Turkish cuisine dishes and beer pairing: A sensory evaluation

Food and drink compatibility is an important practice that are constantly sought after in gastronomy and have cultural value. The compatibility of beer and food has a history dating back to the Middle Ages. The aim of the study is to add a different consumption dimension to Turkish cuisine by measuring the compatibility of Turkish dishes with beer and to increase the international recognition of Turkish cuisine. The most consumed alcoholic beverage in Turkiye is beer and the most consumed beer type is pilsner. For this reason, pilsner was used as beer in the study. In the study; Three Turkish cuisine starter dishes, namely mücver, kadınbudu köfte and içli köfte, were used and these dishes were selected by the experts through the expert opinion form sent to the experts. Sensory analysis was used as a method in the study. Data were obtained using a hedonic scale that aims to measure food and drink compatibility. 12 semi-trained panelists participated in the study. As a result of the study, it was revealed that mücver and içli köfte received average scores, while kadınbudu köfte received very high scores and were very compatible with beer.