Sours & lambics
Raspberry, peach, cherry. The easy entry point.
Sweet-roasty, citrus-edged, and bitter-soft pours all keep dessert from cloying.
Wheat beers
Banana, clove, soft wheat texture.
Ginger-cool, citrus-sour, and lightly sweet pours quench chile heat without doubling down on it.
Stouts & porters
Massive: chocolate, espresso, often bourbon-barrel-aged.
Sweet-roasty, citrus-edged, and bitter-soft pours all keep dessert from cloying.
Stouts & porters
Lactose sweetness softens the roast.
Sweet-roasty, citrus-edged, and bitter-soft pours all keep dessert from cloying.
Craft IPAs
Hazy, juicy, soft bitterness.
Ginger-cool, citrus-sour, and lightly sweet pours quench chile heat without doubling down on it.
Wheat beers
Coriander and orange peel. Brilliant Belgian-style wheat.
Ginger-cool, citrus-sour, and lightly sweet pours quench chile heat without doubling down on it.
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