dinenw.com

Recently the staff from dineNW.com had the opportunity to meet with brew master Tony Powell and kitchen manager Taylor Vroman of Fish Brewing Company in Olympia to learn more about pairing your favorite brews with your favorite dishes.
A good rule to follow is there really aren’t any rules. Taste is subjective and what works for one person might not work for another. However, try to stay open to suggestions and trying new things.

“It’s more about matching what people like. Stouts and India Pale Ales (IPA) can often be an offensive beer to a novice drinker,” said Powell. “For those who don’t drink beer very often a blonde ale or pilsner is the way to go.”

With pairings you’re looking for the flavors of the beer and the flavors of the dish to complement each other. Alcohols can really heighten a dish, but a dish can really ruin an alcohol. For example, think about brushing your teeth after drinking orange juice. It doesn’t work. It’s never a good idea to pair a beer that overpowers or competes with the characteristics of the food and vice versa.

When eating fatty foods you’ll want something more bitter to cut through the fat, such as an IPA. Alcohol can also tend to tame the spicy in your mouth. When you’re eating spicy foods consider a pilsner to complement the heat.

“It’s about matching the beer with the mood,” Vroman added. “When I want to relax after a 13-hour shift I drink a pilsner because it’s refreshing. If I’m hanging out with my friends and I want to make it a good night, then it’s probably a growler of the Porter.”

Guidelines:

*When sampling beer start with the mildest beer first, as you don't want to overwhelm your palate.

*Anything that goes with coffee generally goes with a Porter (i.e. dessert).

*Hot and spicy foods pair nicely with a pale ale, IPA, or NW style red ale.
*Blonde ales compliment fruits.
*Pilsner are a less offensive, good-across-the board beer that appeals to most   palates.
*Strong IPAs tend to cut through fatty foods, leaving your palate refreshed.
*Brown ales are a good match for beefy meals.
*Lighter-bodied beers, such as a hefeweizen, go well with fish.
*Amber lagers are great for those backyard barbecues.
*Learn more from the Beer Association’s Beer & Food Guide.

The pairing menu was delicious. Powell and Vroman did an excellent job explaining each step and were great sports at answering our questions. See what we enjoyed, including the Fish Brewing Company’s beers:

Arctic Cod & Chips
Spicy Chicken Tacos
Hodgson India Pale Ale
Leavenworth Friesian Pilsner
Fish Brewing Company Organic India Pale Ale

Pub Sausage Platter
Leavenworth Eight Mile Alt Bier
Fish Brewing Company Dunkelweizen

Mudshark Chocolate Cheesecake
Mudshark Porter

The serving staff at Fish Tale Brew Pub receives pairing training to educate their customers on Fish Brewing’s beers and finding the perfect match for their meal. Many restaurants do the same. So speak up, and don’t be afraid to ask your server for a suggestion.

Finally, take the guidelines and throw them out the window. Half the fun is experimenting. Match foods with complimentary flavors, or try contrasting them. Pick up a growler of Dunkelweizen or Weizenbock just for the fun of trying to say the name!

Gastropubs and brew tour tourism seem to be on the rise. More people are targeting brew pubs as more than a restaurant, but as a destination spot. Find a brew pub near you.

Fun Facts:

*The color of the beer does not determine the strength of alcohol, flavor, bitterness, etc. Guinness has nearly the same amount of calories (148 calories) as a Miller Genuine Draft (143 calories).

*The U.S. is the second-largest producer of hops after Germany, with the Pacific Northwest a strong contender for the largest grower in the nation.

*There is a gluten-free beer, and Fish Brewing Company’s Brew Pub Fish Tale carries it!