Like Wine the Right Beer Can Complement Any Meal

Perfect Pairings
March 7, 2007 ? as published in the Beacon News and Naperville Sun
By Bill Garlough
This month, my wine column switches gears from wine to beer. With St. Patrick’s Day right around the corner, many of us become a wee bit Irish and celebrate the occasion with a pint or two.

Wine Reviews

Beer and wine share many similarities. Both were made and refined by monks. Also, both are influenced by the fermentation process.

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Wine can be broadly segregated by white and red; beer is divided between ales and lagers.
The type of yeast selected and the temperature of the brewing process determine if the brew will become an ale or a lager.
Ales are brewed with top fermenting yeast (yeast remains at the top of the barrel during fermentation) at approximately 70 degrees, resulting in a more fruity taste. Examples of ales include porters, stouts, wheat beers and pale ales. These are best served at 45 to 50 degrees.