Term
| Kolsch, Cream Ale, Blonde Ale |
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Definition
Lighter food: chicken, salads, salmon, bratwurst.
Light apricot or mandarin cake, lemon custard tart. |
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Definition
Wide range: roast chicken or pork, fish and chips, mild cheese.
Oatmeal-rasin-walnut cookes or some other satisfying basic dish. |
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Definition
Wide range: meat pie, burgers.
Pumpkin flan, maple bread pudding, bananas Foster |
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Definition
Strong, spicy food, curry. Bold desserts.
Caramel apple tart, ginger spice cake, persimmon rice pudding |
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Term
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Definition
Smoked beef brisket, grilled lamb; southern chicken fried steak.
Very sweet desserts like carrot cake, caramel cheesecake, or creme brulee. |
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Definition
Wide range: chicken, seafood, burger, spicy cuisine.
Poached pears with dulce de leche, banana pound cake, pecan lace cookies. |
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Definition
Roasted or grilled beef, lamb, game, smoked salmon
Sticky toffee pudding or chocolate chip shortbread |
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Definition
Heary foods: roast pork, smoked sausage, grilled salmon
Almond or maple-walnut cake, pear fritters, cashew brittle. |
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Definition
BBQ, meat stews, nice thick steak, smoked rib roast
Milk chocolate, butter truffles, chocolate bread pudding. |
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Term
| Abbey Tripel, Strong Golden |
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Definition
Spicy cajun food, crab cakes, pheasant or roast turkey.
No chocolate: apricot-amareto tart, baklava, Linzer torte. |
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Term
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Definition
Big intense dishes such as roast beef, lamb or game, grilled or roasted.
Spiced plum-walnut tart, classic canolli, toffee apple crisp. |
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Term
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Definition
Best with strong cheese or dessert.
Rich, sweet desserts: chocolate hazelnut torte, toffee caramel cheesecake. |
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Definition
Roasted or smoked food: bbq, sausages, roasted meat, blackened fish.
Chocolate peanut butter cookies, toasted coconut cookie bars. |
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Definition
Heavy, rich food: steak, meat pie; raw oysters.
Chocolate souffle, tiramisu, mocha mascarpone mousse. |
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Definition
Rich, spicy food like bbq beef, Oaxacan mole, hearty szechuan dishes.
Chocolate espresso cake, cream puffs, profiteroles. |
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Term
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Definition
Overpowers many main dishes; works with foie gras, smoked goose.
Dark chocolate truffles, chocolate raspberry mousse cake. |
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Term
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Definition
Lighter food: salads, seafood, sushi: weisswurst
Strawberry shortcake, fruit trifle, very light dessert, key lime pie. |
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Term
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Definition
Light foods: salads, sushi, vegetable dishes.
Too light for dessert, but could pair with fresh berries or fruit soup. |
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Term
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Definition
Lighter seafood dishes- classic with steamed mussels
Banana orange crepes, blood orange sorbet, panna cotta with lemon. |
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Term
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Definition
Substantial salads: roast chicken or pork, hearty sausage.
Sweet potato tart, peach pecan strudel, banana cream pie. |
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Term
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Definition
Roast pork, beef, smoked ham or game.
Tarte tatin (caramelized apple), pine nut torta with dried fruit. |
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Term
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Definition
Lighter food: chicken, salads, salmon, bratwurst.
Light desserts: lemon shortbread, fresh berries with sabayon. |
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Term
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Definition
Lighter food: salads, seafood, pork; spicy Asian, Cajun, Latin.
Light desserts: blueberry trifle, cranberry-apple cobbler. |
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Term
| Oktoberfest, Marzen, Vienna |
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Definition
Mexican or any hearty, spicy food; chicken, sausage, pork.
Mango or coconut flan, almond biscotti, spice cake with pine nuts. |
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Term
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Definition
Hearty, spicy food: bbq, hamburgers, chili
Passionfruit bread pudding, pears poached in doppelbock. |
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Term
| Dark Lager, dunkel, schwarzbier |
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Definition
Hearty, spicy food: bbq, sausages, roasted meat.
Pomegranate tart with walnuts, candied ginger pear cake. |
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Term
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Definition
Spicy food like Thai or Korean BBQ, fried chicken.
Apple almond strudel, white chocolate cheesecake, honey-walnut souflee. |
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Term
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Definition
Rich or roasty foods like duck or roasted pork shanks, great with cured meats.
german choclate cake, black forest cake, dried fruit rum tart. |
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Term
| Hop Bitterness, roasted malt, carbonation and alcohol balances: |
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Definition
| sweetness and richness (fat) |
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Term
| Sweetness, maltiness balances |
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Definition
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Term
| Hop bitterness emphasizes |
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Definition
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Term
Malt flavors...
-complement:
-sooth/soften: |
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Definition
Toasted and caramelized flavors
Heat |
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Term
| Hop flavors complement... |
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Definition
| Fruit, citrus, herb, spice |
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Term
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Definition
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Term
Phenols (clove and peppercorn flavors)
-resonate:
-contrast: |
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Definition
Resonate with Spices
Contrast fat and umami |
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Term
Carbonation...
-cuts
-accentuates |
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Definition
Cuts fat, umami, sweetness
accentuates heat |
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Term
Bitterness...
-cuts
-accentuates
-creates
-harmonizes |
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Definition
Cuts fat, umami, sweetness
Accentuates heat
Creates harsh or metallic effects with certain foods (oily fish)
Harmonizes with bitter foods (bitter salad greens) |
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Term
Roastiness...
-complements
-cuts
-contrasts |
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Definition
Complements chocolate, caramelized, burnt flavors
Cuts fat
Contrasts sweetness |
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Term
Alcohols...
-cuts
-resonates
-accentuates |
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Definition
Cuts fat
Generally resonates with sweetness
Accentuates heat |
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Term
Tartness/Sourness...
-brightens
-complements
-favorably contrast |
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Definition
Can brighten some food flavors
Can complement sour flavors
May favorably contrast fat, umami, salt |
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Term
Sweetness...
-sooths
-accentuated by |
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Definition
Soothes heat and other spices
Accentuated by saltiness |
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Term
| Rotisserie (split roasting) |
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Definition
Skewer item and place over open fire, slowly turn. Roasted character, tender.
carmalization, crispy skin |
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Term
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Definition
Cook by radiant heat from below. Wood or charcoal can impart flavor on food. Higher temp, more burnt flavors.
Smoky, carmalization |
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Term
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Definition
Cooking by radiant heat from above. Gas or fuel source, so no imparted smoky flavor.
Creates crust or carmalization |
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Term
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Definition
Rapid cooking over high heat with a little fat. Food does not get color from saute.
Onions, garlic, veggies. Breaks down, flavor depends on additives |
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Term
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Definition
Cooking by surrounding food with dry air in enclosed environment.
Roasty, tenderizes meat, gentle cooking |
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Term
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Definition
Cooking by fully submerging in a well flavored liquid kept between 150-180 (not boiling).
No flavor given |
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Term
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Definition
| For items needing more time to cook in liquid |
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Term
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Definition
Meat cooked in its own fat, very moist tender item produced.
Fattier, depends on type of fat (duck fat has most flavor) |
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Term
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Definition
| Portion sized cuts of meet seared and laid over minced veggies. |
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Term
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Definition
Meat cut into bite sized pieces before cooking. Seared. Everything goes in and stays in.
Flavor from whatever you add. |
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Term
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Definition
| Cooking over wood fire for extended periods of time. |
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Term
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Definition
Soaking meat in heavy salt, water, herbs and spices, sugar.
More tender meat |
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