Craft IPAs
Big hops, big alcohol, big food.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Steak Sandwich · Grilled Steak Sandwiches With Brie, Roasted Peppers, And Watercress · Open Faced Steak Sandwich Topped With Sautéed Celery Root And Leeks
Belgian & trappist
Caramel, dark fruit, mild spice.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Steak Sandwich · Grilled Steak Sandwiches With Brie, Roasted Peppers, And Watercress · Open Faced Steak Sandwich Topped With Sautéed Celery Root And Leeks
Sours & lambics
Sour-tart with wine-like depth.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Steak Sandwich · Grilled Steak Sandwiches With Brie, Roasted Peppers, And Watercress · Open Faced Steak Sandwich Topped With Sautéed Celery Root And Leeks
Stouts & porters
Massive: chocolate, espresso, often bourbon-barrel-aged.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Steak Sandwich · Grilled Steak Sandwiches With Brie, Roasted Peppers, And Watercress · Open Faced Steak Sandwich Topped With Sautéed Celery Root And Leeks
Stouts & porters
Lighter and more cocoa-driven than stout.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Steak Sandwich · Grilled Steak Sandwiches With Brie, Roasted Peppers, And Watercress · Open Faced Steak Sandwich Topped With Sautéed Celery Root And Leeks
Belgian & trappist
Dry, peppery, citrusy farmhouse style.
Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.
Craft IPAs
IPA flavor at 4-5%.
Oak-and-rye warmth and crisp acid pours match the salty-bready-meaty stack.
Wheat beers
Coriander and orange peel. Brilliant Belgian-style wheat.
Crisp-clean and bitter-herbal pours navigate the famously tricky vegetal-sulphur-tannin trio.
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