Tasty beers for Sweden’s favourite summer dishes

By Malin Norman | Photos: imagebank.sweden.se

As summer approaches, so do the opportunities to celebrate – end of school, christenings, perhaps a birthday party – and of course Midsummer is on the horizon. For inspiration on how to match some of Sweden’s favourite summer dishes with tasty beer, look no further than our guide with beer recommendations and tips on what to keep in mind when pairing beer and food.

When looking for a suitable beer to enjoy with food, you can think of beer as one of the flavour components in the dish, the only difference being it is in a glass and not on the plate. American craft beer styles, as it turns out, include many great options to please the tastebuds. “Hops can be very food friendly while beer’s natural carbonation will scrub the palate clean, leaving the mouth refreshed and ready for the next bite,” says Lotte Peplow, US craft beer ambassador for Europe at the Brewers Association.

In fact, American craft beer has a long heritage in Sweden, dating back to the mid-2000s when the global craft beer boom was gaining momentum. “Swedish beer drinkers, known for their curiosity and discerning tastes, were quick to appreciate the full-flavoured, hop-forward, high quality of American craft beer and embraced it with open arms,” she explains. “Today, Sweden is the largest market for American craft beer in Europe.”

Photo: Jakob Fridholm

Swedish meatballs and savoury sandwich cake

Let us start with the main stars. Sweden has become globally renowned for its delicious meatballs, which are still a staple in everyday home cooking. Meatballs are also part of many restaurant meals and found on most smörgåsbord. They are usually served with mashed potatoes, gravy or brown sauce, lingonberry jam, and pickled cucumber. “Few things are more Swedish than meatballs,” says Peplow. “They will be best paired with the bold, intense, hop-forward profile of an American IPA that will echo the deep, rich flavour of the meat and contrast with the sweet, fruity lingonberries.”

No celebration in Sweden is complete without a smörgåstårta. The savoury sandwich cake is made of layers of bread, filled and decorated with mayonnaise or crème fraîche, prawns and eggs, or cold cuts, cheese and vegetables. The beer ambassador’s recommendation: “Smörgåstårta can be heavy on creamy fillings and features a variety of flavours, allowing the hazy IPA style to play its part. With its subdued bitterness, soft mouthfeel and juicy/fruity hop character, this style is versatile enough to cut through the fat content while enhancing the varied flavours of the dish.”

Photo: Lola Akinmade Åkerström

Toast Skagen, pickled herring and cured salmon

Salmon is served at most traditional holidays in Sweden, including Midsummer. How the salmon is cooked varies though – it can be cured, smoked or grilled. Cured salmon, or gravlax, with boiled potatoes and dill sauce is a classic combo. “This dish literally means buried salmon, consisting of raw salmon cured with salt, sugar and dill,” explains Peplow. “The delicate, salty and herbal flavours call out for a clean, crisp, refreshing accompaniment that will not overpower the dish, such as a pilsner.”

Photo: Anna Hållams

A popular dish is Toast Skagen, created by restaurateur Tore Wretman in the 1950s. The appetiser is made with buttered toasted bread and a topping of fresh prawns, mayonnaise, dill and red onion. “The light, briny flavour of the shrimp, often with a spritz of lemon, pairs well with an American wheat beer,” says Peplow. “The beer’s characteristic flavour notes of spices and orange peel perfectly balance the seafood’s acidity and gentle salinity on the palate.”

Pickled herring is another delicacy in Swedish cuisine. In fact, it has been a staple since medieval times. The herring is first cured with salt, which is later removed and replaced with flavourings. Onion, sherry, mustard and dill are some of the versions available. Pickled herring is typically enjoyed with rye bread, sour cream and potatoes, and similarly to cured salmon, it works a treat with a crisp lager or a pilsner.

Photo: Jakob Fridholm

And what about dessert?

We must not miss out on the treats, as Swedes do have a real sweet tooth. The classic kladdkaka is a Swedish take on mud cake or brownies. This delicious, rich chocolate cake is quick and easy to bake, and can be found in most cafés. Brownie-style desserts pair well with dark beers featuring a malt-forward profile, which complements the rich chocolate. An obvious choice is milk stout, but also try stout or porter with elevated coffee notes – chocolate and coffee, a superb combo – or a brown ale.

Sweden’s all-time favourite pastry is the cinnamon bun, however, made from sweet cardamom dough with butter, sugar and cinnamon. Surely, this sweet and moreish treat cannot, and should not, be paired with beer? Just try it, you might be surprised, says Peplow: “The full, rich malt sweetness of a stout or an imperial stout will match the sweet, spicy flavours of the pastry, giving a harmonious pairing in which both food and beer complement each other.”

There is plenty to keep in mind when pairing beer and food, it seems. “A common rule of thumb is to match strength with strength. Pair delicate dishes with lighter craft beers and strongly flavoured dishes with intense, more assertive beer styles,” says Peplow, and adds: “Next time you’re considering a flavour adventure, tempt your tastebuds with American craft beer and traditional Swedish foods. You won’t be disappointed!”

Tasty beers for Sweden’s favourite summer dishes