Beer pairings for Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

Craft IPAs

Big hops, big alcohol, big food.

Why it works with Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.

Sours & lambics

Sour-tart with wine-like depth.

Why it works with Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.

Stouts & porters

Massive: chocolate, espresso, often bourbon-barrel-aged.

Why it works with Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

Big, dark, sometimes-funky pours stand up to lamb's gamy fat without flinching.

Stouts & porters

Lighter and more cocoa-driven than stout.

Why it works with Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.

Craft IPAs

Resinous, piney, assertively bitter.

Why it works with Barbecued Lamb Shank With Herbs De Provence And Paprika Rub Served On Pilaf

Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.