Ardent IPA (American IPA)

The hops prove they can balance a little bit of heat, and the carbonation cleanses it all away.

Sauturnes Saison (Saison)

A quick hit of heat intensifes the flavors in this saison, while the sugar steers it back to a quick, clean finish.

American Presidential Stout (American Imperial Stout)

Big roast notes cut through the rich chile and cheese while the spice from the bite helps bring a clean finish.

Sonoran Prince (Fruited Wood-Aged Sour Beer)

The lime and jalapeño wake up the palate while the masa accents the wood notes in the beer.

Bay Rum Cocoa (Chocolate Beer)

Rich chocolate notes from the beer enhance the tapioca, which holds the beer on long enough to explore dark roasty notes.

Indian Pale Ale (Specialty Saison)

Pear and currant hit the palate first, priming the senses for the beer. The pheasant adds a gentle game note.

Red Rocket Ale (American Amber/Red Ale)

Whipping the triple crème cheese lightens it up just enough to hold the beer on the palate, setting the stage for a back and forth between the malt and hops.

Tartare Rouge (Wood-Aged Sour)

Use the croquette to add texture and balance to the palate, holding the beer in suspension to deliver a clean, fruity finish.

Café Lumière (Coffee Beer)

Matching the coffee flavor intensifies the overall pairing, pulling out dark roasted notes from the beer to push against the sweet notes of the filling.

Smells Like Money (Belgian Dark Strong Ale)

Notes of sugar in the glazed ham complement the Belgian candi sugar and add richness to the bite.

Boat Shoes (Koelsch)

The hops in the beer are amplified by the green mole, while the chicharron puts the carbonation to work.

Hophazardly (American IPA)

This pairing shows that the hops and malt in an IPA can clear away rich cheese from the palate. Just for fun, we added a little heat with the pepper.

Black Note Stout (Wood-Aged Strong Stout)

Mushrooms add depth to the roast notes in the stout, and the crisp texture of the arancini completes the bite.

Raspberry Wild One (Fruited American Sour Ale)

Use the honey to single out the raspberry notes while the phyllo dough helps cut through the sour elements.

GRIMM Super Crush (Contemporary Gose)

Use the lime and jalapeno to cut through the swordfish, allowing the gentle carbonation and tart notes of the gose to shine through.

James E. Pepper Stout Aged in Rye Whiskey Barrels (Wood-Aged Strong Stout)

Rich braised beef pulls the barrel flavor to the front of the palate, and the creamy potato puree holds the roast flavors at bay.

Doppelbock (Ger Doppelbock)

Caramelizing the sugars in white chocolate might be the best thing ever, and the doppelbock completes the experience.

Double Nine Double IPA (Imperial IPA)

Cold, clean carpaccio heads right for the hops, letting the rye and capers dance with the malt and carbonation.

Blackberry Farm Classic Saison (Saison)

This classic scallop and saison pairing showcases what yeast, carbonation, and clean, briny shellfish can do together.

Brett Saison 18 Unblended (Brett Beer)

A quick hit of cream from the panna cotta holds the Brett off for a quick second, allowing the flavors from the beer to develop on the palate.

Block of Time (German Pilsener)

The subtle richness of tuna, when paired with a Pilsner, draws out the malt and hops for a stronger flavor.

Thirsty Botanist (American IPA)

Gentle sweetness and crisp texture from the snow peas brighten the overall notes of the beer, waking up the palate.

Elephants on Parade (Fruit Wheat Beer)

Light, crispy phyllo dough shows that lighter beers can hold their own for a dessert pairing, awakening the palate at the end of a meal.

Scale Tipper IPA (American IPA)

Using a cold preparation amplifies the hops, but the carpaccio has enough presence to balance the bite.

Barrel Aged Double Aged Double Bock (Ger Doppelbock)

Instead of using a protein to pull out the barrel notes, caramelized onions do the job in this pairing.

New England IPA (American IPA)

With the slight haze in this beer, the green mole shines through a bit brighter. The chicharron puts the carbonation to work.

Baron von Smoke (Bamberg Maerzen Rauchbier)

Big smoky notes add depth to the bite, while the gentle salinity of the celery root cleanses the palate.

Brevity (American Sour Ale)

Let the rice hold back the sour for just a second before the umami of the mushrooms intensifies the overall reaction.

Coastal Evacuation (Imperial IPA)

Big hops are held off the palate by the whipped triple crème, leaving time to explore the full intensity of the beer on the palate.

Phantom Crew (Belgian Flanders Oud Bruins or Red)

Rich duck and brioche are cut away from the palate by the combination of the pickled cherry and the sour notes from the beer.

Bourbon Barrel Stout (Wood-Aged Strong Stout)

Big spice notes from the berbere play off the barrel notes from the beer.

Mudpuppy Porter (Robust Porter)

A little salinity from the clam cuts into the roast notes from the porter. They meet in the middle to head toward a roasty, yet slightly sweet finish.

Benito's Imperial Stout (Wood-Aged Strong Stout)

The honey in this bite rounds out the deep roast notes from the beer.

Rozha Berliner Weisse (Berliner Weisse)

Light citrus notes add brightness to the scallop. The carbonation is key in scrubbing the palate to showcase all the flavors from the dish and the beer.

Happy Little Clouds (German Pilsener)

Natural salt from the clam pops the carbonation and herbal hops to the top of the palate for a bright finish.

Shame Spiral (Imperial IPA)

Use the roulade to lay down a base layer before going back and forth between the fennel, tarragon, and hops.

Cliff Jumper IPA (American IPA)

A little texture in the dish goes a long way toward holding the hops on the palate throughout the whole bite.

Living Proof: Plum Wild Black Narrows Collab (Wood-Aged Sour)

Gentle fruit and wood notes from the beer add depth to the rich tuna. The sour notes kick in to tie the flavors of the poke together.

Darker Ways (Brett Beer)

Use the rillette to keep the Brett notes at bay, then allow the cherry to bring it to the forefront of the pairing.

Rickshaw Rye IPA (Rye Beer)

These large shelling beans stay on the palate long enough to let the rye flavors fully develop. Let them showcase what rye can do in a beer.

Origins (Wood-Aged Sour)

Intense melon flavors combine with sour notes from the beer to refresh and awaken the palate.

Sour Rosé (American Sour Ale)

At first this dish may seem too strong for the beer, but be patient. The carbonation will kick in, making room for the beer to finish the bite.

[BANISHED] IN THE POCKET (Specialty Saison)

As the first sour bite hits your palate, the feta and citrus combine to highlight notes of pear and lemongrass. Look for a gentle, almost warming finish from this beer.

[BANISHED] TOUGH LOVE (Wood-Aged Strong Stout)

Sweet and roasty notes from the malt combine with the spice of the pepper, while the gouda works to complement the smooth mouthfeel of this beer.

Lift Off IPA (American IPA)

Bright flavors and a little heat add intensity to the hops, building to a quick finish with residual heat.

Vacation Kolsch (Koelsch)

Gentle yet creamy, this dish puts the carbonation to work cleansing the palate, while the parsnip complements the herbal hops.

Rosé du Gose (Contemporary Gose)

Bright carbonation scrubs the soft stracciatella from the palate. Let the black olive linger after the first bite and enhance the classic gose finish.

Turbo Boost Multi Ball (Experimental IPA)

Reverse course here and take a bite of the chorizo first. Let the gentle heat settle in, then take a sip of this IPA to calm the palate and finish with a gentle herbal hop note.

The Abyss Tequila (Wood-Aged Strong Stout)

Big roast notes in the beer are amplified by the short rib, while the sugar marinade highlights the barrel aging components.

The Ages (Belgian Gueuze Lambic)

Let the gueuze mingle with the pear and currant, then use the croquette to cut through and pull the beer onto the palate.

Dragons & YumYums (Specialty Beer)

Zooming in on the playful tropical twist Dogfish Head puts on this beer, we intensified the melon to ramp up the pairing.

Mixed Media (Specialty Saison)

Various textures from the croquette, pheasant, and pear all play different roles in pulling out the complex notes in this beer.

Precious Material (Munich Helles)

Let the bite sit for a second, then use the beer to push the heat of the pepper to the roof of the mouth and the crisp carbonation to the bottom.

Superior Pale Ale (American Pale Ale)

Soft notes from the fennel and tarragon play off the hops, bringing the bite to a clean finish.

Creepy Old Farmhouse (Saison)

Light crab notes with the crisp bite of the endive play off the yeast and carbonation of this saison.

Emblemata (American IPA)

The rillette can be used to coat the palate, allowing the cherry and brioche to play with the hops and malt on the roof of the mouth before settling into a bright finish.

Dank & Stormy (American IPA)

The hops are the workhorse here, pushing the rich cheese aside so they can steal the spotlight.

Hells Navigator (Ger Maibock)

Between the crispness of the snow peas and the softness of the stracciatella, the maibock cuts right down the middle of the palate.

Curio (Berliner Weisse)

Rich blue cheese is swept off the palate by the carbonation and bright notes in this beer.

Lion's Paw Lager- Style-Vienna Lager (Vienna Lager)

Light malt notes bring out the earthiness of the parsnip while the carbonation cleanses the palate.

Blueberry Braggot (Honey Beer)

Subtle sweet notes from the beer pull the honey to the front of the palate, while the crisp phyllo cuts through to the malt.

Jersey Juice IPA (American IPA)

Using the more muted hop notes of the beer, this pairing showcases how hops can pull out the soft texture and flavor of the crab.

Craft Happiness IPA Project: Safe (American IPA)

Subtle notes of pork and spice are quickly intensifed by the hops before both bite and sip head to a smooth finish.

Dead & Berried Blackberry Imperial Stout (Wood-Aged Strong Stout)

Pressing the pork belly allows this bite to linger on the palate, letting the big roast and subtle fruit notes have their moment.

Fleur de Lis (American Sour Ale)

Textures from both the beer and bite play back and forth, highlighting layered notes of roast, fruit, and sweet.

Morning Star (American Imperial Stout)

The popcorn flavor and creaminess of the dish hold the beer on the palate. A roasty, rich start transitions to a slightly bittersweet finish.

Guava Saison (Wood-Aged Sour)

Use the panna cotta to intensify the guava notes in the beer. With just one sip, see how a beer can become part of a dish.

The Rusty Nail (Wood-Aged Strong Stout)

The caramelized white chocolate brings out notes of spice and barrel aging in the beer, but is subtle enough to let the beer drive this pairing.

Comatose (Imperial IPA)

The masa and the swordfish calm the hops before the lime and jalapeño revive them for a strong finish.

Sweet As! Pacific Ale (Australian Pale Ale)

Crisp, clean hops brighten the tuna and add a burst of citrus flavor to the poke.

Barrel Aged Blackout Stout (American Imperial Stout)

Coffee notes add to the roast in the beer while the cannoli shell cuts the beer away.

Holy Moses White Ale (Belgian Wit)

Crispness from the snow peas cuts through the texture of the wit, which adds a gentle citrus note to the pairing.

Hardywood Puffery (Wood-Aged Strong Stout)

The lamb highlights how a rich, grilled meat can pull out the roast of the beer initially, while leading to a soft finish.

Hardywood Road to Idaho (American IPA)

Balancing spice and stone fruit, this dish highlights the hops and intensifies their impact on the palate.

Rowdy Uncle (Experimental Beer)

Rich notes of duck and caramelized citrus coax out the malt, letting some softer notes linger on the palate.

Splendid Moose (American Pale Ale)

Use the fennel and tarragon to play off the hops and coerce a gentle citrus note to finish off the bite.

Bourbon Barrel Aged Dr. Friese's Breakfast Stout (Coffee Stout or Porter)

Big bourbon notes are calmed by the richness of the dish. The texture of the cannoli shell helps to cut through the roast notes.

No Simple Highway (Specialty Saison)

Using the crisp texture and soft finish of the bite, the yeast and carbonation emerge to highlight this saison.

Hipster Catnip (American IPA)

Bright hops are sweetened by the pear and currant. The pheasant brings the malt into balance.

Peter (Belgian Flanders Oud Bruins or Red)

Let the sour kick from the beer mingle with the blackberry while it cleanses the pressed pork from the palate.

Fayston Maple Imperial Stout (American Stout)

Notes of maple sweeten the smoke on the boar, allowing the dark and roasty notes to play off the adobo spice.

Sip of Sunshine (American IPA)

Bright hops are highlighted by the tuna, bringing happiness to your palate.

MO (American Pale Ale)

Natural salt flavors from the scallop soften the hops and malt to show how a pale ale can be gentle on the palate.

Woods & Waters (American IPA)

Use the beans to keep the IPA on the palate, letting the hops shine from start to finish.

Saint Damien (Wood-Aged Strong Beer)

Textures from both the beer and bite play back and forth, highlighting layered notes of roast, fruit, and sweet.

Waimea Red Ale (American Amber/Red Ale)

The chicharron and tostada cut right to the heart of the malt in the beer, while the green mole brings in a little heat for the finish.

Fire Hole Chili Porter (Robust Porter)

Spice from the beer intensifies this bite and showcases the chili in the beer.

That New Blonde (Golden/Blonde Ale)

Crisp hops and a bright finish wake up the palate, while the mackerel provides intensity.

Santilli (American IPA)

The pâté calms the hops at first bite. The mustard and cornichon revive them to finish with a clean hop burst.

Whirlpool (American Pale Ale)

The octopus pulls the hops forward to add a bright note to the dish.

Prismatic (American IPA)

The char on the octopus calms the hops just a bit, allowing the malt and carbonation to balance the bite.

Yours Truly (Cream Ale)

The cream ale pairs directly with the crisp rice, while the mushroom adds to the creamy mouthfeel.

Fortification Barley Wine Ale (American Barley Wine)

White chocolate and barleywine combine to deliver a caramel sweetness to the palate. The pastry shell keeps the sweet and malt in balance.

Four Damn Fights to a Pint (Imperial IPA)

Big hop notes are calmed by the cultured butter, and the texture of the cornbread holds the beer on the palate.

Abraxas (Experimental Beer)

Notes of pork and spice match up with spice notes in this beer. A little vinegar from the mustard and cornichon works to extend the finish.

Saison de Lis (Saison)

Carbonation swiftly moves in to quiet the intensity of the fish.

NACHT (Experimental Beer)

A little coffee, cream, and pastry work together to highlight the roast malt notes in the beer.

pH1 (Wood-Aged Sour)

Intense melon flavors highlight the wood and gentle herb notes in this beer.

Hyde w/Galaxy (American IPA)

Big hops are held at bay temporarily while the rich cheese coats the palate.

Slip Ons (American Pale Ale)

Pairing this beer with a cold dish brightens the hops, adding a crisp herbal note to the endive.

Reuben's Crush IPA (Specialty Beer)

Use the cream of the budino to push the hops to the roof of the palate. The gentle notes of the parsnip will bring them back down at the finish.

Triumvirate IPA (International Pale Ale)

Fennel and tarragon complement the hops while the roulade balances the beer on the palate.

Being (Wood-Aged Sour)

Use the wood and sour notes from the beer to cleanse the mackerel off the palate.

Double Oaked Mastodon (Belgian Dark Strong Ale)

Big oak flavors are matched by the smoke on the boar, and the celery root helps cut the richness of the pairing.

Sour Harry (Wood-Aged Sour)

Fresh garlic notes and cultured butter play off the sour and wood notes for a balanced match.

Tripel Horse (Belgian Tripel)

The salt from the anchoyade will help brighten the tripel and hold it on the palate, letting it interact with the grilled lamb.

el Primo Ducé (Experimental Beer)

Soft pork and spice notes along with the dumpling coax the carbonation out for a clean finish.

P.I.G. (Chili Beer)

The chili in this beer adds spice to the berbere for an intense bite and sip.

Hazelnut Brown Nectar (English Brown Ale)

Use the éclair shell to pull out the hazelnut notes. The caramelized chocolate enhances the roasted malts.

Honey Kolsch (Koelsch)

Carrots are capable of pulling both herbal hop and crisp malt notes from a Kolsch. The cumin provides a kick to the finish.

Bone-A-Fied Blonde (Belgian Blonde Ale)

Initially the heat will take over the palate. Let the sugarcane and hops calm them down for a refreshing finish.

Maris The Lost Sea Otter (British Barley Wine)

The spice of this dish is calmed by the big, bold flavors of the barleywine.

Compass Rose (American IPA)

Allow the texture of the beans to move the hops around the palate and hold them there throughout the bite.

Service Brewing Grisette (Other Belgian Ale)

Light notes from the beer are intensified by the masa and highlighted by the lime.

Anniversary Ale (American Wheat Wine)

The orange in the sauce will both start and finish this bite, with the duck coaxing out notes from the beer in the middle.

Soft Parade Shandy (American Fruit Beer)

Citrus notes from the beer help cut the initial rich seafood hit from the clam, wrapping things up in a bright finish.

BHC- DIPA (Imperial IPA)

The spice from the adobo kicks the hops into gear, the rich cut of boar keeps the palate in check, and the celery root cleanses the bite.

Pink Vapor Stew (Field Beer)

The beer enhances the richness of the pâté, and the acid of the pickle brings out the complex notes of this beer.

Monks Reserve Quad (Belgian Quadrupel)

Use the mushroom notes to amplify the flavors in this beer while the rice and texture work to enliven the palate.

Peach Saison (Specialty Saison)

Look for the honey to accent the peach on the nose and palate while the phyllo highlights the carbonation.

Stone ///Fear.Movie.Lions Double IPA (Imperial IPA)

Big hop notes cut through the rich duck, while the cherry adds a touch of sweetness to balance the bite.

Stone White Ghost Berliner Weisse (Berliner Weisse)

The carbonation enhances the texture of the melon. The beer's gentle sweetness finds its match in the melon components of the dish.

Pistol Fingers IPA (American IPA)

Looking for a kick of spice to wake up your palate? Try the bite first here, then use the first sip of beer to ramp the spice level up a notch before the malt smooths it out.

Robust Porter (Robust Porter)

While the carrots add earthy notes to the roast of the porter, the cumin provides a touch of spice for a complex pairing.

Florida Tart (Fruited American Sour Ale)

While the sour notes play with the lime and jalapeño, the masa and swordfish combine to soften the overall pairing.

Reef Donkey (American Pale Ale)

Let the blue cheese coat the palate before bringing in the hops to brighten and lighten the bite.

Sour In The Rye with Peaches (Fruited Wood-Aged Sour Beer)

Use the triple crème to coat the palate so the peaches and rye barrel notes can come out to play.

Yount (Experimental Beer)

This beer was a star in the SAVOR tastings. Instead of taking a trip to Bordeaux, why not try a dish that provides the same experience?

Cup O' Beer (Contemporary Gose)

If the beer wants a noodle dish, you give the beer a noodle dish.

Doom Berry (Fruited American Sour Ale)

Compressing the pork helps hold the flavors of the beer on the palate, letting the fruit shine from start to finish.

Bat Out of Hell (Wood-Aged Strong Beer)

The beer's deep roast notes and smooth finish are intensified by the decadent beef and sauce.

Veritas (Wild Beer)

A touch of honey and the crisp texture of phyllo play off the fruit notes in the beer, revealing hidden spice notes.

Midnight Flight (American Imperial Stout)

Seafarer (Koelsch)

Pearpawsterous (Wood-Aged Sour)

A little sweetness from the sugarcane coaxes out the wood elements, while the spice notes amplify the sourness of the beer.

Revive (Wood-Aged Sour)

Two variations of sweetness from the glaze and the pineapple play off the sour notes and pull the wood-aged notes from the aroma of the beer.

Sixfold X: Flanders Red (Wood-Aged Sour)

Rich game is cut away by the sour notes, and the grilled flavor intensifies the dark fruit.

Snake Cake (Wood-Aged Strong Stout)

This is a rich finishing bite that ends smoothly by using the cannoli shell to break apart the layers on the palate.

Form and Function (Belgian Quadrupel)

The spice in this quad adds depth to the carrots, whose natural sweetness plays off the Belgian candi sugar and yeast.

Saison Paradiso aged in Chardonnay Barrels (Specialty Saison)

The clean notes of the roulade enhance the chardonnay flavors, and the fresh herbs are a great complement to the saison.