You already know that as a general rule, white wine goes with chicken and red wine goes with steak. But did you know that certain beers also have a time a place when it comes to food? That’s the message Pilsner Urquell, a premium import from the Czech Republic, is trying to get out at beer dinners and tastings. On June 7th, one such event was held at the Epicurean School of Culinary Arts in West Hollywood.
As the National Restaurant Association has declared, "Americans are expecting more from their dining experiences than ever before," it makes sense that finding just the right beer is a great way to enhance any meal.
Bringing his knowledge of appropriate food and beverage pairings to the Epicurean School, was self proclaimed Beer Sommelier Ryan Johnson. As a US Trade Brewer for Miller Brewing Company’s International Division, Johnson’s job is to promote the food and beer pairing movement by further educating beer and culinary connoisseurs. With his extensive knowledge and passion for the brewing process, Johnson provided insightful tips on how to better enjoy Pilsner Urquell, while bringing out the flavors and aromas of one’s meal at the same time.
As Johnson has said, "The insights I provide enable consumers to pair the original clear, golden beer with the ease and panache of a gourmet chef. Pilsner Urquell brings a pleasantly bittersweet favor, delicate malt/hop balance, refreshing cascade of carbonation and crisp, rewarding finish to any dish."
Expanding on Johnson’s expertise at the event was Jerald O’Kennard, the Director of the Beverage Testing Institute who gave Pilsner Urquell a rating of 93, the highest rating ever for a pilsner style lager. This esteemed honor is due to, "Pilsner Urquell [being] a classic representation of the pilsner lager style. From a flavor standpoint, Pilsner Urquell displayed richness and complexity in both flavor and body that the other lagers, appealing as some were, could not compete with."
O’Kennard also explained the elements that make up different beers by going through the tasting process as one would wine, through smell, taste and texture.
To further demonstrate how Pilsner Urquell compliments a meal, Epicurean Chef, Brad Neumann prepared Crispy Duck Schnitzel; Beet, Orange & Arugula Salad; Beef Rendang with Coconut, Shallots and Coconut Rice; and Spicy Shrimp with Mangoes and a Snow Pea Salad for the evening’s participants to sample.
As the food and drink flowed, Ryan Johnson’s guidelines for enjoying an adventurous meal were shared. For instance, with beef dishes, Johnson suggests preparing steak in a vinegar-based marinade or rubbed with spices. When served rare to medium, the steak properly accentuates the delicacies of the beer and helps ensure that the robust flavor does not overpower the palate.
When eating duck, Ryan advises using a vinegar-based marinade or sweet sauce to create a savory pairing that embraces the bittersweet balance of Pilsner Urquell’s Saaz Hops and Moravian Barley Malt.
As for seafood meals, Johnson recommends pairing crab, clam, shrimp, oyster or lobster with Pilsner Urquell. As the flavors are accentuated by the hop presence and relatively high carbonation levels of the beer, the delicate shellfish flavor won’t be overpowered. However, he warns that scallops and Urquell do not go well together, as this type of seafood is said to be too delicate for the strong bitterness of the beer.
Just as wine is a total sensory experience, beer can also be appreciated by the appearance, aroma, taste, feel and finish. So the next time you go out to eat, skip the wine, order a Pilsner Urquell and enjoy your meal in a whole new way.
www.PilsnerUrquell.com
www.epicureanschool.com
