Beer that pair with
Across 3 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 Steak With Chimichurri Sauce · Grilled Flank Steak With Chimichurri Sauce · Grilled Skirt Steak With Chimichurri 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 Steak With Chimichurri Sauce · Grilled Flank Steak With Chimichurri Sauce · Grilled Skirt Steak With Chimichurri 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 Steak With Chimichurri Sauce · Grilled Flank Steak With Chimichurri Sauce · Grilled Skirt Steak With Chimichurri 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 Steak With Chimichurri Sauce · Grilled Flank Steak With Chimichurri Sauce · Grilled Skirt Steak With Chimichurri 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 Steak With Chimichurri Sauce · Grilled Flank Steak With Chimichurri Sauce · Grilled Skirt Steak With Chimichurri Sauce
Sours & lambics
Raspberry, peach, cherry. The easy entry point.
Citrus-bitter or coffee-driven pours cut through dense dairy sweetness.
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