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Food pairing is the combination of foodstuffs that share at least one major aroma or flavour. The Net provides some guides, based upon some simple strategies, but most are wine pairing guides. The process analyses and lists foodstuffs’ aromas and flavours by means of mass spectrometry, breaking substances down to their molecular level. But we don’t want to be quite so scientific here. We deal with interesting combinations of certain beers with certain dishes. Read more...
Pilsener is popular all over the world. It gets its name from the Bohemian town of Pilsen and is one of the younger beers. Pilsener is “light” and refreshing. Its hoppy touch goes very well with citric flavours or a dash of lemonade. Thus, light dishes like afresh salad with roast chicken or salmon au gratin are perfect companions. A pilsener’s slightly bitter finish can also be combined with a sweet and fruity dessert like a tangerine cake or a lemon tart. And it is perfect for any BBQ, of course.Wheat beer with fish
Pale wheat beer: Wheat beer (in German also called “Weißbier”) is also made from wheat malt and thus very nutritious anyway. It goes very well with salads, fried snacks and seafood. Its full-bodied taste goes especially well with cheeses like brie or camembert. The delicate clove flavours can be combined with a fresh lemon sorbet, in summer in particular. In winter, try desserts with cinnamon, nutmeg or cloves.
Dark what beer: A dark wheat beer gets its colour from roast malt. The resultant bitter and malty taste can be combined with savoury dark meat. So why not try game?
Bockbier is a Starkbier and is very malty and does not have too much carbon dioxide, so its head is rather creamy. Pigling aside, it goes very well with game or a strong cheese but also with desserts like crème caramel or sweet tarts. There is also dark Bockbier, which can be combined with dark meat. But it doesn’t always have to be game. What about duck? And a chocolate cake to finish?Stout
Stout is quite popular in Ireland, England, Russia, and the Baltic States. Best known is certainly Guinness, from Dublin. A strong Imperial Stout goes with any main course, be it sausages, a steak or bacon or any bread for supper. If you want to indulge in beer and food pairings in the morning too, try a stout with brioche. The beer’s chocolate touch will let you certainly make do without cafe-au-lait. This brings us to the perfect pairing, with mousse au chocolat, chocolate truffles, cookies or crêpes with banana or chocolate sauce.Malt beer and roast pork
Malt beer often has a touch of caramel and, like dark Bockbier, thus goes very well with hearty dishes - roast pork, say - and sweet desserts. And in case you didn’t know: you can use malt beer also as a sort of sauce. Just deglaze the cooked and seasoned meat with malt beer and it will get a special taste.Malt soda with herbs
A cold, fruity craft soda goes well with herbs and fruity desserts. So why not try artichokes for starters, pasta with pesto as your main course and a delicious mango blancmange for dessert with a grapefruit or orange soda or lemonadeAlcohol-free beer is light indeed
Alcohol-free beer is becoming ever more popular in Germany because it has much less calories and may have an isotonic effect, although some experts doubt that. For a main course, follow this motto: if the drink is light, let the meal be rich in calories. So indulge in pizza, chicken wings or burgers. For desserts, eat something fruity, be it berries with yogurt, vanilla ice-cream with hot cherries or zabaglione with strawberries.
The darker the beer, the heartier the dish, the darker the meat and the stronger the cheese should be.
Eichbaum beer’s exceptional quality cannot only be told by its taste but also by its certificates. The Deutsche Landwirtschaftsgesellschaft e.V. (German Agricultural Society) DLG) is one of the most important food-rating organisations, whose beer tests attest to Eichbaum’s quality and its corporate culture. And the International Food Standard (IFS) annually confirms...
Most important in brewing is the combination of tradition and technology. After all, beer has been produced from four ingredients in accordance with the German Purity Law for five centuries now: malt, hops, yeasts and water. The balance between traditional brewing and state-of-the art technology makes Eichbaum brew beer that is not only unique but also of top quality – a real market leader...
Eichbaum was founded in 1679 as a small brewpub, and while the exact location changed, its domicile has always been Mannheim. Its traditional art of brewing in accordance with the German Purity Law dated 1516 guarantees Eichbaum beers’ top quality – since 1679.
Experience more than 335 years of brewing live! See how crystal-clear water and select regional ingredients are turned into prize-winning Eichbaum beer specialities. And conclude the 3h-tour with a nice little snack and two of your favourite beers from our historic cellar. Or check it out here and now on a virtual tour.