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Food and wine pairing ideas

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Food and wine pairing

Smoked beer

Photo de Bernt Rostad (CC BY 2.0)
https://www.flickr.com/photos/brostad/7660444378/

Smoked beer

Beer(s)

Serve at 06-08°C or 43-46 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 6 to 12 months if unpasteurized, 1 to 2 years if pasteurized.

Synonyms

  • Rauchbier

This drink pairs well with 115 dishes:

Cheeses

Bleu d'Auvergne

Bleu d'Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
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Cheeses

Blue Stilton

Blue Stilton
United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 9 weeks minimum.
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Cheeses

Comté vieux

Comté vieux
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.Pressed and cooked cheese made from cow's milk.
Ripening : 15 months minimum.
Serve with the most mature cheeses.
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Mushrooms, Vegetables, Pasta and Rice

Farçon

Farçon
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Sweet and savory dish made with potatoes and dried fruits (prunes, raisins) slowly cooked in a bain-marie in a closed mold lined with strips of bacon.
Dish usually served with a green salad.
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