Beer it all!

*A healthy high! 

Curiosity about the best misjudged drink forces me to hop around the health head retention in the buddy beverage. Keeping aside its beer belly stardom, under the influence tag and no one can have just one reputation; beer is afterall a healthy drink. The idea behind this article is to ferment healthy thoughts about beer under strict PG.

Cheeerssssssss!!! Beer is fat-free, cholesterol-free and low in carbohydrates—a 341-ml bottle of beer with 5 % alcohol has 5 gms of carbohydrates, while a pear with the skin on has 26 gms. Relax, take a deep breath before you stop exercising your elbow to start guzzling. We are not asking you shove the healthy vegetables and fruits in cold storage attic. Instead pair it with your beer to get twice as healthy high. Beer consumption in MODERATION can actually be a healthier beverage choice than soda or sugary fruit cocktails. This is especially true when you are counting calories.

Beer can be nutritious, but you got to be cautious

Beer is made from hops, barley and wheat, so the brew naturally comprises of the same nutrients that grains do, including B vitamins, riboflavin, niacin and zinc. A bottle of beer can contains 92 mg of potassium, 14 mg of calcium and 48 mg of phosphorus, all minerals that are essential to a healthy diet. With the presence of barley (a source of soluble fibre), 2 glasses of beer can provide 10 % of your recommended daily fibre intake. Lowering the risk of Alzheimer’s disease and diabetes, warding of osteoporosis, preventing cancer etc are the other benefits of beer consumption. 

Eat to yeast

With beer, flavour intensity involves a variety of qualities such as alcoholic strength, malt character, hop bitterness, sweetness, richness and roastiness. All this adds to identify the right pairing with beer. To top it all, we are reinforcing health pairing… feels like, ‘let’s gulp it down for now, will bother with the bulge later.’ Infact it’s not that bad at all.  It all depends on how your beer tastes that determines the right kind of food to go along with it.
Tap your taste, health and fun buds. 

Salt

Salt flavours in food counters acidic flavours in beer-sour or wild ales become less acidic with salty foods.  A few examples of sour beers include, Berliner Weiss, Gueze, Lambic, Flanders Red & Brown, and many "wild" or funkified beers.

Acidity

Acidity exists to a certain extent in all food dishes, especially tomato dishes and many salad dressings. When you match acidic food with acidic beer, they nullify each other and only mute the acidity tasted. This is desirable and helps enhance the enjoyment of both the dish and the beer. Our tabled salad offerings are best suited for any kind of beer, all tossed with olive oil.

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Sweetness

Sweetness in either food or beer paired with an acidic counterpart increases the acidity.  It’s advisable to avoid pairing sweet and acidic flavours together—imagine toothpaste and orange juice.  This is why so many more beers with natural sweetness work so well with dessert compared to so few wines. Our healthy cakes, muffins fit in perfectly well here.

 

Fat

Acidic beverages do cut fat and that help the palate sense more of the flavours from a fatty, rich or dense dish. That’s why craft beers, which tend to be bitterer than mass produced lagers, work so well with dishes on the richer side. Keep it simple with our vegetables enriched wraps.

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For now, let’s gulp down the good health hiccups of beer. Coming soon, more on Bunk The Junk food pairings.

Happy Oktoberfest! Savour the drink and your health responsibly!


* Prescribed in MODERATE consumption only.