beer and gastronomy hand in hand

Gastronomy and beer have never been so close to continue providing smell, flavor and, above all, experiences.

We do not say anything new if we remember that one of the fashionable drinks is beer, and not so much the traditional one barrel reed, as the new appearances in the universe of the fermented of the artisan varieties of all the corners of the planet.

In our country there are already proliferating as true cradles of fermentation, product varieties that, without so much tradition, have been able to perfectly read the formats and characteristics of European and American products, resulting in fantastic beers with different styles, aromas and finishes.

The book “Beers in the Gastronomy of the XXI century”, which we present today, is one of the new bets that the beer company Mahou San Miguel is discovering us day after day, not only with the acquisition of incipient brands such as Nomadic or internationally recognized such as the American Founders.

The project is part of the initiative to promote beer culture by jointly developing a beer classification which, in addition, highlights the possibilities of this drink in the gastronomic field, for which it has had the inestimable participation of Mr. Rafael Ansón, President of the Royal Academy of Gastronomy

The project was presented a few days ago in the 2017 edition of Madrid Fusión, a perfect showcase to be able to give it importance around a professional audience and above all lovers of the gastronomic world and why not also from the brewer.

The content of the book Beers in the gastronomy of the XNUMXst century

Inside its pages we find a clear tribute to beer and its culture, and of course, to the weight it has within the gastronomy.

Outside of the traditional standards or of the last century, each beer can accompany us at many times of the day without being stereotyped only at the beginning of a meal or an aperitif.

We will be able to enter the exciting world of fermentation through its history, the raw materials with which they are made and be able to end up discovering that new paradigm or reference guide that the project gives us, of the beer typology and especially how they pair or harmonize, with the Traditional food of house or that of high restoration.

In the development of these consumption tips, 17 national chefs from different parts of our geography have participated, contributing their experience of preparing signature culinary elaborations with the accompaniment of a variety of beer.

Categorization and classification of Beers

Next, we leave you a brief script of the new classification that appears in the book based on taste and intensity, also detailing the cereal used, the bitterness it provides, the color or the nuances.

• Soft, Refreshing and Light, an ally to quench thirst, with a subdued color and little intensity of bitterness.
• Smooth, Balanced and BitterHigher color and bitterness, contributed by hops and high fermentation.
• Intense and Light, stronger and with a greater bitter finish, but very balanced and with a more straw color.
• Intense and Bitter, Increasing its complexity but creamy at the same time and increasing its darkness.
• Intense, Bitter, Mature and Deep, with very aromatic nuances and fruity touches, presenting body and many nuances of the yeasts used in high fermentation.
• Toasted and Caramelized, Dark malt color, lots of aroma with notes of coffee, chocolate or liquorice, presents a creamy foam