A professional chef takes on beer styles and fun food pairings.
What do I want to eat when I’m sipping on some of the best brews from Bavaria?
Tonkatsu & Yakisoba!! That’s right 😋some irresistible izakaya eats that magically meld with malty Dunkels and Doppelbocks.
These dark and malty German lagers are truly some of the best beers to come out of Bavaria–the ultimate OG’s, the very first type of lagers ever developed in that region.
For Dunkels, hops are added in the beginning of the boil, so you’ll get more bitterness on the palate than actual hoppy aroma. Salty-umami food flavors would be instantly balanced by the biscuity+toasty+caramel-like malt profile. Partner those salty-umami flavors with a bit of char, glucosinolates (those more pungent veggies; cabbage, radish, broccoli…), and subtle sweetness and you’ve hit Dunkel pairing paydirt!
Similar food flavors pair well with Bocks and Dopplebocks. “Bock” indicates a stronger beer (stronger meaning a higher ABV), “Doppelbock”=even stronger and higher ABV. Doppelbocks were created by friars of the Paulist order to sustain them during times of fasting. The added grain not only boosted the nutritional density of the beer, but also boosted the alcohol content. With this added grain and souped up ABV, we get an enhanced and dominant malt flavor, reduced bitterness, and a smooth and warming finish. This allows us to flex a little harder on bittering foods and umami-salty ingredients. In addition to bitter, umami, and salty, I like pairing Doppelbocks with dishes that contain fun textures, crispity-crunchity textures for sure! Doppelbocks are relatively muted in the fizzy carbonation department. Crispy, crunchy textures can give us some tantalizing palate play.
Why Dunkels & Yakisoba?
Yakisoba (Japanese stir-fried noodles) are absolute magic. A flavor mash-up of sweet, salty, and umami…wok-fried veggies, springy wheat noodles, often pork, sometimes egg, and a saucy blend of Worcestershire, soy sauce, oyster sauce, and ketchup. Yakisoba toppings often include anori (chopped, dried seaweed) and beni shoga (pickled ginger), adding even more umami and sour balance. Dunkel’s bitterness will bring out those vegetal flavors, while also making those tart and sour elements pleasantly pop. The malt sings with the sauce ingredients and any meaty additions.
Why Doppelbocks & Tonkatsu?
Tonkatsu (Japanese-style, panko-crusted pork cutlet) is the super crispy cousin of Europe’s schnitzels, using panko bread crumbs for maximum crunch. This crunch adds some textural appeal with the Doppelbock pairing. There’s a similar saucy situation going on between Tonkatsu and Yakisoba. One where the dominant malt flavors of the beer mix and mingle so perfectly, balancing the salty (soy sauce & Worcestershire) and rounding out the sweet & tangy (ketchup and oyster sauce). Tonkatsu’s accompaniments play well with Doppelbock’s attributes as well. Whether served with creamy sesame dressed shredded cabbage, pickled cucumber, frizzled scallions, or a combo of all three. All of these vegetables land on the pungent-bitter spectrum, further balancing Dopplebock’s mega malt.
Other pairings I wouldn’t turn down…
~Peking duck with all the trimmings–hoisin sauce + rich, juicy, crispy-skin duck + Dunkel=yum!
~Onion rings–all day, everyday. With both Dunkels and Doppelbocks.
~Bacon cheesy tater tots–smoky, porky elements and melty cheeses (mind to strong), super drool inducing with both Dunkels and Doppelbocks.
Bavarian BFFs
Looking for some Bavaria-based goods to pair with your Dunkels and Doppelbocks? Here are some of my favorite traditional food pairings…
~Obatzda–a scrumptious cheese spread made using Dunkel!!!
~Schweinebraten–roast pork braised with either Dunkels or Bocks–nom nom nom nom!
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