For Fresh Fish, Look to Hops, Fruit, and Spice
If you’re having a fresh salmon fillet with little more than dill, thyme, or other herbs, there’s nothing better than a light, drinkable pale ale that has the right hops (Bueltmann says you want herbaceous, not citrus-y hops; the most straightforward way to know is to taste the beer). Ceviche and other seafood or shellfish, are more natural to pair with the citrus side of hops, as well the fruit and spice of Belgian styles. Funkwerks brewery and local Denver chef Alex Seidel, combined both by pairing a curried scallop ceviche with their Nelson Sauvin saison, a light, hoppy brew that melded with the dish. New Holland Brewery followed a similar path on their second dishing, offering its Monkey King saison with a light, salty, sea urchin–filled puff pastry.
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