More classics. An old one and a new one. There are many schools of cornbread, but to me there’s one true winner: all-cornmeal buttermilk skillet cornbread with lard or bacon fat. The dusty, sweet, rich and tart flavors are real comfort food. You could certainly drink a lager or an amber with cornbread, but I’d like to make an argument for an IPA. Because IPA needs a voice, right? Joking. But really, IPAs do have a place at the table–and we can place them thoughtfully.
Malted barley has many forms. In brewing, we speak of two categories: base malts and specialty malts. A base malt is the main star: a nicely modified, malted grain that easily converts its starches to sugar in the right environment (the mash). Base malts absolutely have signature flavors and characters–but specialty malts are, for lack of better word–special. Typically used in a much smaller percentage within a recipe, they contribute stronger flavors: caramel, roast, nutty, smoky, bready or toasty characters, for example. The expression of these flavors depends greatly upon type. It’s good to note that specialty malts are not required to make a (good) beer–in fact, some notable beers are brewed with just one base malt (say, a SMASH, many English Barleywines, some pilsners, Märzens, etc.). But there are lots of great options to add additional flavors from said specialty malts. Who wouldn’t want more flavor to play with!