In the Czech kitchen: The art of pairing 'pivo' with food

Beer pairing may be unexplored on the Czech gastro scene, but it has been practiced worldwide for a long time. Pioneering Noma in Copenhagen experimented with beer and food pairing years ago, while New York’s now-shuttered restaurant Luksus, part of the Torst bar, did the same.

Brewmaster Lukáš Tomsa, whose Dva kohouti (Two Roosters) brewery in Karlín has hosted several beer pairing dinners: “Beer offers a wide range of factors that can be worked with: bitterness, density, saturation, alcohol, aroma, flavors.” Here, Tomsa shares with us which beers to enjoy with your meal.

Whether preparing a stir-fry, fried mushrooms, or a portobello burger, you’ll take the course to the next level with a sour variety. The chefs at DK served creamy mushroom ravioli with the Local 11° raspberry special fermented with lactobacilli, added to the beer during the cooking process (as a bonus, the beer aids digestion). 

Have you ever tried apricot jam with chicken, veal, or pork schnitzel? This combination is proof that sour fruit pairs perfectly with a fattier dish. Enjoy brisket, juicy neck, or a meat ragout with sour ales and fruit beers.  

The beer brewed to celebrate DK's fourth birthday, a 14° Local Dark Sour with Sour Cherries, was used in sauce served with its rooster hollandaise.

Raw beef dishes like tartare with toast or carpaccio go well with less pronounced and more subtly flavoured sours.

Serve a thicker, stronger wheat beer with dishes that have a sharp, clean flavor, such as sheep or goat's cheese. These beer types can elevate a humble slice of bread with fresh cheese and chives, or a light salad of radishes, asparagus, and spring onions to a gourmet meal.

Denser top-fermented beer with herbal and pine notes also resonates with creamy dishes such as savory or sweet porridge. “Our local winter is quite an aromatic beer with flavors of clove and coriander, so we paired it with a bold, warming malt mash,” Lukáš said. 

If you're a classic light lager drinker, you’ll want to try it with fish. At the Roosters, the Local Beer (12°) was served with carp marinated in rhubarb juice and sorrel.

You can also serve a light vegetable dish with low-grade lager. The Local Dry (10°) paired perfectly with roasted kohlrabi with chanterelles, sour cream, and roe. These Pilsner-style lagers can even be matched with fattier fish. 

Before barbecue season, stock your fridge with sours and more substantial American-style ales. These are a perfect match for grilled meats and burgers. For sausages, pork salsiccia, and other grilled foods, bottom-fermented malt beers are a great match.