Food pairing
Beer with halloumi
A brined cheese that holds its shape on the grill, very salty with a charred crust.
A brined cheese that holds its shape on the grill, so it arrives very salty with a genuinely charred crust.
Salt and char together. A dry beer clears the salt and roast malt would meet the char — the two point in different directions, which is why both answers exist.
Halloumi does not constrain the beer much: nothing clashes and nothing is clearly best. Drink what you like, or choose for the sauce, the seasoning or the sides, which will decide more than the dish itself.
What to drink
American wild ale — strong
Beer and dish carry similar weight, so neither flattens the other.
Australian sparkling ale — strong
Beer and dish carry similar weight, so neither flattens the other.
Dubbel — strong
Beer and dish carry similar weight, so neither flattens the other.
Bière de Garde — strong
Beer and dish carry similar weight, so neither flattens the other.
Czech dark lager — strong
Malt sweetness rounds off the salt rather than compounding it.
Gueuze — strong
Brisk carbonation lifts residue off the palate between bites.
Caution: Expect the beer to refresh rather than to stand up to the food.
Rauchbier — strong
Beer and dish carry similar weight, so neither flattens the other.
Caution: A richer dish than this beer can clear from the palate.
American porter — strong
Beer and dish carry similar weight, so neither flattens the other.
What not to drink
- Imperial stout — Something lighter will let the food lead. This pairing works only if you want the beer to be the main event.
- Sahti — Delicate food needs a beer that stays out of its way.
- Milkshake IPA — Delicate food needs a beer that stays out of its way.