by Caitlin Hart
The first food and drink pairing I vividly remember as a child would have to be milk and cookies. There was something magical about putting those two together. They complemented each other in ways that made them better together than apart. Meanwhile I witnessed fancy adults conversing about how this chardonnay worked with chicken and this cabernet sauvignon with steak. At 22 I mostly get this, but to be honest wine and food pairings are still a bit of a mystery to me. Wine pairing is complicated. Based on type of wine, region, year and personal taste, it can take years of reading and tasting to figure this out. Not to mention wine is expensive.
This is where beer comes in. Beer and food pairings are still relatively new to most people yet far more accessible to twenty-somethings. When pairing a beverage with food the first thought is usually wine. It’s true of my favourite publication LCBO’s Food and Drink where most recipes include a wine pairing.
Beer is way more versatile than most people give it credit for. With a wide variety of types from bitter to dessert sweet there is literally a beer for every mood and every dish. To top it off beer doesn’t have the limitations that wine does. Beer can cut through the spice in curry in ways that wine can’t.