Food pairing
Beer with gyoza
Dumplings steamed and then fried on one side, so half the wrapper is soft and half is crisp.
The two-stage cooking is what separates gyoza from a plain steamed dumpling: a crisp, browned base against a soft top, with a savoury pork and cabbage filling inside and a soy-vinegar dip alongside.
The dip matters as much as the dumpling. It brings salt and sharp acidity to a filling that is mild, and between them they set the pairing — clean, carbonated, not sweet. A rice lager is the obvious answer and is obvious for a reason.
Gyoza narrows the field sharply, and one answer stands clear of the rest. Most beer falls down on at least one thing this dish demands. The attribute doing most of the work is umami.
What to drink
International pale lager — excellent pairing
The soy-vinegar dip brings salt and sharp acidity to a mild filling, and between them they set the pairing before the dumpling gets a say. Clean, cold and carbonated; anything sweet fights the vinegar and anything bitter is sharpened by the salt.
Caution: Expect the beer to refresh rather than to stand up to the food.
Munich Dunkel — outstanding
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Australian sparkling ale — outstanding
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
Czech dark lager — outstanding
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Grodziskie — outstanding
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
Gueuze — outstanding
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
Caution: Expect the beer to refresh rather than to stand up to the food.
Altbier — outstanding
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
American wild ale — outstanding
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
What not to drink
- Milkshake IPA — Delicate food needs a beer that stays out of its way.