Beer pairings for Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

Wheat beers

Cleaner and more neutral than its German cousin.

Why it works with Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.

Craft IPAs

Big hops, big alcohol, big food.

Why it works with Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.

Lagers & pilsners

Bavarian sessionable lager.

Why it works with Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.

Stouts & porters

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

Why it works with Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Butter Poached Chilean Sea Bass With Saffron Filet And Spring Peas

Crisp, clean, lightly herbal pours stay out of the way of delicate fish — texture without weight.