Beer pairings for Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Stouts & porters

Roasted coffee, slight bitterness, creamy mouthfeel.

Why it works with Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Salty-mineral, dry, and faintly smoky pours mirror brine and bring out shellfish sweetness.

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Lagers & pilsners

Bavarian sessionable lager.

Why it works with Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Bright, dry, slightly briny pours echo sweet shellfish and refresh between butter dips.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Belgian & trappist

Strong, golden, dry-finishing despite richness.

Why it works with Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Grilled Louisiana Gulf Shrimp And Scallops With Fried Ginger And La Quercia Prosciutto

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.