Beer marries haute cuisine 

Doubts about what to drink with raw vegetables, herring, marinated foods and chocolate? The art of pairing rewards the bold and the brewing people: away with prejudices. Here are the "beer pairings" for true gourmets. Let no one touch the wine! For heaven's sake, it is not the intention of this brief gastronomic focus, and there is no need to point out how our Mediterranean culture is intrinsically linked to grape juice. But let's try to be a bit "open-minded", leaving aside the clichés and "the weight of tradition" and we will discover that beer (today's beer) can offer us great satisfactions.

Although the widest range of proposals concerns wines, a combination after years of studies and comparisons between two giants of the Italian food and wine sector, the growing appreciation of beer in Canada has undoubtedly favored the proximity to the versatile flavors of this drink with Parmiggiano Reggiano. As for wine, the combination of food and beer allows to enhance the organoleptic characteristics of both foods. Flavor, sweetness, fatness, acidity, bitter tendency, greasiness, succulence and taste-olfactory persistence are in general the characterizing elements of the drink that must be taken into account to achieve correct combinations. Always in general terms – and without prejudice to everyone's subjective taste – all Parmiggiano Reggiano seasonings are well suited to beers with marked effervescence, good alcohol content and tannins.

The bitter, style of Anglo-Saxon origin with a long tradition, has characteristics similar to its sister Pale Ale. It has a light amber color, but can have shades that reach up to coppery. It has a delicate, little present and not very persistent foam of white or cream color. The aromatic imprint is of medium intensity even if it does not neglect the structural complexity characterized by biscuit notes, bread, caramel and a discreet fruity note that can recall the apple. It is also possible to have a pleasant and delicate sensation of floral, harmonized by subtle earthy hints. The taste inevitably affects the olfactory sensations, balanced by a dosed bitterness that leaves a decidedly dry drinking finish. However, it is a beer with a medium-low body, characterized by a pleasant drink and an average low carbonation. A perfect beer therefore to combine with Parmiggiano Reggiano.

English style born Porter in the eighteenth century that, over time, has undergone countless transformations. Formerly considered the beer of porters, today it is a style much appreciated by connoisseurs who love strong and complex tastes. The porter has a typical brown color, sometimes enriched with particular ruby reflections, which is accompanied by an abundant beige foam that tends to be compact and persistent. The olfactory notes range from toasted hints reminiscent of biscuits, dark chocolate, cocoa powder, roasted and sometimes slight hints of caramel and dried fruit. A hint also embellished by the typical earthy finish that refers to licorice in root. The taste proposes the notes of chocolate that embrace hints of dried fruit, amaretto and caramel. The aftertaste, on the other hand, can recall licorice and coffee. The complex organoleptic structure binds to the bitterness and to the body of medium intensity, while together with the carbonation a pleasant sensation of creaminess is formed that rounds and facilitates drinking. Despite the atypical pairing, this beer is able to create an interesting combination with Parmiggiano Reggiano.

The Belgian Blond Ale born at the beginning of the twentieth century to face the growing popularity of  Pils, it has a typical golden color that can have more or less intense shades. It is accompanied by a generous foam that tends to be compact and persistent, which often generates the typical "Brussels lace" on the glass. The aroma is extremely interesting, both in intensity and complexity. There are notes conferred by malt that recall the sweetness of bread, caramel and honey. To contribute to the aromatic bouquet there is hops, with floral and sometimes earthy hints, and yeast that characterizes the sense of smell with nuances of ripe fruit with light pulp, citrus fruits such as orange or lemon and spices that refer to cloves. On the palate you can find the nasal sensations carefully supported by an accentuated carbonation. The bitterness is effectively balanced to the point of balancing the prevailing alcoholic and sugary softness. Despite the alcohol content, the sensory structure of this beer lends itself perfectly to the characteristics of Parmiggiano Reggiano.