Wine and food pairing have been all the rage in recent years, but what if you’re not a wine person? Never fear, beer and food pairing is now coming to the forefront while dining out.
We know you might have questions. Is it ok to order a lager with a burger? A stout with a chicken wrap? Sure. It’s all about personal preference.
However, when it comes to beer and food pairings, matching the flavors is the key to deliciousness. Here are some pairing suggestions based upon Teddy Jack’s menu and current beer list.
(Suggestions: The Cowboy, Sunday Sunrise, The Teddy Jack)
The burger is the classic of bar foods, and since it can be topped with anything from cheeses to sauces to bacon, it’s quite versatile for a beer pairing. While a Miller Lite or a Shiner Bock may be your go-to with a burger, try to mix it up a bit. The bitterness of an IPA can cut through the fat of a burger. If an IPA isn’t your style, go with an amber ale.
Recommendations: Stone-IPA (Escondido, CA), Rahr Texas Red (Fort Worth, TX)
(Suggestions: Flat Iron, New York Strip)
The key is finding a beer that can match the big and bold flavoring of a roasted or grilled meat, as well as balancing out the flavors. Darker, heartier beers – such as porters and stouts – provide that balance. However, if darker beer is not your style, a pale or amber ale with roasted undertones will also complement the flavors.
Recommendation: Guinness (Ireland), Terlingua Gold (Alpine, TX)
(Suggestions: Macho Nachos, anything from our Tex Mex menu)
White ales and white beers, as well as light lagers and hoppier beers, will help cut through the spiciness instead of watering it down. It’s like milk when it comes to spicy food.
Recommendations: Fireman’s #4 Blonde Ale (Blanco, TX), Negro Modelo (Mexico), Corona (Mexico)
(Suggestions: O-Rings, Fried ‘Shrooms)
Fried foods are light in flavor, so a brew that will help cleanse the palate without washing away the salty flavors is ideal. This will also help bring out the taste of the food, and leave your stomach a little less heavy.
Recommendations: Rahr Blonde (Fort Worth, TX), Stella Artois (Belgium)
(Suggestions: Avocado Cobb Salad, Fried Chicken Salad)
Like burgers, salads offer many combinations making it another versatile choice for beer. If you’re going for a traditional or vegetable salad, stick with a German or Belgian wheat beer. For a Cobb or similar salad, try a brown ale as they complement the nuts and heavier cheese. With a Caesar, go with a saison.
Recommendations: St. Arnold Lawnmower (Houston, TX), Rogue Hazelnut Brown Nectar (Seattle, WA)
Chicken, Seafood, Pasta
(Suggestions: Blackened Catfish, California Clucker, Chicken Alfredo)
You don’t want to overpower the flavors of these foods with a beer, therefore, lighter is better. A light German lager or Belgian Saison with chicken or fish is perfect. If creams or sauces are added you may need a heavy, richer beer. Pasta is slightly more versatile but still pairs well with like brews such as blonde ales and German or American wheat ales.
Recommendations: Deep Ellum Dallas Blonde (Dallas, TX), Blue Moon (Canada)
Beer and cheese is perhaps a better marriage than wine and cheese. The beer lifts the fat in the cheese, where all the flavor is, so you can taste and enjoy it.
Recommendations: All beer. Seriously, drink what you like.
When in Doubt . . . Go Regional
Leave it to the city or area of origin when pairing if the options are too overwhelming.
When you visit Teddy Jack’s at 7205 Milwaukee Street in lubbock, ask your server or bartender for some of our regional favorites! Or if you’d like to do more food and beer pairing research, check out our website at www.teddyjacks.com to view our menu.