Gary Valentine, beer director for Chicago’s Girl & The Goat, Duck Duck Goat, and Little Goat, offers three beer pairing suggestions for one of North America’s greatest culinary creations: chili.
A taco without meat can be awesome, but a taco without beer? Not a chance! Discover three pairings for a cauliflower-based taco from Los Angeles-area breweries.
Chocolatier David Briggs, known for incorporating savory ingredients like bacon, Parmesan, and olive oil into his bittersweet confections, pairs sweets with a tart wheat, an Imperial IPA, and a Flanders Brown Ale.
The ever-changing menu at Salt & Smoke, a food truck on the patio of Burial Beer Co., explores the link between Old World European traditions and the chef’s Southern roots in eats that pair well with beer.
Chef Jason Ritchey of The Village Idiot in Lexington selects three beers to bring out different qualities in the popular winter dish Braised Rabbit Tagliatelle.
Teo Musso, one of the four original pioneers of Italy’s craft brewing movement, plans to debut Baladin Open Garden, a 786,000-square-foot beer park in the country’s Piedmont region, in June 2017.
BJ Seidel of Goodkind in Milwaukee, Wisc., suggests pairings for the neighborhood bar and restaurant’s rotisserie leg of lamb with lemon zest, vinaigrette, and roasted beets.
At Brick Anchor Brew-House in Virginia, general manager Michael Gassett picks three regional beers to pair with a roasted Amish chicken dish by chef Ed Speller.