My initial reaction is always that I would rather have wine or mead with a heavy meal followed by an amaro or whiskey because beer is so filling but I get the fun of it.
Corn Chowder: either a nice Czech or bopils with nice malt character and a crisp finish would complement the corn and creamy texture. If you have bacon in the chowder a nice choice would be a rauchbier. A west coast ipa would work as a counterpoint on the tastebuds.
Salad: Always the tricky pairing because nothing really pairs with vinegar. In this case you have a sweet element too. I guess I would go with the spirit of the course which is light and refreshing. If the dressing is on the sweet side a sour would work, if it’s more acidic a saison would be nice. Also, if the dressing is sweet definitely work in some bitter greens.
Pizza: A glass of duvel or a triple works here. I think people associate pizza with light lager but I actually think a single glass of a higher gravity beer replaces the more appropriate glass of Chianti better than a session beer. A double ipa or fruity neipa would work.
Brownie: People automatically go for the ultra heavy dark beer here. Don’t, people will be ready to puke by now. You want a counterpoint to the cloying sweetness that is a brownie, not more of the same. A cherry or raspberry sour is the correct answer here.
Topic: Beer appetizer (Read 1911 times)
