So we have come to the fork in the road…meaning…WHAT BOOZE AM I GONNA SERVE WITH DINNER!
This can be a tricky situation ESPECIALLY if you have no idea what people like or where their tastes lie.
I’m gonna be honest. And don’t let anyone in on this secret….If the booze is free and flowing, they will drink it. Simple.
So now that we have that figured out, let’s do some quick and easy holiday food and beer pairing.
I’m very elementary with how I pair food with beer on Thanksgiving, Christmas, Easter, Sweethearts Day or National Hat Day. Because of my low level way of doing things, I like to revolve everything around the oven roasted foods. So, I’m going to highlight the roasted character of both the foods and the beer and go from there. The Maillard Reaction is a type of non-enzymic browning that adds color and flavor to foods. The beers I have picked all have delightfully roasted grains or candied sugar added and all of the food on my holiday table will be delightfully oven roasted…minus any of the delightful stuff my Mom burned. 😉