From BBQs to Brownies: Craft Beer & Food Pairings For Every Mood
Forget wine pairings and fancy jargon — beer’s the real MVP when it comes to food. With its bubbles, malt, hops and balance of sweetness and bitterness, beer does the heavy lifting without needing a sommelier course. Whether you’re flipping snags or plating dessert, these easy craft beer pairings will have you looking like a fridge-door genius.
The Classics: BBQs, Burgers and Backyard Feeds
When it comes to big flavour, pale ales are the all-rounders. Their bright citrus hops and crisp bitterness cut through juicy burgers, fatty meats and BBQ marinades like a dream. Add pickles and you’re basically gourmet.
For tacos, curries or anything with heat, reach for an IPA. The bitterness plays nicely with spice, while the tropical hop notes make every bite feel like a fiesta. A Pilsner is your go-to for fish and chips or anything fried — its clean, snappy finish keeps things refreshing and light, no matter how much salt you shake.
Light, Bright and Summery
Wheat beers are soft and slightly citrusy, making them a dream alongside fresh salads, grilled seafood, or anything involving lemon and herbs. They’re easy-drinking, elegant, and basically summer in a glass.
If you’re leaning into something a little tangier, a sour beer is pure magic. The zingy acidity balances out rich BBQ pork, sticky wings or anything glazed. It’s like a palate reset button between bites.
Sweet Treats and Dark Delights
When dessert hits the table, swap out wine for something darker and bolder. Porters and stouts bring roasted malt, chocolate and coffee notes that turn into pure sorcery alongside brownies, ice cream or even blue cheese. Sweet meets savoury, and it just works.
Packs That Do the Work for You
Not sure where to start? Grab a Pale in Comparison Sixer for BBQs, a Sour Puss Sixer to cut through spice, or a Dark Side Sixer for rich, indulgent and wintery pairings. The Dabbler Sixer is your wildcard — a ready-made tasting menu for the indecisive foodie.
A Few Pro Moves
Serve your beers cold (but not icy), pour into clean glassware and taste from light to dark to avoid flavour overload. If someone says, “This is actually incredible,” just nod modestly and pretend it wasn’t a happy accident.
Dinner sorted. Dishes? Not our department.
