As the great American Homer Simpson once said, "Mmm, beer. Mmm, doughnuts."
It's well-known that the Twin Cities is in the midst of a craft-beer renaissance. At the same time, hardworking doughnut makers are beginning to etch out their own space in local food culture. And we agree with Homer: There's something deliciously deeper to the combination that must be explored.
The science of pairing beer and food has long informed the work of Eric Biermann, owner of Lucid Brewing in Minnetonka. To keep the taste buds of his brewers working overtime, Biermann established bacon-only days at the brewery, filled with Bacon Long Johns and BLTs.
"The whole idea is to keep things different," Biermann said. "Sometimes you find something cool that someone else is doing and you try to figure out how to incorporate it into your own work. People are becoming more aware of their beer and their food — we want to make sure our beer fits into that experience."
Doughnuts have a complex makeup of their own that is just now being widely explored. Anne Rucker, owner of Bogart's Doughnut Co. in south Minneapolis, said the ceiling for experimentation is one of the things she gets most excited about.
"With doughnuts, there are so many different avenues to go down," Rucker said. "You've got the old-school, mom-and-pop shop or the punk rockers. Each shop has its own influence, and it's really exciting to tour and try."
We decided to pay tribute to our booming beer and doughnut movements with these six pairings. Mmm, caloric harmony. Ø
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