There’s a beer for every occasion!
So let’s focus a bit on how to best pair beer with fish!
Think wine !
White wine is in general the go to option to pair with fish. It’s acidic, dry, fruity, bright… somehow it plays the role of lemon! Of course we’re not talking about a Sauterne here but your everyday Sauvignon, Pinot Grigio, Chardonnay….
Well you should approach beer pairing the same way. You’re looking for a beer that will brighten up your fish just like a lemon squeeze!
In most cases, stay away from bitterness (Just like you’d stay away from high tannic wines)!
Lemony and Tart Beers ?
Besides some very epic and unexpected pairings you can always do a great job bringing beers with some Lemony/Limey notes, low sweetness, low bitterness and moderate high acidity….
Let’s explore a few of them.
Belgian Wit
Not to confuse with German Weisbier or American White Ale,…. the Belgian Style Wit are on the lighter side (~4-5% abv), brewed with Coriander and Orange peels, with 30-40% of wheat (adding a bit of tartness) and fermented with a yeast that contributes some spices (clove,…). This really is your best and most approachable fish pairing option. It feels like a slice of lemon that will work with Fish and Chips, Clams, Grilled fish, Prawns, Roasted Octopus, Sushi, Mussels… just about everything!
Saison
This is a broader category really but if you pick a Saison that is not too bitter, dry and has some yeast signature of black pepper and other spices it becomes a top choice on more fatty fishes like Salmon!
Gueuze
Gueuze is a Belgian style sour beer. The result of spontaneous fermentation involving wild yeast and good bacteria’s and long rest in barrels. Gueuzes are fairly sour, dry, tart and complex. Somehow another form of “lemon” giving a great counterpoints to sweeter seafoods like clams and oysters! The style is a bit more for beer afficionados though but food pairing is always a fantastic way to explore new savors.
Berliner Weis
Berliners can be very sour but without much complexity. They are lactic and light. Very often they come in “fruited” versions… I’d stay away from this when it comes to pairing with fish but you’ll find a great selection of non fruited offering a refreshing bite of acidity. They can also be your lemon squeeze on oysters and clams!
Easy Hazy
When you talk citrus you can’t just pass the IPA family. Look for IPA’s which are not overwhelming and not too bitter. Easy Hazy seem to be in that range (Easy Juicy, Easy NEIPA). The hop signatures I prefer are citrussy obviously (Citra, Amarillo,… ) and piney (Simcoe, Talus, Chinook…). Could be a great choice on Lobster, Grilled Prawns, Octopus!
Mexican Lager
Do you see this slice of lime in the neck of the bottle? Well bring on the fish tacos, fish & chips or some grilled white fish and prawns from the barbecue and just enjoy. Mexican lagers are very low in bitterness and have a soft finish. The lime wedge is selling the whole reason to believe in this pairing!
Sweet Stout
Let’s finish with the most unexpected pairing here! A sweet stout with roasted , dark chocolate, coffee notes contrasting with the salty brine and iodine flavors of Oysters. It works so well but really you have to try it to be convinced because on paper it looks absolutely weird!
As usual, send me your pictures and let me know what is your favorite beer and fish pairing!
