Beer pairings for Baked Ziti With Mushrooms, Peppers, And Parmesan

Craft IPAs

Big hops, big alcohol, big food.

Why it works with Baked Ziti With Mushrooms, Peppers, And Parmesan

Caramel, oak, and dried-fruit notes echo aged cheese's nutty-crystalline depth.

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Baked Ziti With Mushrooms, Peppers, And Parmesan

Caramel, oak, and dried-fruit notes echo aged cheese's nutty-crystalline depth.

Sours & lambics

Sour-tart with wine-like depth.

Why it works with Baked Ziti With Mushrooms, Peppers, And Parmesan

Caramel, oak, and dried-fruit notes echo aged cheese's nutty-crystalline depth.

Stouts & porters

Lighter and more cocoa-driven than stout.

Why it works with Baked Ziti With Mushrooms, Peppers, And Parmesan

Earth-and-oak, lightly smoky, slightly bitter pours echo mushroom's deep umami.

Belgian & trappist

Big, rum-raisin, deeply complex.

Why it works with Baked Ziti With Mushrooms, Peppers, And Parmesan

Caramel, oak, and dried-fruit notes echo aged cheese's nutty-crystalline depth.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Baked Ziti With Mushrooms, Peppers, And Parmesan

Earth-and-oak, lightly smoky, slightly bitter pours echo mushroom's deep umami.