While there are superficial similarities, beer lacks the food compatibility of wine…texturally it can’t compare and it usually, but not always, has a magnitude of pH higher than that of wine (in fact, Witbier tends towards high acidity for beer and Gewurz has unusually low acidity for white wine, making the comparison even less cogent). Bitterness accumulates on the palate, particularly in the absence of acidity. As such, naturally bitter foods make a beers bitterness worse and vice versa. It’s interesting to compare beer to wine for flavor and texture reference but for pairing purposes the comparisons usually fall short.

I’d like to see you pair a range of beers with known acidity and alcohol with foods of varying acidity, sweetness and bitterness. Be the first to establish some standards of what works and why.

I really like the concept behind this series and can’t wait to read more!

Which beer would you pair with a late harvest Zinfandel?

Cheers!