Beer that pair with
Across 2 related dishes — most-paired first.
Sours & lambics
Sour-tart with wine-like depth.
Salty-sweet, big-bodied, sometimes-smoky pours wrestle blue's pungent funk into balance.
Works with Figs With Gorgonzola · Prosciutto-wrapped Figs With Gorgonzola And Walnuts
Stouts & porters
Massive: chocolate, espresso, often bourbon-barrel-aged.
Salty-sweet, big-bodied, sometimes-smoky pours wrestle blue's pungent funk into balance.
Works with Figs With Gorgonzola · Prosciutto-wrapped Figs With Gorgonzola And Walnuts
Lagers & pilsners
Crisp, noble-hopped, bone-dry.
Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.
Stouts & porters
Lactose sweetness softens the roast.
Salty-sweet, big-bodied, sometimes-smoky pours wrestle blue's pungent funk into balance.
Belgian & trappist
Big, rum-raisin, deeply complex.
Salty-sweet, big-bodied, sometimes-smoky pours wrestle blue's pungent funk into balance.
Belgian & trappist
Dry, peppery, citrusy farmhouse style.
Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.
Belgian & trappist
Strong, golden, dry-finishing despite richness.
Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.
Wheat beers
Coriander and orange peel. Brilliant Belgian-style wheat.
Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.
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