Pairing alcohol with food is an art form. When it comes to wine most people know the basics: reds go best with hearty meats whites with seafood or chicken. But what about beer? Just ask Kwame Onwuachi James Beard Award winner and host — with Guinness — of the Lovely Day In Brooklyn block party taking place August 24 at Domino Park in Williamsburg.
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Beer and Food Pairing Guide | Problem Solved
His New York City restaurant Tatiana draws on his West African Caribbean and Bronx roots serving dishes like spicy Jamaican escovitch fish soulful braised oxtail or short ribs that incorporate both pastrami and suya. It’s the kind of food that can be expertly paired with wine but is also perfect with a cold beer not least because of its spiciness.
Thanks to his culinary experience Onwuachi has some general guidelines to follow when pairing beer with food—Afro-Caribbean or otherwise. First he notes that the general rules for pairing beer follow a similar pattern to those for pairing wine. “Pay attention to how it’s going to taste together” Onwuachi says. “If you’re drinking a light beer think about lighter dishes; and if you’re drinking a dark beer think about richer dishes.” There is some flexibility though: If you’re aware of the fat content you can be a little more experimental with your pairing. “For example you can pair a light fish with a dark stout but it has to be heavier or fattier to be able to tolerate it” he notes.
Of course just as there’s more than one type of red or white wine there’s also a lot of variation within the broad categories of “light” and “dark” beer. If you’re eating spicy foods opt for lighter or medium-bodied brews. That means pilsners and lagers — all pair well with a variety of spicy dishes. For pizza red meats and generally heavier fried foods are best. Lagers can also work better with seafood and white meats or lighter pastas. Pilsners work similarly but also pair well with cheesy dishes.
