Food pairing
Beer with shellfish
Sweet, saline crustacean meat, delicate but with real savoury depth.
Briny, sweet and savoury, and physically light without being bland. How it is cooked changes the answer more than the species does.
Salt and brine are the constants. Something dry and clean suits raw or steamed preparations; grilling or frying widens the answer considerably.
Shellfish 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 salt.
What to drink
Czech premium pale lager — excellent pairing
Saaz’s delicate spice suits the sweetness of crustacean meat, and the crisp finish handles the salt without overwhelming a light dish.
Czech dark lager — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Dry stout — strong
Dry roasted bitterness against saline, savoury seafood is one of the sharpest contrasts in beer and food — the classic case being oysters with dry stout.
Munich Dunkel — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
English porter — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Scottish ale — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Dark mild — strong
Deep malt character matches the savoury weight of the dish instead of sitting apart from it.
Best bitter — strong
Beer and dish carry similar weight, so neither flattens the other.
What not to drink
- New England IPA — Delicate food needs a beer that stays out of its way.
- Double IPA — Delicate food needs a beer that stays out of its way.
- Tripel — Delicate food needs a beer that stays out of its way.