Beer Pairing Ideas From Cúrate Restaurant

Every season is beer season, but the Oktoberfest energy of the fall always makes us thirsty for brews. And hungry. What foods make a good match with certain beers?

Like wine, beer has certain nuances in flavor and texture that make it a fun pairing option, whether it’s to bring out certain flavor profiles in a dish or help with balance, says Jess Salyer, wine director at Asheville, NC-based restaurant Cúrate. In fact, the James Beard award-winning Cúrate this past spring partnered with Asheville-based Highland Brewing to offer its own brew, the Cúrate Blanca – a refreshing, spiced wheat beer brewed with subtle spices and just the right amount of orange zest to finish.

The goal was to create a beer that was not simply “food friendly,” but also versatile enough to complement a variety of dishes on Cúrate’s menu – everything from charcuterie to paella – and enjoyed at any stage of the dining experience, Salyer says. 

The Cúrate Blanca will be temporarily replaced this fall through the winter with a dark lager in collaboration with Highland Brewing. Salyer notes that the beer will be designed to be the perfect fall pairing to enjoy with all the root vegetables such as brussels sprouts. “At Cúrate one of our favorite dishes for fall is the Migas con Verduras, a dish of brussels sprouts, cauliflower, raisins and croutons with a celery root mousse.”

• IPA: “Spicy foods, such as our Cúrate Chorizo, are great with IPAs because their bold, hoppy flavor profile can temper those spicy notes, while fried foods are also a wonderful companion, as these same qualities will cut through the richness.”

In general, Salyer believes that the beers that pair best with food tend to be on the lighter side, but she has some thoughts on what dishes pair best with multiple types of beer, whatever your preference: 

• Stout: Salyer loves stouts, because not only are they enjoyable to drink with a hearty meat dish, but the beer itself makes a great braising liquid for beef, pork or lamb. “Whether washing down your meal or adding to the pan, stouts add a rich, roasty flavor. Pair a pint of stout with a stout-braised meat dish, and you’ll have a perfect pairing!”

• Lager: Shellfish and delicate white fish, ideally served in a ceviche or raw on the shell are great lager companions because their flavors won’t overpower the lager, Salyer says. “The sweetness and salinity of the fish bring out the fruitiness of a lager.”

• Wheat: “I love a wheat beer alongside citrus-forward dishes and foods that are high in acid, as a wheat beer’s creamy mouthfeel can help balance out the acidity,” she notes. “Think fresh salads or Spanish white anchovies.”

• Pilsner: Pilsners are great to eat with fried seafood dishes, Salyer notes, “as they can enhance the saltiness and fattiness of fried dishes, while also serving as a palate cleanser.”

• Sour: The special fermentation of sour beers reminds Salyer of fermented foods or pickled vegetables thanks to their tartness and acidity. “Therefore, I love to pair a sour with a liver mousse or soft cheese that is strong in flavor, as I would typically pair these with something fermented for a perfect pre-meal bite.”

The post Beer Pairing Ideas From Cúrate Restaurant appeared first on Beverage Information Group.