Beer that pair with
Across 2 related dishes — most-paired first.
Wheat beers
Coriander and orange peel. Brilliant Belgian-style wheat.
Soft herbal, lightly smoky, or citrus-clean pours read on the same gentle savory frequency as salmon.
Works with Dill Goat Cheese · Smoked Salmon With Roasted Garlic And Dill Goat Cheese On Baguette
Sours & lambics
Light, tart, often served with fruit syrups.
Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.
Wheat beers
Banana, clove, soft wheat texture.
Soft herbal, lightly smoky, or citrus-clean pours read on the same gentle savory frequency as salmon.
Lagers & pilsners
Bavarian sessionable lager.
Citrus-bright, lightly bitter, or aged-sweet pours all flex with mozzarella, parmesan, and the in-between.
Stouts & porters
Massive: chocolate, espresso, often bourbon-barrel-aged.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Stouts & porters
Lactose sweetness softens the roast.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Stouts & porters
Lighter and more cocoa-driven than stout.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
Belgian & trappist
Dry, peppery, citrusy farmhouse style.
Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.
Belgian & trappist
Strong, golden, dry-finishing despite richness.
Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.
Craft IPAs
Resinous, piney, assertively bitter.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
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