Chiles and Wheat Beer

Last year, I began my research into the art of beer and food pairing. One of my personal and professional goals this year is to refine that knowledge. Although there’s a significant amount written about the philosophy of pairing and recommendations for every beer style, the best way to really understand the interplay of flavors is through hands-on experience.

The Pairing

With the start of summery weather, I’ve been craving wheat beers. The soft citrusy notes, high carbonation, and faint tartness pair nicely with a variety of foods. This week, I had Southwestern flavors in mind. Here are my two favorite pairings:

• A hefeweizen (Fort Collins Brewery) paired with grilled seasoned shrimp and pineapple tacos with avocado crema (recipe below) and a simple black been salad. The soft banana-and-clove character of the German weizen yeast augmented the brightness of the pineapple and the crema. The creamier body and effervescence of the beer also helped to reduce the perceived heat from the shrimp.
• An American wheat beer (Whacked Out Wheat by Telluride Brewing Co.) with a vegan pozole rojo (recipe from Thug Kitchen) and a nutty, heirloom rice. The more neutral flavor and spritzy-ness helped to cut the rich chile and chocolate notes of the soup. The rounder mouthfeel and dry finish of the beer complemented the filling hominy, tempeh, and rice but didn’t contribute any heaviness to the meal.

Make Your Own

For the tacos, I seasoned and skewered shrimp and bite-sized pieces of pineapple, then grilled them until the shrimp was cooked through (you could broil them instead). For seasoning, use whatever you like. I kept it simple and spicy with cumin (2 parts) and cayenne (1 part). Once grilled, spread a layer of avocado crema on your taco shell (I used soft corn tortillas) and then layer the shrimp and pineapple. These will have enough flavor on their own, so you don’t need to add additional toppings, but if you like cilantro, a few leaves would be tasty.

I learned to make this avocado crema from Kathy Anderson, a personal chef and officer for the American Culinary Federation Pikes Peak Chapter. Not only is it really simple to make, it’s great with an array of foods beyond seafood. I think of it like a more refined guacamole. To make it, just mix all of the ingredients in a blender until smooth and adjust the salt as you like it. NOTE: for the chile lime seasoning, I like the mix from Savory Spice Shop, but there are other brands available or find a recipe you like online.

flesh of 2 large avocado
2 Tbsp. fresh lemon juice
1 Tbsp. chopped shallots
2/3 cup coconut milk
1 1/2 tsp. chile lime seasoning
1/4 tsp. Ancho chile powder
1/4 tsp. cumin
1 tsp. white wine vinegar
2 Tbsp. olive oil
1 Tbsp. chopped chives
1/4 t. salt

Do you have a favorite beer to drink with these spicier Southwestern flavors? What do you pair with your wheat beers?