Meal and wine pairing
Photo by Bernt Rostad (CC BY 2.0)
https://www.flickr.com/photos/brostad/7660444378/
Smoked beer
Serve at: 07-08°C or 45-46 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 6 to 12 months if unpasteurized, 1 to 2 years if pasteurized.
This drink is paired well with:
Meal families
Seafish
Avruga caviar
Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).
Cheeses
Bleu d’Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.
Cheeses
Blue Stilton
United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 9 weeks minimum.
Cheeses
Caerphilly
United Kingdom. Wales.
Pressed and uncooked cheese made from cow's milk with a natural rind.
Cheeses
Comté vieux
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.Pressed and cooked cheese made from cow's milk.
Ripening : 15 months minimum.
Seafish
Gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
Seafish
Haddock tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Salads
Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
Serve with the most mature cheeses.