Page 6 - Sips & Suds 2020

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SUNDAY, OCTOBER 25, 2020 ADVERTISING SUPPLEMENT TO THE RIVER VALLEY & OZARK EDITION OF THE ARKANSAS DEMOCRAT-GAZETTE • SIPS AND SUDS
DID YOU KNOW?
There’s no way to attribute the invention of beer to a particular individual, culture or time period, but historians believe fermented beverages have a deep history — a very deep
history. According to history.com, the first fermented beverages likely emerged when the development of cereal agriculture began, roughly 12,000 years ago. Historians believe the shift from hunter-gatherer tribes to agrarian civilizations, based on crops such as wheat, barley and rice, led to the discovery of fermentation. That discovery paved the way for beer to be brewed. History.com notes that the first barley beer was most likely created in the Middle East, and ceramic vessels that date back to 3400 B.C. were discovered in Mesopotamia. These vessels, which might be considered a precursor to the modern beer mug, still contained some sticky substance that archaeologists believe was the residue of beer. Beer lovers who have ever found themselves loudly touting the virtues of beer, especially after having a few of these beloved beverages, should know that such boasts are also deeply rooted in tradition. The 1800 B.C. “Hymn to Ninkasi,” an ode to the Sumerian goddess of beer, includes a beer recipe.
— Courtesy of Metro Creative
MATCH FOOD TO YOUR
FAVORITE BREWS

e rise of craft and home brewing has created more beer flavor profiles than ever before. In fact, there’s likely a beer for everyone, whether a novice or a connoisseur.
e Brewers Association, a trade association that represents small and independent American craft brewers, reports that in 2018, small and independent brewers collectively produced 25.9 million barrels and experienced a 4 percent total market growth. e BA also states that these small brewers achieved a collective retail dollar take-in of $27.6 billion.
While wine will always have its enthusiasts, beer is fast on its heels as a popular mealtime beverage. Much in the way wines are paired with certain foods, it has become the natural course of action to pair certain foods with particular styles of beer.
Although each person has his or her preferences, here is a brief listing of generalized pairings, courtesy of the Brewers Association and craftbeer.com.
• American Amber Lager: Creamy risotto, wild rice, polenta
• American Pale Ale: Game birds, such as duck and quail
• Belgian-style Dubbel: Pork chops, sausage,tenderloin
• Belgian-style Flanders: Grilled rib-eye, root vegetables
• Blonde Ale: Chicken, salads, salmon, nutty cheese
• Dark Lager: Barbecue, sausage, roasted meat
• Hefeweizen: Weisswurst, seafood, sushi
• Imperial Stout: Smoked goose, foie gras, strong cheeses
• IPA: Spicy foods, curries
•Porter: Roasted or smoked foods, blackened fish
e Brewers Association recommends matching delicate dishes with delicate beers and strong dishes with assertive beers. Commonalities, such as aromas and subflavors, also work together. A beer with roasted notes may pair well with chocolate, for example. Opposites also attract, in that a spicy food may taste best when paired with a sweet beer.
Pairing might once have been limited to matching wines with certain foods, but the booming craft beer business has popularized pairing flavorful beers with foods to make meals even tastier.
— Courtesy of Metro Creative