Evaluation of Ideal Everyday Italian Food and Beer Pairings with Regular Consumers and Food and Beverage Experts

Gianluca Donadini^1,3, Giorgia Spigno², Maria Daria Fumi² and Roberto Pastori¹
¹ A.I.D.A.S.A. - Institute of Entomology and Plant Pathology.
² Institute of Oenology and Food Engineering, Agriculture Faculty, Università Cattolica del Sacro Cuore, via Emilia Parmense, 84, I29100 Piacenza, Italy.
³ Corresponding author. E-mail: gianluca.donadini0@aliceposta.it

J. Inst. Brew. 114(4), 329–342, 2008 | VIEW ARTICLE

ABSTRACT
The aim of this study was to investigate the relationship between the sensory characteristics of beer and food that harmonically complement each other respectively from the consumer or the sommelier point of view. With this in view, the most desirable beer and everyday Italian food combinations were explored. Eighteen beer samples, easily available in the off-premise chain in Italy, and 9 dishes of Italian cuisine, were selected. The level of match of each beer and food combination was determined by a group of 51 consumers and by seven food experts using a 9-point Likert-like scale of suitability. Agreements and disagreements between food professionals and consumers were studied and discussed. Generally speaking, most of the dishes were poor complements to the beers selected for this study, for both regular consumers and experts. In particular, seafood salad, spaghetti with tomato sauce and creamed vegetable soup were inappropriate to nearly all of the beer samples overall. However, both consumers and experts found appropriate and interesting beer and food pairing choices, despite usually indicating different ideal beer samples and different levels of match for the same food. This confirmed that certain flavours of food and beer mix together better than others and indicates that consumers may have a different perception of the level of match between beer and food from experts. For regular consumers, the suitability to food was found to positively correlate with the sensory liking of beer. Furthermore the pairing suitability was not equivalent across consumer gender and age class, although these differences had a moderate to weak effect on the level of the final match. Correlations between sensory properties of food and beer samples are reported and discussed.

Key words:
beer, beer flavour, food, food pairing, pairing methods, sommelier.