Steak and Beer

Benjamin Franklin is a true legend; publisher, writer, politician, scientist. Damn - his mug is even on the $100 bill! But most importantly, he uttered one of the most memorable quotes in modern history: “Beer is proof that God loves us and wants us to be happy.”

Homer puts in more poetically: "A woman is a lot like beer. They smell good, they look good, and you’d step over your own mother to get one."

Yes, we like steak. We also like beer. Pair the two together – and you have a marriage of Torvill and Dean proportions. The classic pairing with steak is a Cabernet Sauvignon, but we now have such a diversity of quality beer, there are winning combinations possible at every meal. Darker, heartier beers like brown ales or stouts can balance the meat; so it's all about finding a beer that is equal to the meat. Pairing beer with steak presents an endless array of possibilities. Various cuts have different fat and iron content, and the cooking method can also affect your choice of beer.

Beer is a great match for food because of the complexity of its flavours, but ultimately there really aren’t any rules when pairing food. You like what you like.  There are some guidelines though, and some proven combinations that will make that steak taste even better. Top of your list should be the Belgian-style lagers; pale or amber ales with deeper flavours; and the darker, spicier lagers like the Belgium Dubbels. Try these combinations next time you order a steak:

• Pan-seared filet mignon: Dry Stout or Black IPA (Devils Peak IPA works nicely)
• Well-marbled cuts (ribeye): Dark and hoppy beers – like your IPAs
• Flat-iron steak: Goes well with a Rauchbier (smoked german beer). Try Jolly Monk Rauchbier.

Having said all that – after the fifth beer, everything tastes great.

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