Food pairing
Beer with paella
Saffron rice with seafood or meat, with a prized caramelised crust at the base.
Saffron rice with seafood or meat, and a prized caramelised crust at the base that is much of the point.
That crust rewards a little malt, and the seafood needs the beer to stay out of the way. Enough bitterness to reset between mouthfuls without burying the saffron.
Paella 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
Czech premium pale lager — excellent pairing
Saffron rice and seafood need a beer with enough malt to meet the socarrat and enough bitterness to reset between mouthfuls.
Caution: Expect the beer to refresh rather than to stand up to the food.
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.
Double 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.
Tropical stout — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
American 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.
Dubbel — 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.
American brown ale — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
What not to drink
- Alcohol-free pale lager — A light beer against a heavy plate tends to disappear.
- Czech pale lager — A light beer against a heavy plate tends to disappear.
- Kölsch — A light beer against a heavy plate tends to disappear.