McCormick’s 2010 Flavor Forecast offers 10 new ways to pair food and spices. How does a spice company decide what’s hot? The flavor experts at McCormick team up with leading chefs, food writers and other culinary authorities to identify the top flavor pairings and key trends that are poised to shape the way we eat.

This is the 10th anniversary of the McCormick Flavor Forecast, so join the celebration and try the recipes (THE NIBBLE has been publishing them since 2008). We’ll present one a day for the next 10 days.

The first pairing is almond and ale. You might enjoy nibbling on almonds as you drink an ale; now see what it’s like to put almonds into the ale.

Why does this pairing work?

You like ale, you like almonds; so how about
an Ale Almond Spritzer? Photo courtesy McCormicks.com.

• Ale has a mildly sweet, full-bodied, fruity taste from the top-fermenting brewers’ yeast used to make the beer ferment quickly. (Bottom yeasts are used to ferment other beers, such as lager. See our Beer Glossary.) The types of hops used in making in ale also impart a bitter herbal flavor, which balances the sweetness of the malt.
• Almonds are actually not a true nut, but rather the seed of a drupe, a fruit in which an outer fleshy part surrounds a shell with a seed inside (other examples include peaches and apricots). Almonds possess a bittersweet flavor that leans toward the sweeter side.

The Recipe:

The bittersweet character of both ale and almonds makes a congenial, cozy and hearty match. Invite friends to try this recipe for an Almond-Ale Spritzer, a moderately sweet beer-based cocktail. Enjoy it with a good food-themed movie.

And come up with your own recipes: ale-steamed shrimp with toasted almonds, for example.