Crisp & Balanced brews strike a satisfying balance between malty sweetness and hoppy bitterness. Beers in this category are often characterized as refreshing and drinkable. Crisp & Balanced flavors tend not to linger, so you want to be careful how you pair them, so you don’t drown out the flavor of your beer or your food.
Beers usually classified as Crisp & Balanced include blond and wheat ales, pale and amber lagers, Kölsch, zwickelbieren, Octoberfests, and pilsners, just to name a few. See a longer list of Beer Frontier Crisp & Balanced beers here.
This list is a good start on foods that will pair well with just about any Crisp & Balanced beer. Of course, brew pairings are always a matter of taste, so start with what you like and go from there.
Appetizers & Salads
- Shellfish: Shrimp, scallops, crab, calamari – think ceviche.
- Mild fish. Avoid strong fish e.g. mackerel, sardines, salmon.
- Very mild sautéed chicken or turkey.
- Mild cooking methods: Boil, bake, deep-fry, sauté.
- Mild-to-medium spices.
- Deep fried veggies, spring rolls.
- Deep fried mozzarella sticks, quesadillas, mild nachos, crab cakes.
- Heavy dressing salads like Caesar; also tomato & mozzarella salad, Cobb salad.
- Margherita pizza.
- Heavy sauced seafood like buttery rich lobster and butter garlic shrimp.
- Pork, ham.
- Grilled fish: Stronger, richer and oilier fish like salmon and sea bass.
- Roasted and grilled chicken, pheasant, duck, goose.
- Lighter flavored sausage.
- Medium spicy food; too much heat needs more malty sweetness.
- Medium intensity cooking methods: Sauté, roast, grill.
Prep Time: 30 min
Cook Time: 25 min
Total Time: ~1 hr (+ standing overnight)
4 Aubergines (Eggplants); choose pale, egg-shaped ones
1 cup Tomato sauce
10 oz Finely grated Parmesan
1 bunch of Basil leaves
1¼ cups Vegetable oil
- With a potato peeler, remove 4 strips of the aubergine skin, so you have one strip of flesh, one of skin, one of flesh and so on.
- Cut the aubergine in ¼” slices.
- Put the aubergines in a colander, sprinkle with salt and leave for a couple of hours, preferably overnight, so that you draw out as much of the water as possible.
- Take the aubergines from the colander and pat them dry.
- Put a few slices at a time in a medium-hot pan with vegetable oil, and cook them until they color on one side, then turn and color the other side.
- Take them out of the pan and lay them in paper towels to drain off the excess oil.
- In an 8″x8″ square baking dish, spread a thin ladleful of tomato sauce.
- Add a tablespoon of the parmesan and three or four basil leaves, overlap the aubergine slices into a layer, again a ladleful of tomato sauce, grated parmesan and basil leaves.
- Repeat with another layer of aubergines and so on, finishing with tomato sauce and the rest of the parmesan.
- Cover with foil and bake in the oven at 350°F for 15 minutes.
- Remove the foil and continue cooking 10 more minutes.
- Leave aubergines to cool down and cut them into the shape you like.