Halfway between breakfast and lunch, this is how brunch is defined. If for some it is ‘neither meat nor fish’, for others it is the perfect combination - a ‘two in one’, in which it seems that almost everything is allowed. It was relatively recently that this union between ‘breakfast’ and ‘lunch’ boldly entered everyone’s lexicon. However, it was in 1895 that the term first appeared, by a British author, who suggested brunch as an alternative to the heavy meals served on Sundays, after going to church.
He argued that brunch was a sociable and uplifting moment, which erased the worries of the week. Later, in the 1930s, the habit seems to have taken root among Hollywood stars, leading them to travel kilometers on Sundays to a hotel that offered them a delicious and somewhat luxurious late morning meal, punctuated by light cocktails, such as bellinis or mimosas.
There is no shortage of delicious brunch options around the city but, if there is time, nothing compares to a homemade version, where we can let our creativity and sweet tooth shine without anyone seeing. And, to be more our way, we suggest that you exchange cocktails for beers ideal to accompany eggs, toast, pancakes or golden slices.
1. Avocado and poached egg toast
Trends aside, we must admit that the popularity of this simple combination is undeniable. A toasted slice of bread, with a fluffy crumb and a crispy crust, enhanced with soft avocado cream and a perfectly cooked egg. Freshly ground black pepper to finish is mandatory. There are few things so simple and that work so well. And it's a very nutritious way to start brunch, before moving on to more sinful options.
The best beers | Weissbier
In a Weissbier, which is part of the wheat beer family, around 50% to 70% of the malt used in the recipe is wheat malt (the remainder being barley malt), which gives it a marked creaminess. However, the distinctive flavors of this beer come mainly from the yeast, with banana and cloves being characteristic nuances in a Weiss.
Yeast is also responsible for the cloudy appearance of this beer, since the beer is not filtered. It is not very bitter and extremely refreshing, with the alcohol content ranging from low to moderate.
Type of harmonization | Similarity
Wheat is the common denominator between both components of the pairing, but similar traits can also be found between the somewhat fruity and spicy character of the beer and the avocado itself. The flavors that this enhances in the beer are linked to the flavor of the bread, while the body of the drink combines with the creaminess of the avocado and egg. Carbonation cleanses the palate and brings freshness.
2. Croissants with cream cheese and smoked salmon
Another savory option, but more extravagant than the previous one: a croissant with a well-balanced filling between the saltiness of the smoked salmon and the freshness of the cream cheese. If the croissant doesn't convince you, try it on top of some sugar-free pancakes or as a filling for a bagel. A few slices of cucumber and some fresh herbs, like chives or dill, are the perfect finishing touch.
The best beers | Gose
For a more irreverent dish, a more out-of-the-box beer. Despite its birth being in Goslar, Germany, its manufacturing grew in Leipzig, the place with which it is currently most associated. It is an essentially acidic beer due to the use of lactobacillus - bacteria also present in wild or sour beers - and with the addition of coriander seeds, but what distinguishes it most is the fact that it is made with salt water.
This characteristic makes it as appreciated as it is controversial, but it is certainly unique in the world of beer. The presence of malt is noticeable in the slight flavor of cereals or bread, and the hops are not very pronounced, making this not a bitter beer. Light to moderate in body, it has good carbonation, which helps cleanse the palate.
Type of harmonization | Complement
The salinity of the smoked salmon and the beer are in harmony, with marine reminiscences of a pleasant subtlety. It manages to be very refreshing and at the same time relieves the fat of the fish and cheese, adding herbal and citrus notes to the dish, thanks to the presence of coriander.
3. French Toast
In good Portuguese, we can call it rabanada or golden slice. Just as in Portugal they started making these sweets so as not to waste dry bread, the same happened in other places around the world. Despite having the word 'french' in the name, it is not certain that this sweet delicacy is of French origin. In fact, in France they call it ‘pain perdu’.
A simple slice of dry bread, soaked in a mixture of milk, eggs, sugar - and cinnamon, for those who like it - can also be improved with the toppings of your choice. Try combining ricotta with red fruit compote or a spoonful of crême fraiche with lemon zest to add freshness to the dish. The happy ending of any brunch.
The best beers | English-Style IPA
We end the brunch with an eye-catching, delicious and full of flavor dish, and the beer also has to be able to match this presence. IPA’s are one of the most famous styles in the world of craft beer, with the pronounced presence of hops being one of the biggest factors in this distinction. Not only are the aromas of hops, usually fruity and floral, notable, but also, and especially, their flavor and bitterness are notable.
And it is this characteristic that balances this tasting, as opposed to the sweetness of French toast. The English-Style IPA, which inspired the much-loved American IPA, has a light color, a moderate body and is very effervescent. A very interesting beer in its flavor profile, which certainly generates comments at the table.
Type of harmonization | Contrast
To the sweetness of the dessert, the richness of the mixture of eggs and milk and the spice of the cinnamon, there is a beer that goes in the opposite direction, bringing a bitterness and a medium to high carbonation that balance the tasting, preparing the palate for another sweet bite.
