The Potential of a New Food and Beverage Pairing Trend: Assessing the Pairing of Different Types of Beer and Food for the Young Generation

This research was carried out at the Faculty of Hotel Management and Tourism in Vrnjačka Banja, Serbia, in which 56 respondents, the younger generation, who evaluated the combination of characteristic types of beer and biscuits, participated. Three beers were produced in the geographical area of the Republic of Serbia and were used: non-alcoholic beer, light beer, dark beer, while one type of beer was produced abroad: light beer. Also, four types of biscuits were used for the analysis: with a neutral taste, salty, sweet and spicy biscuits, all produced in Serbia. During the analysis, the participants had all the necessary conditions for the analysis (equipment, inventory, space, light, room temperature, etc.) and, with the help of a pre-prepared scale, evaluated the arrangement of beer and biscuits. The aim of the research was to assess the extent to which beer and biscuits go together and whether the combination of food and drink has a certain significance among younger generations.