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Beer & Food Pairings

Lighter ales for lighter meals.

Just as you choose certain wines to go with certain foods, the same principle applies with beer. Lighter-style beers enhance lighter meals like seafood, chicken, salads, casseroles and pastas.

Ales, on the other hand show more body and malty sweetness, so they tend to complement foods that are roasted, broiled or barbecued. Even chicken or turkey will benefit from light ales when they’re roasted.

Heavier ales for red meats and game.

Just as you choose certain wines to go with certain foods, the same principle applies with beer. Lighter-style beers enhance lighter meals like seafood, chicken, salads, casseroles and pastas.

Ales, on the other hand show more body and malty sweetness, so they tend to complement foods that are roasted, broiled or barbecued. Even chicken or turkey will benefit from light ales when they’re roasted.

Cheese Type Beer Type
Fresh, very soft cheeses that are uncooked and unripe or barely ripened. For example, cottage cheese, cream cheese and ricotta Mellow beers, wheat beers or lagers
Soft, spreadable cheeses, such as Camembert or Brie that have bloomy rinds Pilsners, pale ales and porters
Semi-soft cheeses including many monastic cheeses and washed-rind cheeses. Good examples are Gouda, Havarti, Colby or Monterey Jack Brown ales, amber ales, bitters and Belgian pale ales
Semi-hard, sliceable cheese as Cheddar, Edam or Jarlsberg Pilsners, extra-special bitters and IPAs
Hard cheese is very firm, grainy, cooked and pressed or grating cheeses as Parmesan Strong ales or doppelbocks, stouts or porters
Blue vein, marbled cheese, strong flavoured and crumbly, including Roquefort, St. Gorgonzola, and other blues Stronger porters, stout, heavier dark beers such as old ales and imperial stouts
Goat cheese, Roquefort, Romano and feta IPAs, brown ales, stouts and porters
Pasta filata (the stretched curd cheeses of Italy, such as mozzarella and provolone) Belgian wits, Bavarian whites and heavier Bavarian wheats