“Maridar”, “maridaje”, son términos últimamente en boga.  Es muy conocido ya el maridaje con vino, y era casi impensable hacerlo con otra bebida. Pero hace un tiempo esto ha cambiado, podemos ver que esta sinergia, que sólo se daba con vinos, también se hace con cerveza, la que siempre nos convoca.

Hacer una combinación entre comida y bebida, logrando que esta fusión de aromas, colores y sabores sea, para el paladar de los comensales, una explosión de placer, es una tarea de expertos, que requiere  probar y probar, hasta lograr que el arte surja, que la sinergia entre bebida y comida sea perfecta. Maridar con cerveza es toda una experiencia, los amantes de esta bebida se deleitan al compartir la cerveza, producto Premium, con platos gourmet que hacen tiritar nuestras papilas.Hay cervezas para cada tipo de comida, para todos los sabores: intensos, suaves, para carnes blancas o rojas, verduras y masas; siempre hay una buena cerveza que nos permite exaltar el producto, que complementa el plato y hace que, comer y beber, siga siendo uno de los placeres más ricos de todos los tiempos.

Podríamos especular y, como se dice en buen chileno, “carrilearnos”,  pero para eso hay muchos; nosotros responderemos a esta inquietud recurriendo a los expertos. En Chile, un exponente de este ejercicio es Ricardo Solis,  brew master de la Universidad de Sunderland of England e ingeniero en alimentos de la Universidad Católica de Valparaiso,  con una amplia trayectoria en el rubro. Ricardo explica detalladamente qué y cómo podemos hacerlo: “Maridar es buscar la complementación entre un brebaje y un plato de comida, ambos en particular. El maridaje con cerveza se puede lograr de tres formas, éstas son las famosas 3 ces: Complementación, Contraste, Corte. Es este proceso el que nos entrega lo mejor de la comida y la bebida: sutiles sabores que, por sí mismos no son aparentes, de pronto aparecen, dando una experiencia a un nuevo sabor en su completa dimensión”, explica Solís.

Attention tastebuds… Today we are pairing beer!

“Pairing” is a term in vogue lately. Food and wine pairing is very well known, and it was almost unthinkable to conduct with another drink. But this changed some time ago, we may notice that this synergy that only happened with wines, is also happening with beer, which always brings us together.
Combining food and drink, making this fusion of aromas, colors and flavors an explosion of pleasure for guests’ palates, is a task for experts which requires extensive testing to ensure art arises, and that synergy between food and drink is perfect. Pairing beer is a complete experience; lovers of this drink are delighted sharing a beer, a premium product, with gourmet dishes that make our taste buds shiver.
There are beers for each type of food, for all flavors: intense, soft, for white or red meats, vegetables and pastas; there is always a good beer which allows us to intensify the product, which complements the dish and makes eating and drinking continue being one of the biggest pleasures of all times.
We could speculate and, as they say in Chilean Spanish, “carrilearnos” (invent a bit) but there are many who do that, so we will respond to this concern by resorting to the experts. In Chile, an exponent of this exercise is Ricardo Solis, master brewer of the University of Sunderland in England and food engineer of the Universidad Católica of Valparaiso, who has extensive experience in the field. Ricardo explains in detail what and how we can do it: “pairing is finding complementation between a beverage and a dish, both in particular. Pairing beer can be achieved in three ways, these are the famous 3 Cs: Complementation, Contrast, Cut. It is this process that gives us the best in food and drink: subtle flavors which, by themselves are not apparent, suddenly appear, giving a new flavor experience in its full dimension”, says Solís.

The three Cs
Complementation: This is a known feature of the beer. For marked sweetness or bitterness, look for a dish – which can also be a dessert – with the same characteristic, this is the simplest and most logical way of pairing. We could think of a rather sweet stout with a chocolate dessert, as the stout has sweetness, chocolaty flavors, and bitter chocolate tones. A spicy meal can be complemented with an IPA. There are certain pairing formats based on complementation that are simple standards with which you should start experimenting.
This is the typical pairing that is done with wine, for red meats, red wine and for white meats, white wine. Looking at it in this same way, beer pairing complementation is the most obvious. But the good part is that beer has two other alternatives that are quite useful.

Contrast: A characteristic of the beer which searches in food, a property that stands out when consumed together, so that beer’s extreme uniqueness is reduced and the slightest peculiarity of food is highlighted. For example, the most typical contrasts are seafood, which are strong in iron, with a creamy soft beer like Guinness. You can also pair an IPA with dessert, this is not logical pairing, but it is by contrast and beer, ends up being more pleasant and the dish becomes more intense.

Cut: It often happens with excessively fatty or spicy foods like Mexican or Southeast Asian food. Beer serves to cleanse that layer of fat that lies between each bite and, with overly seasoned or spicy food, it cleanses and alleviates all that spiciness between bites. After eating the first piece, beer cleans and, when taking the second bite, the taste starts from zero, since beer has already rinsed the previous flavor, it is always cutting when spicy and cleansing when fatty. For this process, lagers are ideal.

You can mix these 3 forms of pairing. A beer, in turn, may be cutting and cleansing. For example, complement a seasoned meal with a bitter or IPA beer.

To pair, you only need to think about what dish you wish to have or prepare and what would be the best way to make the dish stand out. If cooking with beer you can use the same one to pair.
With beer, pairing comes with experimentation. It is very subjective, people have to test it. The best ideas happen when you test, there is not a rigid chart. Beer is very versatile and leaves much to experimentation.

Basic pairings: Here we offer a recommendation

Wheat Beer: with fish.
Ale, clearer, golden, blond: with pasta, when the sauce is meatless and creamy.
Pale Ale or Amber: with caramel tones, with red meat or desserts, for caramelizing food.
Blonds: white meats, vegetables, spices.
Porter and Stout: with chocolate desserts, with more intense red meats such as lamb or beef cooked for long hours as stews.
The recommendation is to start with the basics and experiment. Beer has a large number of flavors that give us the privilege of sampling and testing, apart from cooking with it. Let your mind fly in your kitchen; in the fried fish batter, in a cake, let’s exploit cooking with beer. Just be careful with heat, since water is reduced, but the bitterness is concentrated. Any preparation that calls for water can be replaced with beer.
Dare, live this wonderful experience, which is a feast for our taste buds.

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