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Craft Beer Pairing-Ayinger Altbairisch Dunkel

September 7, 2015 by tablecritic in Wine and Beer Reviews

The Chefs’ Table Series: Craft Beer Pairing – Ayinger Altbairisch Dunkel

Kelsey Roth, newest segment host, handles marketing and communication for Craft Beer Cellar’s brand team, the parent company of the Craft Beer Cellar retail store family. He is a Certified Cicerone® with over two years experience working in the craft beer industry. This week, Kelsey explains why Ayinger Altbairisch Dunkel pairs well with Chef Brendan Pelley, executive chef of Zebra’s Bistro and Wine Bar, dish Honey Brined Pork Tenderloin.

German Dunkels are great food beers, period. Balanced with a hint of roast, some malt sweetness and fairly dry, they compliment almost any type of main dish. The kicker for me though was the brown butter spaetzle and tying in a sense of place with the dish. Ayinger is one of the smaller German breweries located just outside of Munich and has been brewing since 1877. The dunkel style is a lager and is probably as close as you’ll get to what beer was like in Germany before the 1800s. Most beer was brewed dark back then and hops were used mostly for bittering and not aromatics like they are today.

This beer’s sweet malts and nutty flavor will compliment the honey roastiness of the pork as well as the spaetzle. The caramel sweetness will also be a good balance to the bitterness of the brussel sprouts. The beer’s dry finish will keep the sweetness of the poached apples and cider demi from becoming too strong, and will cleanse the palate making your mouth ready for another bite.

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