Beer that pair with
Across 3 related dishes — most-paired first.
Stouts & porters
Massive: chocolate, espresso, often bourbon-barrel-aged.
Big-roast, caramel-deep, and coffee-tinged pours echo cocoa bitterness and bring sweet body.
Works with Chocolate Souffles · Warm Chocolate Souffles With Pistachio Ice Cream · Dark Chocolate Souffles With Cardamom Crème Anglaise
Stouts & porters
Lactose sweetness softens the roast.
Big-roast, caramel-deep, and coffee-tinged pours echo cocoa bitterness and bring sweet body.
Works with Chocolate Souffles · Warm Chocolate Souffles With Pistachio Ice Cream · Dark Chocolate Souffles With Cardamom Crème Anglaise
Stouts & porters
Lighter and more cocoa-driven than stout.
Big-roast, caramel-deep, and coffee-tinged pours echo cocoa bitterness and bring sweet body.
Works with Chocolate Souffles · Warm Chocolate Souffles With Pistachio Ice Cream · Dark Chocolate Souffles With Cardamom Crème Anglaise
Belgian & trappist
Big, rum-raisin, deeply complex.
Big-roast, caramel-deep, and coffee-tinged pours echo cocoa bitterness and bring sweet body.
Works with Chocolate Souffles · Warm Chocolate Souffles With Pistachio Ice Cream · Dark Chocolate Souffles With Cardamom Crème Anglaise
Belgian & trappist
Caramel, dark fruit, mild spice.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Sours & lambics
Raspberry, peach, cherry. The easy entry point.
Roasty, citrus-cream, or boozy-sweet pours layer onto frozen desserts as temperature contrast.
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