Beer pairings for Ginger Flank Steak With Sake-glazed Vegetables

Craft IPAs

Big hops, big alcohol, big food.

Why it works with Ginger Flank Steak With Sake-glazed Vegetables

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Ginger Flank Steak With Sake-glazed Vegetables

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Sours & lambics

Sour-tart with wine-like depth.

Why it works with Ginger Flank Steak With Sake-glazed Vegetables

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Stouts & porters

Massive: chocolate, espresso, often bourbon-barrel-aged.

Why it works with Ginger Flank Steak With Sake-glazed Vegetables

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Stouts & porters

Lighter and more cocoa-driven than stout.

Why it works with Ginger Flank Steak With Sake-glazed Vegetables

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Ginger Flank Steak With Sake-glazed Vegetables

Bright citrus, lightly herbal, and clean wheat pours stay light against vegetable freshness.