discover a world of possibilities with tips from the Sant Pauli brewmaster

In the dictionary, the definition of harmony is the combination of elements linked by a relationship of pertinence that produces a pleasant sensation and pleasure. The art of harmonizing drinks and food is based on this truth. And that’s how you work in the tasty search for the art of pairing beer and food.

“The important thing is to always think about the intensity of flavors between the food and drink”, advises Adriano Mateus, master brewer at Sant Paulia brewery that serves the B2B model, supplying draft beer to bars and restaurants in Paraná. “If you are consuming elements of light power, such as fresh cheeses, breads and light pâtés, for example, the best thing would be to harmonize with beers that are also light, refreshing, without so much bitterness”, he teaches.

The opposite is also true: if the idea is to find a type of beer to accompany well-seasoned and caramelized meats, fungal or aged cheeses, spicy foods and other more potent ones, the ideal is to bet on the strongest in flavor and bitterness. “The main thing is to think that the food and drink must complement each other, one must not fight or cover up the flavor of the other”, he explains.

For this work of harmonization, craft beers, produced on a smaller scale, come out ahead of those produced by large industries. This is because the universe of flavors and aromas they offer the consumer is practically infinite, evaluates Adriano.

Since the large industries, precisely because of the size of the production scale, normally cannot bring exotic, rare and even more expensive ingredients to their recipes, are the artisanal ones that, produced in much smaller batches, are free to experiment with recipes. In them, there are extra ingredients, such as fruits, seeds, flowers, as well as productive processes different from the usual ones, the use of barrels for aging, among other possibilities.

At Sant Pauli, the entire production process is automated and controlled by proprietary software, developed by Adriano himself. The program is capable of controlling the entire hot stage, temperature changes and cellar control. The technology also generates detailed reports, and what happens in each tank is monitored at all times by the cell phone. The automated process guarantees a constant quality standard and reduces the need for physical labor and manpower in the factory.

With more than 15 years of experience in the beer industry, Adriano honors the title of master. With its team, Sant Pauli now has Pilsen, Munich Helles, Irish Red Ale, America pale ale, India Pale Ale, double IPA, strawberry and blackberry sour, New England IPA, Oatmeal stout, dry stout with coffee, witbier , session ipa and weiss.

Fish, vegetarian dishes and even desserts

If you’re more into seafood than red meat, you’ve certainly had your meals accompanied by a good beer. But maybe you haven’t tried the right options for that type of food. If you want to harmonize your favorite dishes with the drink, Adriano’s tip is to bet on lighter, more delicate ones that won’t cover up the notes of the food.

“A seasoning changes the whole character of the dish”, points out the master brewer. Thus, although there is no specific rule, the ideal is taste the delicacies of the sea with beers that bring refreshing notes. From the Sant Pauli menu, the suggestions are Munich Helles, Pilsen, Witbier and Weissbier.

The lighter beers are also a good choice for those who are reducing their consumption of red meat, either on their own wish or on medical advice. Dishes composed of vegetables are usually lighter, therefore, they harmonize better with less intense beers.

“But we must always remember that the consumer must take all elements of the dish into account”, points out Adriano. Thus, a salad with gorgonzola, walnuts, bacon, intense sauces and other stronger ingredients pairs very well with more intense beers. And then, the tips are the IPA, Red Ale, APA, among other full-bodied ones.

Beers are usually thought to accompany savory dishes. But, just as wines have labels that harmonize with desserts, the combination of beer and sweets is also something not only possible but also tasty.

“You can pair, for example, a chocolate brownie with our Oatmeal Stout, which will bring chocolate and coffee drops, and will make a beautiful combination of flavors with this candy”, suggests Adriano.

With the same brownie, it is possible to go in the direction of contrast, adds the master brewer, and opt for the red fruit sour, “which will bring a complementary fruity acidity note to the dessert”, he guarantees. “In general, beers with sweetness and fruity notes work very well with sweets and desserts”, he adds.

Recipes to harmonize

If preparing meals for groups of friends, family or even just for a moment for two is among your main pleasures, Adriano gives some tips on dishes and their respective pairings. For a chicken fillet à Cordon Bleu, which takes ham, cheese and flour for breading, the tip is Munich Helles, by Sant Pauli. The salty notes of the ham and the fat of the cheese and breading will be softened by the light bitterness and refreshing notes offered by the beer.

A hamburger with well caramelized meat is perfect with the light notes of caramel and bitterness of the Red Ale. If the option was more daring, and the request is a very spicy Thai dish, the IPA Sant Pauli will intensify the pepper, since it has a lot of citric power and bitterness. Another option is to soften the pepper with the velvety, slightly spicy notes of Weissbier wheat beer.

If the dessert is a chocolate mousse, the brand’s Red Fruit Sour brings acidity and notes of ripe fruit that contrast with the dessert and, in this way, complement it.

“The possibilities for harmonizing are endless”, observes Adriano. So what’s the top recommendation? “Test your palate, train your sense of smell and discover a more intense world of sensations that drinks can provide you”, concludes the brewmaster. Health!

For more information, visit the Sant Pauli website and follow the brand on Instagram.

The champion is back!
The thirteenth edition of the Good Gourmet Award, the biggest in history, reveals its winners on August 28, at the great Curitiba gastronomy festival, at Ópera de Arame. Sant Pauli is one of the award’s sponsors. To learn more, visit the website.