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4 Hearty Stews and Beer Pairings

Beer can be better than wine with food—especially bold stews    

written by Margo True
1 /4 Photo by Iain Bagwell

Brandied Cranberry Short-Rib Stew

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

2 /4 Photo by Iain Bagwell

Chicken, Quinoa, and Green-Olive 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

3 /4 Photo by Iain Bagwell

Miso Seafood 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

4 /4 Photo by Iain Bagwell

Pork Vindaloo

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