Video Tip: Going for that Food-and-Beer Gestalt

Once you adopt some basic rules of thumb about flavor compatibility and intensity, you can start drilling down into which beer styles tend to work best with specific dishes—making a sensory experience greater than the sum of its parts.

Greg Engert Apr 14, 2021 - 2 min read

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Greg Engert is beer director of the Neighborhood Restaurant Group, with 20 bars and restaurants in the Washington, D.C., area and New York City. Among beer enthusiasts, he is best known as the force behind the famous ChurchKey and Shelter beer bars, Bluejacket brewery, and more. Meanwhile, at restaurants such as Birch & Barley, the Sovereign, and Rustico, Engert takes the lead on tasting menus and training staff on the principles of winning food-beer pairings.

In this 75-minute video course, Engert demystifies the challenges of choosing which beers tend to work best with which dishes—and vice versa. He offers several rules of thumb to keep in mind before diving into specific flavor families of beer and which kinds of food tend to work best with those. Then, he walks us through several specific dishes to highlight beers that can elevate both—going for that food-and-drink gestalt that can make a meal greater than the sum of its parts.

Whether you work in hospitality—be it brewpub, taproom, or restaurant—or you simply want to raise your pairing game for more pleasure at the dinner table, this is a course you won’t want to miss. (Warning: It will make you hungry.)

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