Beers take the place of wine in restaurants
Group of Asian friends or coworkers cheering with beer, celebrating together at restaurant or night club. Young people toasting at party event after work. Success or friendship concept. Focus on glass
Microbrewery Fridays - Jonas Follonier
More and more restaurants are offering an interesting choice of beers, responding to a growing demand from customers to accompany their meal with beer. And not wine. A small gastronomic revolution.
You’ve probably experienced this a few times yourself when eating out with family or friends. «Why not have a beer?» It’s true—why limit yourself to the admittedly vast world of wine when pairing dishes, ranging from meat to fish, savory to sweet, from appetizers to cheese, and from fine dining to casual fare?
Read also | Beer, a fashion phenomenon, but also a taste phenomenon
That’s what more and more people are thinking—no statistics to back it up, just experience and hearsay, sources of knowledge just as reliable as numbers, which can mean one thing and its opposite. This shift in practice can easily be explained by the craft beer phenomenon, which we’ve sought to take seriously by featuring it every Friday. It’s a phenomenon that has the merit of restoring beer’s full range of flavors and showcasing the magic behind its production.
This little culinary innovation—beyond the fact that it’s easy to explain—is something to be celebrated. Far from competing with wine, beer also has its own culinary merits. It already possesses a quality that makes it a perfect complement to wine: just like champagne, beer is a sparkling beverage. And those bubbles drastically change the way you enjoy smoked trout, for example. Another obvious characteristic is its bitterness, which is virtually absent from wine.
The interplay of contrasts in the realm of flavors is thus heightened by the arrival of a newcomer. Once confined to the realm of heavy drinking, then accepted as an aperitif to the point of becoming the favorite guest, this divine hoppy beverage has—much to our delight—undergone a process of shedding its rough-and-tumble image. Once considered tacky, now chic, beer should not, however, play into the hands of a trendy elite that swears by novelty. Let’s embrace it as just one drink among many in the making of a successful meal.
Write to the author: [email protected]
To find out more:
https://www.gaultmillau.ch/fr/le-bar/la-biere-pour-accompagner-vos-meilleurs-repas
https://www.lepoint.fr/vin/guides/la-biere-a-table-03-07-2014-1842936_585.php
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