Pairing food with beer is a natural combination in many occasions and the right beer can enhance any meal. Finding that perfect match can be difficult at first, you may follow different guidelines that others have set in the past, for example how some say that the Lager could be compared to a white wine and a Ale could be red wine.
In the end however we believe you should do things your way and pair what you like. Here below we’ve grouped together some pairing methods with our HOBS menu, give it a shot and try something new.
WHAT'S AN ALE ?
This category of beer uses yeast that ferments at the "top" of the fermentation vessel, and typically at higher temperatures than lager yeast (60°-75°F), which, as a result, makes for a quicker fermentation period (7-8 days, or even less). Ale yeast are known to produce by-products called esters, which are "flowery" and "fruity" aromas ranging, but not limited to apple, pear, pineapple, grass, hay, plum, and prune.
WHAT'S AN LAGER ?
The word lager comes from the German word lagern which means, "to store". A perfect description as lagers are brewed with bottom fermenting yeast that work slowly at around 34 degrees F, and are often further stored at cool temperature to mature. Lager yeast produces fewer by-product characters than ale yeast which allows for other flavors to pull through, such as hops.