Studying at EHL isn't all about business management and housekeeping. There are times when the work extends itself to exciting hands-on F&B tasting sessions from cheese to champagne - and in this case, beer - wonderful beer!
The American author, Hunter S. Thompson, wrote “Good people drink good beer”. So for those of us in need of becoming better beer-savvy people, Executive Chef at EHL Passugg, Alfred Zuberbeuhler, shares insights from a recent EHL beer tasting workshop he organized for his Culinary Arts students.
The workshop took place in January on the Passugg Campus and was attended by students in their 6th semester of the Hôtelier-Restaurateur HF course. It was conducted in collaboration with beer brewer and lecturer, Adi Schmid from Biergarage.ch, who runs a brewing center for the finest craft beers from Eastern Switzerland, and with Sacha Schibli from Churer Stadbier.ch, master brewer and owner of the local microbrewery which the students visited as part of the workshop.
During this workshop, we were able to taste near to twenty different beers. The range was immense starting with a very light raspberry flavored aperitif beer, ending with a dark full-bodied beer with caramel notes from Scotland.
The program:
Students do a 20-question multiple-choice test.
Beer needs air to breath and develop its full taste and aromas, therefore a tall glass with a wide opening is always preferred. However, there are many variations on the theme, from the typical pint glass or mug to the more elegant goblet or tulip. The shape of the glass should be chosen depending on the amount of head on the beer, the swirling needed to release the aromas, the amount of carbonation, the type of 'lip' on the glass for small or large sips. Then of course, there's the amount of beer a glass can hold that dictates how much one ends up drinking! Typically, a tall, slim pilsner glass holds less beer than a pint glass.
Beer can be paired with any food, but in general, we should look for similarities. An intense cheese should be paired with a full-bodied beer rather than a light blonde. Baked dishes such as a tarte flamande, pizza or a cheese quiche are great with a Weizen beer. The pairing is better when the taste notes are the same, i.e. umami goes well with umami intense food such as mushrooms, tomatoes, meat. A sweeter beer goes well with a dessert, etc.
With an average consumption of 54.5lt of beer per resident, beer plays a big role in Switzerland; therefore, beer is definitely as important in the school's curriculum as wine knowledge. This tasting and pairing course with our Culinary Arts students shows them that there is so much more to discover than just regular draft beer. Having a good knowledge of beer and how to recommend the right beer with the food ordered is definitely a big advantage in the operation and increases the trust and loyalty of the customer.
Artisanal beer stands out thanks to the endlessly possible varieties. Artisanal beers are brewed locally and live in symbioses with their environment. The master brewers behind those beers are passionate and eager to develop new flavors and tastes. Industrial beers are streamlined and focused on sales and profitability. A microbrewery is able to not only sell a product but equally sell the story and the people behind it.
Beer is produced in so many countries, each with their own different beer heritage. This question is not easy to answer as it will always depend on personal taste, but there are a few countries which definitely lead the pack with their products and long history of beer culture.
Again, this is a very personal opinion and, as there are countless artisanal beers in the making, this list can never be definitive.
Find out more about different types of beer here.