Pairing

Beer lovers have long known that pairing food and beer can open minds and liven up a party in a way that wine can’t. Here’s some of the science on how and why—plus, tips for organizing an event that can win converts.

A splash of lager goes into the cheese sauce for this Midwestern diner classic, traditionally served open-faced with a pile of fries.

For an indulgent breakfast or brunch—after a big night out, perhaps?—coffee stout contributes some depth to this simple French toast preparation. You’ll only need a half-cup for the dish, though. (The rest is for you.)

Looking for something rich and impressive to bring to that holiday gathering? You can serve this stout-enriched torte simply—ideally, with fresh whipped cream—but you can you also use it as a base for mousses and ganaches.

Fun to make and fun to eat—and it makes for killer pairings—this cheesecake is a celebration of the season and the classic seasonal beer style.

Both a light lager and a Belgian-style white ale join the party for this flavorful michelada-inspired riff on marinated chicken with a spicy-sweet sauce.

Great for summertime cookouts, the star of these burgers is a tangy sauce infused with a Belgian-style dark ale.

For a simple yet impressive springtime meal: These noshable, sweet-savory quail halves marinated in porter and molasses meet for lunch with some mixed greens drizzled in bock vinaigrette.

Need a treat for that holiday gathering? Here, a spiced holiday ale contributes subtle warmth to these profiteroles, nicely complementing the mousse's rich maple flavors.

A winter warmer or an oatmeal stout contributes a touch of sweetness, while the gruyère cheese helps this sandwich—ideal for post-holiday leftovers—stand up to a full-bodied beer.

Looking for weekend grilling ideas? From our deep Cooking with Beer archive: You don’t need a smoker for this slam-dunk rib recipe—but you can include a smoked porter, if you want.

Festivities are winding down, but there’s a surplus of cookies winking at the motley collection of beers in your fridge. Our best advice: Look for comparable intensities of flavor (difficult), and don’t overdo it (impossible). Specific recommendations follow.

Once you adopt some basic rules of thumb about flavor compatibility and intensity, you can start drilling down into which beer styles tend to work best with specific dishes—making a sensory experience greater than the sum of its parts.

Bitter, sweet, sour, salty, spicy, fatty, umami... Knowing which basic flavors are in your beer can help you match it with a food that has similar flavors—or with one that has contrasting flavors. Greg Engert explains.

We often drink beers out of context, not thinking about their stories, backgrounds, or what dishes might be best enjoyed with them. As Greg Engert explains, knowing that context and explaining it can increase our enjoyment when beer and food come together.

Beer has all sorts of advantages when it comes to pairing with food at the table—whether it’s a delicate session beer, something with more malt heft, or another example from the diverse array of aromas, flavors, and textures that beer can provide.

From flavor fundamentals that anyone can follow to specific matchups of beer styles and dishes, the Neighborhood Restaurant Group’s Greg Engert leads a master course on pairing great food with great beer.

Ready to inefficiently harness the energy of the sun? These three pairings of farmhouse ales and rustic cheeses capture the sepia-toned nostalgia of a country summer—with the power to warm up any winter occasion.

Got beers in your fridge? Check. Got a variety of random candies appearing in your house right about this time of year? Check. It’s time once again to mix and match.

A brewery could open its own kitchen. However, when you factor in the costs—hiring a chef, obtaining the right licenses, rent, ingredients, equipment, construction, and so much more—it’s a big hassle.