Beer pairings for Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.

Lagers & pilsners

Bavarian sessionable lager.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Belgian & trappist

Strong, golden, dry-finishing despite richness.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Chamois Marinated In Honey And Dry White Wine With Baked Polenta With Sage

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.