Beer pairings for Beef Tenderloin With Sweet Corn Galette And Blue Foot Chanterelle Mushrooms In Port Wine Reduction

Craft IPAs

Big hops, big alcohol, big food.

Why it works with Beef Tenderloin With Sweet Corn Galette And Blue Foot Chanterelle Mushrooms In Port Wine Reduction

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Stouts & porters

Roasted coffee, slight bitterness, creamy mouthfeel.

Why it works with Beef Tenderloin With Sweet Corn Galette And Blue Foot Chanterelle Mushrooms In Port Wine Reduction

Deep, dark, malt-or-oak-driven pours echo slow-cooked beef and dark-sauced richness.

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Beef Tenderloin With Sweet Corn Galette And Blue Foot Chanterelle Mushrooms In Port Wine Reduction

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Sours & lambics

Sour-tart with wine-like depth.

Why it works with Beef Tenderloin With Sweet Corn Galette And Blue Foot Chanterelle Mushrooms In Port Wine Reduction

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Stouts & porters

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

Why it works with Beef Tenderloin With Sweet Corn Galette And Blue Foot Chanterelle Mushrooms In Port Wine Reduction

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Stouts & porters

Lighter and more cocoa-driven than stout.

Why it works with Beef Tenderloin With Sweet Corn Galette And Blue Foot Chanterelle Mushrooms In Port Wine Reduction

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.