All I See Is Carrion (Belgian Quadrupel)

Smoked plum and sweet Belgian candi sugar brighten the palate. The rosemary provides a slight herbal note carried by the olive oil.

The Death of Cthulhu (Wood-Aged Strong Stout)

Use the potato to set the palate to zero, then try the beer followed by the brisket. Notes of roast and gentle smoke mingle before a delicate rosemary finish.

Bingo's IPA (American IPA)

The masa protects the palate while the carnitas cut through the hops and dive into the malt. Use the radish to bring the hops back to the palate.

Dove Runner Red Wheat (German Weizenbock)

The olive oil cake works its way onto the palate, pushing the wheat to the sides just a bit. Look for the plum to direct the carbonation to the palate.

Here Comes the Sun (Saison)

While the fava beans and lemon highlight the beer's yeast and complex flavors, the cotechino will pull attention toward the gentle carbonation.

Shake Your Tree (Wood-Aged Sour)

While the outside of the bun protects the palate, the star of the show is the interaction of the pineapple and basil with the beer.

Anchor Steam (California Common)

Blackberry Daze IPA (American IPA)

Mango Suprise (American IPA)

The gentle heat in the curry brings the hops out to play, while the mango and papaya have a calming effect.

Whitsun (English Summer Ale)

Clean malt flavors are highlighted by the fava bean, while the lemon sets the stage for a bright, clean finish.

Cloud 9 Saison (Saison)

The fig, parsley, and sage dance with the saison before the carbonation clears the way for the duck sausage to settle on the palate.

Silver City Session Ale (American Sour Ale)

The thin slice of the lomo and clean notes of the apple guide the palate to a gentle, slightly tart finish.

Dance of Days (American Pale Ale)

Rescue Brew, Batch One: Stoned & Ugly (Fruited American Sour Ale)

Lime Leaf Lemongrass Jasmine Wheat (Herb and Spice Beer)

The spring peas and ramps play off the lemongrass, teasing out the subtle, clean flavors of jasmine in the beer.

Peony Borage (Herb and Spice Beer)

Gentle notes of fennel and green olive pop all the flavors of the beer onto the palate. The halibut is the foundation, allowing the palate to taste each ingredient as it comes across.

Albino Stout (White Stout)

Let the orange guide your palate to the malt notes in the beer while the achiote activates the hops.

Stop Hop Kaboom (American IPA)

The walnut, raisin, and apple combine to play with the hops, while the curry spices allow the malt to shine in the finish.

Honey Porter (Robust Porter)

Delicate flavors of malt and honey are accented by the rich oxtail. The sesame enhances both the malt and the honey.

The Topsail (Wood-Aged Sour)

Earthy and sour flavors from the beer harmonize with the creaminess of the curry and the pop of the papaya.

Cliff Jumper IPA (American IPA)

Let the panisse spread over the palate at first to allow the hops to stay on top of this bite. The mushrooms encourage an intense umami finish.

Living Proof Oud Bruin (Wood-Aged Sour)

While the fig ties the beer to the dish, look to the sage to coax subtle herb and spice notes onto the palate.

Better Off Red (Flanders Red)

The beer cuts right into the mole, separating notes of spice, roast, and rich elk. Save enough beer for a complete finishing sip as notes of mole will come full circle.

Sour Golden Ale (Wood-Aged Sour)

The pineapple pops the sour right onto the palate while the dough of the bun cuts it away. Barrel and malt notes join the party.

Calcasieu Common (California Common)

The coconut tuile pulls out a sweetness from the malt that balances nicely on the palate with the smooth chocolate.

Tripel (Belgian Tripel)

Ready for a cool reaction? Let the sweet potato pull the sweetness out, while the toast of the mushroom and the rye balance the malt on the palate.

Defying Gravity Series, 1st Edition - Cape Canaveral (Wild Beer)

Slight hints of citrus and funk complement the pear. Use the yogurt to intensify flavors of both the bite and the beer.

Wild Things Series, 1st Edition - Pearedox (American Sour Ale)

The pear touches on the subtle spice and clean flavor of the lomo. The combination of the apple butter and breadstick highlights the fruit notes and malt in the beer.

BrauPils (German Pilsener)

Use the lemon notes to prepare the palate for a crisp, refreshing sip. The fennel clears the hops out of the way, letting the malt shine through.

The Wise and the Lovely (Imperial Stout)

While the elk works with the deep roast notes of the malt, take a moment to let the reaction of the pepitas and the carbonation settle on your palate.

Cultivateur (Specialty Saison)

Getting the sugar and pineapple onto the palate first sets up an intricate finish showcasing the complex flavors and carbonation in this beer.

The Abyss Brandy (Wood-Aged Strong Stout)

Subtle brandy notes add complexity to this dish, while the oxtail holds the beer's flavors on the palate.

Berliner Weisse (Berliner Weisse)

Scarlet Beh Gose (Contemporary Gose)

Flesh & Blood IPA (American IPA)

From the aroma of the lamb and the orange, the blood orange in the beer comes to the front of the palate.The achiote helps break through the flavors as well.

SeaQuench Ale (Session Sour)

The bright, clean notes of this beer pull out the sweetness of the crab, while the carbonation cuts through the avocado.

Mayberry (American IPA)

Let the ricotta coat the palate a bit so the hops float to the top and the malt notes settle on the bottom.

Two 5 Left (Imperial IPA)

The complex notes of the grilled chicken and spices bring the hops to the forefront. The cabbage provides a gentle sweetness.

Dank & Stormy (Imperial IPA)

While the mushroom intensifies the beer on the palate, the panisse works to keep everything in balance

Siren's Lure (Specialty Saison)

The pistou works to tie in the saison yeast notes, while the monkfish adds a level of richness to dive deep into the complex notes of this beer.

Abbey Dubbel (Belgian Dubbel)

Caramel malt notes emerge with the fig and sage. The celery clears the way for the duck sausage to settle on the palate.

Daylight Savings Session IPA (Session IPA)

The acid from the grapefruit and the richness of the avocado balance out the lighter malt notes, driving the hops to help finish the bite.

Olly (Belgian Flanders Oud Bruin or Red)

The panisse, along with the mushrooms, helps pull out a slightly richer umami note in this pairing.

Ralphius (Wood-Aged Strong Stout)

Roasty malt notes enhance the duck sausage. The fig adds a jammy note, while the parsley and celery combine for a clean finish.

300 IPA (American IPA)

Showing that hops can do sweet too, look to the sweet potato to pull out the hop notes, while the rye helps the malt balance the finish.

Culture Project No. One (Red Ale Aged in Wine Barrels)

The lomo and apple butter combine to match the intensity of this beer. Both linger just long enough to intensify the beer's more complex notes.

Barrel-Aged Tripel Dog Dare (Belgian Tripel)

The smoked plum highlights the barrel notes, while the olive oil cake tones down the sweetness and the rosemary adds earthiness.

Turntable Pils (Bohemian Pilsener)

Crisp and clean, this beer cuts right through the layers of flavor in this bite, ending with a little smoke and the perfect pop of herbal hop.

Divine Belgique (Belgian Tripel)

While the tripel cuts through the richness of the duck, the orange and farro work to emphasize the carbonation and malt in the beer.

West Coast IPA (American IPA)

While the panna cotta holds the hops back initially, the rhubarb brings everything right back to center. The malted oat crumble then directs the malt back into the picture.

Orin (Wood-Aged Strong Beer)

The sweetness of the corn cuts the beer to the palate. The pickled cherry picks up right at the finish with the carbonation.

Pony Pilsener (German Pilsener)

Clean Pilsner malt and noble hop profiles gracefully interact with the fava beans and lemon.

Hardywood Ruse (Wood-Aged Strong Stout)

Gentle smoke brings out the roastiness in this beer, while the confit potato holds the palate in check to dive deeper into the complex barrel-aged notes.

Hardywood Tropication (American IPA)

While the scapes and tomatillo play with the hops, the corn delivers the clean flavors of the snapper to the palate.

Ferocious Citrus IPA (American IPA)

Notes of citrus from the beer harmonize with the spice blend of the curry. The apple teases out gentle red spring wheat notes.

Long Root Ale (American Pale Ale)

The green olive and fennel drive the hops to the palate. The lemon acts as a cleanser so the gentle notes of the halibut can emerge.

Belgian Strong Dark...Side of the Moon (Belgian Quadrupel)

The creaminess of the panna cotta helps slow the palate down to enjoy the depth of this beer.

Give Peach a Chance (Berliner Weisse)

Let the carbonation of this beer play off the richness of the cotechino. The fava beans enhance a gentle tart finish.

Albus Quercus (Specialty Saison)

The creme fraiche ties everything together here, from the saison notes to the pastrami seasoning.

Elevated IPA (American IPA)

The sweetness of the carrot enhances the hops. The laffa settles the malt on the palate for a clean finish.

Milk Stout Nitro (Sweet or Cream Stout)

You've likely tried this beer with chocolate. Now dive deeper with the rich elk and complex mole to discover its versatility with intricate dishes.

Saison aux Baies Ameres (Saison)

The pickled cherry wakes up the palate, setting the stage for the saison yeast and caramelized corn to add a gentle fruity note to the pairing.

Great Commander (Wood-Aged Strong Stout)

The rich oxtail protects the palate, allowing for a longer, more intense sip of the beer.

Magnificent Pagan Beast (Wood-Aged Strong Beer)

Think of this pairing in the reverse. Let the elk play the role of the beverage and the beer play the dish. Take a bite of mole first to coat the palate, then take a sip of the beer to let its complexities shine.

Boomsauce (American IPA)

The tomatillo and a little bite from the scapes direct the hops onto the palate. Let the snapper and corn have a calming effect.

Glorious (American Pale Ale)

The basil and spice of this dish enhance the hops, and the papaya keeps it all in check. This bite will resonate with all the senses.

Black Pearl (Wood-Aged Dark)

Rum and barrel notes only add to the complexity of this bite. The basil works to push the roasted malt notes forward on the palate.

Liquid Breadfruit (Golden/Blonde Ale)

Try just the carnitas first to get the complex notes from the meat and the beer. Then add in the ancho, masa, and radish to tie everything together.

* (Asterisk) (Imperial IPA)

Big, bold hops are instantly calmed by the beans and the gentle touch of the malt, letting the palate explore the deeper profiles of this beer.

BA Ruckus (American Imperial Stout)

Barrel notes are accented by the achiote, and the roast of the lamb directs the malt to the center of the palate.

Dragon's Milk Reserve Triple Mash (Wood-Aged Strong Stout)

Let the creamy mousse coat the palate before taking a sip of the beer. The rich roasted malt notes and barrel aging are balanced by the malted chocolate and sweetened by the coconut.

Hoptronix (Imperial IPA)

A little bit of acid and crunch from the Brussels sprouts lifts the hops up, while the crispy chicken directs the malt notes onto the palate.

Hop Cooler (American IPA)

The orange brings the hops to the front of the palate, while the farro and duck combine to balance things out.

Pacific Rain (American Pale Ale)

A little bit of salt from the crab and the creaminess of the avocado allow the full range of this beer to play on the palate.

Dark Theory (Belgian Sour)

Deep stone fruit notes are accented by the orange, while the duck helps divert the sour notes to the sides of the palate.

Drumroll (American Pale Ale)

Let the Brussels sprout slaw cleanse the palate a bit, allowing the hops to take center stage.

Coconut Gold Cup Russian Imperial Stout (Specialty Beer)

The coconut notes in the beer intensify the dish. The curry spices heat up the palate to play with the roasted malt notes.

Graffiti House West Coast Style IPA (American IPA)

The basil pops the hops to the roof of the palate, letting the lamb and malt play on the base of the palate in this bite.

Funky Wit (Wood-Aged Sour)

As the honeycomb settles on the palate, the complex notes of the beer emerge and radiate to the roof of the mouth.

Working Title (Belgian Pale Ale)

Look to all the flavor combinations of this dish to be cleansed by the beer. The smoke on the bluefish will push the aromas in the beer to the roof of the palate.

Oude Bruin (Oud Bruin)

The achiote primes the palate for the complex reaction of the lamb and the beer. The orange marmalade acts to balance the beer and the bite.

Pilsner (German Pilsener)

Clean malt notes and herbal hops pop with the snapper and scapes, while the tomatillo adds depth.

Guavatanamo Bay (American Sour Ale)

The combination of the yogurt and the flaky crust hold the beer back just a bit, then the blackberry lets all the flavors shine through.

Riot in '29 (American IPA)

The scapes work to activate the hops. The corn holds it all in balance so that the sweet notes of the snapper and tomatillo shine through.

Beltane (Brett Beer)

The Brett notes of the beer and the celery root work together to enhance the overall bite. Look to the scallop and the butter to emphasize the carbonation on the palate.

Gardin (Brett Beer)

As the honeycomb sits on the palate, the layers of Brett beer emerge before the carbonation resets the palate.

Carl (American IPA)

Look to the hop aroma to dovetail into the herb and spice mixture, while the cream cheese coats the palate, softening the flavors.

Deep Roots (American Amber/Red Ale)

The cotechino summons rich, malty notes. The fava bean and lemon lead to a clean finish with a gentle hop element.

Gose (Leipzig Gose)

The sweet saltiness of the crab enhances the traditional gose style. The grapefruit provides a bright citrus finish.

Triple Crush (Imperial IPA)

The crust and the yogurt hold the hops off the palate just long enough for the blackberries and the lemon to arrive to the party.

Fist City (American Pale Ale)

Let the ricotta protect the palate for a moment until the pesto brings the hops out to cleanse the bite.

Straight Jacket (Wood-Aged Strong Beer)

Rich, custardy bread coats the palate, setting the stage for the barrel notes to emerge. The caramel coaxes the malt notes to the forefront.

Baron Corvo (Biere de Garde)

Notes of cherry and plum from the beer bring an intensity to this bite. The parsley and celery work to clear the way for a gentle, sweet malt finish.

Songlines (Saison)

Let the beans hold the beer back for just a second. The carbonation and saison yeast will provide savory notes.

Berry Lemonhead (Wood-Aged Sour)

While the panna cotta protects the palate, the rhubarb and oat crumble coax out citrus and barrel notes.

Hippotizing IPA (American IPA)

The sumac and za'atar allow the hops to act as a supporting ingredient in the bite, while the cabbage directs the malt to the back of the palate.

Plum Stout (Belgian Fruit Beer)

By using a rich root vegetable and a bit of browned butter, this pairing shows that a well-seared scallop can play well with bigger beers.

Rachelle Blanche (Belgian Wit)

The carbonation alone makes this pairing worth trying. As the bite settles on the palate, let the beer lift all the flavors to the roof of the palate, scrubbing away for a clean finish.

Passion Pit (American Fruit Beer)

While the monkfish is buttery and rich, the pepper notes of the pistou enhance gentle elements of fruit and pepper to brighten this bite.

Screamin' Reels (American IPA)

The smoke on the brisket balances with the hops, leading to a gentle salt and rosemary finish.

Samuel Adams Double Bock (German Doppelbock)

Let the masa and carnitas combine to bring the malt notes to the front of this pairing. The ancho and radish help the final bite in resetting the palate.

Samuel Adams Raspberry Lemon Gose (Contemporary Gose)

A soft meringue and flavors of rhubarb play with the salt and berry notes of this beer for a can't-miss pairing.

Hop Suplex Imperial IPA (American IPA)

Sweet notes of carrot push the hops to the roof of the palate, while the laffa and lentils usher in a clean finish.

xReserve Peach & Ginger Saison (Belgian Fruit Beer)

Aromas of ginger and peach lend a complex herbal and fruity nose to this dish, which finishes clean partly due to the scallop.

Resin (Imperial IPA)

The Crisp (American Pilsener)

Modus Mandarina (American IPA)

While this dish leans toward the sweet side, the finish is bright and citrusy due to the caramel and the pecan.

Pils World (American Pilsener)

The halibut provides a nice base for the herbal hop notes to mingle with the sweet notes of the fennel and the brine of the olive.

Smuttynose Blackberry Shortweiss (Berliner Weisse)

The achiote primes the senses for the combination of blackberry and basil, and the lamb adds a bit of texture to the palate.

Smuttynose Finestkind IPA (American IPA)

The candied orange pops the hops, while the duck breast calms them down to let the farro and malt emerge.

Point Siesta Key Citrus Pale Ale (American Pale Ale)

Citrus notes from the beer add depth to the ricotta, while the arugula pops the hops into the picture.

Point SPA (American Pale Ale)

The richness of the curry salad allows the spices from the dish and the hops from the beer to settle on the palate.

Stone Ghost Hammer IPA (American IPA)

Let the ricotta hold the palate in neutral. Then the hops will push the ricotta to the side, bringing in the arugula to match.

Stone RuinTen Triple IPA w/ Orange Peel & Vanilla Bean (Imperial IPA)

Rich duck breast and candied orange keep the intense hops off the palate, while the farro lets the vanilla bean pop.

Summit Extra Pale Ale (English Pale Ale)

Gentle sweetness from the carrot and earthiness from the lentils harmonize with the smooth and balanced notes in this pale ale.

Summit Keller Pils (German Pilsener)

Clean noble hop flavors are lifted up by the potato and salmon combination. The creme fraiche showcases the carbonation in this beer.

San Pagaie (Fruited Wood-Aged Sour Beer)

Savory herbs and spices, along with the fattiness of the bluefish, enhance the beer, allowing the complex flavors to linger on the palate a bit longer.

Vindictive (Wood-Aged Strong Beer)

Notes of wood aging come through almost as an additonal ingredient to the mole. This dish finishes with a rich, deep roasty note.

My Black Parade (Wood-Aged Strong Beer)

Let the corn settle on the palate and allow the beer to cleanse it away, all while mingling with the pheasant and pickled cherry notes.

Veritas 018 (American Sour Ale)

The panna cotta soothes the palate, paving the way for the rhubarb to pop the bright notes in this beer right back to the center of the bite.

La Cuvée Concorde (Saison)

The natural salt of the celery enhances the yeast of the saison and the carbonation lifts the panisse off the palate.

Vivian (Brett Beer)

The avocado settles on the palate, holding off the Brett. The grapefruit rinses it away, bringing the full flavor profile of this beer to the forefront.

Cultural Appropriation (Field Beer)

Look to the mushrooms to intensify the umami of the roasted malt in this beer, while the peas and scapes work with the carbonation and hops to balance the finish.

Everything Wrong (and Right) Northeast-inspired IPA (Specialty Beer)

The achiote cuts through the initial hop burst. The orange and lamb are there to meet the hops to finish off the bite.

Crimson Pistil (American IPA)

The hops cut through the carnitas while the masa leads to the malt. A bit of ancho adds to the final hop note that lingers for a perfect moment.

Freaky Peach (Fruited wood-Aged Sour Beer)

While the aroma of this beer is strongly of caramel, the palate will pick up bright stone fruit and whiskey barrel notes. Let the burnt caramel in the dish transfer the aroma to the palate.

Country Funk (Wild Beer)

Let the brown butter and celery root play on the palate at first, allowing the clean sear of the scallop to shine through with the beer.

Road Jam (American Fruit Beer)

The cabbage teases out a subtle tart and yeasty flavor. The beer's cleansing effect removes the spices from the palate.

Double Duckpin (Imperial IPA)

The rosemary falls in line with the hops and leads the palate toward the rich yet gentle smoke of the brisket.

Older Pro with Blueberry (Fruited Wood-Aged Sour Beer)

The combination of the blueberry and basil enhances the clean notes of the lamb, while the orange adds a gentle, sweet finish.

Ku'damm Bock (Berliner Weisse)

Notes of citrus from the beer complete this bite on the palate. Let the beer rest on the palate a bit to focus in on the herbal notes of the celery root.

Stammtisch (German Pilsener)

The carbonation comes in to cleanse the cotechino from the palate, while the lemon and fava bean complement the hop and malt notes.

Buchenrauch (Bamberg Maerzen Rauchbier)

Clear Sky Daybreak (Coffee Beer)

Barista Coffee Lager (Coffee Beer)

Raucher Smoked Lager (Bamberg Maerzen Rauchbier)

Philadelphia Pale Ale (American Pale Ale)

The cure on the pastrami salmon harmonizes with the malt, while the creme fraiche pushes the hops to the roof of the mouth.

Poor Richards Tavern Spruce Ale (Herb and Spice Beer)

The spruce notes from the beer contribute depth, while the pickled cherry cuts through to allow the malt to finish the bite.