Food and wine pairing
Photo de Bernt Rostad (CC BY 2.0)
https://www.flickr.com/photos/brostad/7660444378/
Smoked beer
Beer(s)
Serve at 06-08°C or 43-46 °F.
Aging potential (estimation) : 6 to 12 months if unpasteurized, 1 to 2 years if pasteurized.
Synonyms
- Rauchbier
This drink pairs well with 115 dishes:
Miscellaneous
Smoked meat
Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.
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Seafish
Smoked salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Seafish
Smoked salmon marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
The richer the smoked salmon, the more bitter the beer.
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Seafish
Smoked salmon mousse
The richer the smoked salmon, more the wine must be marked by the acidity.
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Pizza, Quiche, Tart, Pie
Smoked salmon quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
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Appetizers and Amuse-bouches
Smoked salmon toast
The richer the smoked salmon, the more bitter the beer.
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