What kind of beer goes with seafood boils?
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Time to read 4 min
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Time to read 4 min
Have you ever wondered why in the Midwest they call a soda “pop”, The west coast and new England people call it a “soda” and everywhere else in the south outside of Louisiana call it a “coke”? New Orleans is known for calling any beverage a cold drink because its so darn hot and humid in Louisiana we don’t care what it is! Water, juice, wine, or beer – just give us something cold to drink! Lol
“Crawfish and Coronas”? Now that’s a term I heard a lot and it came as second natural when I hit the tender age required to drink alcohol” Yup! It’s a thing and a lot of people don’t understand why. Here is the short answer: Both lagers beers like Coronas and pilsners are quite crisp, with high levels of carbonation that give way to a refreshing effect. While lagers are light and clean, blending with seafood's sweetness, pilsners are more bitter with floral nuances, making the flavors of a festive seafood boil stand out. The crisp taste offsets the spiciness of the seasoning in the seafood boil. If you are from the gulf area, you know we like our seafood very spicy. It’s a part of the culture to have your eyes water while enjoying the spiciness of a seafood boil.
The pairing of beer with seafood boils also has a historical basis, particularly in the United States. Early American settlers, particularly in coastal regions, had access to both seafood and locally brewed beers. Lager and pilsner beers became increasingly popular in the 19th and 20th centuries, and their crisp, refreshing qualities made them ideal companions for the spicy, rich flavors of seafood boils. Beer helps cleanse the palate and cool the heat of the seasoning, making it a natural drink of choice for these events.
Overall, like most things that pair well together, the relationship all started with availability. Both career workers were accustomed to what we call “a hard day at work” Seafood was local and so was the new fond business of beer making. The tradition of pairing seafood boils with beer has evolved from necessity and availability into a cherished cultural practice that continues to thrive in modern gatherings, both large and small. I personally see 2 men sitting on the dock of the bay after a long day on the job. Tired and exhausted. One is hungry and the other is thirsty. And they just shared a moment before heading home to the mrs and the kids, -- A moment to relax and rest for a second before taking those long walks home before the sunset. Just a moment that became a tradition, that they both somehow looked forward to-- and the rest is history 😊
A couple of tips on choosing the right beer has very little to do with the taste. The most important part of the pairing is to ensure the drink is cold and carbonated. Seafood is delicious and luxurious now, but back in the day, seafood was a poor man dish. And so was beer. In today’s time, It’s one of the most popular and fun types of food to experiment with in the kitchen. Seafood pairs well with wine or beer. Wine is set aside for more elegant events like the ones that require you to use a knife and fork; but seafood boils – due to the spiciness and messiness are often only associated with beers. When you eat a seafood boil with wine or beer, it enhances the natural flavors of your favorite fish.
The method simply comes down to the way the meal will be enjoyed. Seafood boils are more of a backyard seafood event. It’s messy, often involves chasing your meal down to prepare it and everyone expects you to get a little dirty in the process. Some people would use this same saying about beer.
When you are switching from corn to potatoes, then back to snow crab – you should be able to taste each item individually instead of everything messing together like one big ole casserole.
Around here, seafood boils aren't just meals; they're social events. Whether you're at the lake or at a crawfish party, it's about good food, good company, and getting your hands messy with crawfish, shrimp, snow crab, blue crab, corn potatoes and sausages! Locals know that a crispy carbonated beer, especially American-made lagers or pilsners, hits the spot every time.
A cold beer, like a corona will always cut through the bold kick of the spicy heat seasoning but doesn’t overshadow the seafood's natural sweetness. It’s all about balance folks! They bring a crisp, refreshing vibe to our messy, satisfying boils. No one is going to judge you where your beer cans are dirty like they would about a wine glass.
Depending on what part of the south you are from may affect the traditional spicy level of your boil. In Louisiana, Mississippi and surrounding areas, we can’t say enough about Corona. But where I’m original from and where I live now (Georgia and South Carolina), our seafood boils are rich with additional toppings like garlic and onion-based sauces and generally are not as spicy as they are in the deep south. We can get away with something that’s a little sweeter like a Palmetto Brewing’s Peach Pale Ale. As you move closer to New England, a Boston Lager goes hand-in-hand with the region's clambakes, adding caramel-like depth to that herby, salty brine goodness. Whatever your region, there’s always a beer that brings out the best in a seafood boil, making it an even more delicious tradition.
