Jack Carter
Beer and food? Total match made in heaven. But what does a pro brewer munch on with his favorite brew? I got to sit down with Jakob Müller, the head brewer at Bitter Oak Brewery in southern Germany, and pick his brain. He spilled the beans on his go-to dishes, killer pairings, and why craft beer makes any meal way more fun.
Q: Yo, Jakob, how’d you get into brewing?
Jakob:
I’ve always been a flavor nerd—food, drinks, you name it. I studied microbiology in school, but I was messing around with homebrewing way before that. I’ll never forget my first sip of a legit craft beer. It hit me like, “Whoa, this is cooking, but you gotta wait for it.” That was it. I’ve been hooked for over 12 years now, brewing for a living.
Q: What keeps you stoked about making beer?
Jakob:
Beer’s got so much personality, you know? It’s not just something to chug. You’ve got aromas, flavors, textures, that finish—it’s wild. And all from just water, malt, hops, and yeast. Four ingredients, endless possibilities. That’s what keeps me up at night—in a good way.
Q: You’re big on pairing beer with food. Why’s that such a thing?
Jakob:
Beer can make food sing in ways you don’t expect. A good pairing either amps up the dish or balances it out, like a little flavor high-five. Take an IPA with spicy tacos—the bitterness cools the heat. Or a smooth lager with roast pork—it just clicks with the sweet, meaty vibes. Once you nail a combo, you’re gonna wanna keep playing around.
Q: What’s your favorite comfort food?
Jakob:
Oh, man, pork shoulder roasted with garlic and caraway seeds. It’s this Sunday family thing from when I was a kid—dark gravy, potatoes, the works. Pair it with a Vienna lager or a punchy Märzen, and I’m in heaven.
Another one’s Zwiebelkuchen, this onion tart from around here. It’s creamy, rich, and stupid good with a cold wheat beer. Simple but perfect. I had it at a festival last fall, and I’m still thinking about it.
Q: Got any beer-and-food pairings for us to try at home?
Jakob:
Heck yeah! Here’s a few I’m obsessed with:
- Wheat beer with goat cheese salad – That citrusy zing loves the creamy cheese.
- IPA with Thai curry – The bitterness tames the spice and makes the flavors pop.
- Porter with chocolate cake – Dark, roasty malts and chocolate? Soulmates.
- Pilsner with fried chicken – Crisp and clean, it slices through all that greasy goodness.
These are super easy to pull off and a fun way to dip your toes into pairing.
Q: Any weird pairings that might blow our minds?
Jakob:
Oh, for sure. Try a sour beer with sushi. Everyone’s like, “Sake’s the move,” but a sour’s got this bright, tangy kick that lifts the fish like nobody’s business.
Another one’s smoked beer with blue cheese. It’s intense, not gonna lie—definitely not for the faint of heart. But if you’re into bold, it’s a wild ride. I tried it at a tasting event and was like, “Okay, I need this in my life.”
Q: What’s your advice for folks just starting to pair beer with food?
Jakob:
Keep it chill. Light dishes, light beers. Heavy dishes, bolder beers. Look for balance—if your food’s sweet or fatty, a crisp or bitter beer evens it out.
Don’t freeze your beer to death—ice-cold kills the flavor. Too warm, and it’s flat. Aim for like 8–12°C for most styles. And just taste everything. Try weird combos. Your taste buds will tell you what’s up.
Q: Got a quick snack you love with a beer?
Jakob:
Beer-battered onion rings, hands down. They’re crispy, salty, and perfect with a hoppy pale ale. Wanna make ‘em? Slice up some onions, mix flour with salt and smoked paprika, then whisk in cold beer ‘til it’s smooth. Dip, fry ‘til golden, and dunk in mustard mayo. I made these for a brewery party once, and they were gone in like five minutes.
Q: Any last words on beer and food?
Jakob:
Don’t overthink it. Pairing’s all about having a good time. Mess around with different beers and dishes. You might stumble on something totally unexpected that becomes your new fave. When you find that perfect match, it’s not just dinner—it’s a moment you won’t forget.
Wanna level up your beer and food game? Jakob’s got it right: the best pairings happen when you’re just messing around at home. Got a combo you swear by? Drop it in the comments—I’m all ears!
