Food pairing
Beer with lobster
Rich, sweet and firm, usually served with enough butter to make fat the deciding factor.
Rich, sweet and firm, and almost always served with enough butter to make fat the deciding factor rather than the shellfish.
Carbonation cuts the butter and a little sweetness in the beer meets the meat. Anything roasted or bitter buries it.
Lobster narrows the field sharply, and one answer stands clear of the rest. Most beer falls down on at least one thing this dish demands. The attribute doing most of the work is fat.
What to drink
Tripel — excellent pairing
Butter is the deciding factor, and a dry, highly carbonated strong ale cuts it while matching the sweetness of the meat.
American wild ale — outstanding
Tartness resets the palate between mouthfuls, the way a squeeze of lemon does.
American stout — outstanding
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
Australian sparkling ale — outstanding
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
Caution: Expect the beer to refresh rather than to stand up to the food.
Belgian golden strong ale — strong
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
Belgian IPA — strong
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
Flanders red ale — strong
Tartness resets the palate between mouthfuls, the way a squeeze of lemon does.
India pale lager — strong
Bitterness, carbonation and a dry finish scrub the fat off the palate, so each mouthful of food tastes as good as the first.
What not to drink
- Sahti — Delicate food needs a beer that stays out of its way.
- American lager — A light beer against a heavy plate tends to disappear.
- Milkshake IPA — Delicate food needs a beer that stays out of its way.