A professional chef takes on beer styles and fun food pairings.
Belgian Blond Ales were created to appeal to Pils and Lager drinkers, grain forward with pops of honey-sweet malt and bubbly effervescent.
Upon first sip, all I wanted was corn chips.
That being said…What do I want to eat when sipping on Belgian Blonds? None other than Frito Pie!!
You can tell these beers were crafted in Belgium (or inspired by Belgian brewing practices and ingredients), they still retain that tell-tale yeast character ~fruity and spicy~ just softer, more subtle than the dubbels, tripels, and robust strong ales. The low bitterness and elevated ABV (normal and expected range for Belgian beers, 6-7.5% ABV) make this an exceptional beer to consume with food. It’s lively, clean-finishing, and easy to drink (just look out, those ABVs’ll sneak up on you).
There’s something about that subtle yeast complexity and sweet-spice. It just opens this beer up to things like…chili, cheese, and above all else CORN CHIPS!!!!
Why Frito Pie?
First, Fritos ~the gods among men of corn chips. Where corn tortillas chips were good. Doritos, better. Fritos, hands-down, the best. That concentrated, toasty sweet corn flavor, copious salt seasoning, and finger-licking greasy finish purrs when sipping on Belgian Blond. I would never-ever suggest Belgium brewers consider corn as an adjunct, just saying…there’s something to this combo.
And, yes, it is true. You can stuff handfuls of these chips, all plain-Jane-like, and still have a good food (and beer) time. But! Why stop there. When the fine folks in the Southwest gave us Frito Pie.
The base of Frito Pie consists of corn chips (Fritos, obvs), chili (beefy con carne-style), and cheddar cheese, finished with toppings like chopped onions, jalapeños, pico de gallo, guac, and sour cream. All good chili con carnes have that balance of savory:sweet:heat. Those subtle spicy elements of the beer~baking spices and pepper~are naturally good flavor partners. The bubbly beer lifts any lingering greasiness, either from the chips or chili. And, any verdant, citrus, or herby notes (jalapeños, scallions, and lime) will be perked by the fruity ale esters. Any spiciness and sharpness (like from the cheese and salsa) will find a nice pop and immediate soothe from the bitty bit of beer bitterness and ABV. Even with all those bubbles, there’s a smoothness, a creaminess, that rounds out all those crispy-poppy Frito Pie textures. All I gotta say is…Get it!
Other pairings I wouldn’t turn down…
~Tacos (again, corn tortillas –just softer) either of the al pastor persuasion (pork and pineapple) or So-Cal seafood tacos.
~Eggs Benedict with oodles of hollandaise would play well with Belgian Blond–cutting that buttery sauce like a knife.
~Hush Puppies, for days!
About me—I am a professional chef working my way up the Cicerone certification ladder. I left the typical cheffy grind (after 15+ years) to focus on fun food play, independently working as a recipe/food content developer and restaurant consultant (freelance, full-time, kicking off in 2017). While studying all of these fabulous profiles and sipping my way through 80++ different beer styles. I created a project for myself…”what do I want to eat with these beers”. As a food obsessed professional, I reached into my memory rolodex of flavors and food profiles to find some worthy contenders (that may fly a little outside the box)…
Want to see what food I would like to eat with your beer? Let’s chat! Email me at contact@pattersonwatkins.com
Need some help pairing beer with your food menu? Or, would you like some help creating a food menu that pairs with your beer? I’m always hungry (and thirsty). Email me at contact@pattersonwatkins.com
Are you interested in food or beer related content development? Hit me up! contact@pattersonwatkins.com or check out my portfolio at www.pattersonwatkins.com