The great thing about pairing beer with food is that there are no hard and fast “rules” as there tend to be with the wine pairing. Here are two things to consider while experimenting.

Cut
To quell the burning sensation of spicy hot foods such as chili, a malty beer with a high alcohol content like a rich German dopplebock works well. The component of a hot pepper that is responsible for the 3-alarm fire in your mouth is soluble in alcohol but not in water. The alcohol will rinse the fiery heat from your tongue more quickly than water or other beverages, while the maltiness cools and refreshes. On the other hand, a high-alcohol beer with a hoppy astringency like an India pale ale can be too powerful with hot, spicy foods seemingly intensifying the heat instead of cooling the palate.

Complement
It’s what it sounds like, pairing a food with certain qualities with a beer which has the same qualities, such as the pairing of a green salad with a coriander-spiced Belgian white ale or an American wheat beer. The delicate character of wheat beers doesn't overpower the subtle flavors in a salad but instead enhances them. Another example of a complementary pairing is the classic stout with chocolate dessert. I once had a stout chocolate milk shake at a funky brewpub in Seattle. It was sublime.

This is my first Oktoberfest since I was diagnosed with Celiac disease (a food allergy to gluten, which causes damage to the intestines). It is a struggle for me because I love all things beer related, especially the drinking part! I went through a mourning period and even stopped brewing for awhile. Eventually I realized that even though I could not use my sense of taste to experience the wonder of beer, I still had four more senses I can use to enjoy it! I have resumed my brewing and now I have lots of beer to give away to my friends who can enjoy it. My husband has a hard time of it, though. It drives me crazy that I can’t taste my own creation. I am forever asking him what it is like. He usually says “it is really good.” But I want to know, how hoppy is it? Is it the right malt to hop ratio? Is it bitter? Is it light? Full-bodied? Sometimes after two or three sips he says “Wow, I have a buzz already.” Ah, got it right.


Enjoy with Oktoberfest ale or German Dopplebock (cut)

Hot Stuff Tomato Soup
2- 28 ounce cans fire-roasted diced tomatoes
1 large onion, coarsely chopped
2 tsp. finely chopped garlic
1 tsp. finely chopped fresh jalapeno chile
2 tsp. finely chopped peeled fresh ginger
3 Tbsp. olive oil
1/2 tsp. ground cumin
2 1/4 cups vegetarian broth
1 Tbsp .sugar, or to taste
2 tsp. salt, or to taste

Cook onion, garlic, chile and ginger in oil in a 4- to 5-quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook, stirring, 1 minute. Stir in diced tomatoes, broth, 1 Tbsp. sugar and 2 tsp. salt and simmer, uncovered, stirring occasionally, 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Stir in sugar and salt to taste.
Serves 4

Enjoy with Belgian White Ale or Wheat Beer (complement)
Green Salad with Cranberry Vinaigrette
1 cup sliced almonds
3 Tbsp. red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 Tbsp. Dijon mustard
1/2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp water
1/2 red onion, thinly sliced
4 ounces crumbled blue cheese (optional)
1 pound mixed salad greens

Preheat oven to 375 degrees F. Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown. In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper and water. Process until smooth.

In a large bowl, toss the almonds, onion, blue cheese and greens with the vinegar mixture.


Caitlin Cole will be drinking gluten-free beer at Oktoberfest this year.