When it comes to food and drink, we Yorkshire folk know a good pairing when we see one. Whether it’s pie and gravy, fish and chips, or cheese on toast with a strong cuppa, we like flavours that get along. Beer’s no different. Pairing the right beer with your meal can take both to another level, it’s like the moment when the pub kitchen smells line up perfectly with the pint in your hand.
And the best part? You don’t need to be a sommelier or a brewer to enjoy it. You just need curiosity, a few decent beers, and an appetite. So, let’s have a look at a few cracking combinations that’ll make your next meal (and pint) sing…
IPA with Spicy Foods
If you love a bit of heat, an IPA is your best mate. The hoppy bitterness and citrus bite of an India Pale Ale can tame fiery dishes like a curry or spicy Mexican tacos. The hops cut through the spice, keeping things balanced while the beer’s bitterness refreshes your palate.
I like a bold West Coast IPA with a hot Thai green curry, that piney bitterness works a treat against the chilli and coconut. East Coast or hazy IPAs are softer, so if you’re not keen on too much bitterness, they’ll bring fruity relief instead.
Stout with Chocolate Desserts
A rich stout and a chocolate pudding are a pairing made in heaven. The roasted malt in the stout echoes the cocoa in the dessert, giving you a deep, layered sweetness that lingers.
Think chocolate cake, brownies, or even a bit of tiramisu. The smooth, creamy texture of the stout makes it feel indulgent, like having pudding and coffee in one go.
If you’ve never tried it, pour yourself a half of Guinness with a chocolate fondant; it’s a revelation.
Wheat Beer with Seafood
For something lighter, reach for a wheat beer. Its soft, citrusy, and slightly spicy edge is spot on with delicate seafood.
Prawn tacos, grilled sea bass, or crab cakes all benefit from the beer’s subtle lemony zing. It’s a refreshing match that won’t overpower the dish, and it brings a summery brightness to the table.
Add a slice of orange to the glass if you fancy, I know it’s not everyone’s thing, but it can really lift the aromatics.
Pilsner with Burgers
Ah, the classic pilsner and burger combo. That clean, crisp lager cuts straight through the richness of the beef, cheese, and sauce. It’s simple, satisfying, and always works.
A good pilsner refreshes your palate between bites, so each mouthful tastes as good as the first. Personally, I reckon a proper Czech-style pilsner is unbeatable with a juicy cheeseburger, refreshing, straightforward, and made for each other.
Saison with Roast Chicken
A saison is one of those underrated beers that surprises people. With its fruity, spicy notes, it’s perfect with a roast chicken. The beer’s subtle pepper and citrus flavours bring out the herbs and crisp skin beautifully.
It’s a lovely Sunday dinner pairing too; saison’s dryness keeps the meal from feeling heavy, and it adds a rustic farmhouse charm to the plate.
Amber Ale with BBQ
Nothing says summer like barbecue and amber ale. The sweet caramel malt in the beer complements the smoky, charred flavours of grilled meat. Ribs, brisket, pulled pork, they all love that toffee-like malt backbone.
If you’re cooking with BBQ sauce, amber ale matches it blow for blow, blending the sweetness of the glaze with a toasty edge from the malt. A proper match for smoky weekends and sticky fingers.
Porter with Grilled Steak
When it comes to steak, you need something with backbone, and that’s where a porter shines. The roasted malts bring out the charred flavours of the meat while adding a hint of coffee and dark chocolate.
It’s a bold pairing that feels like a celebration; simple, hearty, and full of flavour. Try it with a nice medium-rare ribeye, and you’ll see what I mean.
Final Sip
These are just a few ideas, but half the fun is in experimenting. Every beer has its own personality, and sometimes the most surprising pairings are the best ones.
So next time you’re planning dinner, think about what you’ve got in the fridge. Whether it’s a crisp pilsner, a juicy IPA, or a deep, dark stout, there’s a perfect plate waiting to join it.
Got a dish you love? Drop it in the comments, and I’ll happily suggest a pint to go with it, purely in the interest of research, of course!
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