Discussion in 'Beer & Food' started by slickwilly68, Jan 25, 2013.
Anything from a cream ale to a blonde ale to a hefe would work for most recipes. For a blackened recipe you could use a scotch ale or a porter to your favorite dry stout. If you posted a recipe that you were gonna use it would help to pair more specific beers to the ingredients you are gonna use.
Saison or Berliner for sweet/milder recipes.
I think I'd try a Bière de Garde.
Saison or a sour for poached, something malty for grilled, a pale ale for baked. Salmon is one of those foods that goes well with just about everything, IMO.
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