Beer that pair with
Across 3 related dishes — most-paired first.
Sours & lambics
Light, tart, often served with fruit syrups.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Works with Cream Puff Pastry · Cream Puff Pastry With Raisins · Croquembouche With Cream Puff Pastry (french Ricee Montée Auchopsux)
Sours & lambics
Raspberry, peach, cherry. The easy entry point.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Works with Cream Puff Pastry · Cream Puff Pastry With Raisins · Croquembouche With Cream Puff Pastry (french Ricee Montée Auchopsux)
Stouts & porters
Lactose sweetness softens the roast.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Works with Cream Puff Pastry · Cream Puff Pastry With Raisins · Croquembouche With Cream Puff Pastry (french Ricee Montée Auchopsux)
Belgian & trappist
Big, rum-raisin, deeply complex.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
Works with Cream Puff Pastry · Cream Puff Pastry With Raisins · Croquembouche With Cream Puff Pastry (french Ricee Montée Auchopsux)
Belgian & trappist
Caramel, dark fruit, mild spice.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
Belgian & trappist
Dry, peppery, citrusy farmhouse style.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
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