When it comes to iconic foodanddrink pairings, few duos are as universally loved as beer and crisps.Thinkfresh, cold pintsserved alongside torn open packets on pub tables.
Recently, we explored this irresistible combination with Ed WicksDipϳԹ, breaking down what makes eachcomponentso delicious,why they work so brilliantly togetherand what some of the best pairings are.
Whetheryou'rea casual snacker or a certified beer geek, this guide will take you through theessential ingredients for theperfect pintandpacket experience.
First, a look at beer
Beer is one of humanity’s oldest drinks, yet its foundationsremainwonderfully simple:malt, water,yeastand hops.
Despite these humble ingredients,different typesof malt and hops give beers their own unique flavours - which, much like wine, means they pair with food indifferent ways.
Malt
Malted grains contribute the sweetest, toastiest, warmest notes in beer. Base malts lay the foundation, while speciality malts add everything from biscuit andtoasted breadto caramel, nuts, dried fruit,chocolateand coffee. (Ifyou'veever smelled a brewery mash tun, you know this magic.)
Hops:
Hops bring bitterness,aromaand balance. Their personality ranges from grapefruit and blackcurrant to florals, spices,pineand tropical fruit-all depending on the variety.
Yeast
YeastDZ’tjust create alcohol; it shapes the personality of a beer.
- Estersprovide fruity aromas (think banana or pear)
- Phenolsadd spicy notes like clove or pepper
Add in other organisms, like lactic acid bacteria (hello, yoghurt‑like tang), and you get beers that are funky,souror deeply complex.
What makes a crisp?
Crisps,or chipstosome, mayseem simplebutٳ’ra surprisingly diversesnack!’sa look at the key components of a crisp:
- Raw materials:potato, corn, othergrainsor vegetables
- Cooking methods:fried, baked, roasted
- Seasonings:from sea salt to intense spice blends
- Artificial flavourings:some styles are natural and traditional, others embrace modern flavour science
Like beer, crisps range from clean and classic to bold and experimental-making them a dream pairing partnerfor drinks.
How to taste crisps: the ϳԹ SAT for crisps
We all know how to eat crisps - but tasting them is another thing entirely.
Ina nod to the Systematic Approach to Tasting used acrossall ofour ϳԹ qualifications, Ed has created afun versionto guide us through the tasting of crisps, designed to help describe flavour, assessqualityand understand why certain crisp styles work so well with different beers.View our SAT for crisps here.

’show it works...
1. Appearance
Crisps vary enormously in shape and colour, and these cues tell you a lot about raw materials, cookingstyleand seasoning.
- Shape:round, oval, hoops, squares, ridged, tubes, even novelty shapes like monsters or seashells.
- Colour:from pale yellow and gold to deep orange or brown-or more unusual hues depending on vegetable type or added flavour powders.
- Seasoning distribution:is it lightly dusted or heavily coated?
- Other details:bubble blisters, visible salt crystals, a glossy oil sheen-all offer insight into texture and frying method.
2. Sound
Sound is part of the sensory experience.
Does it crunchquietly,with a gentle snap-orloudly, like a brittle shard?
This gives early clues about thickness, cookingtechniqueand freshness.
3. Flavour
Condition
Is the crisp fresh and lively, or slightly stale?
Intensity
Are flavours light, medium or pronounced?
Flavour Characteristics
Crisps offer complex layers-from the base ingredient to added seasonings.
- Raw materials:potato, corn, wheat, chickpea, cassava, beetroot and more.
- Vegetable notes:onion, garlic, tomato, pickled onion, kimchi.
- Fruit notes:lemon, lime, mango.
- Herbal tones:basil, dill, oregano, rosemary.
- Spice &heat:cumin, curry powder, wasabi, jalapeño, paprika,Szechuanpepper.
- Dairy & egg:sour cream, cream cheese, mozzarella, cheddar, butter.
- Meaty richness:chicken, bacon, cured meats.
- Seafood:prawn, crab, scampi, seaweed.
- Sauces & umami:vinegar, soy, miso, BBQ, Worcestershire.
- Sweet elements:chocolate, caramel, honey.
Length
How long do the flavours linger? Short,mediumor long?
4. Structure & Texture
These components are key when matching crisps to beers:
- Saltiness:low,mediumor high
- Sweetness:nonetosweet
- Acidity:none to high
- Fat:low to high
- Texture:crispy, crunchy, puffed, dissolving, ridged, aerated
- Other sensations:chilli heat, lingeringbitternessor oiliness
These elements interact beautifully with beer-salt amplifies malt sweetness; fat softens bitterness; acidity lifts richer beer styles.
5. Quality Assessment:whatmakes acrisp “gǴǻ”?
The SAT encourages tasters to evaluate:
- Flavour clarity:are flavours distinct or muddled?
- Natural vs artificial character
- Structural balance:does salt, fat,sweetnessand acidity feel harmonious?
Crisps can then be rated on a scale from faulty → outstanding, reflecting bothcraftsmanshipand overall enjoyment.
Howbeer and food interact
Pairingfood and drink is allabout how flavoursmeet.’ssome examples of how different elements in food impact the flavour orperceptionof beer on the palate.

’salso worth noting that:
- Chilli heatintensifies alcoholperceptionin beer
- Bitternessin food amplifies beer bitternessperceptionin beer
Understandinghow beer and food profiles interact is key when considering the perfect snack to pair with your favourite tipple.
Why beer and crisps work so well
Texture
Crisps arefirm, crunchyand fatty-a perfect contrast to beer’s carbonation andbitterness.
Saltiness
Salt is a flavour amplifier. It lifts malt sweetness and sharpens hop bitterness. And most crisps will have some presence of salt!
Versatility
Asɱ’vseen, both beer and crisps can be made in multipledifferent waysto offer different textures and flavour profiles for us to enjoy.
With thousands of beer styles and endless crisp flavours, the combinations arenearly limitless– which makes them great fun to try pairing!
Some of our unique beer & crisp pairings
Pilsner × Bonilla a La Vista crisps
With roots in 1842 Bohemia, the pilsner is crisp,cleanand refreshing. Paired with Bonilla’s olive‑oil‑fried crisps (famed in Galicia and even featured inParasite),’sa masterclass in simple, high‑quality ingredientspaired well.
Witbier× poppadoms(Mango chutney style)
Witbier- revived by Pierreé- is aromatic with orange peel and coriander. Its soft spice and gentle wheat character pair beautifully with subtly sweet, tangy South‑Asian‑stylepoppadoms.
Mild AlexScampi Fries
The British mild: low in bitterness, rich in malt, and full of pub nostalgia. That gentle sweetness calms the garlicky, lemony punch of Smiths Scampi Fries.
Pale Alexpestocrisps
American hops give tropical energy, whileTartuflanghePesto Chips bring basil‑rich Italian brightness. A flavour‑holiday for your tongue.
Flanders Red xpickled onion Monster Munch
A delicious combination where the acidity in the crips pairs well with acidity in the beer.
Baltic Porterxchocolate‑coated corn snacks (Smash!)
Dark, smooth, strong lagers like PõhjalaÖöbring deep roasted notes that pair astonishingly well with these sweet yet salty chocolate‑covered crisps.
’sworth noting that these are a Scandinavian speciality, soperhaps a little hard to come by. Chocolate covered pretzels would also work!
Beer and crispsmightmake you think of the humble andsomewhatcasualprocess of indulging in a snack at your local with mates, but when you look closer’sactually apairing journey that makes as much sense as pairing cheese with wine.
Want to learn more about beer?Take a lookat our beer qualifications to continue your learning.