Food pairing
Beer with tagine
Slow-cooked meat with dried fruit and warm spice — sweet, savoury and aromatic.
Slow-cooked meat with dried fruit, preserved lemon and warm spice. Sweet, savoury and aromatic rather than hot.
Dried fruit on both sides bridges neatly. Aromatic spice rather than chilli means a beer with its own yeast character works well.
Tagine rules a lot of beer out, but several beers do the job it needs equally well. Pick between them on preference — the reasons matter more than the order. The attribute doing most of the work is sweetness.
What to drink
Weizenbock — outstanding
Peppery and clove-like notes from the yeast pick up the warm spicing in the dish — the same aromatic family on both sides.
Belgian golden strong 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.
Tripel — outstanding
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 — outstanding
Enough residual sweetness to stand up to the dish rather than being flattened by it.
Belgian IPA — outstanding
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
Dunkelweizen — outstanding
Peppery and clove-like notes from the yeast pick up the warm spicing in the dish — the same aromatic family on both sides.
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.
Bière de Garde — outstanding
Enough residual sweetness to stand up to the dish rather than being flattened by it.
What not to drink
- Grodziskie — Sweet food makes a drier drink taste harsher than it is.
- Lichtenhainer — Sweet food makes a drier drink taste harsher than it is.
- Australian sparkling ale — Sweet food makes a drier drink taste harsher than it is.