Stouts & porters
Roasted coffee, slight bitterness, creamy mouthfeel.
Deep, dark, malt-or-oak-driven pours echo slow-cooked beef and dark-sauced richness.
Works with Asparagus Salad · Asparagus Salad With Vinegrette · Beet And Asparagus Salad With Vinaigrette Dressing · Grilled Steak And Asparagus Salad With Hoisin Vinaigrette
Belgian & trappist
Caramel, dark fruit, mild spice.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Asparagus Salad · Asparagus Salad With Vinegrette · Beet And Asparagus Salad With Vinaigrette Dressing · Grilled Steak And Asparagus Salad With Hoisin Vinaigrette
Stouts & porters
Massive: chocolate, espresso, often bourbon-barrel-aged.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Asparagus Salad · Asparagus Salad With Vinegrette · Beet And Asparagus Salad With Vinaigrette Dressing · Grilled Steak And Asparagus Salad With Hoisin Vinaigrette
Stouts & porters
Lighter and more cocoa-driven than stout.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Asparagus Salad · Asparagus Salad With Vinegrette · Beet And Asparagus Salad With Vinaigrette Dressing · Grilled Steak And Asparagus Salad With Hoisin Vinaigrette
Belgian & trappist
Big, rum-raisin, deeply complex.
Deep, dark, malt-or-oak-driven pours echo slow-cooked beef and dark-sauced richness.
Works with Asparagus Salad · Asparagus Salad With Vinegrette · Beet And Asparagus Salad With Vinaigrette Dressing
Wheat beers
Coriander and orange peel. Brilliant Belgian-style wheat.
Light, citrus-driven, lightly herbal pours mirror vinaigrette acid and fresh greens.
Works with Asparagus Salad · Asparagus Salad With Vinegrette · Beet And Asparagus Salad With Vinaigrette Dressing
Craft IPAs
Big hops, big alcohol, big food.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Sours & lambics
Sour-tart with wine-like depth.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
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