A pint and a plate
Published: June 5, 2013
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:
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.
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.
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.