Beer pairings for Roast Quail Stuffed With Pate And Served In A Pastry Crust

Sours & lambics

Raspberry, peach, cherry. The easy entry point.

Why it works with Roast Quail Stuffed With Pate And Served In A Pastry Crust

Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.

Stouts & porters

Lactose sweetness softens the roast.

Why it works with Roast Quail Stuffed With Pate And Served In A Pastry Crust

Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Roast Quail Stuffed With Pate And Served In A Pastry Crust

Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.

Craft IPAs

IPA flavor at 4-5%.

Why it works with Roast Quail Stuffed With Pate And Served In A Pastry Crust

Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.

Belgian & trappist

Strong, golden, dry-finishing despite richness.

Why it works with Roast Quail Stuffed With Pate And Served In A Pastry Crust

Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Roast Quail Stuffed With Pate And Served In A Pastry Crust

Mid-bodied, soft-sweet, citrus-bright pours flex with everything from roast bird to fried wings.