Cervezas y tapas: compañeras inseparables

Julio Cerezo - Beer Sommelier
Director of Sabeer Beer Academy

Over the past few decades, the popular tapas served in our bars have gained such prominence both domestically and internationally that they have become one of the defining features of Spanish culture for people around the world. 
Like many popular inventions, the origin of tapas is somewhat murky and surrounded by various hypotheses. One of the most intriguing – though perhaps not the most plausible – stories suggests that the tapa started as a small slice of bread with a piece of cheese or cured meat placed on top of glasses to prevent insects from going inside. This function of covering (‘tapar’) the glass is said to have given the tapa its name.

Always based on the rich regional larders available throughout Spain, tapas have been a miniature version of traditional recipes, ideal for pairing with a beer among friends, to the point where the two have become inseparable. Cities like Granada come to mind, where tapas are still served according to a strict ritual: each bar offers a different tapa depending on whether you order your first, second, or third beer, creating a sort of informal yet delightful mini tasting menu.

Today, tapas have evolved and become more sophisticated thanks to the expertise of top chefs who have applied their skills to this humble gastronomic format. Additionally, various fairs and competitions have spurred this evolution, encouraging restaurateurs to showcase their creativity and offer the best in each season.

This process mirrors the recent developments in the world of beer, where the variety of styles and flavours available continues to expand. As a result, something as simple as enjoying a beer and a tapa at the local bar has, in some cases, reached a level of sophistication that delights even the most discerning gourmet.

And why not enjoy this experience at home as well? You don’t need to be a great chef or spend a lot of time preparing some delicious and original snacks to impress your guests. Pair your tapas with a beer that complements their flavours. Here are 3 suggestions to prove it:

• Scandinavian pâté canapé with capers and Magna de San Miguel (5.7%) > On a thin toast, place preserved cod liver and finish with capers and a squeeze of lemon. The intensity and freshness of the beer will balance the food out perfectly.
• Cecina roll with Turia Märzen(5.4%) > Wrap a thin strip of cured beef (cecina) around the end of a grissini and add a few drops of olive oil to enjoy with this medium-bodied toasted lager.
• Cod brandade toast with Tyris Lager (5%) > Generously spread a toast with cod brandade, which you can buy ready-made. Decorate it with a thin strip of piquillo peppers to enjoy it with this beer – it will contrast with the creaminess of the snack while respecting its delicate flavour.

Cheers!