Open a restaurant menu and you will often find a specific wine suggested to pair with a particular dish. But what if you prefer a crisp lager over a fruity riesling? Certain beers pair just as well with food as wine does: Hefeweizen goes nicely with haddock, for instance, while IPAs are a fine complement to spicy food.
Restaurants all over the country are incorporating beer into their menus, but with the holidays quickly approaching, many people are thinking about their own menus and what they’ll serve to family and friends. Is it OK to braise a turkey in pilsner? Which dark ale should you add to a beef carbonnade? Understanding the different flavors and complexities of beer can help turn a holiday meal into an unforgettable experience.
Join us for a one-hour session featuring Douglass Miller, a lecturer at Cornell University’s Peter and Stephanie Nolan School of Hotel Administration; Michael Wille, an Associate Professor of Culinary Arts at the Culinary Institute of America; and Ari Sanders, the Director of Tavern Operations at Fullsteam Brewery. They’ll break down some of the emerging flavors in craft brewing, how you can discover the ultimate beer for your taste buds, and how you can match the perfect beer to your favorite dish.
Read more about this Keynotes event HERERESOURCES / NEXT STEPSBEER ESSENTIALS Cornell Certificate ProgramFullsteam websiteDouglass Miller, the Liquid ProfessorChief Michael Wille
