OnTap Magazine

ontapmag.co.za | Spring 2025 | 23 T he majority of American craft beer styles are typically enjoyed chilled, valued for their crisp, refreshing character. However, when pairing beer with food, raising the serving temperature of the beer just a few degrees can have a subtle impact on its interaction with the dish unlocking deeper flavour nuances and enhancing the overall tasting experience of both. The Brewers Association, the not-for- profit trade association for small and independent American craft brewers, recently demonstrated how American craft beer and the temperature at which it is served can interact with food to create harmonious and memorable flavour profiles. Taking place at Manteca in London, the event featured a five-course paired menu curated by Adam Dulye, Executive Chef of the Brewers Association in collaboration with Manteca Head Chef, Chris Leach. The pairings explored how varying degrees of temperature can shape a beer’s character and elevate its harmony with food, revealing the complex interplay between temperature and flavour. The meal started with 1944 Golden Pale, helles bock lager from The Bold Mariner Brewing Co served chilled, at a lower temperature than an exquisite plate of salumi, focaccia and silky house- made ricotta. The crisp, clean, refreshing character of the beer offset the ambient temperature of the food ingredients creating a complementary interplay on the palate. Next up came a chilled dish of sea bass crudo with a grilled nectarine salad, shiso and hazelnuts paired with Hinterland’s Jamaican Haze IPA, served a few degrees above the normal serving temperature of approximately 7°C/45°F. Ice cold temperatures can mute hop aroma and flavour so IPAs are best served slightly chilled. This IPA is brewed with Sabro hops giving notes of coconut and lime which were showcased perfectly at the slightly warmer temperature and blended with the delicate flavours of the fish. Allowing a beer to warm slightly before serving allows the expression of more flavour nuances. If the beer is too cold the palate can become numbed and unable to appreciate the full taste profile of the beer. Lagers and lighter styles are typically served very cold to maximise