For most Canadians drinking beer is as natural as mother’s milk. India Pale Ale (IPA) was the beverage that helped found this nation and early settlers were frothing when confronted with a climate ideal for brewing beers. There’s no disputing it, Canada is a beer country, so it’s surprising that in a nation where beer sales account for 47 per cent of its alcohol purchases, encountering strategic beer and food pairings is unlikely, even though 21 per cent of those beer sales are originating in restaurants.
Historically, prohibition during the early part of the 20th century had a profound affect on Canadians and their beer choices. By rendering the production and sale of alcohol illegal, many craft brewers ceased to exist. Come the mid-1920s prohibition referendums began to repeal temperance acts across the country and the sale of low alcohol beer began to appear as a more civil way for Canadians to imbibe. In effect, Canadians naturally prefer golden lagers to any other form of beer, a trend reflected by the prominence of brands such as Molson and Labatts in restaurants, liquor stores and bars. However, while lagers are the most popular, the more aromatic sibling beer, ale, is a close second, especially when catering to the East Coast where IPAs have a longstanding tradition.
Golden lagers, including pilsners, are overall the most refreshing of all the beers and in terms of pairing, they are most easily equated to white wine. The crisp, mildly tangy flavour and smooth finish is elevated by a cooler two to five degree serving temperature as well as a tall, narrow-rimmed glass to maximize the little aroma the beer possesses. Served alongside mild-flavoured dishes, lagers can mutually enhance chicken, fish, seafood and, surprisingly, strong dishes such as curries.
On the other hand, ales, including red ales, brown ales, porters, cream and IPAs are characterized by a sweeter and fuller-bodied flavour due to the inclusion of malted barley. Much like red wines, ales have a significantly more complex and robust flavour and are best served at a warmer five to 10 degree temperature and in a wider-rimmed glass in order to air the aroma. Pairings are closely associated with the level of hops present in the beer. For example, a lighter-bodied IPA pairs exceptionally well with soups, pizza and burgers while heartier pairings of tourtiere, smoked sausages and stews will excel alongside the smooth, full-bodied and nutty flavour of one of the darker ales.
Furthermore, the presence of hops can be equated to the acidity of wines, therefore the “hoppier” the
ale, the better suited it is to accentuating spicier foods; some pilsners or an IPA have enough spicy hop character to bring out the spice in the food. Alternatively, a porter or a brown ale exhibiting a bold malt character will mellow the spice.