People always think that you should drink wine with a multi-course dinner. However, beer actually fits much better with intense-tasting dishes, dishes with lots of herbs, dishes with roasted tones and, in particular, salty dishes. Simply put, beer is the perfect accompaniment to your Christmas dinner!
Tasting is a nice expression to describe how you should drink delicious beer. You can pretty much serve a good beer with every dish, and vice versa.
Below we not only share some tips on how to pair your Christmas dinner with beer, but also three different menus: A four-course dinner with matching beers, as well as a five and a six-course menu. Which one will you try this Christmas?
If you like cooking but don't know that many beer styles yet, the best approach is to taste a beer and then invent a dish.
As an aperitif you can drink slightly sour and refreshing beers, such as gose, saison or traditional pilsner. For starters, choose a beer that matches the intensity of the dish: blond beer or wheat beer fit nicely with shellfish, fish or raw meat.
For main courses with mushrooms or mushroom sauce, bock or saison beer go very well. Double, porter and stout beers can be paired with brown dishes, such as roasted meat, roasted fish and roasted vegetables.
For dessert all options are open. Sweet desserts can be combined with smoked beers, dry and sour beers or heavy beers.
If you are going to have dinner with several people, it's fun to share the bottles of beer. This way you can taste different beers and you can enjoy just a glass instead of drinking an entire bottle. It's actually what you do with other drinks as well - you don't drink an entire bottle yourself.
If you want to cook with beer, keep in mind why you want to do this. As soon as you heat a beer, the taste changes. Stews with brown, sweet beer are perhaps the most well-known recipes that use beer as a key ingredient.
Beer is used a few times in the recipes of the accompanying six-course menu: