Beer pairings for Roast Tenderloin Of Pork With Apple Cider Caramel Sauce And Dapuphinoise Potatoes

Craft IPAs

Big hops, big alcohol, big food.

Why it works with Roast Tenderloin Of Pork With Apple Cider Caramel Sauce And Dapuphinoise Potatoes

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Roast Tenderloin Of Pork With Apple Cider Caramel Sauce And Dapuphinoise Potatoes

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Sours & lambics

Sour-tart with wine-like depth.

Why it works with Roast Tenderloin Of Pork With Apple Cider Caramel Sauce And Dapuphinoise Potatoes

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Roast Tenderloin Of Pork With Apple Cider Caramel Sauce And Dapuphinoise Potatoes

Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.

Stouts & porters

Massive: chocolate, espresso, often bourbon-barrel-aged.

Why it works with Roast Tenderloin Of Pork With Apple Cider Caramel Sauce And Dapuphinoise Potatoes

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.

Why it works with Roast Tenderloin Of Pork With Apple Cider Caramel Sauce And Dapuphinoise Potatoes

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.