Eat Mo' Beer!!! A Guide to Pairings.

Time to put our money where our mouth is. Weʼre always telling people how well our
beers pair with food, so we thought it time to officially offer some suggestions on
Furthermore Beer and food pairings.

There are two schools of thought when it comes to pairing drinks with food.
Complementary pairings lead to pouring brown ale with nutty cheese, porter with
chocolate. But amazing things also happen when you contrast your beer and food. It
may sound odd at first, but classic duos such as dry stout with oysters or IPA with curry
work because of the interplay of flavors. Both types of pairings can be successful, so
experiment with both the buddy system and the frenemy. Above all else, drink what you
like. Donʼt worry if your favorite combination shouldnʼt make sense. As long as youʼre
enjoying it, weʼre happy.

Its mild, malty nature allows Proper to play nicely with others. Cumin and
coriander match nicely with Proper, so go Middle Eastern, Indian, or Mexican.
The light hops allow it to sooth your mouth alongside more fiery fare, such as
Cajun dishes. You could also make this your default drink for fish-fry and never
need another beer. Proper is an all-around good guy with cheese plates. For
dessert, think butterscotch sundae or a malted milkshake. Really, whenever you
want a beer, Proper is there for you.

Of all our beers, Knot Stock calls out for food. Reminiscent of freshly ground pepper
on a salad, it adds that same biting spice. From robust salad to pizza, soft pretzel to
stir-fry, Knot Stock enhances almost any dish. Itʼs the perfect friend for a Bloody
Mary or a burger. For cheese, head towards the earthy, salty side of things: Feta
or Pecorino, but donʼt forget Gouda and Cheddar. At the end of the meal, a
salted toffee pudding makes for a whimsical play on salt-and-pepper.

From our beer dinner vault: Grapefruit Quinoa Spinach Salad with Thyme (Sapor,
Minneapolis), Knot Stock Fish and Chips (The Bank, Spring Green)

Using the peatiness of Three Feet Deep in place of smokiness in your food
makes for a delightful pairing. Soy-glazed salmon and portobella mushrooms
meats are hearty enough for the smoke without overwhelming your mouth. Or
play off the oyster stout pairing with Oysters Rockefeller. Three Feet Deep needs
a hearty cheese, like Blue or Cheddar. With desserts, itʼs delicious with sʼmores
and dried fruit, but is also surprisingly fantastic with dark berries, like blueberry
pie.

A like-with-like home run: Rogue Creamery Smoked Blue with dried fruit compote (The
Happy Gnome, St. Paul)

We were longing for a good breakfast beer, and so Oscura was born. The natural
direction to go with this coffee lager is breakfast of most any variety. The roasty notes
of both the coffee and the malt are especially delicious with the sweet, baked end
of the brunch spectrum. But the distinct bitter notes of that coffee and the
refreshing nature of the brew also love molasses, so Oscura is a great barbecue
beer. Get cute with dessert and serve biscotti or coffee cake. An Oscura float is an
iced-latte-loverʼs dream come true.

As good as it sounds: “Beer with Breakfast” Coffee-rubbed Sirloin, Hash Browns, a
Sunny-side-up egg, and Oscura mole (The Bank, Spring Green)

Well, really, who doesnʼt like Fatty Boombalatty? The fruitiness of a Belgian white
with a touch of IPA bitterness opens up a wide spectrum of flavor choices. Fatty
loves rich seafood dishes and just about anything earthy and salty. Charcuterie
and pickles, truffles, grilled brats, even sushi -- the ideas keep coming. The lush
body and hint of spice allow it to highlight the nuances of all but the mildest of
cheeses. Play up the banana notes for dessert with bread pudding.

A favorite: Seared Sea Scallops with Royal Trumpet Mushrooms, Spiced Quinoa,
and Kalamata Olive Remoulade (Native Bay, Chippewa Falls, WI)

Whenever youʼd drink sparkling wine, think of Fallen Apple instead. Start the meal
off with a glass of this bubbly and a variety of delicately flavored small plates. Like
Champagne, it goes well with fried foods because the acidity and crispness cut
through all that yummy fat. And like apples, itʼs a good accompaniment to pork,
duck, and a variety of cheeses, from hard and salty to rich and creamy. Itʼs great
with desserts as well because of its inherent sweetness, so go with a spicy treat
like carrot cake or gingerbread.

Two cheesy show stoppers: Uplands Pleasant Ridge Reserve or Fromager dʼAffinois

While Makeweight canʼt quite decide where itʼs from, it does know how to work well
with food. The mouth fills with Belgian yeast and warming alcohol, so itʼs at its best
with something equally complex. Roasted meats, stews, and legumes are a no-
brainer, but the aromatic and bracing hops complement hearty seafood dishes as
well. Like a good pale ale should, Makeweight matches nicely with an aged
Cheddar or a mild Blue. Bittersweet chocolate tart or spice cake are enhanced by
the caramel notes, and sweet brioche will love the yeasty notes.

A happy memory: Patagonia Toothfish with Bacon, Sweet Potato Puree, Roasted
Garlic, Wilted Frisee, and Pomegranate Beurre Blanc (The Happy Gnome, St. Paul)

Hopperbolic is outstanding with spicy cuisines, from Indian curries to Thai noodle
dishes. Beware, however, because hops make everything taste spicier. Just
tame the heat a bit, and youʼll have a balanced, mouthwatering duo. The slightly
sweet citrus notes make it a go-to for salads and seafood. A crab salad with
avocado will need little else with a Hopperbolic by its side. Its hoppy bite
enhances fresh goat cheese, and its grassiness matches well with tangy sheepʼs
milk cheeses. With desserts, highlight the herbaceous notes of the beer with
lemongrass, ginger, or jasmine.

Oh, Thermo Refur, what do we do with you? Do we play up the earthy, somewhat
sweet beets? Or the spicy black pepper? Or the funky, sour notes of your wild
yeast? Letʼs combine them all and go alongside some roasted meat, such as
lamb or beef. Perhaps some roasted root vegetables, though we should go easy
on the beets. Let the beer be the star because Thermo Refur is not a supporting
cast member. Use a more docile beer for your cheese plate. A little dark
chocolate for dessert will go a long way, perhaps with something unexpected and
salty. Bacon and cherries with dark chocolate, oh my!

If it could only be one bite: Caramel Truffle with Grey Salt (Gail Ambrosius, Madison)