Beer Pairings: Pilsner Urquell and Spicy Linguini

So you know we've been getting into beer recently, and we've even started using it more in our actual cooking. We'd also like to start getting a better handle on how to go about pairing the beers we love with the foods we cook. When we were invited to try a menu designed by Chef Michael Symon to pair specifically with Pilsner Urquell, we jumped at the chance!

Pilsners are pale lager-style beers that are golden in color with a very hoppy flavor profile. Although originally from the Czech Repubulic, pilsner-style beers are now made around the world. The Pilsner Urquell we sampled is imported from the Czech Republic and is considered to be one of the original pilsners.

Based on our experience with American pilsners, we were expecting this beer to be bright and bitter. We were surprised when we tasted something quite different! It was definitely bitter at first sip, though without the astringency we associate with highly-hopped beers. Then after that first hit of bitter, the flavor really mellowed out. We could taste notes of toasted malt and a yeasty sweetness.

Chef Symon paired this beer with a pasta dish, a fresh vegetable salad, and a creamy soup. Of the three, we thought the pilsner went best with the pasta. This was a linguini tossed with a light sauce of anchovies, capers, chilies, and tomatoes in extra virgin olive oil. The ingredients were fresh and bright, and the flavors of those capers and chilies really popped in our mouths.

Drinking the beer alongside definitely gave this dish extra depth. A lot of the flavors played off each other - hoppy and bright, bitter and spicy, sweet and salty. The pilsner's malty finish seemed to bring it all together and refresh the palate for the next bite.

The biggest idea we're taking away from this meal is that a good pairing doesn't necessarily mean that the beer and food have similar flavors. It seems like it could be more interesting to pair beers and foods that have complementary, yet contrasting flavors. This would give the overall meal a sense of balance.

Here is Chef Symon's recipe so you can try this pairing for yourself!

Linguini with Heirloom Tomato, Capers, Anchovies and Chilies
Serves 4 - 6

1 pound dried linguini
1 tablespoon olive oil
3 cloves sliced garlic
1 teaspoon chili flakes
1 cup brandywine heirloom tomatoes, peeled, seeded, and diced (Note: we used regular farmer's market tomatoes and didn't bother with peeling)
1 tablespoon capers, drained
6 salt-packed anchovies, rinsed and minced
1/4 cup extra virgin olive oil
1/4 cup sliced flat leaf parsley
1 cup toasted breadcrumbs

Bring a pot of salted water to a boil for the pasta. Heat the olive oil in a large sauté pan over medium heat. When the olive oil is hot, add the garlic and sweat it for two minutes, then add the chili flakes and cook for another 30 seconds. Drop the pasta in the boiling water. Add the tomatoes, capers, and anchovies to the sauté pan, bring to a simmer, and cook for 2 minutes. Remove the sauce from the heat and add extra virgin olive oil and parsley. Strain pasta and add directly to the sauce. Toss and place in 4 bowls. Top with breadcrumbs.

Do you have any other suggestions for beer and food pairings?

(Images: Faith Durand for the Kitchn)

Comments (7)

A rich porter (St. Peter's, Rogue & Stone are all good) with baked beans & bar-b-q ribs is perfect. The sweeter, richer notes in the beer are really punched up by the molasses typically used in baked beans.

And of course, you can't go wrong with a cold, light, Mexican lager (Modelo Especial, Tecate & the like) & tacos. With limes, please.

This is not "one of" the original Pilseners, it is THE original. In fact, the name "Urquell" translates to "original source".

Hoppy beers are great paired with spicy food since hops helps cut through the spices on the tongue, so they can be washed away.

.. at it is brewed in Plzen (Pilsen in German) so it's the real thing :)

People here in CZ prepare a series of so called 'beer food' (quick snacks to eat while drinking your half a liter of beer), my favourite is 'nakladany hermelin': a kind of camambert-like cheese preserved in oil chillies, bay leaves and other spices... eaten with rye-bread, just perfect :)

Thanks for the clarification on the historical significance of this esteemed beer! Love the Czech beer snacks, too!

Not only is the Pilsner Urquell, developed in 1842, the original Pilsner, it is also the world's most imitated beer.

No wonder -- until the Pilsner came along, beer was cloudy and dark. The Pilsner was golden and clear, with a bright hoppiness -- truly revolutionary, it is no surprise it took the world by storm.

http://www.brewingtechniques.com/library/backissues/issue5.3/urquell.html

It's crispness is a great foil for typical heavy Czech bar foods like gulas and dumplings, or garlicky fried potato pancakes.

The best Pilsner though, is fresh and on tap -- blows the canned exports out of the water. You really have to come and try it!!

And try the REAL Budweiser, along with other local beers like the Eggenberger, while in the Czech Republic!

We absolutely love Dundee Honey Brown paired with barbecue. It's sweet and deep and it goes so well with a spicy or tomatoey or sweet barbecued chicken.

Mmm I recommend smazeny syr (fried cheese) with this beer.