Beer can be better than wine with food—especially bold stews
Written bywritten by Margo TrueAugust 30, 2011
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Photo by Iain Bagwell
1 of4Photo 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.
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.