The scallop is the base for the dish, setting up the gentle taste of pineapple, which plays off the yeast. Simultaneously, the preserved lemon plays off of the hops. The cauliflower and coriander bring the palate back to the middle of this medium-bodied wheat beer.

Let the candi sugar in the beer add a touch of sweetness to the dish. The heat will be calmed by the beer’s alcohol and effervesence.

The vanilla on the palate comes from the beer and the roasted almond notes pull out the malt while the chocolate balsamic glaze toys with notes of chocolate and hop on the palate.

Citrus and crab notes complement the wheat and Belgian yeast in this timeless white beer.

The champagne yeast used in Black Ops deserves the rich delicacy of chicken liver and dark chocolate.

The lemongrass and lemon zest notes of the Sorachi Ace blend into the ceviche with the papaya, adding a touch of fruit to the palate. The delicate use of jalepeño brings out a crisp, dry finish.

The dark fruit notes add richness to the duck, while the peach brings out notes of caramel.

The yuzu bounces off of the citrus and stone fruit notes, while the lightness of the meringue takes notice of the biscuity malt notes and low ABV.

The classic notes of cured salmon with Ommegang’s house yeast strain start the palate off, while the kohlrabi brings out the earthy and fruity notes in the hops.

The panna cotta allows the classic Saison flavors to bloom on the palate, while the sable brings out the flavors of this beer aged for two years in Pinot barrels.

Chef Notes: At first the strawberry pulls out herbal hop notes, leading the way for the rich proscuitto to settle into the malt notes on the middle of the palate.

Let the caramel notes calm the heat while the spices bring out the herbal hop notes.

The simplicity of this dish with the spiced ginger and whipped lardo let the beer shine through and leaves the palate wondering where the fruit notes and hint of oak came from.

The sticky pork balances the malty sweetness and the smoked cream corn gently pushes the hops onto the palate, while the cheese brings the balance back at the end.

The classic notes of roast duck and dubbel are further enhanced by the brandy barrel aging of the beer and the balsamic notes on the peach. The toasted pepitas help the palate clear the way for the last sip of beer.

The richness of the beef shank mellows the hops, allowing the malt to shine through.

The pumpernickel pulls out the malts in the beer while the lardo lets the hops shine through in cleansing the palate.

The empanada dough holds the spice of the peppercorn off the palate for a few moments while the mandarin orange plays on the palate with the Vadouvan spice. The peppercorn notes and effervesence of the beer come back to cleanse the palate.

The peach helps capture the spices of the Belgian yeast strain, while the salt in the pancetta clears the way for hints of oak and Brettanomyces.

The cayenne peppers and cilantro in the beer add accent notes to the dish as apple cider notes are pulled out by the pork belly.

Earthy and tropical tones carry the beer right alongside the Stilton and shortbread.

Classic biscuity flavors play off of each other and notes of Brettanomyces help clear away the Stilton, leaving a crisp, dry finish.

The apricot pulls the strongest at first, while the toasted farro gives way to the malt in the beer and the tuile adds a crunch to single out the beer’s finish.

The chevre calms the sweetness before the grape and pictachio bring out dark fruit and toffee notes of the beer.

The puff pastry calms the hops just long enough for the brie to come forward. The apple pulls fruit notes from the hops at the finish.

The gentle notes of the juniper and grape hiding behind a touch of smoke dance on the palate between the hop profile and the syrah must. The pigeon crudo centers the palate on the malt, leading to a clean finish.

The corn pulls the malt forward at first and then the hops come in to clear the way for the pimento cheese.

Lamb and Three Philosophers has long been a classic pairing. The flageolets pull out the grain and the pomemgranate highlights the dark fruit notes.

The crisp notes of the saison lift the tapioca off the palate, while the salmon is accented by the white grape juice added during fermentation of the beer.

Hop notes of grapefruit, resin and pine add to the caponata while letting the olive oil come through to match the hop oils.

The IPA lightens the crab cake and adds an earthy malt to the middle of the palate.

Look for the melon, basil and chili oil to all interact on the palate at the same time yet in different places. The sepia holds the flavors on the palate while the pistachio brings out the finish in the beer.