Beer pairings for Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce

Bright herbal pours and citrus-soda match yogurt tang, olive brine, and grilled lamb char.

Wheat beers

Banana, clove, soft wheat texture.

Why it works with Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce

Soft herbal, lightly smoky, or citrus-clean pours read on the same gentle savory frequency as salmon.

Lagers & pilsners

Bavarian sessionable lager.

Why it works with Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce

Bright herbal pours and citrus-soda match yogurt tang, olive brine, and grilled lamb char.

Stouts & porters

Lighter and more cocoa-driven than stout.

Why it works with Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce

Soft herbal, lightly smoky, or citrus-clean pours read on the same gentle savory frequency as salmon.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce

Soft herbal, lightly smoky, or citrus-clean pours read on the same gentle savory frequency as salmon.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Baked Salmon With Swiss Chard & Leeks, Greek Yogurt, Soy, Lemon Butter Sauce

Bright herbal pours and citrus-soda match yogurt tang, olive brine, and grilled lamb char.