A large range of taste of traditional and craft beer gives a huge palette of taste and aroma for peering based on harmony. Among this variety, the strongest taste will be the taste of caramel, or if it is more correct, then caramelization. In most beers, the color of which is ranked from amber to copper and to dark brown, the color gives caramelized malt.
Sometimes, as in some Belgian varieties, the color of beer is obtained from caramel sugar. Caramel also gives a flavor that often acts as a pair of residual sweetness from food on the receptors. Caramelization, of course, is also one of the main tastes in food. When we fry, bake, grill or burn food, we create a caramel taste. This can be the basis for harmony and the reason why brown ale is perfect for a hamburger, baked pork or grilled steak. Such pairs can be both obvious and sometimes requiring thought. For example, we may think that lightly fried freshly caught scallops in brown oil will be a light seafood dish, but in fact most of the taste will be obtained from the caramelization of the surface of the scallop and the sauce. Soft brown ale, Bavarian dunkel or Belgian dubbel will work much better with this dish than a lighter beer. Beer with caramel flavors is also well suited to dishes with mushrooms, baked chicken or game.
Such beers as Belgian tripels or French saison combine herbaceous and floral notes. Dishes richly seasoned with cumin, rosemary, oregano, tarragon are perfect for such varieties.
Burnt malt, used more in porters and stouts, and less in dunkels and brown ales, brings notes of coffee and chocolate. This beer is well combined with slightly charred meat or grilled vegetables. Often porters and stouts are aged in oak barrels to obtain vanilla aromatics, which is suitable for beef stew dishes.
The malt itself has a bread-like, slightly nutty taste and forms the basis of the residual sweetness in beer. But this sweetness is enough to balance the heat from the chili pepper or to approach dishes with fruits or other sweet elements. Also, the malt sweetness balances the salt in the dishes.