Sours & lambics
Raspberry, peach, cherry. The easy entry point.
Citrus-bitter or coffee-driven pours cut through dense dairy sweetness.
Works with Apple Flan · Pineapple Flank Steak
Sours & lambics
Light, tart, often served with fruit syrups.
Citrus-bitter or coffee-driven pours cut through dense dairy sweetness.
Craft IPAs
Big hops, big alcohol, big food.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Belgian & trappist
Caramel, dark fruit, mild spice.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Sours & lambics
Sour-tart with wine-like depth.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
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.
Stouts & porters
Lactose sweetness softens the roast.
Citrus-bitter or coffee-driven pours cut through dense dairy sweetness.
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.
Belgian & trappist
Strong, golden, dry-finishing despite richness.
Citrus-bitter or coffee-driven pours cut through dense dairy sweetness.
Wheat beers
Coriander and orange peel. Brilliant Belgian-style wheat.
Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.
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