Friday, September 19, 2014
Inquirer Daily News

Beer pairings: A matter of science

Frank DiGennaro now knows why his love for pretzels when paired with stouts makes perfect sense.

Beer pairings: A matter of science

Frank DiGennaro now knows why his love for pretzels when paired with stouts makes perfect sense.

DiGennaro, a biomedical engineer by education writing for TableMatters, attended a recent event put on by the Monell Chemical Senses Center and Yards Brewery as part of the Philadelphia Science Festival.

“Beer Chemistry: Perfect Pairings” was based on the idea that science can explain why certain foods taste good with certain beers. "If there was anything that could dispel my skepticism, it was cold, hard science. Sure enough, after attending, I’ve gained a new perspective on how to pair beer with my food."

Read the article here and pick up a few tips.

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