Never mind wine, match beer with food

Wine aficionados might turn their noses up at the notion of drinking beer with their meal, but it is a far more ubiquitous thing than you might think. I happen to have been in the company, one night long ago, of wine connoisseur John Platter when he ordered a Tiger beer to down with his curry. It just fits. I had wanted one myself and had thought he might look down on it. Then he led the way.

We know that publicans put out bowls of salted nuts and crisps when we’re in for a few pints, but there’s more to food and beer matching than that (let’s not get pretentious and call it pairing). It’s a natural progression to choose to drink beer with other salty meals too. A pint of good English bitter with your Sunday roast beef and Yorkshire pudding. A Portuguese Super Bock with that salty beef espetada. A pale ale with a howl of salt and pepper prawns. Have a pint of the black stuff with my Beef and Guinness Pie, the recipe for which you can find here.

A pile of fried chicken wings washes down well with a smooth Windhoek or Hansa. That Black Label (or three), Castle, Windhoek or Hansa at the braai side is as much a part of the braaing experience as the turning of the meat; the flavour of the beer and its crisp, chilled feel mingles with the smoke and the aromas coming off the grid. And there’s no reason we shouldn’t down a beer with a burger or a pizza either.

Those who spend time thinking about these things recommend that light lagers pair best with burgers and salads; India pale ales with steaks, braaied meats and fruity desserts (the jury’s out on that last one); amber ales and dark lagers with pizza, and wheat beers with most spicy food.

South Koreans drink Hite brews with their famous Korean barbecue. Canadians eat buttermilk pancakes with beer as cold as their climate. Vietnamese drink Bia Saigon or Bia Hanoi with their smoked veal. Germans down pints of the stuff with almost everything. Bia, as it is known in Vietnam rather than beer, derives from the French bière. 

We have our own beer brands too, both South African and Namibian. Windhoek has shared with TGIFood a range of recipes by Lufuno Sinthumule, better known as Chef Funi, to mark International Beer Day with beer-laden food and more to wash it down with. They recommend Windhoek Premium Beer, but of course you can choose any beer you like or what you happen to have in the fridge. Craft beers are fair game too.

Each recipe provided includes either Windhoek Premium Lager or Windhoek Premium Draught, and Chef Funi did develop the recipes to match these specific beers, so in fairness you might want to go the Windhoek route.

As the brand puts it: “Lufuno Sinthumule aka Chef Funi is a culinary expert who delights in crafting recipes that are delicious and easy to make. Inspired by the robust full flavour, complex aroma and spicy bitterness of Windhoek Premium Lager, Chef Funi has devised a recipe for sensational salmon rolls with cheesy Windhoek dipping sauce and everyone’s favourite Windhoek-marinated, flame-grilled BBQ chicken wings.”

What’s on the menu: Salmon rolls with cheesy Windhoek dipping sauce, beer-marinated, flame-grilled BBQ chicken wings, and Windhoek, strawberry and basil leaves sorbet.

The chef avers that “the perfect balance and pleasing smooth, malty finish of Windhoek Premium Draught works perfectly in the refreshing strawberry and basil leaf sorbet. The sweet, tangy and herby freshness of the strawberries, citrus and basil are softened and enriched by the addition of the beer.”

Salmon rolls with Windhoek dipping sauce

Salmon rolls. (Photo: Supplied)

Beer-marinated flame grilled BBQ chicken wings. (Photo: Supplied)

Windhoek beer, strawberry and basil leaf sorbet. (Photo: Supplied)