A Year in Food and Beer by Emily Baime

Author:Emily Baime [Baime, Emily]
Language: eng
Format: epub
Publisher: AltaMira Press
Published: 2013-03-14T16:00:00+00:00

Beer Pairing

Pair this dish with a high-hopped American Pale Ale. The rosemary nose and heavy burn will contrast well with the buttery mozzarella, pungent onion, sweet and slippery mango, and herbal cilantro. Alaskan Brewing’s Pale Ale (5.2% ABV/24 IBU) has citrus, herbs, and spice on the nose and palate.

To temper the hops and nasal burn of the red onion, try pairing this dish with Redhook Brewing’s ESB (extra special bitter) (5.8% ABV/28 IBU). In beer, “bitter” is a flavor descriptor meaning not sweet, not smoky, not burnt, but refreshing and balanced in boldness. This style of brew has the high citric hop character with balanced caramel tones. This brew will add a complex roasted caramel flavor to the dish. Offer in pint or tulip glass.

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