You could use a Vienna lager or a Pilsner for this recipe; both are firm enough to let the brightness of the beer shine through, but not so bitter that they overpower the sausage and herbs.
The malty sweetness of a Marzen (Oktoberfest) rounds out the spices of the sausage and pairs well with the fontina in the cheese sauce.
A Pilsner is the perfect pairing for these wontons because it’s clean, fresh, and not so overpowering as to mitigate the sweet and sour of the Nuoc Cham.
Here is a simple soup, using very few ingredients and an English barleywine.
A dry Dortmunder in both the fritters and the jelly helps balance the sweetness of the corn and jelly.
These Milanese-style chicken breasts are punched up by the use of a California Common in the batter.
In this recipe, a Schwarzbier is perfect for the posole. It’s a dark beer that isn’t overly bitter or heavy, and it’s crisp enough and light enough to lend both flavor and color, without overpowering the dried chilies.
The higher alcohol content in a Belgian tripel helps produce a crispy coating on this decadent snack.
An American double (or dubbel) has the bitterness and spice to accentuate the Thai chile sauce and bring out the flavors in the coconut.
The sweet creaminess of oatmeal stout is the perfect complement to the dark chocolate, cinnamon, and vanilla in this flourless cake.