Which beer goes with which food? Beer as a food pairing in a pub.

In a pub, beer belongs on the table. That's always been the case. But whether the beer mug really matches the dish is something rarely considered. Yet the right beer can make a good meal even better, enhancing its flavor, rounding it off, or enriching it with a surprising contrast. A little knowledge is all it takes.

Beer as an accompaniment to food is not a modern invention. The combination has a centuries-long history. Even in the Middle Ages, monks drank their own brewed Lenten beer as liquid bread – nourishing, filling, and delicious. Beer and bread share the same basic ingredients, the same brewing process, the same yeast. That they go well together at the table is therefore almost a given.

What has changed is the awareness of it. Today, chefs and sommeliers speak quite naturally about beer and food pairing – the art of combining beer and food in a way that benefits both. Beer can enhance, round off, balance, or enrich the flavor of a dish with an interesting contrast.

The two basic rules of pairing

When combining beer and food, there are two approaches that have proven successful.

The first principle: like with like. Similar aromas in beer and food complement each other and create harmony. A malty Märzen beer goes wonderfully with roast pork because both offer a certain depth and spice.

The second point: create deliberate contrasts. A fresh, carbonated beer cuts through fat and cleanses the palate after a hearty bite. That's why a cold pilsner is the ideal accompaniment to baked or roasted dishes.

However, one thing to avoid is combining two very dominant, intensely flavored elements. For example, a strong beer with an intense goulash will result in both overpowering each other. One must be the star, the other the perfect accompaniment.

Which beer goes well with the classics of the quoting?

Here comes the practical part. Because theory is good, but practice is better.

• Wiener Schnitzel and Backhendl: Golden brown, crisply breaded, slightly greasy. A fresh Pilsner or a light lager is the perfect complement. The carbonation cleanses the palate after every bite and makes the schnitzel seem lighter than it actually is. Cheers to Austria's best combination!

• Roast pork and veal goulash: hearty, flavorful, with deep roasted aromas. This calls for a beer with character. A Märzen or a dark lager brings malty depth and harmonizes wonderfully with the meat juices. In Austria, Vienna lager has always been considered the natural accompaniment to goulash and roasts because it offers the same robust character.

• Baked cod: The same principles apply to fish as to schnitzel. A light, slightly hoppy beer highlights the delicate natural flavor of the fish without overpowering it. A wheat beer also works well here, as it adds fruity notes that complement the mild fish flesh.

• Cheese spaetzle: Creamy, hearty, with caramelized onions. A wheat beer is the perfect choice here. Its fruity and slightly yeasty aromas wonderfully balance the creaminess of the spaetzle and create a well-rounded combination.

• Kaiserschmarrn and apple strudel: Yes, beer goes well with dessert too. A dark bock or a malty dark beer brings caramel notes that harmonize wonderfully with powdered sugar and vanilla ice cream. If you've never tried it, you absolutely should.

One last tip for next time

Just like with food, curiosity is rewarded when it comes to beer. Once you start consciously paying attention to which beer pairs best with which dish, you'll discover a whole new dimension of enjoyment. At Mitzitant, we're happy to help. Just ask what goes well with it. That's what we're here for.