Elevating menus with distinctive EU beer pairings

In the world of hospitality, pairing wine with food has long been an established practice, but beer has often been overlooked despite its equal potential to enhance culinary experiences. Chefs and restaurateurs should consider beer with the same level of attention typically given to wine, tapping into the European Union’s rich brewing heritage to offer guests innovative food pairings.

For chefs and restaurateurs aiming to refresh their beverage offerings, the EU can provide a wide spectrum of styles ranging from traditional classics to innovative modern brew. EU beers bring authenticity, quality, and distinct regional character, aligning perfectly with consumer trends toward exploring unique, high-quality beverage experiences. 

Mark Dredge, renowned beer writer and advisor for the EU’s ‘More Than Only Food & Drink’ campaign, highlights several EU beers that hospitality establishments should consider for their menus:

• Samichlaus Schwarzes Bier from Austria: This dark lager, brewed only once annually, is renowned for its depth and strength. Traditionally paired with desserts like apple strudel or Black Forest gâteau, its unique character adds intrigue and sophistication.
• Reidenburger Hefe-Weizen from Germany: A soft-textured, smooth wheat beer rarely available in the UK. This beer pairs beautifully with the vibrant, aromatic flavours found in Southeast Asian dishes.
• Carlow O’Hara’s Leann Folláin from Ireland: A robust, rich stout offering an intensified version of classic Irish stout flavours. Its full-bodied nature complements grilled or smoked meats excellently.
• Belgian and French Blonde Beers: Known for their lively carbonation and biscuity, herbal notes, these beers share similarities with Champagne and pair exceptionally well with Middle Eastern cuisine, enhancing dishes with their crisp, dry finish.

According to Dredge, pairing food and beer need not be complicated: “When pairing beer with food my advice to operators is simple: don’t overthink it. Beer and food pairings should feel natural and intuitive. For example, pale ales pair beautifully with fish and chips, stouts enhance dishes like pies and sausages, and IPAs complement burgers perfectly.

“For restaurants with a broader menu, keep it straightforward and match regional dishes with beers from the same locale. International cuisines can offer even more room for creative pairings. 

“Diners can be encouraged to pair beer with their meal by offering them smaller servings, such as thirds or half pints. Presenting beer in elegant and appealing glassware will also encourage diners to explore multiple beer styles without concerns about volume.

“Restaurants have a significant opportunity to educate diners by recommending thoughtful beer pairings, much as sommeliers do with wine," says Dredge. "Customers appreciate knowledgeable guidance when exploring new beverages, especially those that connect to a region’s culinary heritage and stories."

By elevating beer to the same level as wine in their pairing strategies, hospitality venues can significantly enrich their menus and engage customers seeking novel dining experiences. Thoughtful beer pairings not only broaden the palate but also reinforce a restaurant’s commitment to culinary innovation and authenticity.

For more information, please visit: enjoy-its-from-europe.campaign.europa.eu/united-kingdom/en