

Trading Beer for Cerveza
Las cervezas con su sabor dulce, tostado, a malta o nuez pueden agregar profundidad a los platos, desde el desayuno hasta los refrigerios, los postres y los platos principales. . Y no se preocupe por emborracharse, prácticamente todo el alcohol se evapora durante el proceso de cocción. Estos platos harán que sus invitados se pregunten cuál es el ingrediente secreto (¡y volverán por más!).
Diferentes cervezas combinan bien con diferentes alimentos, por lo que es importante aprender las diferencias de sabor antes de ir a la cocina.
La cerveza se puede dividir en dos grupos principales: ales y lagers. Ale, la cerveza original, se elabora de una manera que da como resultado sabores afrutados y terrosos. Las lagers utilizan sistemas de elaboración de cerveza más modernos para ser más ligeras y secas. Cada tipo de cerveza tiene un sabor claramente diferente que combina bien con ciertos alimentos.
A continuación, encontrará un desglose de varios tipos comunes y algunas recetas que usan cada uno.
Cervezas de trigo
Las cervezas de trigo son pálidas, a menudo sin filtrar (por lo tanto, turbias) y tienen sabores afrutados, suaves y crujientes, bien combinados con ensaladas y pescados.
Pale Ale y Amarga
Su frescura atraviesa maravillosamente carnes ricas y grasosas como la caza. Pale ale es más fuerte, con más carbonatación vigorizante y va bien con todo, desde pan y queso hasta pescado y patatas fritas.
Portero
Es menos tostado que la cerveza negra y menos amarga que la cerveza pálida, y capta los sabores de los guisos especialmente bien.
cerveza negra
Stout resalta los sabores en todo, desde mariscos hasta guisos. Debido a sus notas distintivas de café y chocolate, también es perfecta para combinar con ricos postres.
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