Food pairing
Beer with meatballs
Seasoned minced meat in a tomato sauce — savoury with an acidic backbone.
Minced meat with breadcrumb and herb, usually in a tomato sauce that decides the pairing more than the meat does.
Tomato acidity makes a low-acid beer taste flat. Something with a firm finish and enough malt to meet the meat works better than a soft malty ale.
Meatballs does not constrain the beer much: nothing clashes and nothing is clearly best. Drink what you like, or choose for the sauce, the seasoning or the sides, which will decide more than the dish itself.
What to drink
American stout — 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.
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.
Belgian golden strong ale — strong
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
Belgian IPA — strong
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
Tripel — strong
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
India pale lager — strong
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
Munich Dunkel — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
What not to drink
- Sahti — Delicate food needs a beer that stays out of its way.
- Belgian table beer — A light beer against a heavy plate tends to disappear.
- Milkshake IPA — Delicate food needs a beer that stays out of its way.