Roberto Parodi, beer sommelier and face of QBA, was featured in an in-depth article by La Repubblica dedicated to outdoor beer: how to choose it, serve it at the right temperature, and pair it with what you eat outside the home.
Two points that particularly struck us.
The first concerns serving temperature, often underestimated: the colder you serve it, the more you will perceive excessive bitterness and acidity compared to what the beer should express. In short, the freezer is not an ally.
The second concerns the logic of pairings: beer is paired 80% by affinity and 20% by contrast: exactly the opposite of wine. A simple rule that completely changes the approach to the glass on the table.
Read the full article by Francesco Bruno Fadda, with all the tips on styles, pairings, and some tasty case studies like 'nduja, you can find it here: Beer in the sun: how to choose it, serve it, and pair it outside the home
