

Les bières avec leur goût sucré, grillé, malté ou de noisette peuvent ajouter de la profondeur aux plats du petit-déjeuner aux collations, en passant par les desserts et les plats principaux. . Et ne vous inquiétez pas de vous saouler - pratiquement tout l'alcool s'évapore pendant le processus de cuisson. Ces plats amèneront vos invités à se demander quel est l'ingrédient secret (et à revenir pour plus !).
Différentes bières se marient bien avec différents aliments, il est donc important d'apprendre les différences de goût avant d'aller en cuisine. La bière peut être divisée en deux groupes principaux : les ales et les lagers. La bière, la bière originale, est brassée de manière à produire des saveurs fruitées et terreuses. Les bières blondes utilisent des systèmes de brassage plus modernes pour être plus légères et plus sèches. Chaque type de bière a une saveur distinctement différente qui se marie bien avec certains aliments.
Ci-dessous, vous trouverez une ventilation de plusieurs types courants et quelques recettes qui utilisent chacun d'eux.
Bières de blé
Les bières de blé sont pâles, souvent non filtrées (donc troubles), et ont des saveurs fruitées, moelleuses et croquantes, bien assorties aux salades et au poisson.
Pale Ale et Bitter
Son croquant coupe magnifiquement les viandes riches et grasses comme le gibier. La bière blonde est plus forte, avec une carbonatation plus vivifiante, et se marie bien avec tout, du pain et du fromage au fish and chips.
Porter
Elle est moins grillée que la stout et moins amère que la pale ale, et elle relève particulièrement bien les saveurs des ragoûts.
bière
La Stout fait ressortir les saveurs de tout, des crustacés aux ragoûts. En raison de ses notes distinctes de café et de chocolat, il est également parfait pour se fondre dans de riches desserts.
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