Beer that pair with
Across 2 related dishes — most-paired first.
Craft IPAs
Big hops, big alcohol, big food.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Pork Tenderloin With Red Wine · Pork Tenderloin With Red Wine Plum Sauce
Belgian & trappist
Caramel, dark fruit, mild spice.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Pork Tenderloin With Red Wine · Pork Tenderloin With Red Wine Plum Sauce
Sours & lambics
Sour-tart with wine-like depth.
Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.
Works with Pork Tenderloin With Red Wine · Pork Tenderloin With Red Wine Plum Sauce
Lagers & pilsners
Crisp, noble-hopped, bone-dry.
Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.
Works with Pork Tenderloin With Red Wine · Pork Tenderloin With Red Wine Plum Sauce
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.
Works with Pork Tenderloin With Red Wine · Pork Tenderloin With Red Wine Plum Sauce
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.
Works with Pork Tenderloin With Red Wine · Pork Tenderloin With Red Wine Plum Sauce
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