Sometimes what y ou need is a specialty beer that doesn’t seem to fit any other category. Rauchbiers, sours, Flemmish reds, lambics, guezes, ciders, and others all fall here …



Pairing Thoughts …


Rauchbiers are clean tasting lager beers with the key ingredients being the smoked malts. Try with smoked anything: sausages, ribs, burgers, bacon, salmon, and especially BBQ!

Sours, Flemmish reds, Flemmish bruins, and Berliner Wiesses have high acidity and a light sweetness to match. They go great with shellfish and most seafood preparations. These beers can also work well with gamey meats such as wild boar or venison and can make great bases for sauces such as a sour cherry reduction sauce. Berliner Wiess, depending on if a fruit syrup is added or not, can be versatile with any fruit sauce, oily fish with a touch of lemon, and desserts served with chocolate. All of these beers are a nice change for an aperetif.

Lambics, guezes, and ciders have high acidity, which makes them excellent with ceviche, shellfish, oily fish, and as aperitifs. Sweeter fruit beers and fruit lambics can be paired with light fruit desserts, but sour ones can overwhelm delicate fruit flavors. Some people like to drink lambics with dark chocolate, and entrees that are prepared with fruit —like a raspberry-glazed pork loin—can sometimes work perfectly.

French bier de garde and bier de mars offer caramelized, biscuit malts; herbal flavors; and nuttiness and carbonation—making them the ultimate beer for Thanksgiving dinner!