What is it about the relationship between beer and greasy food that works so well?
Mark Stutrud: Beer’s slight acidity and carbonation makes it good for washing down grease. Those same characteristics are also what makes it better than wine as a compliment to cheese. … One of the things the wine folks don’t want people to realize is that beer is far and away more universal in terms of matching with food. There is one guideline, though: When it comes to hops, you want to be pretty careful [cooking with it] because that hop character will get concentrated. It can be like being too heavy handed with oregano or basil. It’ll make that sauce a little too bitter. AVC: With so many American craft beers focusing on domestic hops flavor, that presents a problem for people who want to cook with them. MS: I’m not saying don’t use bitter beers. The beauty of beer and food is the limits are unknown. Wine has been, for years, bogged down by rigidity. But I think you reconcile that discrepancy by playing around with it. If you want to bring out a strong, bitter flavor, go for it.
