Beer pairings for Fiji Apple, Butternut Squash Sald

Sours & lambics

Light, tart, often served with fruit syrups.

Why it works with Fiji Apple, Butternut Squash Sald

Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Fiji Apple, Butternut Squash Sald

Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.

Sours & lambics

Raspberry, peach, cherry. The easy entry point.

Why it works with Fiji Apple, Butternut Squash Sald

Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.

Belgian & trappist

Big, rum-raisin, deeply complex.

Why it works with Fiji Apple, Butternut Squash Sald

Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.

Belgian & trappist

Strong, golden, dry-finishing despite richness.

Why it works with Fiji Apple, Butternut Squash Sald

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.

Why it works with Fiji Apple, Butternut Squash Sald

Tropical, citrus-bright, and lightly tart pours echo the fruit at the center of the plate.