![]() ![]() Your goal is to highlight similar flavors that exist in both the food and beer.Īnd fortunately modern American IPAs have such distinctly fruit-driven profiles that there’s plenty to work with.įor example, one of the coolest combinations I’ve tried to date was Reuben’s Brews Hazealicious® - a New England IPA - paired with Ceviche. Given we’re talking about IPAs, the hop flavor is the most obvious place to start.įrom a food pairing perspective, the principle of “finding compliments” works well here. They tend to completely dominate, and are best enjoyed outside the context of intentional pairing. I find that double, triple, and quadruple IPAs have far too much flavor (whether that be bitterness, juiciness, sweetness, etc.) and ABV to play nicely with most dishes. That being said, you’ll generally find the most success with session- and regular-strength IPAs. If you don’t nail this then nothing else in this guide matters. In short, the food can’t be more powerful than the beer and vice versa. ![]() One of the most fundamental principles of beer and food pairing is matching “intensity.” Additionally, the recipes are easy to master, giving you one less thing to worry about while trying to pair your IPAs. These options are like our favorite beer delivery services, except with food. ![]() PRO TIP: Since you’re staying inside, you can always sign up for HelloFresh, or order your groceries on Amazon Prime. Master it, and there’s no IPA drinker you won’t be able to impress. Here’s my five-minute guide to IPA Food pairing. So why not enhance both by pairing them harmoniously together? ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |