Beer pairings for Prosciutto With Garlic Spinach And Ricotta Cheese

Wheat beers

Cleaner and more neutral than its German cousin.

Why it works with Prosciutto With Garlic Spinach And Ricotta Cheese

Light, citrus-driven, lightly herbal pours mirror vinaigrette acid and fresh greens.

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Prosciutto With Garlic Spinach And Ricotta Cheese

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 Prosciutto With Garlic Spinach And Ricotta Cheese

Citrus-bright, lightly bitter, or aged-sweet pours all flex with mozzarella, parmesan, and the in-between.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Prosciutto With Garlic Spinach And Ricotta Cheese

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 Prosciutto With Garlic Spinach And Ricotta Cheese

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 Prosciutto With Garlic Spinach And Ricotta Cheese

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