ear y
mea s
esausage
andbacon wildboarpizzaanyone?
, ,
flavor(glutamate)
and
would
make
anice
topping
forapizzatopairwithporter
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everyone
towards
the
endofthenight
Stoppouringif
necessary Makesureeveryonehas
asoberdriver
Letthem
stay
at
your
placeiftheydonot
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HaroldMcGee
On
Food
and
Cooking
Ran yMos er TastingBeer
Lucy
Saunders
Cooking
with
Beer
(great
ideasforpairings)
Marnie Old SamCala ione HeSaidBeer
SheSaid
Wine
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andeat
nightwithdinner
BYOBrestaurants
Experimentwithdifferenttastesasyouenjoy
abeer
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try
to
do
too
much
involvingextensiveprepandcooking
Notas
bi
of
adeal
if
most
can
be
done
the
ni ht
before
Also,makingdishestoocomplexcanmakeit
difficultfor
guests
to
appreciate
your
pairing
points
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manipulated
to
better
match
food
EnglishstyleIPAslightlycolderthannormal
accentuates
the
bitterness,
which
would
aid
in
cuttingthrougharich,pungentcheese
Twomainareasformanipulation
Temperature(beer
and
food)
Carbonationlevel(beer)
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players beersthatcan
pairwithawidevariety
offoods
Saison
Weissbier
Germanpilsner
http://blog.cleveland.com/tribe_impact/2008/12/large_markderosa.jpg
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Lotsofho swithve etables/ve etalfoods
Hops=vegetablematter
Pungentcheeses
with
delicate
beers
Servefunkycheeseswithsour/funkybeers
Servestrongcheeseswithbitter/strongbeers
Heat/spicewithhighalcoholorextremelyhoppybeers
I
prefer
malty
beers
with
spicy
food Omittingadessertcourse
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Notgetting
the
freshest
beer
oreexot cstu t at sn tmove qu c ymay e
abadchoice
ecomegoo
r en s
w
your
oca
quor
s ore
manager
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, . , , ,
MarkStutrud)
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France44,Minneapolis,MN (SongLee,RickAnderson)
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elementofmostpizzas,cheese
Notlikel tofindbluecheeseasthema orsourceofcheeseonapizza,butitmakesaninterestingtopping
Inthis
case,
Ihave
chosen
one
of
my
favorite
typesofcheese,blue
g tmar s c eese orw ne
Beercanhandle
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helpit
forge
amatch
with
strong
cheeses
Bitterness
ar ona on
oesno
a ow
s rong
avors
o
lingeronthetongueandmaskothers
Bitterness
provides
some
balance
to
stronger
flavorsanddistractsthetongueandbrain
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wellbalancedEnglishIPA
strongflavorsofthebluecheese
Ifwe
needed
more
bitterness,
we
could
serve
the
beerslightlycolderthanwetypicallywould
Asyoufinishthecheese,andthebeerwarms,
your
tongue
is
clean
and
you
can
enjoy
the
pleasantcitrusyhopcharacterofSummitIPA
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Again,cheese
an
imperial
IPA
would
be
Bitternessandcarbonationscrubsthetongue
heaven
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, , , ,
AndrewDavis,KenandSteveGrossman)
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, . , , ,
GaryFish)
-
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, . , , ,
MarkStutrud)
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France44,Minneapolis,MN (SongLee,RickAnderson)
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