Food pairing
Beer with oily fish
Rich, oily fish with pronounced flavour and a coating texture.
Mackerel, sardines and their relatives carry far more fat than white fish and a much stronger flavour. They are not delicate and should not be treated as such.
Acidity and bitterness both cut the oil, and the fish is assertive enough to take either. Where the fish is smoked or grilled, the answer moves darker.
Oily fish 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 fat.
What to drink
Saison — excellent pairing
Very high carbonation and a bone-dry finish cut through the oil, and the peppery phenolics work with the fish rather than against it.
Caution: Expect the beer to refresh rather than to stand up to the food.
American wild ale — strong
Tartness resets the palate between mouthfuls, the way a squeeze of lemon does.
American stout — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Australian sparkling ale — strong
Beer and dish carry similar weight, so neither flattens the other.
Bière de Garde — strong
Beer and dish carry similar weight, so neither flattens the other.
Flanders red ale — strong
Tartness resets the palate between mouthfuls, the way a squeeze of lemon does.
Munich Dunkel — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
American brown ale — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
What not to drink
- Imperial stout — Something lighter will let the food lead. This pairing works only if you want the beer to be the main event.
- Sahti — Delicate food needs a beer that stays out of its way.
- Milkshake IPA — Delicate food needs a beer that stays out of its way.