Beer pairings for Smoked Pork Shoulder Cooked In Ginger Ale With Juniper Berries And Mustard Cream Sauce

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Smoked Pork Shoulder Cooked In Ginger Ale With Juniper Berries And Mustard Cream Sauce

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

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Smoked Pork Shoulder Cooked In Ginger Ale With Juniper Berries And Mustard Cream Sauce

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 Smoked Pork Shoulder Cooked In Ginger Ale With Juniper Berries And Mustard Cream Sauce

Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.

Stouts & porters

Lactose sweetness softens the roast.

Why it works with Smoked Pork Shoulder Cooked In Ginger Ale With Juniper Berries And Mustard Cream Sauce

Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.

Stouts & porters

Lighter and more cocoa-driven than stout.

Why it works with Smoked Pork Shoulder Cooked In Ginger Ale With Juniper Berries And Mustard Cream Sauce

Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.

Craft IPAs

Resinous, piney, assertively bitter.

Why it works with Smoked Pork Shoulder Cooked In Ginger Ale With Juniper Berries And Mustard Cream Sauce

Sweet caramel-oak warmth and big hop bitterness match smoke, char, and slow-cooked fat.