Malt Is Meant for Beef & Smoky Food
What's the best beer to go with a cheeseburger? By Bueltmann's estimate, it's hard to go wrong. But if you're looking to connect with the beef (and not, say, wash down the pickle, ketchup, cheese or mustard), he likes how the roast character of a porter or oatmeal bring out the earthiness and char of grilled beef. Rich, malty sweetness — the kind you often find in these dark brews — also works to balance the assertiveness of smoked foods. We saw this principle in practice in the Farm to Table Pavilion where Fort Collins Brewery and Chef Fancisco Millan of Row 34 paired a Doppelbock (a malty, boozy German beer) with smoked mussel salad. And don't forget barrel-aged beers: Bueltmann notes that smoked foods are a natural fit with these, given the wood flavors in both.