Beer that pair with
Across 2 related dishes — most-paired first.
Belgian & trappist
Caramel, dark fruit, mild spice.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
Works with Foie Gras De Canard · Millefeuille Of Boar Tenderloin And Foie Gras De Canard
Craft IPAs
Big hops, big alcohol, big food.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Sours & lambics
Sour-tart with wine-like depth.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Lagers & pilsners
Crisp, noble-hopped, bone-dry.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Stouts & porters
Massive: chocolate, espresso, often bourbon-barrel-aged.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Stouts & porters
Lighter and more cocoa-driven than stout.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Belgian & trappist
Dry, peppery, citrusy farmhouse style.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
Belgian & trappist
Strong, golden, dry-finishing despite richness.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
Wheat beers
Coriander and orange peel. Brilliant Belgian-style wheat.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
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