Pilsner Urquell Pushes Beer and Food
Posted: June 11, 2007
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All three beers, with their light hoppy citrus notes, paired well with the salty richness of the tacos. With the shrimp, the carbonation in the beers provided a crisp, clean feeling on the palate, and with the jerk clam gratin, a pronounced fruit and pineapple note came through. Most surprising was how the beers paired with cheese, which is typically matched with wine. Not only did the combination produce a wonderful chewy texture in the mouth, but there were also loads of cream, melon and bread notes.
"Pilsner Urquell is trying to concentrate its efforts on finding pairings that will people away [from the perception that beer doesn't pair well with food]," says Johnson. "It's about focusing on why and how. We're giving the consumers a different approach. We're giving them something to talk about and something to argue."
The approach seems to be working for Pilsner Urquell. Those in attendance most certainly left with a new understanding of beer and food. Of course, there's plenty of research that can still be done with beer, including pairing it with premium cigars. But that's the fun part.
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