beer and food Archives - Peer To Beer

June 14, 2023June 14, 2023

Beer & Fish Pairing

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.

February 11, 2020April 13, 2022

Beer and Chocolate 101

A natural match!

They both involve fermentation, kilning, roasting, milling. They are both about acidity, bitterness, fruitiness, freshness, balance. They were both involved in ritual 1000 years ago.

It’s a natural combo made in heaven. So as we head to Valentines I wanted to share with you some fundamentals about Beer and Chocolate Pairing.

January 15, 2020April 12, 2022

Beer & Campfire

Campfire is a place of togetherness. A place of marshmallows, smoke, bacon, pancakes, ice and fire, cosiness…and beer!

@thebeertrale and @beerisaconversation (yup that’s me) settled in Virginia, along the Appalachian, next to Devil’s Backbone brewing to run some “Beer & Campfire” experiments.

Warning: try this at home

Smoke your Beer

Turn up the heat and the volume as we’re going to Smoke (on the Water). Just like Scotch Whiskey and cured ham beer has been smoked for ages. Actually all beers were smoked up until recently. Not the beer itself but the grains. The old school way to dry malted barley was to kiln it above wood fire and that was still the case until the 19th Century. As the heat was kilning the grains, the smoke was also imparting flavors. Smoke is a natural heritage flavor in beer. Some beer styles are still living to that tradition nowadays, using a portion of beechwood or oakwood smoked malts in their bill, like German Rauchbier, London Porter, Lichtenheiner or Grodzikie…

In this video we smoke beer on the spot, by the campfire, choosing our smoke in the wild (spruce, pine, oak,…). It’s not smoking the beer itself so much but add a complementary aromatic component floating on the glass and the foam. A beautiful way to turn a Jalapeno Sour or a Baltic Porter into a complex smoked beer! Enjoy and try this at home!

Beer & Marshmallow

We named our best result the Baltic Mallow. Roasted Marshmallow and Baltic Porter!