Beer pairings for Phyllo-wrapped Brie With Apricot And Rosemary Chutney

Sours & lambics

Light, tart, often served with fruit syrups.

Why it works with Phyllo-wrapped Brie With Apricot And Rosemary Chutney

Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.

Sours & lambics

Raspberry, peach, cherry. The easy entry point.

Why it works with Phyllo-wrapped Brie With Apricot And Rosemary Chutney

Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Phyllo-wrapped Brie With Apricot And Rosemary Chutney

Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.

Craft IPAs

IPA flavor at 4-5%.

Why it works with Phyllo-wrapped Brie With Apricot And Rosemary Chutney

Oak-and-rye warmth and crisp acid pours match the salty-bready-meaty stack.

Belgian & trappist

Strong, golden, dry-finishing despite richness.

Why it works with Phyllo-wrapped Brie With Apricot And Rosemary Chutney

Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Phyllo-wrapped Brie With Apricot And Rosemary Chutney

Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.