When you already know that a lager is bottom fermented and ale is top fermented, you’re likely already a beer-aficionado. For the rest of us not as well-versed in beer-making alchemy, there’s Roger Mittag- Canada’s Professor of Beer, to demystify the process.
At a recent Nella Cucina class entitled Beer & Food with Roger Mittag- (the first of its kind for Roger) the class was treated to a mini beer tutorial, a hands-on cooking class led by chef instructors and a detailed tasting of beers chosen specifically to match the evening’s many courses.
Lager and Ale- the Differences
But let’s start with some more lager and ale differences. “Many think of lager like a white wine - it’s cooler, more refreshing and generally pairs best with lighter foods. An ale is more like a red wine, it’s robust, pairs best with more hearty foods and like red wine, it’s best served in an wide top glass,” explained Mittag.
Beer Glassware=Great Taste
Serving beer in the proper glass and NOT straight out of the bottle is crucial. If you think this is just plain posing, think again. Mittag had the class try two brews- the King Brewery Pilsner from King Township, Ontario and Oakville’s Cameron’s Auburn Ale. “OK- take a sip out of the bottle, “he instructed. We obliged- typical bitter-laced beer flavour we all agreed. “Now pour it like this,” said Mittag, pouring at an angle and then straightening up to get about 1”-2” of head on the beer, “and take a drink.” It was like some hop-dusted pixies had flown over our beer glasses- gone was that initial bitterness and rough edge replaced by a much more smoother, complex flavour. We all asked WHY at about the same time. “Because,” said Mittag smiling like the cat that ate the canary, “the compressed carbon dioxide in beer will give you that bitter mouth feel straight out of the bottle. The foam isn’t just for looks either- it helps transmit the beer’s aromas to you.”
Lager is the World's Most Imbibed Beer
Now here’s another interesting note from Mittag: 90% of the beer consumed around the WORLD is a lager, making it the preferred beer of choice. Of course some our evening’s dishes were made with lager including: crisp tortillas with beer salsa (using a light lager), beer cheeseburgers, sausage and lager meatballs, and herbed beer bread to name a few. Others like the spicy crab and ale stuffed mushrooms opted for the meatier beer, while the cherry beer syllabub used 1 full cup of cheery beer. But it was the Amber beer poached pears with mascarpone and a beer-laced caramel that made the collective table swoon. Check back in a few days when I post said delectable recipe, courtesy of Joanne Lusted- culinary director and ultimate hostess of Nella Cucina.
