Unfortunately, beer and food has not been widely recognized as 2 things that can actually complement each other. In Honolulu, there are more places now than there used to be that carry a decent beer list. It’s just usually more of a bar type atmosphere than a restaurant. So, this month, I wanted to give everyone a chance to experience how enjoyable some of these pairings can be. These are recipes that you may have to try at home, but I hope to change that in the near future. Please watch for updates on that!

 

           My first pairing suggestion is one for appetizers. It’s always best to start at the beginning, so why not start at the beginning of a meal too? If at all possible, I will suggest some beers that are available at many eateries so that you can try them when you go out. Such suggestions will be in bold.

 

Fried calamari, shrimp, or other appetizers:

           This style of food is best followed, or preceded by a Pilsner. This is originally a beer that was created in the Czech Republic in the late 19th century, and it has a lighter body and flavor than other beers. The hops add aroma and flavor, but are not overpowering or especially bitter. The most popular Pilsners available are: Heineken, Stella Artois, & Amstel. These are Dutch Pilsners. German Pilsners would include: Beck’s, Bitburger, or Warsteiner. In my opinion, Heineken is a popular beer in the islands, but is a little bitter for my tastes, especially in pairing situations like these. I would choose the Stella or Amstel over a green bottle. Serve your Pilsner nice and cold.

 

 

 

Chicken mushroom/Chicken cutlet:

        For a good old fashioned, stick to your ribs kind of meal, something like this that has a hearty gravy is very tasty. It will be well accompanied by a brown ale. The gravy’s weight will be matched by the weight of this beer. It has a hearty, robust flavor and will be the cherry on top of the dish. Some great ones are: Newcastle brown ale, Samuel Smith’s Nut Brown Ale, or Sam Adams.  The Newcastle seems to have been gaining some popularity lately, and there are more bars that are actively selling it. This one should be served cool, but not ice cold to hold the flavor.

Bananas Foster:

           This has been a dessert favorite of mine for a long time. I love the flavor from the banana, and the ice cream gives it that final element of goodness. Plus, it’s usually not too heavy of a dessert. My personal recommendation for this dish is: Hefeweizen! This beer is light, but still very flavorful in a subtle way. Interestingly enough, this beer gets most of its flavor from the yeast strain used to brew it. Many times, a good Hef will emit aromas of bananas! Clove may also be present on the nose, but it will be a perfect match to the banana flavored dessert. Some good varieties are: Gordon Biersch, Franziskaner, or Paulaner. The last two are more traditional German wheat beers, and are available at many of the liquor stores mentioned in this newsletter. Serve cold and please, remember: No orange or lemon in the beer!

           Wanna try your hand at brewing? Call 688-7770, and make an appointment!

 

You will do everything from the initial steeping of grains to the addition of hops and yeast. When it’s finished, you will have 5 gallons of your own quality brew!

 

*Irish Stout     *Amber Ale     *Hefeweizen    *Nut Brown Ale         *IPA    

 

*Raspberry Wheat     And other recipes are available when you join the brewer’s club.

 

Call  688-7770 or email: info@winestock-online.com