When many think of pairing seafood, they automatically think wine — and with good reason. But Roger Mittag thinks restaurants and retailers can sell more seafood by pairing seafood with beer, instead. “Beer works better with a lot of foods than wine does,” he tells Seafood International. “There’s a lot of acidity in wine that sometimes doesn’t work well with seafood, sometimes it overpowers it. Beer tends to work a little easier.”
Mittag should know: A professor in hospitality at Toronto’s Humber College, he founded beer education company Thirst for Knowledge Inc.
