| Perfect Pairings | | | | centers on beer. In our area, Oktoberfest |
| March 7, 2007 – as published in the Beacon | | | | celebrations offer a good opportunity to |
| News and Naperville Sun | | | | experience quality beers from local |
| | | | microbreweries. |
| This month, my wine column switches gears from | | | | Other cultures also feature beer with their |
| wine to beer. With St. Patrick's Day right around | | | | everyday cuisine. As an example, at Kiku's |
| the corner, many of us become a wee bit Irish | | | | Japanese Steakhouse in Naperville, the proprietor |
| and celebrate the occasion with a pint or two. | | | | Steve Shorin pairs full-bodied Sapporo Beer with |
| Beer and wine share many similarities. Both were | | | | teriyaki-glazed chicken skewers (Yaki Tori) and |
| made and refined by monks. Also, both are | | | | also recommends Kobe beef barbecue - a |
| influenced by the fermentation process. Wine can | | | | wonderful combination! |
| be broadly segregated by white and red; beer is | | | | As with wine, beer can be paired with food. Ales |
| divided between ales and lagers. | | | | are best with red meat and lagers work well with |
| The type of yeast selected and the temperature | | | | white meat. A beer's hoppiness level is similar to |
| of the brewing process determine if the brew will | | | | wine's acidity level. A higher level (within balance) |
| become an ale or a lager. | | | | tends to be more food friendly. Local |
| Ales are brewed with top fermenting yeast | | | | microbreweries and imports tend to have more |
| (yeast remains at the top of the barrel during | | | | hops in their product than America's national |
| fermentation) at approximately 70 degrees, | | | | brands. |
| resulting in a more fruity taste. Examples of ales | | | | More intense hoppy flavor profiles range from |
| include porters, stouts, wheat beers and pale ales. | | | | Guinness' rich creamy texture with a roasted |
| These are best served at 45 to 50 degrees. | | | | flavor (and surprisingly has fewer calories per |
| Lagers are brewed at a colder temperature of 50 | | | | ounce than skim milk) to Bass Ale's smooth notes |
| to 55 degrees with bottom fermenting yeast, | | | | with a bitter aftertaste to Sierra Nevada's malty |
| which produces a more round, clean and crisp | | | | profile to Harp's strong but not overpowering |
| beverage. Examples of lagers include pilsners, | | | | beer flavor (ideal summer beer as it is best |
| bocks and Oktoberfest beers. These are best | | | | served chilled). |
| served at a cooler 35 to 45 degrees. | | | | Most popular pubs offer 10 to 15 draft beers to |
| The Irish typically prefer beer served at a | | | | choose from, so exploring new flavors is readily |
| warmer temperature. Cold beer in a warm | | | | available. Next time, try matching a recommended |
| stomach releases more carbonation, creating an | | | | pairing of an ale or lager with your meal, to see |
| uncomfortable bloated feeling. | | | | how they complement each other. |
| To evaluate a beer, it is best to smell the aroma | | | | As Quigley's Irish Pub reminds us, a great Irish |
| while the head is present. A head that quickly | | | | pub offers fun, good conversation, good music |
| disappears suggests a lower malt level and | | | | and food and great people. Sounds like a great |
| excessive carbonation. A quality beer has flavors | | | | recipe for a perfect pairing. Happy St. Pat's Day! |
| of hops and barley-malt. Evaluate a beer like you | | | | Beer Basics |
| would a wine - should swish the beer in your | | | | |
| mouth to determine its balance, sweetness level, | | | | Match Game |
| body and finish (aftertaste). Good beer begins | | | | Matching a beer type with the various dishes or |
| with an aromatic hoppiness, offers flavor (like | | | | courses, the following generalizations apply: |
| malty sweetness) and has a long aftertaste. | | | | Ales: Salads, corned beef, beef, lamb and |
| Food pairings | | | | dessert |
| Given its international popularity, beer plays a | | | | Lagers: Pizza, fish and German sausages |
| significant role in meals, social outings and | | | | Bill’s Picks |
| celebrations around the world. Around St. Patrick's | | | | Two Brother’s: Domaine DuPage Ale |
| Day, every tavern becomes Irish. They offer | | | | Walter Payton’s: Payton Pilsner |
| beers with Irish inspired dishes, including the | | | | Guinness: Extra Stout |
| traditional corned beef and cabbage. With this | | | | Harp: Lager |
| fare, a good match is an Irish ale such as Bass | | | | Caffrey’s: Irish Ale |
| Pale Ale, Goose Island Red Ale, Caffrey's Irish Ale | | | | Bass: Pale Ale |
| or Sierra Nevada Pale Ale. Though the Irish may | | | | Sierra Nevada: Pale Ale |
| protest, Germany is synonymous with beer, with | | | | |
| approximately 1,200 breweries and a per capita | | | | For more from Bill Garlough's Perfect Pairings visit |
| consumption of 39 gallons. Germany's annual | | | | My Chef. |
| three-week Oktoberfest celebration in Munich | | | | |