Gourmets and beer drinkers: How to pair beer with food?

In May when the asparagus season is on, in Western Europe many like to eat asparagus with ham and scrambled eggs. Traditionally these go well with lager. Fresh oyster is in harmony with the taste of stout or porter, and these beer types are also excellent partners of other types of mussels and shrimps. Bitter and hop-dominant pilsner also helps to highlight the light, natural flavours of fish.

Pizza, poultry/pork and spicy food

Traditionally Italians accompany pizza with red wine, but those living closer to the Austrian border often drink less bitter, malty Vienna-style beer with pizza. The same type of beer goes well with poultry and pork too, but these can also be consumed with light, not so bitter Czech beer. Spicy food is best with rather neutral, mildly hoppy and light lagers.

BBQ, wiener/sausage and smoked meat

What else to drink with food prepared on the grill than smoky rauchbier? If this isn’t available, you can also choose stout or pilsner. Eating wiener offers the best experience if we drink richly malted lager with it. Classic German weisswurst requires golden-colour lager beer. Rich tasting sausage should be paired with wheat beer or kölsch. Smoked meat is best if combined with smoked beer. //