Belgian Dubbel & Pistachios
Beer and nuts! A match made in heaven. You’re already quite familiar with the classic (dive bar) combination of shelled roasted peanuts and light lagers, so why don’t we branch out a little and incorporate more beer styles and more types of nuts? Today I have a nice Belgian Dubbel and roasted pistachios. Pistachios can be fairly sweet-oriented if left unroasted and unsalted–and are lovely for desserts or in bread, but to complement a slightly sweet beer I recommend a roasted and salted nut.
Three Reasons Why This Pairing Works
- Pistachios’ mild nutty flavors emphasize the caramel notes in the dubbel. This obviously can depend on what dubbel you’re drinking, because there’s a wide range of flavors within the style, but the depth of caramel and toasty flavors can really come alive with a little side of nutty.
- The light sweetness of the pistachio plays well with the sweetness of the dubbel as well–the two don’t cancel each other out–they showcase each other, actually, without masking. Nice!
- Dubbels can range from a hint of fruity esters and oxidation to being really quite raisin-y and punchy. These notes go great with pistachios–naturally, think of where else you see pistachios: with orange, with cranberry, with sultanas, with raisins. Many of those same qualities are often found in a variety of Belgian ales, especially those that have a timeline of rest and settling.
I encourage you to think outside the box! As always, find a pairing for things you enjoy and roll with it.