As beer continues to grab the hearts of Grand Rapids locals and visitors, the realization that beer pairs well with food is becoming more and more clear. In fact, Grand Rapids hosts the sixth annual Cool Brews. Hot Eats., a month-long event that’s dedicated to cooking with craft beer and providing unique beer-and-food pairings.
Fact: Cool Brews. Hot Eats. coincides with Beer Month GR, which takes place February 15 - March 15, 2018. Credit: Experience Grand Rapids
We reached out to two local hotspots to see their take on the latest beer pairing craze, and here’s what we gathered:
Beer & Wine Are More Alike Than We Think...
Jacob Blaskis, Service Manager of The Green Well Gastro Pub (Cherry Street, Grand Rapids), believes beer is on par with wine and the restaurant tries to split its menu pairings equally.
When thinking about what beverages might pair well with an item, Blaskis likes to think of Master Brewer and author Randy Mosher, who said, “Because it is nearly a food itself, beer’s range of flavors, aromas, colors and textures complement many kinds of fare, giving us plenty to choose from when seeking resonance.”
Known for its seasonal cuisine, outdoor patio, and intriguing beverages, The Sovengard was named one of Grand Rapids Top 10 Restaurants of 2017 by Grand Rapids Magazine. Photo courtesy of The Sovengard
Collaboration & Feedback is Key to Finding a Successful Pairing
The Sovengard is celebrating 2018 on a positive note, by launching beer-and-dinner events, which will take place throughout the year.
In January, The Sovengard hosted a dinner with Comstock Park’s Speciation Artisan Ales and the Chicago-based beer publication and branding company Good Beer Hunting, as part of the company’s Uppers & Downers coffee and beer series.
“Those two dinners really gave us a great jumping off point by providing us with a framework to craft the dishes,” The Sovengard owner Rick Muschiana said. “The world of beer now is so diverse, there’s a beer out there to pair with anything. Vegetable and spicy dishes are notoriously hard to pair with, but take something like a funky bottled beer and that plays nicely with those flavors. The sky’s the limit now.”
Prior to the Michigan Brewers Guild Winter Beer Festival at Fifth Third Ballpark, The Sovengard will host Small Ball, which is a week dedicated to celebrating small brewers. They will also host a blueberry pancake breakfast with Saugatuck Brewing Co. on Saturday, March 10, which will feature pancakes made with Bourbon Barrel Aged Imperial Blueberry Maple Stout!
Hopcat's beer-infused Samwise Stew includes: "Po- tay -toes. Boil em, Mash em, or in this case, stick them in a stew. With our house made braised beef, beer french onion soup, and a nice helping of veggies all served in a bread bowl. Samwise would be proud, gollum would be gollum ." Yum! Photo courtesy of Hopcat
What to Consider When Pairing Beer with Foods
Both Muschiana and Blaskis have easy guidelines for pairing beer at home. For Muschiana, he looks at the Three Cs, a lesson he learned from Brewery Vivant brewer Jacob Derylo.
Those three Cs are: complement, contrast and cleanse (or cut).
For Blaskis, he looks at a simple lighter food with lighter beer and more assertive beers with heavier foods.
“Look for common flavors in beer and food, such as sweet, nutty, caramel or roasted,” Blaskis said. “Just remember to keep it simple and don’t overthink it. The possibilities are endless and everyone has a different way of tasting food and beer, so just try to some things out–whether you think they will pair well or not.
“Maybe you will find something that enhances the flavors better than you would expect.”
Cool Brews. Hot Eats. will take place in conjunction with Beer Month GR. Visit the Cool Brews. Hot Eats. website for a list of participating restaurants and breweries, including their menus. Or, search for the best brewery in town by becoming a Beer City Brewsader®.