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Bite 2013

A pint and a plate

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OBLIVION TAPROOM


Yes, we know it’s crazy to separate hot wings and cold beer from each other – they’re simply meant for each other, like chips and salsa or peanut butter and jelly. But if you’re ready for the next step in beer and food pairing, here a guide:

Lagers:
Light-bodied brews, such as traditional pilsners and lagers, pair with lighter dishes, like salmon, chicken, or seafood salads. Heavier lagers like ambers and maibocks accentuate the richer flavors of hearty, spicier fare like Thai, Korean barbecue or chili.

Ales:
Want suds to sling with cheeseburgers on the patio? Pour your favorite pale ale. Effervescent American wheat ales and German hefeweizens marry well with sushi and salads, while silky, roasted porters underscore blackened fish and smoked meats. Couple Belgian dubbels and tripels with thick steaks or crab cakes.

Lambic:
These Belgium beers are fermented in an open-air environment, resulting in striking vinegar and cider flavor notes. Brewers often flavor lambics with fruits like strawberry, peach, and raspberry, imparting a distinct sweetness and making lambics prime candidates for pairing with dessert dishes. If you love chocolate fudge sundaes but always thought they should be more alcoholic, sip a framboise lambic between bites and you’ll never look at your favorite guilty pleasure the same way again.

Bite 2013
  • Trend alert: spotlight on Peruvian food You’ve conquered the bandeja paisa at Oh, Que Bueno; you’ve burned the roof of your mouth on the Mexican molcajetes at Rocco’s Tacos and Tequila; you’ve... | 6/5/2013
  • Mead: It’s not just for Vikings Next time you ponder ordering a glass of mead, ditch the iron goblets and longships dancing in your head... | 6/5/2013
  • Living la dolce vita: a glossary of Italian sweets Can you distinguish Parm-Regg from Romano with your eyes closed? Call it from the door whether you’ll be served a hearty Roman-style pie or a delicate margherita? | 6/5/2013
  • Anatomy of a Paella Few dishes garner more awe than a fully loaded paella. Dotted with vegetables and overflowing with meat... | 6/5/2013
  • A pint and a plate Yes, we know it’s crazy to separate hot wings and cold beer from each other – they’re simply meant for each other, like chips and salsa or peanut butter... | 6/5/2013
  • An Interview With Mark Baratelli If you’ve ever munched, licked or slurped a tasty treat from one of Orlando’s copious food trucks, you might owe your stuffed, jubilant stomach to... | 6/5/2013
  • Where sides go over the top Channel your inner Don Draper at a dimly-lit steakhouse filled with suit-wearing servers, floor-to-ceiling wine storage and lush leather banquettes... | 6/5/2013
  • Go fish! With all this coastline, it’s no wonder we have so many places serving seafood around town. Legit old standbys still rule, like the wood-paneled... | 6/5/2013
  • Trend alert: Fancified fast food Oh, the power of the word “artisan.” Just about every celeb chef in the country has his or her own burger joint now, championed by Fleur de Lys frontman... | 6/5/2013
  • Finders, eaters: pop-up restaurants and supper clubs The dish: Looking for the ultimate in foodie bragging rights? Eat a meal at a fleeting pop-up restaurant or score an elite invite to a supper club. | 6/5/2013
  • Rocks and roll: craft cocktails The dish: Even with our surfeit of digital gadgets in the age of “right now,” there’s a longing for a bygone era when life, love and booze were a little... | 6/5/2013
  • Entrail mix: nose-to-tail eating The dish: You might think that offal is the final frontier, but in reality, it was the beginning of “dining out.” Whole-animal cookery has been... | 6/5/2013
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