BRUSH UP ON BEER
LAGER
Barley, hops, water and yeast are the key ingredients of beer in its purest form, after which all kinds of additions are made, and processes are followed to make different styles of beer. Lager is one of the two main styles (the other is ale, also known as English beer). Lagers are usually bottom fermenters, meaning that the yeast in the beer lies at the bottom of the fermentation tank. These beers are also fermented at a very low temperature. This is the cheapest way of making beer and is typically used in mass production. Lager tastes crisp and fresh – ideal for cooking or sauces, and even for baking bread.
FOOD MATCHES
> snoek over the coals
> curries
> German sausage
UNFILTERED DARK LAGER
Most beers get their bitter taste from hop, which also serves as a natural preservative. The malt (germinated, dried barley) for this beer style, as with stout, is roasted before it is used. The finished product is refreshing and rich, with a slight aftertaste of dark chocolate.
FOOD MATCHES
> biltong
> oxtail
> venison
> steak
ALE AND STOUT
The type of yeast used in ales floats on top of the liquid during the fermentation process and only works at very high temperatures. Typical ales have fruity flavours and strong, complex tastes and aromas. Stout is part of the ale family. These beers are of Irish origin. Dark and bitter, they are made from roasted malt. There are eight styles of stout on the market: dry, imperial, porter, Baltic porter, milk, oat, chocolate and oyster.
FOOD MATCHES
> bredies
> meat pie with gravy
> dark chocolate desserts
UNFILTERED LAGER
This beer is usually produced on a small scale because it involves an expensive production process. It appears cloudy in the glass because it is unfiltered and unpasteurised. It is brimful of flavour, with a full body, and feels soft and round on the tongue. Beer made in this style works especially well with food that has a strong flavour.
FOOD MATCHES
> curries
> salami
> oysters
CREAM ALE
The alcohol content of this beer varies between 3% and 10%. Cream ale is brewed to have a deep colour that varies from amber to red. It has a rich, satisfying nutty taste – sweet and creamy and slightly bitter. In addition, it is loaded with fizzy carbon dioxide that produces a stable head. Although it is of Irish origin, it is not as heavy as stout.
FOOD MATCHES
> pasta dishes
> creamy soups
DUNKEL
Dunkel, a German dark beer, is a top fermenter. Dunkels are divided into two groups: dark wheat beer and dark lager. The latter is brewed with roasted malt, just like stout. Dunkel has a milky appearance, and you’ll often notice a little bit of yeast sediment in the beer.
FOOD MATCHES
> spicy foods
> chocolate
> heavy winter stews
DRAUGHT
Draught (spelt “draft” in the US) traditionally refers to a beer served directly from a cask or keg, usually at your local pub. Nowadays, the word draught is also used as a marketing strategy on beer cans, implying that the beer in the can has the same taste as beer from a keg. During the manufacturing process, such beer is canned under pressure, with a nitrogen injection that produces a dense head when the can is opened.
FOOD MATCHES
> braai meat
> pub fare such as bangers-and-mash
There are more than 70 beer styles across the world, each with its own taste and appearance. What's more, as in the case of wine, different types of beer complement different dishes. Here are eight of my favourite beer styles, along with their food friends
CIDER
Cider is not really beer at all, but fermented apple juice with an alcohol content that varies between 2% and 8%. It’s a good choice for those who do not enjoy beer, and perfect for cooking. Pork belly, for instance, can be oven-roasted in cider.
FOOD MATCHES
> steamed fish
> salad
> steamed veggies
> asparagus