Pairing Beer with Umami-Rich Foods | Press

São Paulo, September 2016 – There’s no doubt that beer is the most widely consumed alcoholic beverage in the world—just in Brazil, people drink an average of 68.3 liters per person per year. For those who never pass up a cold one, options abound: Ale, Lager, Pilsner, Bock, Weiss, and more. But regardless of the style, one thing is unanimous: every beer tastes even better with snacks.

These “sidekicks” vary by region. In Brazil, favorites include pastéis (savory turnovers), coxinhas, fish, meats, and cold cuts. “Practically all of these foods have a touch of umami—one of the five basic tastes—which directly influences how foods and beers pair,” says Hellen Maluly, PhD in Food Science at the University of Campinas (Unicamp).

When it comes to umami, cheeses take the lead. A study conducted at the Istituto di Enologia e Ingegneria Agro-alimentare in Italy and published in the renowned scientific journal Food Quality and Preference (Elsevier) evaluated how various cheeses paired with beers. The cheeses selected were Parmesan, Gorgonzola, Mozzarella, and Smoked Provolone; the beers were Standard Lager, Amber Bock, Vienna Lager, and Hefeweizen.

Parmesan showed the best pairing in the study, as combining it with beer reduced bitterness, acidity, and astringency, as well as sensations from carbonation—the process of adding carbon dioxide to the beverage—and alcohol. Other perceptions were also softened, such as the malt flavor, which was strongly highlighted before eating the cheese.
According to Hellen, “Parmesan has the highest amount of umami substances compared with the other cheeses in the study. The umami and salty tastes of this cheese can suppress certain sensations, highlighting others and making the experience much more flavorful.” She also notes another key factor: Parmesan has a slight sweetness and, when paired with Amber Bock and Vienna Lager—both slightly sweet—there’s a taste–taste interaction (sweet–sweet) that significantly reduces perceived sweetness in both the beer and the cheese.

TIP: Beyond bitterness, some beers are slightly acidic, such as Sour Beers fermented with fruit. They have much more intense acidity and lots of aroma. “They’re delicious, refreshing, and pair beautifully with fish and seafood, which are also umami-rich foods. They’re definitely worth a try!” the researcher concludes.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. Umami’s two main characteristics are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit portalumami.com.br.