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 Steak Tartar · Steak Tartare · Steak Tartare With Chives Mayonnaise
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 Steak Tartar · Steak Tartare · Steak Tartare With Chives Mayonnaise
Lagers & pilsners
Crisp, noble-hopped, bone-dry.
Bright acidity and clean botanicals mirror the raw-fish kitchen — sharpness over richness.
Works with Steak Tartare · Steak Tartare With Chives Mayonnaise
Wheat beers
Salty, sour, coriander-tinged.
Bright acidity and clean botanicals mirror the raw-fish kitchen — sharpness over richness.
Works with Steak Tartare · Steak Tartare With Chives Mayonnaise
Lagers & pilsners
Light, neutral, lime-loving.
Bright acidity and clean botanicals mirror the raw-fish kitchen — sharpness over richness.
Works with Steak Tartare · Steak Tartare With Chives Mayonnaise
Wheat beers
Coriander and orange peel. Brilliant Belgian-style wheat.
Bright acidity and clean botanicals mirror the raw-fish kitchen — sharpness over richness.
Works with Steak Tartare · Steak Tartare With Chives Mayonnaise
Belgian & trappist
Caramel, dark fruit, mild spice.
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.
Stouts & porters
Lactose sweetness softens the roast.
Soft sweetness, citrus-edged richness, and coffee-warmth pours match the pastry case without piling on sugar.
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.
This site recommends and links to wine. By continuing, you affirm you are 21 or older.