Beer that pair with
Across 4 related dishes — most-paired first.
Wheat beers
Coriander and orange peel. Brilliant Belgian-style wheat.
Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.
Works with Caramelized Pears · Mixed Greens With Caramelized Pears And Walnuts · Caramelized Pears And Blue Cheese (gorgonzola) Tarts
Sours & lambics
Light, tart, often served with fruit syrups.
Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.
Works with Caramelized Pears · Mixed Greens With Caramelized Pears And Walnuts
Sours & lambics
Sour-tart with wine-like depth.
Salty-sweet, big-bodied, sometimes-smoky pours wrestle blue's pungent funk into balance.
Works with Caramelized Pears And Blue Cheese (gorgonzola) Tarts · Pork Tenderloin With Caramelized Pears And Pear-brandy Cream Sauce
Sours & lambics
Raspberry, peach, cherry. The easy entry point.
Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.
Works with Caramelized Pears · Mixed Greens With Caramelized Pears And Walnuts
Lagers & pilsners
Crisp, noble-hopped, bone-dry.
Light, citrus-driven, lightly herbal pours mirror vinaigrette acid and fresh greens.
Works with Mixed Greens With Caramelized Pears And Walnuts · Pork Tenderloin With Caramelized Pears And Pear-brandy Cream Sauce
Stouts & porters
Massive: chocolate, espresso, often bourbon-barrel-aged.
Salty-sweet, big-bodied, sometimes-smoky pours wrestle blue's pungent funk into balance.
Works with Caramelized Pears And Blue Cheese (gorgonzola) Tarts · Pork Tenderloin With Caramelized Pears And Pear-brandy Cream Sauce
Wheat beers
Cleaner and more neutral than its German cousin.
Light, citrus-driven, lightly herbal pours mirror vinaigrette acid and fresh greens.
Craft IPAs
Big hops, big alcohol, big food.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Belgian & trappist
Caramel, dark fruit, mild spice.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Stouts & porters
Lactose sweetness softens the roast.
Salty-sweet, big-bodied, sometimes-smoky pours wrestle blue's pungent funk into balance.
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.
Belgian & trappist
Big, rum-raisin, deeply complex.
Salty-sweet, big-bodied, sometimes-smoky pours wrestle blue's pungent funk into balance.
Belgian & trappist
Dry, peppery, citrusy farmhouse style.
Light, citrus-driven, lightly herbal pours mirror vinaigrette acid and fresh greens.
Belgian & trappist
Strong, golden, dry-finishing despite richness.
Citrus-bright, lightly bitter, or aged-sweet pours all flex with mozzarella, parmesan, and the in-between.
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