High-fermentation beers, which can be high in alcohol content, contain compounds that play a role in the same aroma world as oak-aged wines and barbecued foods. This is because maltol (a burnt sugar smell), an organic compound found in oak and some foods, including malted barley, is formed when the malt in beers is roasted and the inside of oak barrels are burnt.
Complementary Ingredients
- Bacon
- Cocoa
- Caramel
- Curry
- Grilled vegetables
- Miso
- Toasted nuts
- Soy sauce
- Braised meat
Wine & Complementary Drinks
- Coffee
- Madeira bual
- Black tea Wulong
- Sherry Amontillado
More to discover in the book Taste Buds and Molecules.
.RECIPES
Discover the aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.