From smoked meats to Italian cuisine to grilled fruit, the pints&pairings #beersuggestioneers are full of pairing suggestions to try with Barrelhouse Brewing's IPA.

Food pairings suggestions:  
1. Smoked meats
2. Manicotti
3. Grilled fruit

General Beer Pairing Suggestions:  
Cheese: Pepper Jack. Meat: Fish, smoked salmon. Cuisine: American, Mexican. 

Examples:  Titan,  Stone IPA, Two Hearted Ale

Serving Temp: 40°- 45°

Glassware: Pint Glass, Mug

Aroma: Plenty of caramel-like malt aromas hold you up as the tropical fruit hop aromas punch you in the face. Dig deep and you may find cedar-esque/humidor layer. 

Appearance: Deep orange/amber color with an ample head.

Flavor: Caramel malt flavors balance the abundant herbal/citrus hop flavors and bitterness.  The aftertaste is full of tropical bubblegum (in a good way) and orange zest.

Mouthfeel: Medium-full with ample carbonation 

Description from Barrelhouse Brewing Co.


BarrelHouse India Pale Ale – Hoppy | Dank | Mango
Like our Pale Ryder, we want you to first inhale close your eyes and dig deep, take in all the dank, herbal, and mango hop goodness. We’ve built this delicious IPA around our favorite hops Simcoe, Cascade, Centennial, and Mosaic. Now open your eyes and take a gulp and let the bitterness, malt character, and aroma play tug-a-war across your palate. We haven’t skimped and believe this is how an IPA should taste. Satisfy your hop addiction with this excellently crafted IPA.
ABV 7.0% | IBU: 76 | S.G. 1.065

The #beersuggestioneers get primed for a session of Saint Archer beers by cleaning out the beer closet.  Prairie Hop from Prairie Artisan Ales is a perfect blend of Belgian yeast and American hops.

Food pairings suggestions:  
1.  Herbal salads with spinach and/or arugula.
2.  Earthy or nutty cheeses.
3   Earthy seasoned poultry and fish. 

Examples:  Saison Dupont, Bruery Saison Rue, Hennepin

Serving Temp: 45°- 50°

Glassware: Tulip Glass

Appearance: Hazy, deep golden with a thick, compact (tiny bubbles, white head.

Aroma: Farmhouse/horse blanket spice aromas with faint grassy hop notes. 

Flavor: Wonderful farmhouse flavors of spice and hay with complementary grassy flavors.

Mouthfeel: Medium-light body with elevated carbonation.


General style info: Whether you are drinking a traditional strength (5% ABV or lower) or a more contemporary version (6% ABV or higher) Saisons should finish dry with very little sweetness.  Saisons aromas can be quite complex with a fruit and spice mixture reminiscent of barnyards. Typically their flavors will be malt balanced (leaning towards malt instead of hops) but peppery spice flavors from the yeast and the elevated carbonation levels create a beer with medium bitterness and a dry finish.

The #beersuggestioneers explore the wide range of #beerpairing possibilities of Matt's Burning Rosids from Stone Brewing Company.  

Food Pairing Suggestions:
1.  Glazed Donuts
2.  Grilled romaine with a vinaigrette and gorgonzola cheese
3.  Glazed duck

Matt's Burning Rosids

BJCP 16c: Saison

Other Commercial Examples: 

Serving Temp: 40°- 45°

Glassware: Tulip, Snifter

Appearance: Pours a dark reddish-orange with a white rocky white head that holds tight .

Aroma: Incredible cherry aroma with subtle smoky campfire layer

Flavor:  Lots of cherry flavor and other tangerine-like sweet/tart fruit flavors with just a touch of salty smoke flavor.

Mouthfeel: Medium body with lots of carbonation but becomes heavier as it warms.

The pints&pairings sugestioneers explore the beer pairing possibilities of saisons.

Geeky info:  Saisons originated in the French speaking part of Belgium called Wallonia.  Historically saisons (or seasonal beers) were brewed at the beginning of spring for consumption through the summer months.  These spicy, medium-light body, highly carbonated beers are refreshing and thirst quenching.

Food pairings suggestions:  
1.  Herbal salads with spinach and/or arugula.
2.  Earthy or nutty cheeses.
3   Earthy seasoned poultry and fish. 

Examples:  Saison Dupont, Bruery Saison Rue, Hennepin

Serving Temp: 45°- 50°

Glassware: Tulip Glass

Appearance: Hazy, deep golden with a pillowy white head.

Aroma: Yeast spices dominate the aroma but there is a subtle fruitiness under all that spice.

Flavor: Bready/cracker malt with tropical fruit undertones while the yeast spices help dry the beer out.

Mouthfeel: Medium-light body with elevated carbonation.


General style info: Whether you are drinking a traditional strength (5% ABV or lower) or a more contemporary version (6% ABV or higher) Saisons should finish dry with very little sweetness.  Saisons aromas can be quite complex with a fruit and spice mixture reminiscent of barnyards. Typically their flavors will be malt balanced (leaning towards malt instead of hops) but peppery spice flavors from the yeast and the elevated carbonation levels create a beer with medium bitterness and a dry finish.

The beer suggestioneers explore Belgian Witbiers' subtle spice and sweet malt. 

Food pairing suggestions:
1.  Raspberries.
2.  Comfort food.
3.  Herb crusted, roasted chicken.

Examples:  Blanche De Chambly, White Rascal, Ommegang Witte, 

Serving Temp: 40°- 45°

Glassware: Tulip

Appearance: Deep Golden with some a tint of orange and a quickly dissipating white, pillowy head. 

Aroma: Subtle spice and tropical fruits

Flavor: Subtle spice and bready flavors with tropical fruit (papaya and mango) sweetness.

Mouthfeel: Medium-light body with elevated carbonation.