Beer pairings for Collard Greens With Roasted Red Pepper Sauce And Peach Chutney

Wheat beers

Cleaner and more neutral than its German cousin.

Why it works with Collard Greens With Roasted Red Pepper Sauce And Peach Chutney

Light, citrus-driven, lightly herbal pours mirror vinaigrette acid and fresh greens.

Sours & lambics

Light, tart, often served with fruit syrups.

Why it works with Collard Greens With Roasted Red Pepper Sauce And Peach Chutney

Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.

Sours & lambics

Raspberry, peach, cherry. The easy entry point.

Why it works with Collard Greens With Roasted Red Pepper Sauce And Peach Chutney

Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Collard Greens With Roasted Red Pepper Sauce And Peach Chutney

Light, citrus-driven, lightly herbal pours mirror vinaigrette acid and fresh greens.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Collard Greens With Roasted Red Pepper Sauce And Peach Chutney

Light, citrus-driven, lightly herbal pours mirror vinaigrette acid and fresh greens.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Collard Greens With Roasted Red Pepper Sauce And Peach Chutney

Light, citrus-driven, lightly herbal pours mirror vinaigrette acid and fresh greens.