Beer pairings for Veal Stuffed With Prosciutto, Cheese, Asparagus

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Veal Stuffed With Prosciutto, Cheese, Asparagus

Deep, dark, malt-or-oak-driven pours echo slow-cooked beef and dark-sauced richness.

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Veal Stuffed With Prosciutto, Cheese, Asparagus

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

Stouts & porters

Massive: chocolate, espresso, often bourbon-barrel-aged.

Why it works with Veal Stuffed With Prosciutto, Cheese, Asparagus

Deep, dark, malt-or-oak-driven pours echo slow-cooked beef and dark-sauced richness.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Veal Stuffed With Prosciutto, Cheese, Asparagus

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 Veal Stuffed With Prosciutto, Cheese, Asparagus

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 Veal Stuffed With Prosciutto, Cheese, Asparagus

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