The beauty of combining beer and cuisine is that they have the power to take one other in fascinating new directions. Be it food served on elegant white tablecloths or on paper napkins, the variety of flavors, strengths, textures, and tastes found in beer allows it to pair well with a wide range of cuisines.

The easiest approach to get started is to simply get right in: cook dinner, open a couple of bottles of beer and watch how the beer and food interact—it won’t always work, but you’ll quickly figure out what works.


Beer has a lot going for it when it comes to the dinner table. First, there’s the malt. If you consume a handful of pale malted barley, you’ll experience the delightfully nutty flavor; if you eat chocolate malt, the flavor will be similar to roasted coffee. The cereal quality lends a savory flavor to the dish and is a great accompaniment to it.

Beer’s body and depth are derived from the grain, which may be clean and delicate, nutty and spicy, smooth and full-bodied, caramellike, dark and roasted, dry or sweet, as light as tonic water, or as thick as cream.

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The body, intensity, and alcohol level of the beer are all important considerations: you want beer and food that have similar intensities, you want the alcohol and depth to provide structure, and you need the body of the beer to provide either a comforting fullness or a crisp dryness—beer that is thin is never good with food because it gets overpowered.

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The majority of the scent in beer comes from the hops, and the majority of our sense of taste is tied to our sense of smell. This is where hops can truly make food interesting, since their zesty, spicy, aromatic, flowery, tropical, citrus, earthy, and herbal scents and tastes may connect glass and plate, bridging flavors that are comparable or complimentary.

Hops also produce bitterness, which may help to cut through heavy and rich tastes and textures, while also providing a small jolt to the tongue to keep it engaged. Just keep an eye out for excessive levels of bitterness, which may be overpowering—extremely bitter beers are best served with salty foods.

In most beers, the yeast produces either a neutral taste or a slightly fruity flavor. It has already completed the tough task of producing the alcohol that adds to the depth and richness of the beer.

In general, the taste profile of a beer increases in proportion to its alcohol concentration; a Helles will be light and delicate, while a Doppelbock will be robust, sweet, and full-bodied. In some styles, yeast also contributes to the flavor and texture: for example, the full body and estery aroma of Hefeweizen;

the spicy, fruity Wits and their sharp finish; unfiltered beers with a full body; or Sour beers, which are sharpened by the yeast and bacteria and have an appetite-poking acidity and the ability to cut through the richness.

Carbonation also adds to this effect by acting as a “refresh button” for the tongue. Beer may wash over the tongue, releasing little bubble bursts of liveliness to prevent the tongue from becoming bored or too accustomed to what it’s tasting. Alternatively, the richness of fatty meats or the sweetness of sweets may be lifted and lightened by the addition of carbonation.

Fruit, spices, alternative grains, coffee, and barrels may all have an impact on the taste and texture of a beer, directing it in various ways and toward (or away from) certain kinds of food.


There are many approaches to approaching beer with cuisine, and each strategy blends the two to get a distinct outcome. Start with the beer and then choose the appropriate cuisine to accompany it. Here’s how I go about it:

BRING THEM TOGETHER This seeks to build a connection between the meal and the beer by seeking taste profiles that are comparable in both. Selecting one or two components of the glass and plate that complement one another and draw the tastes together is what it is all about.

Consider pairing a chocolate brownie with a dark, chocolatey Stout, or pairing the mild, earthy spiciness of Saison with a peppery salad. It’s all about matching tastes and combining them in a way that enhances them.

BALANCE It’s possible that strongly flavored foods will conflict with strongly flavored beverages. Sometimes you need a combination that either mellows things down or cuts through a strong taste. Chili heat is an excellent example: hops kick out in response to the heat of the chili, prompting them to fight instead of play.

Smooth, chocolatey Milk Stout with chili heat will chill you down and everyone else down (in the same way that milk calms the tannins in tea). Hefeweizen, which has a substantial body and fruitiness, as well as a mild bitterness, may also be used to calm down the scorching heat of jalapeño peppers.

Foods with strong flavors, such as smoked or fatty fish, fragrantly spiced meals, harsh tomato-based dishes, strong cheeses, and very salty foods, need beer to balance them out. Instead of striking taste with flavor like two slugging heavyweights, a delicate beer may freshen the palate and keep the experience light when combined with these powerful sensations.

Try beers with a dry or spicy finish (e.g., Wit, Pilsner, Saison), or bitterness that can cut through fattiness (e.g., Pale Ales and IPAs), or the sharpness of Sour beer. The matching is meant to prevent things from becoming too dominant by balancing and managing tastes rather than allowing them to clash.

BOOST Some tastes are more uplifting than others, in the same way that waking up to sunlight can make your day a whole lot better. It’s about bringing together a variety of tastes and sensations and making them greater than the sum of their parts.

For example, smoked beer is like squeezing a syringe of meatiness into steak or sausages; fruity, fat-stripping IPAs cut through the richness of cheeseburgers while also matching the condiment-and-cheese pairing; and chocolate desserts are elevated and invigorated by sweet and sour cherry beers.

The beer enhances the meal (or the food enhances the beer) by becoming an additional element in the overall experience.
LOCAL When it comes to pairing food and beer, geography and season have a significant role.
Local beer and local cuisine often have a way of being naturally complementary: dense dumplings and pork in Prague with a full-bodied dark lager; a beef stew that’s earthy, slightly sweet, and intensely savory with an ESB or a Belgian Dubbel; Asian-inspired dishes with tropical-scented Pacific Pale Ales; moules frites with a Belgian Blonde or Wit in Belgium.

Remember to take advantage of seasonal releases as well: as autumn approaches, pair pumpkin beer with earthy veggies; spiced strong ales with holiday turkey; and summer Blondes with light salads.
AVOID Some tastes simply don’t go well together.

Some beers just don’t pair well with certain foods: a delicate Helles will be ruined by chocolate, while an Imperial Stout will smother any kind of delicate dish. Acidity and bitterness take a tumble.

Here are some of the most food-friendly beer types, as well as some recommendations for what to pair them with:


Characteristics: dry, herbaceous, bitter, aromatic, and subtle. Pilsner’s light, clear body, snap of herbal bitterness, and crisp carbonation makes it an excellent choice for cutting through richness while remaining delicate enough not to overshadow too many foods. It’s a terrific “livener” to get your tongue aroused for additional enjoyment.

Bring the following items together: Salad with a peppery sharpness; seafood, particularly if it’s cooked in butter and garlic; herb-infused chicken wings; squid with salt and pepper
Balance: oily fish, sharp cheese, creamy white risotto, tapas, jerk chicken, and yakitori.

Fresh fried fish with a touch of lemon; carbonara’s richness may be cut and lightened by a Pilsner, but it also adds a lemon and herb depth; Tagine is a Moroccan dish that is cooked in a tagine.
Local: Pork or duck with dumplings; nakládan herein—”pickled” Camembert layered with chili and served with bread—Czech-style beer-snacking; nakládan hermelin—”pickled” Camembert coated with chili and served with bread

Avoid: Any kind of dessert will blast Pilsner’s sensitive side.


Characteristics: Roasted, dry, aromatic, and delicate. Dark lagers have a subtle dark malt taste with a depth of caramel flavor that may be quite food-friendly. They are generally lighter to drink than their dark color indicates. But be careful: if you don’t get one with substance, it will taste bitter and thin when combined with food.

Bring the following items together: Charred steak, grilled meat and salmon, sausages, Cajun fish or white meat are some of the options.
Balance: Roasted pig or duck; smoked fish; hamburgers; tomato-based pasta meals; pizza; Korean; Banh mi; patatas bravas

Boost: Mexican cuisine, where the smooth chocolate depth complements the smoky, warm spiciness; rotisserie chicken; black beer, which combines the sweetness of sashimi, the saltiness of soy sauce, and the wow of wasabi into a tidy little package.
Bratwurst and a large serving of potato salad are traditional.
Avoid: sweet or sour meals, since they will dilute the brightness of a black beer.


Qualities: Delicate, fruity, crisp, and dry. This beer pairs well with food because of its creamy mouthfeel, followed by a snap of bitterness. The delicate touch of fruit in the air is similar to sitting next to someone who is wearing a wonderful, appealing fragrance. Cream and Steam beers, like Kölsch, have a similar flavor profile.

Bring the following items together: Salmon’s richness complements Kölsch’s silky body; Caesar salad; asparagus tart

Balance: Roast chicken, pad Thai, pho or noodle soup, Chinese dim sum, fish kebabs, mild cheese, hot dogs with loads of onions and mustard.
Boost: The sweetness of scallops, lobster, and crab may be boosted brilliantly by Kölsch; fried chicken has a buttery character that the beer will drown in soft malt taste; seafood tagliatelle; and the saltiness of fries can all be improved magnificently by Kölsch.

Pork with sauerkraut; fried potatoes (all from the area)
Desserts should be avoided whenever possible.

Kölsch is best served towards the beginning or middle of a meal, not at the conclusion STYLE: WIT \sQualities: Spicy, fruity, dry, and herbal are some of the flavors you’ll find in this blend. Often smooth-bodied, particularly in American renditions, the sharpness of the spice and carbonation give it a dry, almost acidic, and refreshing bite, while the depth of orange and powdered coriander in most Wits results in a vivacious fruitiness.

Bring the following items together: Most salads appreciate the freshness of a Wit; White fish with lemon, herb-roasted chicken, chowder, lemon drizzle cake or orange Madeleines, mozzarella, and basil salad

Oily fish, North African spices, falafel, oysters, calamari, mild cheese, and white pizza provide a good balance.
Boost: Wit gives an exquisite boost to sushi; the mix of citrus, spice and green leafy herbs in Thai cuisine zings with Wit; paella or seafood risotto; pasta con vongole; and many more dishes.
Moules Frites are a specialty of the region, and they are best served with beer.
Avoid pairing chocolate with Wit’s dry spice.


Fruity, peppery, creamy at times, and dry are some of the characteristics. The suspended-yeast fullness in the body might seem like a relaxing blanket on the tongue, while the quick carbonation wakes up the palate and can lend a tinge of acidity. Although the modest malt provides depth, the esters, fruity and smokey aromas may be a faked pass in an unexpected direction, allowing it to pair well with a broad variety of foods.

Weizenbock, Hefe’s older sibling, can handle more complex tastes.
Bring the following items together: Banana cake; grilled Cajun or jerk fish, poultry, or pig, where the spice and faint smoke in the beer are reflected in the meal; banana cake; banana cake Weizenbock served with apple pie

Hefeweizen provides a nice balance and cooling effect to spicy Mexican cuisine; Dunkelweizen (a dark Hefeweizen) is even better; chicken grilled with Indian spices, and the sinus bomb of wasabi on sushi may all be mitigated by Hefeweizen.

Hefeweizen adds a new dimension to Thai cuisine since the beer brings all of the tastes together. Try coconut-based curries, smoked ham, and other delectable dishes. Eggs are delicious—omelet, eggs Benedict, bacon, and eggs; For dessert, pair a Weizenbock with roasted banana since the toffee tastes in both are great together.

Any kind of cooked pig component is acceptable in the region.
Avoid: Acidity and strong tastes that contrast with the moderate background acidity in the beer


Characteristics: Malty, fruity, nutty, sometimes dry, occasionally strong. It has refreshing carbonation that adds lightness, and the body has lots of dried-fruit sweetness, a bready undertone, and a peppery finish.

a festiveness to the tastes that makes it suitable for both sweet and savory preparations. It’s a gymnastic move with a lot of versatility.

what sort of beer should I bring to the table?

Combine the following items: French toast with blueberries, afternoon tea, figs with blue cheese, and roasted eggplant.

(Aubergine) tossed in a sweet dressing; teriyaki marinade

Strong cheeses, Chinese noodles, tea-smoked salmon, spaghetti Bolognese, and roast lamb with vegetables provide a good balance.


Boost: Spiced baked apples, roast turkey with all the trimmings, and a cheese and mushroom dessert are all delicious options.

A specialty of the region is carbonnade, particularly when prepared with Dubbel wine.

Anything with spice or citrus should be avoided.


Spicy, dry, aromatic, and crisp are some of the characteristics. Belgian Tripels feature prickly carbonation that is capable of producing Hulk-like effects.

Powerful lifting and throwing ability against strong tastes. They have an earthy, spicy depth to them, yet they are not overpowering.

Although unexpectedly delicate, Tripel’s distinct bitterness and a substantial amount of alcohol elevate it to the status of a superfood.

beer. Also, think of it as Champagne’s savage alter ego, complete with a kicking ass. Belgian Blondes and Pale Ales are popular choices.

same, but more subdued, albeit sometimes with a harsher bitterness

Make a meal out of the following: monkfish or lobster with herb butter, Caesar salad, roasted veggies, and pasta with sauce.


Balance: A strong garlic flavor—the subtle, sulfurous undertones in both the beer and the dish complement each other well.

Pizza topped with anchovies, artichokes, and basil; charcuterie; Gouda or smelly washed-rind cheeses; charcuterie; charcuterie; cheeses;

Asian coconut foods with a pleasant aroma; cassoulet; Christmas/Thanksgiving dinner

Boost: Asparagus is a fan of Tripels, particularly when served with a poached egg and smoky bacon; the basil, cheese, and tomatoes provide a nice touch.

The flavors of basil and garlic in pesto pasta are enhanced by this style; apricot tart is made more sweeter by the nuttiness of Tripel.

Waterzoi (a creamy fish or chicken stew cooked with vegetables) is a traditional dish in the region.

Avoid the following: chili heat; and Belgian chocolates should be saved for a glass of Quadruple or Kriek.


The following characteristics are present: intense, sharp, acetic, and dry. These blood-red beers are often characterized by an iron-like taste. The acetic acid

Sharpness may be used as an additional ingredient in a recipe or to cut through richness; it can also provide an umami flavor.

The presence of meatiness has the potential to enhance taste. There’s also a richness of malt that works well with the dryness of the whiskey.

a tannic, sherry-like aftertaste, and a woody oak character

Bring the following together: Replace the Bloody Mary with this style for breakfast; think of it as a Red like the Bloody Mary.

a salad dressing made with vinegar; tomato bruschetta

Goat cheese and washed-rind cheese; roast duck or venison; croque monsieur or madame choux-filled croissants

Foods that give you an energy boost: foie gras or pate; a Flanders Red wine that brightens a rare steak the same way ketchup does; cured meats;


Stoemp (potatoes and veggies mashed together and served with sausage) is a traditional local dish.

Pickled foods, citrus fruits, and any kind of curry should be avoided.

Beers in the style of sour and fruit beers

Intense, sharp, dry, and fruity characteristics. Here, a diverse range of beer genres come together—Lambic, Gueuze, and more.

Sours/wild beers from the United States, as well as fruit beers (including Kriek and Framboise). Where Flanders Red is Found

These beers have a crisp citrus sharpness to them rather than a vinegary taste. Some of them incorporate fruit, which adds a little something extra.

Others of the items containing fruit will also be sweetened, while some will not. The barrelaging process imparts a savory-like richness to the wine. These beers are distinguished by their effervescent carbonation, which is complemented by their sharpness and dry finish.

increase the need for food and the want for alcohol to be consumed with it

Bring together: oysters; ceviche or seafood, particularly if it’s accompanied by avocado; goat’s cheese; and a salad of mixed greens.

In addition to Gueuze, cherry cheesecake with sweet Kriek, and the deep depth of taste of air-dried pork pairs well with the wine

Lambic and Gueuze have a distinct wood flavor character.

In a sense, balance is achieved by pairing chocolate richness with sweetened fruit beers; fois gras or pâté with traditional sours; roast beef with stout

Duck, creamy pasta, Brie, and Camembert cheeses are some of the options.

Salinity-inducing food, such as fried chicken skin or fries; crème brulée with sweet and sour Framboise sauce is also beneficial.

it was a revelation

Chips with mayonnaise; kriek with Belgian chocolate or waffles; and other regional specialties

Avoid spicy foods; acidic foods; bitter foods; any dish that has a bitter flavor since it competes with sour flavors.


Characteristics: intense, fruity, and bitter. In order to transport the hops, the malt basis of the beer must be strong.

The body of these beers is generally substantial (with a caramel-like sweetness), making them suitable for drinking on a hot day.

extremely well when it comes to eating An very high alcohol content beer should be avoided at all costs.

This will be like an elbow drop to the bitterness (unless it’s for a really salty meal).

the tip of the tongue Craft lagers in the United States are comparable but have a lighter character.

Bring the following together: The fruitiness of the cheddar compliments the fruitiness of the hops. jerk

Spices go well with the herbal massage and the citrus and pine in the beer—just be careful not to overdo it.

excessive heat; French Caribbean food, particularly salt fish; excessive heat

Steak and fries; triple-decker sandwiches; onion rings; topped nachos; velvety blue cheese; a healthy dose of vegetables.


Burgers with a fruity hop flavor that complements the cheese and sauces, followed by a beer.

The bitterness helps to cut through fat; citrus cheesecake (if the bitterness is minimal); carrot cake is a great dessert.

much more so if it’s covered in a thick cream-cheese icing

Cheeseburgers, macaroni and cheese, and tacos are all available locally.

Keep away from chocolate; tomato-based curries (imagine tomato and grapefruit… no thanks); and fried foods.


The following characteristics are present: intense, fruity, bitter, and aromatic. Only the hop taste distinguishes this beer from American Pale Ales and IPAs.

More oriented toward tropical fruit than citrus, with gooseberry, grape, passion fruit, mango, and pineapple among the varieties available.

substitute grapefruit, orange, and pine for grapefruit, orange, and pine

Combine the following items: chicken or fish salads, Vietnamese noodles, and dishes served with a side of mango salad.

Sushi, fish and chips, fruity cheeses, Thai coconut curries, and a lamb burger provide a good balance.

Cuisine that gives you a boost: Thai food where the beer’s aromatic fruitiness goes well with the sweetness of the dishes;

Dishes from Polynesia

Fresh-caught fish with a delicious salad from the region

Tomato-based sauces (imagine tomato and passion fruit… no thanks), dark chocolate, and anything with high-fat content.



Characteristics: toasty, fruity, bitter, toasty, and nutty in flavor. A variety of beers are combined to provide malty overtones at this place.

the flavors range from mild and nutty to dark and roast The bitterness, as well as the scent, maybe mild or strong.

As a result, beware of the intensity. Because they have a significant visual impact, these styles function well with food.

After that comes a backdrop of malt taste, followed by a burst of hops. The British versions are earthier, whilst the American counterparts are more refined.

Versions with a citrus flavor are available.

Combine the following ingredients: roasted red meats, grilled meats, ham, and sweet potato fries.

grilled meaty fish; satay

The right amount of everything: Fajitas; quesadillas; offal; pilau; nutty cheese; macaroni & cheese; pizza

Brown Ales bring out the earthiness of mushrooms, and burgers are a great way to enjoy them.

Red Ale’s richness enhances the meaty flavor of pulled pork.

Sunday lunch in the United Kingdom; barbecued ribs in the United States are examples of regional cuisine.


Avoid: acidic foods; delicate meals that will be overpowered by the malt.


Fruity, bitter, malty, and aromatic are some of the characteristics. Classic British beer types with a hue ranging from amber to brown. The

When the malt and hop flavors are balanced, the brewmaster has shown his or her competence. Earthy, flowery, with a touch of sweetness

Hops from hedgerows (sometimes combined with citrus in contemporary renditions), while malt imparts tastes of toffee or toast.

Because these are beers that are intended to be consumed in a relaxed manner, the meals are created to complement that philosophy.

Make a ploughman’s lunch with meat, cheese, bread, and pickles; the roasted meat should be caramelized before serving.

Coating is a fan of the sweet depths of these flavors; sausages and mashed potatoes with onion gravy are a favorite.

Balance includes salty bar snacks such as pig scratchings, savory pies, Scotch eggs, fish & chips, and a salad.

a grilled cheese sandwich

Mushroom risotto gets a boost with the addition of earthy hops and malted barley; there’s also parmesan cheese on top.

There’s something intriguing about Thai cuisine served with bitters, and many British pubs are increasingly serving unusual delicacies.

—the dreary bitterness on the menu serves as a counterbalance to the vibrant Asian tastes

Roast beef with all the trappings; ploughman’s lunch (a traditional dish in the area).

Avoid: Excessive sweetness.


Characteristics: intense. Smokey beer may take on a variety of flavors, such as Islay whiskey or smoky like bourbon.

Bonfires, or anything smokey like smoked meat, for example. Smoke from Islay isn’t typically used in conjunction with food, because to its strong flavor.

but the others may be quite effective, particularly the meatier kind, which operates like a shotgun.

add a little meatiness to your supper. Smoked beer is also excellent for mellowing the sting of acidic foods.

Combine: roasted and grilled meats and seafood, particularly when served with a prepared salad.

Roasted eggplant (aubergine) takes on a smoky flavor after roasting; salad; smoked cheese and meat

Brisket and burnt-end beans are excellent accompaniments, as is hummus and fresh bread.

In order to maintain balance and soothe acidity, smoked meat should be used in conjunction with acidic foods.

A spicy side dish, such as Mexican (think chipotle) with sour cream, is often a hit.

Korean dishes such as kimchi and bulgogi; Japanese grilled meats

Chili and tomato-based spaghetti are good examples of how to improve the flavor of sausages and meat.

Try a bonfire-like smoked beer with lemon tart—a it’s unique and delicious combination.


Local: The Rauchbeer of Bamburg is meant to be enjoyed with large portions of meat, mounds of sauerkraut, and fried potatoes.

bowls of mashed potatoes

Anything that is overly sensitive, such as most curry foods, should be avoided.


Smooth, roasty, and creamy are some of the characteristics. Dry Stouts may impart a burnt harshness to meals, but Imperial Stouts do not. Milk

In addition to the black malt taste, oatmeal stouts add a depth of sweetness and a silky body to the mix.

because they are quite complementary to many other types of cuisines

Bring together: roasted meats, smoked cheese, creamy sweets, and yakitori, which gets up a sweet flavor from the marinade.

chocolate cake; grill marks on the meat

Mexican and Caribbean heat and spice; burritos; nutty cheeses such as Gruyère and Comté; and a variety of fruits and vegetables.

Foods that go well with chocolate, such as Mexican cuisines like chili and mole, where the chocolate tastes in the glass may complement the dish

individuals who have been handed a plate; The dark depths go well with tomato-based pasta dishes and pizza; the taste is rich and complex.

Barbecued and grilled meat are brought together by the sweetness of the beer.

Drink with a full English breakfast, according to the locals (or oatmeal if you want the healthy option)

Avoid: light salads (there’s no room for chocolate in a light salad).


Smooth, roasty, creamy, rich, and powerful are some of the characteristics. Beer has a lot of taste, intensity, and body.

booze. Roasty bitter, hop bitter, or sweet are all possibilities (or all three). Add some barrel-aging to the mix.

You’ll get bourbon, nutty aromas, additional sweetness, and texture as a result of this.

Combine the following: chocolate desserts, brownies, ribs, and the salty richness of blue cheese.

Balance is achieved with the use of vanilla ice cream, strong cheeses, and sweeter stouts with chili con carne.

Sweet treats such as strawberry and chocolate desserts (think of the combination of strawberry and chocolate); banana bread

Pie, crème brulée, and peanut butter & jelly sandwiches are all examples of desserts.

Local: Although it is based in England, it has traveled all over the globe. Get some that are manufactured in the area.

Chocolate and a bottle of stout are on the menu.

Avoid: Flavors that are delicate (and drinking too much)