Rodney Weaver Shares Expertise on Beer and Food Pairings →
Herron-Morton neighbor and HMP Association President Rodney Weaver gave a talk on beer pairings at Dig-IN, a local food festival promoting Indiana food, beer, and wine. Read his recent blog post to learn more about how to pair food and beer when cooking or eating out.
A little over a week ago, I gave a talk on beer pairings at Dig-IN. What surprised me is that my talk filled the speakers tent. Given the level of interest I observed, I thought it might be a good idea to carry the conversation over to the blog.
It all starts out with the ingredients. There are a number of ingredients and steps to making beer and as any homebrewer can tell you, it’s a lot like making a soup. The increased number of ingredients are only one of the reasons that pairing beer with food is not only easier than pairing wine, it’s also more diverse. Pairings can either be complimentary or contrasting. While contrasting pairings are certainly more interesting, they’re also more difficult and can be very off-putting if not executed correctly. For this reason, I recommend everyone start off with complimentary pairings. It’s not only easier to pair similar flavors, but you won’t ruin the meal if the pairing doesn’t work…
Read the rest of Rodney’s guide on the Hoosier Beer Geek blog
