Craft IPAs
Big hops, big alcohol, big food.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Broiled Steak · Broiled Steak With Parmesan-sage Potatoes
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 Broiled Steak · Broiled Steak With Parmesan-sage Potatoes
Sours & lambics
Sour-tart with wine-like depth.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Broiled Steak · Broiled Steak With Parmesan-sage Potatoes
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 Broiled Steak · Broiled Steak With Parmesan-sage Potatoes
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 Broiled Steak · Broiled Steak With Parmesan-sage Potatoes
Belgian & trappist
Big, rum-raisin, deeply complex.
Caramel, oak, and dried-fruit notes echo aged cheese's nutty-crystalline depth.
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