Jambalaya And Beer: The Perfect Pairing

Jambalaya is a hearty, spicy dish with bold flavours. When it comes to drinks pairings, a full-bodied wine or a cocktail can stand up to its richness. Nina Compton, a New Orleans-based award-winning chef, recommends a spirit-forward cocktail like a Sazerac (made with absinthe, rye whiskey, Peychaud's bitters, and sugar) or a whiskey cocktail like a highball, Rusty Nail, or Vieux Carre. For wine, a Creole jambalaya with tomatoes pairs well with a red like Chianti or Pinot Noir, while a tomato-free Cajun jambalaya may be better with a white wine like Chardonnay or Sauvignon Blanc. Beer-wise, a lighter ale or lager like a pilsner or cream ale is recommended to cut through the heat of the spices, or a smoked beer to intensify the andouille sausage's smokiness.

Smoked beers to intensify the andouille sausage's smokiness

Andouille sausage is a classic Louisiana smoked sausage made with coarsely ground or chopped pork and simple spices, and is smoked heavily over pecan wood. It is commonly used for seasoning jambalayas, gumbos, beans, and many other dishes.

The smokiness of the andouille sausage can be intensified by pairing it with a smoked beer. Smoked beers are made using malt that has been dried over an open flame, imparting a smoky flavour to the finished beer.

• Schlenkerla Rauchbier Märzen: This German beer is known for its intense smoky flavour, which comes from malt dried over a beechwood fire. It has a robust, malty taste with a hint of sweetness and a smooth finish.
• Alaskan Smoked Porter: This American craft beer is brewed with alder-smoked malt, giving it a subtle smoky character. It has a complex flavour profile with notes of coffee, caramel, and chocolate.
• Stone Xocoveza: While not a traditional smoked beer, this Mexican-inspired brew has a subtle smokiness from the addition of pasilla peppers. It also features flavours of chocolate, cinnamon, and nutmeg, making it a unique and intriguing choice.
• Perennial Artisan Ales Savant: This American brewery creates a variety of smoked beers, including their Savant beer, which has a subtle smokiness balanced by a malty backbone. It's an excellent choice if you're looking for something a little less intense.
• Rogue Smoke Ale: This ale is brewed with malt smoked over beechwood, giving it a distinctive smoky flavour. It's a well-balanced beer with a smooth, malty character and a hint of hops.

When pairing smoked beers with jambalaya, consider the intensity of the smoke flavour in both the beer and the sausage. You may want to opt for a more subtly smoked beer if your andouille sausage is heavily smoked, and vice versa. Additionally, look for beers that complement the spices in your dish, such as those with hints of pepper or chilli.

Remember, the key to a successful pairing is finding a balance between intensifying the smokiness of the andouille sausage and not overwhelming the other flavours in your jambalaya.

Light lagers to balance out the spicy flavours

Jambalaya is a flavourful dish with a mix of Spanish, French, Portuguese, African and Southern influences. It is a hearty, bold and spicy classic, and a strong drink is recommended to compete with its heavy flavours.

If you're looking to balance out the spicy flavours of jambalaya, light lagers are a great option. Beers that emphasise malts over hops work well to tame the heat of the dish. Light lagers are the perfect choice, as they balance out the spicy flavours without overpowering them.

There are several types of light lagers that can be paired with jambalaya. Pilsner or Cream Ale are recommended to cut through the heat of the Cajun spices and acidity of the tomatoes. A good choice would be Dorchester Brewing Company's Clapp's Cream Ale, or their Embarrassment of Riches Hoppy Ale.

Other light lager options include Corona Extra, or a classic Pilsner Urquell. Amber ales also pair well with spicy foods, such as Fat Tire Amber Ale, or Bell's Amber Ale. These beers will complement the spicy flavours of jambalaya without being too overpowering.

It is best to stay away from beers that are too sweet or very dark, as they can start to dominate the flavours of the food. Instead, opt for light lagers or amber ales to balance out the spicy jambalaya.

Pale ales to complement the spices

Jambalaya is a spicy dish, and there are two ways to approach pairing beer with spicy food. You can try to cool the burn, or you can accentuate the spice.

If you want to cool the burn, you should opt for a beer that emphasises malts over hops. Light lagers and amber ales are good choices. Stay away from beers that are too sweet or very dark, as they can start to overpower the flavours in the food.

On the other hand, if you want to accentuate the spice, go for a pale ale or IPA. Bitter hop flavours will complement the spices in the jambalaya. Highly carbonated beers will also ramp up the spice.

• Sierra Nevada Pale Ale
• Dale’s Pale Ale (Oskar Blues)
• Stone Ruination IPA
• Troegs Nugget Nectar Ale
• Green Flash West Coast IPA

Pilsners to cut through the heat of the Cajun spice

Jambalaya is a spicy dish, and Cajun spice can be particularly fiery. When pairing beer with spicy food, you can either accentuate the heat or try to cool it down. If you're looking for a beer to cut through the heat of the Cajun spice in your jambalaya, a pilsner is a great choice.

Pilsners are known for their crisp, refreshing character and versatile appeal. These lagers are perfect for those seeking a light yet flavourful beer. They typically showcase subtle hoppy notes, a golden hue, and effervescent carbonation. The best pilsners offer a delicate balance of flavours, with a refined and nuanced character.

• Hill Farmstead Mary: This pilsner is a true masterpiece, showcasing delicate floral aromas and a subtle grainy sweetness. It offers a balanced dance of earthy hops and a touch of honeyed malt, with hints of freshly cut grass and lemon zest.
• Rothaus Pils Tannenzäpfle: This German pilsner has a vibrant and lively personality. It presents an upfront bitterness that is harmonised by a subtly sweet malt foundation, creating a delightful interplay of flavours. It boasts herbal notes with a dash of citrus for a refreshing zing.
• Birrificio Italiano Tipopils: This Italian pilsner captures the essence of the country in a bottle, offering a modern twist on the classic style. It has a bright gold hue and a medley of herbal and floral elements, with a touch of gentle bitterness and remarkable drinkability.
• Heater Allen Pils: This pilsner is a testament to simplicity done right. It has a straightforward malt profile that forms the foundation for layers of noble hop spiciness and a hint of biscuity goodness. Its unparalleled clarity and lack of pretense allow its crisp and satisfying flavours to shine.
• Live Oak Pilz: This Texan pilsner boasts a robust malt backbone that complements its vibrant hop character. It presents rich notes of freshly baked bread intertwined with grassy and spicy hops, adding a rustic charm to your meal.
• Victory Prima Pils: This American pilsner, with a nod to Czech tradition, offers a generous dose of floral and herbal hop flavours. It has a crackery malt foundation and a snappy bitterness that contrasts beautifully with its subtle sweetness, resulting in a crisp and uplifting drinking experience.

Remember, when pairing beer with spicy dishes like jambalaya, it's best to avoid beers that are too sweet or very dark as they can start to overpower the flavours in the food. Instead, opt for pilsners that emphasise malts over hops to balance out the spicy flavours and provide a refreshing counterpoint to the heat.

Chianti or Pinot Noir for Creole jambalaya

Creole jambalaya is a flavourful dish with a variety of ingredients, including tomatoes, andouille sausage, bell peppers, and spices such as cayenne and black pepper. When it comes to wine pairings, the goal is to find a wine that complements the bold flavours of the dish without being overpowered by them.

Chianti, an Italian red wine, is a lively and bright option for Creole jambalaya. Its acidity can cut through the richness of the dish, and its tart cherry and earthy notes create a delightful harmony with the spices and savoury flavours of the jambalaya.

Pinot Noir, on the other hand, is known for its versatility. With its mix of red fruit and earthy flavours, it creates a beautiful duet with the jambalaya, where the flavours bounce off each other, leaving you wanting more. Pinot Noir is a medium-bodied wine, which is ideal for balancing the spice and richness of the dish.

When choosing between Chianti and Pinot Noir for Creole jambalaya, consider the specific flavours you want to highlight. Both wines offer a delightful experience, but each has its unique characteristics. Chianti's bright acidity can cut through the richness, while Pinot Noir's versatility and balance make it a harmonious choice.

Ultimately, the decision between Chianti and Pinot Noir depends on your personal preference and the specific flavours you want to enhance. Both wines have their distinct advantages and will elevate your Creole jambalaya dining experience.

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