Sours & lambics
Raspberry, peach, cherry. The easy entry point.
Roasty, citrus-cream, or boozy-sweet pours layer onto frozen desserts as temperature contrast.
Works with Coconut Gelato · Talenti Caribbean Coconut Gelato
Stouts & porters
Massive: chocolate, espresso, often bourbon-barrel-aged.
Roasty, citrus-cream, or boozy-sweet pours layer onto frozen desserts as temperature contrast.
Works with Coconut Gelato · Talenti Caribbean Coconut Gelato
Stouts & porters
Lactose sweetness softens the roast.
Roasty, citrus-cream, or boozy-sweet pours layer onto frozen desserts as temperature contrast.
Works with Coconut Gelato · Talenti Caribbean Coconut Gelato
Belgian & trappist
Caramel, dark fruit, mild spice.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Lagers & pilsners
Light, neutral, lime-loving.
Rum-and-citrus, ginger-warm, and tropical-fruit pours sit in the same heat-and-sweet pocket as the cuisine.
Belgian & trappist
Big, rum-raisin, deeply complex.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Craft IPAs
IPA flavor at 4-5%.
Rum-and-citrus, ginger-warm, and tropical-fruit pours sit in the same heat-and-sweet pocket as the cuisine.
Belgian & trappist
Strong, golden, dry-finishing despite richness.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Wheat beers
Coriander and orange peel. Brilliant Belgian-style wheat.
Rum-and-citrus, ginger-warm, and tropical-fruit pours sit in the same heat-and-sweet pocket as the cuisine.
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