Foodpairing® is a vast source of inspiration, any user will agree. One can use Foodpairing® to design new dishes or cocktails, even so, it also contains clues for matching beverages to dishes (and vise versa).
Foodpairing may help you in the quest to the perfect beverage match. Foodpairing only takes aroma into account (don’t forget this!). But as aroma is already 80% of the taste experience, it is the most important one. Of course taste and texture will play as well a significant role in any combination. So don’t forget to experiment and above all to taste…
A traditional approach to food and beverage pairing would be to start from the dish and then search for a fitting beverage. Although tried and proven, we -at the Foodpairing Kitchens- often do the exact opposite; starting from a beverage and designing a fitting dish around it. This approach offers the flexibility of fine tuning the dish perfectly to the beverage, more then often resulting in true synergistic food and beverage pairings.
Here you can find some nice examples (register for free to access the recipes);
Belevedere Unfiltered with grapefruit à la Turque: the spiciness and sweetness of the dishes goes very well with the wodka and softness the alcohol
- Le Chimay doré – mango – cinnamon:the Chimay Gold is characterized by fruitiness and spiciness (mainly cilantro) and therefore it fits perfectly with the Chimay Doré cheese. The tangy, spicy, sweet and sour mango chutney also fits very well with the Chimay Gold
Kasteel Rouge with almond, peach and raspberry: the sweet, fruity flavour matches very well with this dessert. The sourness of the raspberry takes care of the balance of the dish with the food. The almond and the peach links the dish with the beer (Kasteel Rouge is made with cherries and contains like peach and almond the flavour component benzaldehyde)
St Louis Premium Kriek with lobster, sweet potato and passion fruit: the sweetness and fruitiness makes a perfect match with the sweetness of the lobster and the fruitiness of the sweet potato and the passion fruit. The sourness of the beer, together with the acidity of the passion fruit gives the whole a pleasant freshness
In this article we’ll give you some flavor inspiration for designing recipes that combine well with this excellent beer. Also we’ll dive into a couple of home-grown recipes we designed to beer and Foodpairing the Ommegang Keizer Karel.
Three hops are used during the production process giving the beer its delicate yet complex aroma. Flowery, fruity, spicy and citrusy aromas are equally perceived, without overloading the beer. Its multi dimensional character is reflected in the Foodpairing tree of Ommegang Keizer Karel, it grants a lot of Foodpairing potential to this beer.
The subtle spiciness in the beer is mainly attributed to the chosen yeast strain tasked to ferment the beer. This flavor can also be found in asparagus and vanilla (find them in the Ommegang Foodpairing tree). These simple links gave us the spark to create two amiable food companions. With the aid of the Foodpairing Explorer we filled in the blanks. Add Ommegang and asparagus to your combo box. Then search for fitting ingredients and be inspired. Keep in mind that you can use the beer in your recipe, but it also can be served on the side.
Here’s what we came up with.
Asparagus – Cream Cheese – Shrimp
Starting from the Ommegang – asparagus combo in the Foodpairing Explorer, we hopped to cream cheese, having some lactone aromas in common with the beer and the asparagus. Next we selected bread, which will link in the fruity theme.
Find the recipe here.
Apple – lemon – vanilla – pistachio
This dish emphasizes the fruity and citrusy character of the beer that is served on the side. Sparked by the vanilla match, we searched for appropriate fruits. The beer contains a lot of aroma molecules that can be found in apples and lemons, so we decided to go with these two ingredients. That leaves us vanilla, apples and lemon; it is a small task to come up with a matching dessert with these ingredients so common, so go wild…
Find our recipe here.
Check out this article for more information about their flavour profile and Foodpairing potential of the world famous Belgian Trappist Westmalle Tripel and Westmalle Dubbel.
The Westmalle Trapist beers are brewed in the Trappist abbey of Westmalle since 1836. The recipes have remained virtually unchanged since then. When looking at the flavour profile, a typical Westmalle signature can be observed in both Tripel and Dubbel variants: very fruity, with floral and caramellic undertones.
Here is the Foodpairing tree of the Westmalle Dubbel. Click on it to browse it in the Foodpairing Explorer.
The Dubbel is brewed with darker malts, therefor it is furthermore characterized by vanilla, smoked and Maillard flavors. These typifying notes favor combinations of the Dubbel with chocolate, coffee, fried meat and so on, find more matches in the Foodpairing Explorer.
Here are our home-made recipes:
By adding fruity ingredients to these combos, the Foodpairing links are further reinforced.
In contrast to the Dubbel, the Westmalle Tripel is much fruitier and floral and is therefore an ideal companion with fruity desserts. Check out our recipes.
The Westmalle abbaye also produces an abbaye cheese. Check out recipes with this cheese in our recipe section.
To know which food pairs well with beer, we continuously analyze the flavors of beer like this Leffe Royale.
is a top fermented Belgian Abbey Ale, intense and complex. From the first sip, the palate is tickled with notes of clove and vanilla. Secondly, the fresh aromas of banana hatch in the mouth. Finally, subtle notions of geranium and citrus arise, resulting in a finely balanced, fresh and sweet finale. Based on the flavor profile following combinations can be made; coconut, rum, tomato, litchi, cucumber… (more combinations see Foodpairing tree)
We selected oyster, rose, lychee, coconut
Recipe: Oyster – coconut – lychee – rose
100 g coconut puree
1 ts lemon juice
1 g guar gum
Mix the coconut puree with lemon juice and guar gum. Store in refrigerator until use
Open the oysters. Loosen them. Clean the shell and, if necessary the oyster also.
Remove the peel and pit the lychee. Cut into 4
Spoon some coconut puree on the oyster shell. Put on the oyster. Garnish with pieces of lychee and a rose petal.
Serve with a Leffe Royale
More combinations with beer and other products, you can find here.