Food Pairing title

Many people think of wine when it comes to pairing a beverage with dinner, but they shouldn’t be so quick to discount a good beer. Sometimes the flavors work better together. And other times you simply want a beer.

If you think we’re crazy, just give it a shot. Take the ever-popular lager and pair it with fish or strong dishes—like curry—to enjoy its golden, tangy flavor. Pick up a pale ales and enjoy it with a salad, pizza or burger. The nutty and woody flavors of a brown ale goes well with hearty foods like pork, chicken or sausage.

Pairing the right beer with your food will change your world. Ok, maybe not. But it will make your meal a whole lot better.

  • One of the world’s most popular beer styles. Light straw to golden in color with a rich thick head. Typically well balanced and bittered with spicy, herbal German noble hops. Pairs great with lighter foods: Chicken, salads, salmon and of course Bratwurst.
  • "In Belgium, there are no styles," Peter Bouckaert, Brewmaster of New Belgium Brewing. Creativity though individuality and non-conformity roots deep in the centuries old Belgian brewing culture. Color usually ranges from golden to deep amber/dark brown with balanced hop profiles. Fruits and spices can be used to add fragrance and flavor. Belgian yeast stains produce phenol aromas often described as herbal, spicy, and bubblegum. Pairs with spicy Cajun food, crab cakes, pheasant, or roast turkey.
  • Traditional south German wheat beers. Cloudy pale yellow to orange with strong phenolic flavor. Banana and clove aroma and sometimes a little tart fruitiness. Dry wheat sweetness that is sometimes nutty/bready. Low hop bitterness and often earth with hints of citrus fruits. Wheat beer at its best! “Great with lighter foods; salads, seafood, sushi; classic with weisswurst.
  • Originally of British origins and embraced by the American craft industry, these ales vary in character from region to region. British versions tend to be more well balance and malty compared to American pales which are often crisp with strong fruity/citrus hop character. Pairs with wide range of foods: Red Meats, English Cheeses and great with Burgers.
  • A style that has transformed over the last decade, IPAs have grown in complexity and strength. American versions can vary from light gold to deep amber with a moderate malt backing. Big hop flavors using American hop varieties flow from fruity/citrus to herbal/piney and very bitter. Pairing with strong spicy cuisine and sweet deserts such as tarts and spice cake.
  • A ramped up IPA. Similar in style and flavor as its little brother with bigger more robust flavors. Imperial/Doubles are higher alcohol versions that can handle a larger malt backbone and stronger hop presence. Pairing with smoked meats, grilled lamb and sharp, pungent cheeses is preferred.
  • Ranging from light amber to deep red hues, this popular beer style focuses on the malts. Hop character ranges from low to very high though typically a balanced beer. Expect sweat caramel and toasty/bready flavors with light fruitiness. Pairs well with Mexican or hearty, spicy foods, great with burgers.
  • Deep amber to brown and malt forward. Very low hop presence as not to inhibit robust malt flavor. Lagered for extended periods to smooth out such a strong brew. Sweet caramel with toasty and grainy character with a medium to full bodied. Traditionally drank in late winter and early springtime. Pairs well with rich roasty meats like duck and roasted pork shanks; great with cured meets.
  • All are dark brown to black and defined by roasted barley used the mash. Malt forward with coffee and chocolate touches and mild hop flavors. Irish stouts are dry and light bodied. English are firm of body and a bit sweeter. American Stout tend to be a canvass for brewing innovation adding large hop flavor fruit adjuncts and even barrel aging. Pairs well with hearty rich foods such as steaks, barbecued beef and smoked game as well as smoke and aged cheeses.