Pairing wine and food is a well-known, and genuinely delicious activity. But did you know that beer can pair just as well (cough, cough, better (we think)) with many of your favorite foods, both rustic and classy?
And one beer we brew pairs with a notably diverse range of dishes: our flagship wheat beer, Allagash White. Its pillowy, hazy profile with its notes of citrus, clove, and vanilla, to name a few, are versatile in the foods they both complement or juxtapose. Its aromatic intensity is enough to match more flavorful foods, while its balance plays well alongside lighter dishes. Which is all to say, it tastes dang good with a ton of food.
So, to help you experience what we love about pairing Allagash White, we wanted to give you a variety of our favorite pairings, as well as two actual recipes you can try at home, to give you the full panorama of flavor that Allagash White is a friend to.
Basics of Beer Pairing
Before we get into the actual pairings, we wanted to talk quickly about a couple of principles that can help you concoct pairings of your own.
Match Like with Like
Complementary flavors work well together. Meaning, if the beer has a citrusy component, then pairing it with a dish that also uses lemon or lime or orange is going to bring out dual flavors that pair nicely. Similarly, if you have a chocolate dessert, a bigger stout with notes of chocolate can also be a very fun combination.
Pair Flavor Intensity
If you have a hugely flavorful dish (like a curry or a stew), you’ll generally want a beer with equal flavor and body like an IPA or a stout or a Tripel. If you pair with something too light, like a pilsner, then the flavor of that beer is just going to get overwhelmed. The same goes for a lighter dish, like a ceviche or salad; you’ll want a lighter-bodied beer to match.
Intentional Contrasts Also Work
This is not to negate the previous tip, but to add to it. If your intention is not to necessarily match flavor, but to create a harmonious combination, pairing a flavorful food with a lighter beer can work. Think: bite of intensely savory and fatty steak, then your palate is wiped clean by the light effervescence of a classic American lager.
Now, below, you’ll see how we use these three general guidelines in three of our favorite food pairings for Allagash White
Our Favorite Food Pairings
for Allagash White
Moules Frites
Also known as “mussels and french fries.” This Belgian classic is a standout because not only does the finished dish pair well with Allagash White, but many an excellent recipes also include Allagash White. The plump and slightly sweet mussels sit in a savory, lemony, delightfully briny broth that is perfect for sopping up with crunchy toast. That savory throughline is the perfect counterpoint to the more sweet-perceiving notes in Allagash White. Also, the crisp finish, and carbonation of the beer wipe any oil or saltiness clean from the palate to make way for the next bite.
Lobster Rolls
While there are a good number of ways one might roll a lobster, our favorites fall into two camps: butter or mayo. The classic Maine lobster roll has mayo (and spices that can vary), holding the large lumps of freshly boiled lobster meat together. The second way is to simply pour a generous helping of melted butter over your assorted lobster meat. Both require a buttered and toasted hot dog bun as the classic, well-loved lobster delivery vessel. The key of this pairing is the light flavor of lobster meat. Allagash White works because of its depth and balance, which won’t overpower what you’re getting in the subtly sweet, meat of the lobster roll. If you want a taste of summer (or winter, or fall) here in Portland, Maine, this is the combination we’d most recommend.
Fun Fact: if you want to simply stop by our tasting room, we have an award-winning lobster roll food truck parked here year-round, and fresh Allagash White galore for pairing.
Hot Dogs
We’re not here to say that every pairing has to be “haute cuisine.” The average American hot dog is an absolute delight, and it pairs perfectly with Allagash White. The savory spice along with generous condiments makes for a big and celebratory flavor. Allagash White is able to balance that all out with its light effervescence and full mouthfeel. The key here is the juxtaposition of hugely savory flavor of the dawgs paired with the refreshing qualities of Allagash White in full effect.
Recipes with Allagash White
There are two kinds of recipes: those that use Allagash White as an ingredient, and those that don’t. These next two are the former. Below, we’ve listed them in full detail. Also, they both happen to taste particularly delicious alongside a cold Allagash White. Happy cooking!
Patty Melt with Allagash White Caramelized Onions
The grilled cheese-adjacent cousin to the cheeseburger, a patty melt is a thing of beauty. This recipe has a special twist: using Allagash White to help caramelize its signature onions. Below, you’ll find an incredibly salivation-inducing breakdown of the recipe, as well as the recipe itself. Happy cooking!
4 patty melts
1 hr 25 mins
- 4 tbsp butter
- 4 tablespoons high-heat, neutral oil, divided
- 2 large yellow onions, sliced
- 1 (12 oz) can of Allagash White
- 2 lb ground beef, formed into 8 even balls
- Salt and pepper, to taste
- 8 slices of cheddar cheese
- 8 slices of rye bread
- 2 tbsp mayo
- 1 tbsp ketchup
- 1 tsp mustard
- 1 tbsp dill pickles, finely chopped
- 1 tbsp pickle juice
DIRECTIONS:
Melt the butter in a large skillet over medium-low heat, then add 2 tbsp of the oil, the sliced onions and salt and pepper to taste. Stir to evenly coat the onions in the seasoning and butter/oil.
Cook the onions for about 15 minutes, stirring every minute or so, then pour in the Allagash White. Stir to deglaze the pan and continue to cook the onions while stirring occasionally until the beer has evaporated and the onions are jammy and caramelized, about 35-45 minutes.
While the onions caramelize, add a small amount of the remaining oil to a separate skillet over medium-high heat. Place one portioned ball of ground beef on the skillet and immediately smash it flat using a sturdy spatula or burger press. Once the patty is thin and flat, season it with salt and pepper to taste.
Cook the patty for 3-4 minutes on the first side, then flip and top with a slice of cheddar cheese and place a small heat-proof lid over the patty to create steam that will melt the cheese. Cook for another 3-4 minutes, then remove and set aside. Repeat until all the patties have been cooked.
Lightly toast the slices of rye bread in a skillet, then make the burger sauce by combining the rest of the ingredients in a small mixing bowl.
Assemble the patty melts by dividing the burger sauce amongst 4 slices of rye bread, then top with 2 patties each. Divide the caramelized onions over the patties and top with the remaining slices of rye bread.
Serve and enjoy with an ice cold Allagash White
Recipe and video credit go to @thisisavocado_.
Allagash White Beer Chili
We are such big fans of chili, here at Allagash, that we actually host an employee chili cookoff yearly. So let us agree that this recipe has everything a chili fan could ask for.
4 servings
1 hr 20 min
- 2 tbsp high-heat neutral oil
- 1 lb ground beef
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeño, finely chopped (seeds removed if less heat is preferred)
- 1-2 tsp chili powder (adjust to your heat preference)
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 can (12 oz) Allagash White
- 2 c beef broth
- 1 can (15 oz) diced tomatoes (with their juice)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp sugar (optional, to balance acidity)
For Topping:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Chopped cilantro
- Sliced jalapeños
DIRECTIONS:
In a large pot or Dutch oven, heat the oil over medium heat. Add the ground beef and cook until browned. Once browned, transfer the meat to a bowl and set aside.
In the same pot, add the onions, garlic, green bell pepper and jalapeños. Cook until the onions are translucent and the peppers and garlic are softened.
Stir in the seasonings and cook until the spices are fragrant. Pour in the Allagash White to deglaze the pot, scraping up any browned bits from the bottom.
Return the browned beef to the pot and add the remaining ingredients. Stir and allow this to simmer covered on medium-low for at least an hour, allowing the flavors to meld. The longer it simmers, the more developed the flavors will become.
Before serving, taste the chili and adjust the seasonings if necessary. If it’s too acidic, you can balance it out with a teaspoon of sugar. If you find the chili is too thick, you can add more broth to reach your desired consistency.
Serve hot in bowls and top with shredded cheddar cheese, sour cream, green onions, cilantro and jalapeños.
Enjoy!
Recipe and video credit go to @thisisavocado_.
