Beer & Food Pairing Table
All 28 beer styles with expert meal, cheese, and dessert pairings. Filter by category or browse the complete table.
| Beer Style | Main Meal | Cheese | Dessert |
|---|---|---|---|
| Kölsch, Cream Ale, Blonde AleAle | Lighter food: chicken, salads, salmon, bratwurst; Monterey jack cheese. | Monterey Jack, brick or similar light, nutty cheese. | Light apricot or mandarin cake, lemon custard tart. |
| British-Style BitterAle | Wide range of food: roast chicken or pork, fish & chips; mild cheese. | Mild English cheese such as Lancashire or Leicester. | Oatmeal-raisin-walnut cookies or satisfyingly basic dish. |
| Pale AleAle | Wide range: meat pie, English cheese; great with a burger! | English cheese such as cheddar or Derby with sage. | Pumpkin flan, maple bread pudding, bananas Foster. |
| India Pale AleAle | Strong, spicy food (classic with curry!); bold, sweet desserts like carrot cake. | Milder blue such as Gorgonzola or Cambozola. | Caramel apple tart, ginger spice cake, persimmon rice pudding. |
| Double / Imperial IPAStrong | Smoked beef brisket, grilled lamb; Southern chicken-fried steak. | Sharp and rich American artisanal blue. | Very sweet desserts: carrot cake, caramel cheesecake, crème brûlée. |
| Amber / Red AleAle | Wide range: chicken, seafood, burgers; great with spicy cuisine. | Port-Salut or other lightly tangy cheese. | Poached pears with dulce de leche, banana pound cake, pecan lace cookies. |
| Scotch Ale / Wee HeavyStrong | Roasted or grilled beef, lamb, game, smoked salmon. | Aged sheep cheese: Mizithra or Idiazabal (smoked!). | Brilliant with sticky toffee pudding or chocolate chip shortbread. |
| Brown Ale, AltbierAle | Hearty foods: roast pork, smoked sausage, grilled salmon. | Aged Gouda or a crumbly Cheshire. | Almond or maple-walnut cake, pear fritters, cashew brittle. |
| Abbey DubbelStrong | Barbecue, meat stews, or a nice thick steak or smoked rib roast. | Washed-rind abbey-type cheese or French Morbier. | Heavenly with milk chocolate; butter truffles, chocolate bread pudding. |
| Abbey Tripel, Strong Golden AleStrong | Spicy Cajun food, crab cakes, pheasant or roast turkey. | Triple-crème such as St. André or Explorateur. | Non-chocolate desserts: apricot-amaretto tart, baklava, Linzer torte. |
| Old or Strong AleStrong | Big, intense dishes: roast beef, lamb or game, grilled or roasted. | Double Gloucester or other rich, moderately aged cheese. | Spiced plum-walnut tart, classic cannoli, toffee apple crisp. |
| Barley WineStrong | Easily overpowers most mains. Best with strong cheese or dessert. | Stilton and walnuts is a classic. | Rich, sweet desserts: chocolate hazelnut torte, toffee caramel cheesecake. |
| PorterPorter | Roasted or smoked food: barbecue, sausages, roasted meat, blackened fish. | Cow milk such as Tilsit or Gruyère. | Chocolate peanut butter cookies, toasted coconut cookie bars. |
| Dry StoutStout | Hearty, rich food: steak, meat pie; a classic with raw oysters. | Irish-type cheese like a Dubliner cheddar. | Chocolate soufflé, tiramisu, mocha mascarpone mousse. |
| Sweet or Oatmeal StoutStout | Rich, spicy food: barbecued beef, Oaxacan mole, hearty Szechuan dishes. | Great with very buttery well-aged cheddar. | Chocolate espresso cake, cream puffs, profiteroles. |
| Imperial StoutStout | Stands up to foie gras, smoked goose; easily overpowers most mains. | Long-aged cheese: Gouda, Parmesan or cheddar. | Dark chocolate truffles, chocolate raspberry mousse cake. |
| HefeweizenWheat | Lighter food: salads, seafood, sushi; classic with weisswurst. | Simple chèvre goat cheese or herbed spread such as Boursin. | Strawberry shortcake, fruit trifle, light desserts; key lime pie. |
| American Wheat AleWheat | Best with very light foods: salads, sushi, vegetable dishes. | Buffalo mozzarella or Wisconsin brick. | Too light for most desserts; fresh berries or a fruit soup. |
| WitbierWheat | Great with lighter seafood dishes — classic with steamed mussels. | Mascarpone or herb cheese spread on crackers. | Banana orange crêpes, blood orange sorbet, panna cotta with lemon. |
| DunkelweizenWheat | Substantial salads; roast chicken or pork; excellent with hearty sausage. | Soft-ripened goat or smoked Gouda. | Sweet potato tart, peach pecan strudel, banana cream pie. |
| WeizenbockWheat | Roast pork, beef, smoked ham or game dishes. | Aged provolone or Spanish Manchego. | Tarte tatin (caramelized apple), pine nut torta with dried fruit, banana soufflé. |
| Classic PilsenerLager | Great with lighter food: chicken, salads, salmon, bratwurst. | Mild white Vermont cheddar. | Light desserts: lemon shortbread, fresh berries with sabayon. |
| Helles, DortmunderLager | Lighter food: salads, seafood, pork; works with spicy Asian, Cajun, Latin. | Wisconsin butterkäse or other soft and mild cheese. | Light desserts: blueberry trifle, cranberry-apple cobbler. |
| Oktoberfest, Märzen, ViennaLager | Mexican or any hearty, spicy food; chicken, sausage, pork. | The perfect beer for spicy jalapeño jack. | Mango or coconut flan, almond biscotti, spice cake with pine nuts. |
| Amber LagerLager | Hearty, spicy food: barbecue, hamburgers, chili. | White cheddar, jack, brick. | Passionfruit bread pudding, pears poached in doppelbock. |
| Dark Lager, Dunkel, SchwarzbierLager | Hearty, spicy food: barbecue, sausages, roasted meat. | Authentic washed-rind Münster. | Pomegranate tart with walnuts, candied ginger pear cake. |
| Maibock / Pale BockLager | Spicy food like Thai or Korean barbecue; great with fried chicken. | Classic Emmenthal Swiss cheese. | Apple almond strudel, white chocolate cheesecake, honey-walnut soufflé. |
| DoppelbockLager | Rich roasty foods: duck or roasted pork shanks; great with cured meats. | Limburger is a classic! | German chocolate cake, Black Forest cake, dried fruit (rumtopf) rum tart. |