Beer can be better than wine with food––especially bold stews
Paired with: Deschutes Brewery Black Butte Porter
This silky, complex Oregon porter has notes of cranberry, chocolate, and warm spices, plus a hint of citrus. Browning the ribs and adding cocoa powder, cranberries, ginger, and orange zest make the stew sing in the same key.
Recipe: Brandied Cranberry Short-Rib Stew
Paired with: Gordon Biersch Blonde Bock
Briny olives, chiles, and bright citrus: That’s what you call a pairing challenge. This smooth, strong (7 percent alcohol) golden bock from the Bay Area can handle it, playing up the orange and toning down the chiles.
Recipe: Chicken, Quinoa, and Green-Olive Stew
Paired with: Longboard Island Lager
This delicately yeasty lager from Hawaii tasted so good with the miso that we poured some right into the stew.
Recipe: Miso Seafood Stew
Paired with: Boont Amber Ale
Vindaloo, a searingly spicy stew from Goa, India, cries out for beer. What does the trick: Boont Amber Ale, from Mendocino County, whose malty sweetness tames the flames.
Recipe: Pork Vindaloo