A professional chef takes on beer styles and fun food pairings.
What do I want to drink after a hard day on the job? Well, a beer crafted for hard working folks would fit just right! Enter…English Porters!
And…what do I want to nosh on while savoring said Porter…Swedish Meatballs!
English Porters, the libation of laborers (it is in the name). Coinciding with the Industrial Revolution, these were the first beers to be industrially produced for the mass market (and the mass influx of industrial workers). Brown and biscuity, modern English Porters are toasty and nutty with a smidge of caramel. They range on a spectrum of roasty with a refreshing ABV that is anything but weighty and heavy.
Why English Porters & Swedish Meatballs?
A beer for bootstrappers, do-it-yourself’ers, 9 to 5’ers (with that nom nom flavor profile and finish) is so well suited for Swedish Meatballs. And! I’m not talking about your fancy, white tablecloth S-Dubs either. I’m talking about the real deal, Ikea-inspired Swedish Meatballs.
The toasty, biscuity, malt-to-bitter balanced English Porter has an undertone of baking spice (kinda wrapped up in those caramel and choco notes) that fit in nicely with the meatball’s undertone of the same spice profile. Since we’re dealing with this normal range of ABV, we don’t have this heavy, lingering mouthfeel. Sort of quick and creamy beer finish, instead of rich and coating finish. That works in favor of Swedish Meatball’s gravy, allowing that savory-sweet creaminess to build and the beer’s bitter profile to cleanse. Swedish Meatball and English Porter palate see-saw, if you will. The meaty blend in the meatball mix works well for this beer’s profile too. This is a beer that was meant to be consumed with heartier, saltier, meatier stuff– that malt just sings with unctuous proteins. Even the buttered egg noodles get some love from this beer pairing, with that dark chocolatey, coffee-esk bittering balance.
English Porters to try…
There’s a pretty noticeable difference between American Porters and English Porters. American Porters tend to be much darker, hoppier, boozier, and a bit more intense (with the coffee and chocolate flavors) than English Porters. So, if you’re looking forward to this Swedish Meatball pairing, I’d recommend the following EPs to try (these are the beers that I sipped on while enjoying the above pictured Swedish Meatballs).
Fuller's London Porter
A dark and complex beer with a super smooth finish and approachable ABV (5.4%). Earthy, creamy, and roasty with hints of chocolate, coffee, and dried berries.
Samuel Smith’s Taddy Porter
Brewed with H2O pulled from the original breweries’ wells (1758!!!). This English Porter is smooth, creamy, and well balanced with a refreshingly dry finish. Nice pops of coffee, nuttiness, and bitter dark chocolate (5%ABV).
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