Beer pairings for Pan-roasted Salmon With Ginger And Curry

Craft IPAs

Big hops, big alcohol, big food.

Why it works with Pan-roasted Salmon With Ginger And Curry

Hop bitterness, gentle malt sweetness, and herbal-acid pours all tame chili and round out curry richness.

Wheat beers

Banana, clove, soft wheat texture.

Why it works with Pan-roasted Salmon With Ginger And Curry

Hop bitterness, gentle malt sweetness, and herbal-acid pours all tame chili and round out curry richness.

Craft IPAs

Hazy, juicy, soft bitterness.

Why it works with Pan-roasted Salmon With Ginger And Curry

Hop bitterness, gentle malt sweetness, and herbal-acid pours all tame chili and round out curry richness.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Pan-roasted Salmon With Ginger And Curry

Soft herbal, lightly smoky, or citrus-clean pours read on the same gentle savory frequency as salmon.

Craft IPAs

IPA flavor at 4-5%.

Why it works with Pan-roasted Salmon With Ginger And Curry

Hop bitterness, gentle malt sweetness, and herbal-acid pours all tame chili and round out curry richness.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Pan-roasted Salmon With Ginger And Curry

Soft herbal, lightly smoky, or citrus-clean pours read on the same gentle savory frequency as salmon.