We asked beer sommeliers about their favorite beer-food pairings
Becoming a wine sommelier has been possible for years. Beer sommeliers, on the other hand, have only been around for a much shorter time. The Netherlands now has more than 200 beer sommeliers and over 600 breweries, making this centuries-old drink more popular than ever. We asked a number of top beer sommeliers about their favorite beer-food pairings.
Beer and bitterballen are always a good idea. But there is much more possible with beer and food! In fact, in restaurants you increasingly see a beer pairing on the menu, carefully selected and paired with a variety of dishes. Top beer sommeliers also have their favorite combinations that are unexpectedly delicious.
Richard Moerkerk, beer sommelier at Proeflokaal de Boom and owner of De BierBasiliek
“An unexpectedly delicious beer-food combination is herring on a rye cracker with beetroot and Lowlander Poorter. You wouldn’t expect it, but that combination brings out all the flavors. Simply fantastic!”
Kim Sonneveld, beer sommelier and owner of Plan B
“A while ago I drank a beer from Bird (Miss Scarecrow, pumpkin ale) and at that moment ate chocolate truffle kruidnoten, and I found them very tasty together! I also occasionally work with my good friend and master pastry chef Hidde de Brabander. He made a raspberry wine gum that pairs perfectly with an R.I.S. and trekdrop! It was like a liquid candy. I also love white chocolate cheesecake with a Tripel or a Kriek, or toasted sugar bread with blue cheese and an old Geuze.”
Arvid Bergström, beer sommelier, author and owner of Proef Bier
“Beef stew with Weizen. You might not expect it, but it is especially delicious. How come? Beef stew often contains cloves, and cloves are also found in Weizen. Hence, a perfect combination. Just like Dunkelweizen and milk chocolate, by the way.”
Bas Schampers, beer sommelier and creator of the Bourgondische Bierkelder
”I’m truly a dessert lover, especially when paired with beautiful, dark beers. Try replacing the espresso you dip your tiramisu’s ladyfingers in with a strong Russian Imperial Stout. Serve the same beer alongside the dessert and you have the perfect finale to your dinner!”
Monique Biben, beer sommelier
“Oh, there have been so many, and there are still so many to discover. The best-known spontaneous discovery is, of course, oysters with Guinness. The trick is to find the so-called ‘flavor hooks’, or to create a beautiful explosion of flavor through contrasts you would not have thought of beforehand. As is often said: the most beautiful combination has yet to be found.”
Read also:
