Chocolate and Beer Pairing – Stouts
July 9, 2010
In the opening post of this series I mentioned that there are three categories of beer that pair well with chocolates.
These beers are made using a good deal of roasted or burnt barley malt. In fact, one of the burnt barley malts is even called “chocolate malt.” It doesn't really have any chocolate in it, but rather the malt has been roasted or kilned until it acquires more of a chocolaty color.
“Chocolate stout” is a name brewers will sometimes give to certain stouts that have a noticeable dark chocolate flavor through the use of chocolate malt. In some cases, to give a real chocolate flavor, the beers are brewed with a small amount of actual chocolate; this can impart a powdered cocoa flavor or a creamy, dark, bittersweet chocolate flavor.
Brewers will also use a good deal of pale malt and some caramel malt in making porters and stouts. These beers provide roasted, toasted, caramel and coffee-like flavors that match well with any chocolate, especially a caramel truffle, a chocolate turtle with caramel and nuts, or a caramel-infused dark milk chocolate bar.
Strong stouts, especially Imperial stouts, can provide perfect matches to chocolate desserts. Classic dry Irish stouts such as Guinness are not a good match because they don’t have the proper intensity. Another stout that doesn’t work well is a Cream Stout. It's simply too sweet due to the addition of lactose, causing a conflict with the sweetness of the dessert. Instead, you should find a beer that offers a little break from the sweetness of the dessert.
This post is the second of four posts. Here are links to the introduction and following posts:
- Chocolate and Beer Pairing - Introduction
- Chocolate and Beer Pairing - Belgian Ales
- Chocolate and Beer Pairing - Pale Ales
- Chocolate and Beer Pairing – Pale Ales - August 1, 2010
- Chocolate and Beer Pairing – Belgian Ales - July 25, 2010
- Chocolate and Beer Pairing – Stouts - July 9, 2010