Belgian & trappist
Caramel, dark fruit, mild spice.
Refined sippers — brandy, dry martini, herbal liqueur — were invented for the French table.
Works with French Mustard · Smoked Pork Shoulder In Diablo Sauce (french Mustard Sauce Diable)
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.
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.
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.
Craft IPAs
Resinous, piney, assertively bitter.
Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.
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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