Beer and food pairing: What would you choose?

Hey kids, it’s time to play “Match a Beer to the Food”! It’s easy! I’ll give you a fancy-schmancy dish, you choose any Ontario beer to go with it. And to make it seem more realistic, I’ll use the actual menu for the “Caps, Corks & Forks” dinner happening this week. Yep, it’s the dinner that pits wine against beer — which pairs better with each course?

(Long time readers might remember that two years ago, I was a member of the Beer Team at the inaugural Caps, Corks & Forks dinner. Now I’m staff support for the Beer Team at the fifth such dinner.)

Ready? Let’s get started! Which Ontario beer would you choose for each course?:

Amuse Bouche: Tofu cubes rolled in spices then deep fried and served on an Asian mustard dressing

Appetizer: Coarse pork pate on a bed of pickled beets

Soup: Roasted chestnut and cheddar soup with cubes of foie gras, garnished with bitter celeriac

Fish: Pan seared sea scallops with spicy Indian carrot relish and coconut curry sauce

Meat: Lamb Wellington wrapped in puff pastry, with cauliflower puree, chanterelles, heirloom carrots and mint jus

Dessert: Tiramisu — mascarpone mousseline layered with ale-soaked lady fingers

In two days, I’ll reveal what the Beer Team chose, and how they fared against the Wine Team.

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2 Comments on “Beer and food pairing: What would you choose?”


  1. Some of these are pretty amateurish and obvious (i.e. “spicy Indian” -> IPA, duh), but this is what sounds good to me:

    Amuse: Oast House Saison
    App: Bellwoods Wizard Wolf
    Soup: Silversmith Black Lager
    Fish: Great Lakes Lake Effect IPA
    Meat: Stone Hammer / F&M: Oatmeal Coffee Stout
    Dessert: Amsterdam Vicar’s Vice


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