Beer Pairings for the Week of October 27th, 2015

Looking for the perfect brew to go along with your PeachDish meals? We've got you covered. We've partnered with the owners of BeerGirl, a local Atlanta shop, to help you select the perfect beverage. BeerGirl's passionate owners, Alexia Ryan and Erik Lewis opened their shop with the dream of connecting the people of their community with delicious craft beer from the South and beyond. Here are this week's suggested pairings:


Beef & Eggplant Stir-fry with Black Rice

The first pilsner was brewed in Plzen, Bohemia (now the Czech Republic) by Josef Groll, a Bavarian Brewer who came to teach the German lagering method of brewing. Brewed with the locally available lighter malts, Saaz hops, and lagered in tunnels below the city, the resulting beer was found to be cool and refreshing. This stir fry needs a beer that can take the sting out of a spicy bite.

Georgia Local Recommendation: Pontoon No Pants Pilsner, Atlanta, Georgia

Roasted Beet, Apple & Arugula Salad with Creamy Dill Dressing

In the South, autumn is long enough to actually offer a second growing season for traditional “spring” vegetables such as carrots and arugula. Combine with nutty roasted beets and tart apples, and you’ve got a salad so inspired, it qualifies as a main course. As an added bonus, you’ll be able to add this delicious and unique creamy salad dressing to your dinnertime tool kit.

Apple cider can have more added flavor than cinnamon and nutmeg. A cider that has hops adds a little bitterness to mellow the sweetness. While a sweet cider might detract from the tart apple, a hoppy cider will complement the tartness.

The often maligned cider is not the first choice for serious craft beer fans, however you can add more than cinnamon to a cider. A cider that has hops adds a little bitterness to mellow the sweetness. While a sweet cider would detract from the tart apple, a hoppy cider will complement.

Suggestion: Woodchuck Hopsation, Middlebury, Vermont

Halloween Three Bean Chili

When the weather turns cold, people reach for hearty foods and dark beers like stouts. There are a maltitude (beer joke) of stout styles, but, to let the spicy chili stand out, a dry stout is probably the best choice. Dry stouts get their dryness from malts that produce simple sugars and yeasts that completely ferment those sugars leaving a very dry finish.

Suggestion: Jopen Extra Stout, Haarlem, Netherlands

Tostadas with Chicken, Sweet Potatoes & Black Beans

There are many kölsch style beers produced in the United States, but only those beers produced around Cologne, Germany can be considered a true kölsch. Considered the German equivalent to a pale ale, these warm-brewed, cold-conditioned beers are great choices when you want the flavor of your food to shine like the sweet potatoes and black beans in this entree.

Suggestion: Straight to Ale Sand Island Lighthouse, Huntsville, Alabama