Desert Dwellers may be inside this 110° F Labor Day weekend, but that just means we will have ample time to focus on picking the perfect beer to accompany our meals. If you’re into such things, the Wall Street Journal ran an interesting article Thursday that might help if you are wrestling with what to serve alongside your Labor Day Fare. In The Art of Picking the Perfect Beer for a Meal
In the article, Hayley Jensen, a “beer sommelier” suggests to “begin by examining the tastes and textures in the dish.” As with spicing and Finishing Sauces, stronger tastes call for stronger beers. For spicy cuisines like Indian, Thai, or New Mexican (the new crop of Hatch Peppers are in), Jensen likes “India pale ales and other hoppy beers whose flavors is somewhat bitter, herb tinged and complex” because the “hoppiness” can combat the spice.
Though we don’t discuss alcohol much on Smart Kitchen, we do “work” with it personally and the article had some interesting ideas, including thoughts for pairings for roasted, smoked and grilled meats, tangy sauces etc.