Pairings
Beer
← All Drinks
ALMONDS (ESP. ROASTED)
BEANS, BAKED
BEANS, BLACK
BEEF WITH GRAVY
BEEF, BRAISED IN BEER
BRAISED DISHES (ESP. RED MEATS)
CAPERS
CATFISH (SEE ALSO OTHER MILD FISH, E.G., FLOUNDER, SEA BASS, SOLE)
CHARCUTERIE (COLD SLICED MEATS)
CHEESE, ALT URGELL Y LA CERDANYA (SPANISH COW'S MILK CHEESE)
CHEESE, CHIMAY (BELGIAN TRAPPIST-STYLE COW'S MILK CHEESE)
CHEESE, MAHON (SPANISH COW'S MILK CHEESE)
CHICKEN, GRILLED
CHICKEN, KIEV (STUFFED WITH BUTTER)
CITRUS (SEE ALSO LEMON, LIME, ORANGE, ETC.)
FISH, BLACKENED
FRENCH FRIES
GRAVLAX
HAMBURGERS WITH MUSTARD
HERRING (SEE ALSO SMOKED FISH)
HUNAN CUISINE (SEE ALSO ASIAN CUISINE AND SPICY DISHES)
KUNG PAO CHICKEN
LOBSTER
OLIVE OIL AND OLIVES
ONIONS, COOKED (SEE ALSO SOUP, ONION)
OREGANO
PEPPER, BLACK
PORK RINDS, FRIED
POTATO CHIPS
QUESADILLAS (MEXICAN TORTILLAS WITH MELTED CHEESE)
SALAD, FISH MARINATED
SALTY FOODS AND DISHES
SANDWICH, HAM AND CHEESE (E.G., GRUYERE)
SANDWICH, SOFT-SHELL CRAB
SANDWICHES (SEE ALSO HAMBURGERS)
SAUSAGE, CHORIZO (SPICY SPANISH SAUSAGE)
SCALLOPS
SHRIMP, SPICY OR WITH SAUSAGE
SMOKED OR SMOKY-FLAVORED FOODS AND DISHES
SOUP, FISH CHOWDER
SOUP, ONION OR FRENCH ONION (E.G., TOPPED WITH MELTED CHEESE)
SOUTHWESTERN CUISINE (E.G., CAYENNEAND CHILI-SPICED; SEE ALSO TEX-MEX CUISINE)
SOY SAUCE (SEE ALSO CHINESE CUISINE AND JAPANESE CUISINE)
STEAK, CHICKEN-FRIED (I.E., WITH CREAM GRAVY)
STEAK, COLD OR ROOM TEMPERATURE (SLICED)
TABASCO
TANDOORI DISHES (SEE ALSO INDIAN CUISINE)
TEX-MEX CUISINE (SEE ALSO MEXICAN CUISINE AND SOUTHWESTERN CUISINE)
THYME
VEGETABLES WITH CREAM OR CHEESE SAUCE
VINAIGRETTE
VINEGAR, CIDER
VINEGAR, MALT