1. 1 Welcome and Cheers! My name is Scot Donovan Blair. I’m a former US Marine and Sr. Network Engineer and currently work in the capacity as a brewery owner & beer bar proprietor for the award winning Hamilton’s Tavern, Small Bar and Monkey Paw Pub & Brewery in San Diego, CA. I began home brewing in 1996 and received my Certified Cicerone certification in October of 2010. I currently sit on the board for the SDSU Extended Studies Craft Beer Certificate program as well as built the curriculum and taught the first courses of “Beer Styles”. Feel free to email me with any questions you may have: sblair@hamiltonstavern.com sblair@hamiltonstavern.com

2. 2 Beer and Food Beer and Food Scot Donovan Blair and Karen Blair sblair@hamiltonstavern.com karen@hamiltonstavern.com

3. 3 How Do We Taste Beer? How To Taste Ar- Ap- M- F- O- – Aroma – Appearance – Mouthfeel – Flavor – Overall Impression

4. 4 How Do We Taste Beer? How does it relate to food? Sight – Visual Feel – Temperature Smell – Agitate to bring forward volatiles – Deep thru the nose Taste – Let it linger

5. 5 Tongue Map Flavors – Sweet - Sour - Salty - Bitter - Umami – Sugar – Acidity - Sodium, Hoppy/Coffee/Non Sweet Cocoa/Pithy - Meaty/Soy Sauce/MSG/ DELICIOUS Misconception of Regions – Flavors come from all areas – some more focused in certain areas

6. 6 3 Keys are the 3 C’s! Complement – Enhancing existing flavor components and creating harmony and synergy within them. Contrast – Finding balance (yin/yang) with some predictable interactions within beer and food flavor profiles (such as bitterness, sweetness, spice, richness, carbonation etc.) Cleanse – Effects of carbonation and/or flavor to create a palate reset preparing for your next bite.

7. 7 Considerations Pair to the dish as a whole – What is the protein? What is the spices and the overall effect of the dish? What is the preparation? Is their a Sauce? Sides? Find an Anchor or relationship. Rules of thumb – Common Sense: Regional cuisines typically work well with regional beer – Match intensity of flavors – Find a balance in what works and repeat your concepts with subtle tweaks – Likeness can soften likeness (Sweet <> Sweet, Acid <>Acid, Spice <>Spice, etc)

8. 8 Considerations (cont’d) Rules of thumb (cont’d) – Malt and roast flavors work well with roasted, grilled, smoke but can also calm sweetness – Sweet flavors can contrast bitter, astringent (tannin), heat and roast – Acid can soften salt & fat and acid intensify tongues salivation glands – Umami has great synergy with fat, salt and sweet – Alcohol (solvent) intensify heat/spice and cuts fat

9. 9 Considerations (cont’d) Rules of thumb (cont’d) – Bitter softens sweet & umami, cuts fat and intensifies heat and tannin (astringency) – Roast softens smoke, contrasts sweet – Salt intensifies sweet and astringency, contrasts roast – Carbonation (scrubs the tongue and prepares the palate for the next bite) softens bitter and cuts fat. – Co2 brings out aromatics in beer and enhances mouth feel (bubbly, creamy, bright/prickly – Temperature – ‘cold’ intensify salt and softens bitter

10. 10 Finding the Anchor! Blair’s Starter: – Food: Cobb Salad on Endive – Considerations: lightness of dish, simple preparation of the chicken, salty goodness of the bacon, subtle bitterness of endive, creaminess of the dressing, light sulfur notes of the egg, strength of the blue cheese and funk, acidity of the tomato, brininess of the olive, freshness of the parsley, minimal seasoning in the overall dish (salt and pepper) – Beer: Monkey Paw 16 th & F Saison – Interactions: 3C’s! Saison has the bright carbonation to rinse the egg and the dressing, the pepper phenols from the yeast to complement the dish as a whole, the dry refreshing backbone with just a touch of acidity to work with the both the tomato acidity and saltiness from the bacon, a little of the yeast funk to sit down with the blue cheese bite and the light bitterness to compliment the endive. Versatile beer with no component stepping on each other.

11. 11 Finding the Anchor! Blair’s Second: – Food: Beer Braised Beef Short Ribs on Pappardelle w/ Trumpet Mushrooms & Mustard Greens – Considerations: Robust, rich, savory, fatty, and umami flavors of the braised short ribs the earthiness and meaty nature of the trumpet mushrooms, the subtle bitter bite of the greens and the smooth creamy texture of the pappardelle noodles – Beer: AleSmith Nut Brown – Interactions: The goal in this dish is to compliment and accentuate the savory flavors. The rich maltiness of the brown ale with layers of smooth nutty, mild cocoa and earthy hops balance with both the ribs, shrooms and the greens. This beer isnt too chewy and slick and has the right amount of bitter to help cut the fat/richness, compliment the bite in the greens while still allowing some of the savory notes to linger.

12. 12 Finding the Anchor! Blair’s Third Course: – Food: North Indian Turkey and Potato Korma – Considerations: Many spices (ginger, cumin, garlic, turmeric, chile, curry, bay leave, coriander). A touch sweet and sticky viscosity from the coconut milk and stew reduction. Very robust flavors. – Beer: CBC Frog’s Breath IPA – Interactions: The spicy, citrus and hoppy nature of the beer helps compliment the full flavor spice and earthiness of the dish. We see a real harmonious balance from the body of the beer/alcohol and the sweetness of the korma. The carbonation helps lighten and lift the weight of the dish from our palate and the bitterness helps us realize a bit more zing out of the spice but then also lends for cleansing leaving the tongue wanting more and more and more. The sweetness of the dish actually works to contrast the hoppiness of the beer.

13. 13 Finding the Anchor! Blair’s Fourth Course: – Food: Tiramisu Chocolate Cup – Considerations: Sweet dark chocolate, coffee coffee coffee (roasted espresso), creamy texture and flavor from the coffee whipped cream, roundness from the vanilla biscuit underlying bite – Beer: Karl Strauss Wreck Alley Imperial Stout – Interactions: No Brainer complement. Matching strength with strength, intensity with intensity and flavor with flavor. Making the pairing greater than the sum of it’s parts. The chocolate, caramel and roast/espresso flavors of the stout complement the layers of the dessert while the alcohol helps balance the dish without feeling too overwhelmingly sweet. The vanilla of the dish help add roundness to the roast and chocolate of the beer. – Beer: Boon Kriek – Interactions: Acid cuts the sweetness and softens the fat from the chocolate, toffee and cream. Sweet and tart cherry flavor contrasts with the chocolate creating a balance of “fruit-chocolate’. The carbonation lifts the richness and astringency from the roast and cleanses the palate.