Beer pairings for Grilled Calamari With An Olive, Garlic And Tomato Bruschetta

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Grilled Calamari With An Olive, Garlic And Tomato Bruschetta

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

Wheat beers

Salty, sour, coriander-tinged.

Why it works with Grilled Calamari With An Olive, Garlic And Tomato Bruschetta

Smoky or dry-herbal pours match the char on grilled cephalopods and bring out marine sweetness.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Grilled Calamari With An Olive, Garlic And Tomato Bruschetta

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 Calamari With An Olive, Garlic And Tomato Bruschetta

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 Calamari With An Olive, Garlic And Tomato Bruschetta

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