A Tool for Beer & Food
I presented at the recent AHA conference in Baltimore along with Cicerone's Pat Fahey, on behalf of the Brewers Association's Beer & Food Working Group, a small committee that is working on trying to put a scientific basis behind beer and food and how pairings work--or don't.
At the right is a link to a PDF of the worksheet we passed out.
It's a fascinating area and one that's interested me since the early days of craft beer back in the 1980s with Michael Jackson and Charlie Finkel events.
Given all the complexities of the products and then bringing in the multi-layered physiolgy and psychology of the tasting experience, it's a very daunting task. Even just sorting out the vocabulary is challenging. We all use terms like balance, cancel, contrast, cut and more, but what's the right one in any given situation? And more, what's really going on when food and beer hit the mouth? It's a fascinating journey we hope to attack by surveying current science, doing research on what happens in specific pairings, and eventually being about to crowdsource peoples' experiences all over the world and mine that data for conclusions.
You can find out more and keep up-to-date whth this link to the BA page on the group.
Thanks to everyone who came out to hear Pat and me. It was great to have a mostly full room.