Abbey Dubbel 50-55 ºF Abbey Goblet
Food – Bacon, barbecue, meat stew, roasted duck, roasted pork, steak, smoked rib roast, turkey.
Cheese – Washed-rind Abbey, French Morbier.
Dessert – Milk chocolate, butter truffles, chocolate bread pudding.
Abbey Tripel 40-45 ºF Tulip Glass
Food - asparagus, crab cakes, pasta with Alfred or pesto sauce, pheasant, roast turkey, spicy Cajun food.
Cheese – St. Andre, Explorateur.
Dessert – Apricot-amaretto tart, baklava, Linzer torte.
Amber Lager 45-50 ºF Pub Pint Glass
Food – Barbecued chicken, chili, calamari, fried chicken, hamburgers, kebabs, lasagna, nachos, pizza, salsa, steak.
Ethnic – Thai
Cheese – White cheddar, jack.
American Wheat Ale 40-45 ºF Pub Pint Glass
Food – Caesar salad, eggs, omelet, quiche, salmon, sushi, vegetable dishes.
Cheese – Buffalo mozzarella, Wisconsin brick.
Baltic Porter 45-50ºF Snifter
Food - Barbeque, prime rib, roasted and smoked food
Desert - Chocolate cake
Barley Wine 50-55 ºF Snifter
Cheese – Stilton & walnuts.
Dessert – Chocolate hazelnut torte, toffee caramel cheesecake.
Belgian Pale Ale 50-55 ºF Tulip Glass
Food – Hummus, lasagna, pasta with meat sauce, roasted chicken, sausages.
Belgian Strong Dark Ale 50-55º Tulip Glass
Food - Hearty food
Cheese - Strong cheeses
Desert - Chocolate
Belgian Strong Golden Ale 50-55 ºF Tulip Glass
Food – Baked ham, couscous, pasta with pesto sauce, Tandoori chicken.
Ethnic – Chinese, Indian, Moroccan.
Berliner Weisse 40-45ºF Weiss Vase
Food - Light salads and seafood
Cheese - Mild cheeses
Biere de Garde 45-50 ºF Tulip Glass
Food – Roasted chicken and duck, Thanksgiving dinner.
Cheese – Munster
Bock 40-45 ºF Pub Pint Glass
Food – Baked ham, roasted chicken and pork, hummus, vegetable ravioli, venison.
Dessert – Caramel custard or flan
Bohemian Pilsner 35-40ºF Pilsner Flute
Food - Chicken, salad, salmon, bratwurst
British-Style Bitter 50-55 ºF Imperial Pint Glass
Foods - Fish & chips, fried cod, kebabs, macaroni & cheese, meatloaf, roasted chicken or pork.
Cheese – Mild English cheese such as Lancashire or Leicester.
Brown Ale, Altbier 50-55 ºF Imperial Pint Glass
Food – baked ham, barbecued chicken, chili, fried chicken, grilled salmon, hummus, kebabs, meatloaf, roast pork, smoke sausage, steak, venison.
Cheese – Aged Gouda, crumbly Cheshire.
Dessert – Almond or maple-walnut cake, cashew or peanut brittle.
Dark Lager, Schwarzbier 45-50 ºF Handled Stein
Food – Barbecue, roasted beef or pork, sausages.
Cheese - Washed-rind Munster.
Dopplebock 45-50ºF Pub Pint Glass
Food – Bacon, enchiladas, pasta with alfredo sauce, roast duck, roasted pork, venison.
Cheese – Limburger.
Dessert – German chocolate cake, Black Forest cake.
Dortmunder Export 35-40ºF Pilsner Flute
Food - Pork
Ethnic - Spicy Asian, Cajun, Latin
Double/Imperial IPA 50-55 ºF Pub Pint Glass
Food – Grilled lamb, smoked beer brisket, southern fried chicken steak.
Cheese – Sharp, rich American artisanal blue.
Dessert – Carrot cake, caramel cheesecake or crème brulee.
Dunkelweizen 45-50 ºF Weissbier Vase
Food – Hearty sausage, hummus, macaroni & cheese, roasted chicken or pork, turkey, venison.
Ethnic – Chinese.
Cheese – Smoked gouda, solf-ripened goat.
Dusseldorfer Altbier 35-40ºF Pilsner
Food - Roast pork, smoked sausage, salmon, croque monsier
English Golden Ale 45-50ºF Pub Pint Glass
Food - chicken, seafood, spicy cuisine
English Old/ Strong Ale 45-50ºF Pub Pint Glass
Food - Roast beef, lamb
Desert - Rich desserts
Gueuze 50-55 ºF Tulip Glass
Food – Ceviche, mussels & fries, salad, sausage.
Cheese – Stilton
Fruit Lambic 50-55 ºF Champagne Flute
Cheese – Marscarpone, teleme
Dessert – Cheesecake, panna cotta
Hefeweizen 40-45 ºF Weissbier Vase
Food – Bacon & eggs, bass, chowder, hummus, lobster, omelet, quiche, salads, salmon, seafood pasta, shrimp, sushi, venison, weisswurst.
Ethnic – Chinese, Thai.
Cheese – Chevre goat cheese, Boursin.
Dessert – Strawberry shortcake, key lime pie.
Helles, Dortmunder 40-45 ºF Pilsner Glass
Food – Baked ham, chowder, clams, crab, eggs, lobster, pork, quiche, salads, seafood pasta, shrimp.
Ethnic – spicy Asian, Cajun, Latin, Indian.
Imperial Stout 50-55 ºF Snifter
Dessert – Brownies, cheesecake, chocolate, fruit tarts, ice cream, pumpkin pie.
India Pale Ale 50-55 ºF Imperial Pint Glass
Food – Chili, enchiladas, fajitas, nachos, salmon, salsa.
Ethnic – Thai, Indian.
Cheese – Milder blue such as Gorgonzola or Cambozola.
Irish Stout 50-55 ºF Imperial Pint Glass
Food – Crab, ham, lobster, steak; a classic with raw oysters.
Dessert – Chocolate, fruit tarts.
Kolsch, Cream Ale, Blonde Ale 40-45 ºF Pilsner Glass
Foods - Bratwurst, Caesar salad, calamari, chicken, chowder, clams, eggs, qui
che, salmon, seafood pasta, sushi.
Cheese - Monterey Jack, brick or similar light, nutty cheese.
Dessert - Apricot cake, lemon custard tart.
Lambic 50-55º Tulip Glass
Food - Lighter foods
Dessert - Fruity deserts
Maibock/Pale Bock 45-50 ºF Stemmed Pokal
Ethnic – Thai or Korean barbecue.
Dessert – Apple almond strudel, white chocolate cheesecake.
Munchener Helles 35-40ºF Pilsner Flute
Food - Salads, seafood; classic with weisswurst
Oktoberfest, Marzen, Vienna 45-50 ºF Handled Stein
Food – Baked ham, hummus, macaroni & cheese, meatloaf, nachos, pizza, roasted chicken or pork, salsa, sausage, turkey.
Ethnic – Mexican
Cheese – Jalapeno jack
Northern English Brown Ale 45-50ºF Pub Pint Glass
Food - Roasted meats and hearty foods
Old or Strong Ale 50-55 ºF Snifter
Food – Lamb, roast beef, venison.
Cheese – Double Gloucester
Dessert – Classic canola, toffee apple crisp.
Pale Ale 50-55 ºF Imperial Pint Glass
Food – Calamari, cheeseburger, chili, macaroni & cheese, meatloaf, nachos, pizza, shrimp, venison.
Ethnic – Thai, Caribbean.
Cheese – Cheddar or Derby.
Pilsner 40-45 ºF Pilsner Glass
Food – Baked ham, bratwurst, calamari, chicken, chowder, clams, crab, fried cod, salads, salmon, salsa, shrimp.
Ethnic – Caribbean, Indian.
Cheese – Mild white Vermont cheddar
Porter 50-55 ºF Pub Pint Glass
Food – Barbecue, sausages, roasted meat, blackened fish, barbecued chicken, meatloaf, steak, venison.
Dessert – Brownies, cheesecake, chocolate peanut butter cookies, toasted coconut cookie bars.
Red Ale 50-55 ºF Pub Pint Glass
Food – Burgers, chicken, kebabs, seafood, spicy cuisine.
Cheese – Port-Salut
Saison (Farmhouse Ale) 50-55 ºF Tulip Glass
Food – Calamari, crab, fajitas, salmon, salsa, sausages, shrimp, Tandoori chicken, venison.
Ethnic – Caribbean, Thai, Indian
Scotch Ale 50-55 ºF Scotch Ale Goblet
Food – Lamb, roasted or grilled beef, smoked salmon, venison
Cheese – Mizithra or Idiazabal
Scottish Export 50-55ºF Pub Pint Glass
Food - Pork, salmon
Cheese - Moderately intense cheeses
Scottish Light Ale/ Heavy 50-55ºF Pub Pint Glass
Food - chicken, salmon
Cheese - simple cheeses
Smoked Beers 45-50 ºF Imperial Pint Glass
Food – Barbecued chicken, chili, enchiladas, kebabs, venison
Cheese – Smoked Gouda
Sour Brown/ Oud Bruin 50-55ºF Tulip Glass
Food - Rich meat, fried dishes
Cheese - Tangy cheese
Dessert - Fruit tart
Stout (sweet & oatmeal) 50-55 ºF Pub Pint Glass
Food – Barbecued beef, Oaxacan mole or hearty Szechwan dinner.
Cheese – Well aged cheddar.
Dessert – Chocolate espresso cake, cream puffs, profiteroles, pumpkin pie,
Schwarzbier 35-40ºF Pilsner Flute
Food - Barbeque, sausages, roast meat, bread pudding
Steam Beer 40-45ºF Pub Pint Glass
Food - Roast pork, smoked sausage, salmon. Best with coconut-breaded shrimp
Weizenbock 45-50 ºF Stemmed Pokal
Food – Game dishes, roast pork, smoked ham.
Cheese – Aged provolone, Spanish Manchego
Dessert – Candy apple
Witbier 40-45 ºF French Jelly Glass
Food –Bacon & eggs, bass, Caesar salad, chowder, eggs, light seafood dishes, lobster, omelet, quiche, salmon, shrimp, sushi, tuna; classic with steamed mussels.
Cheese – Mascarpone, herb cheese spread