Blue Sea - Wine and Beer Pairing

Wine & Beer Pairing

Raw Shell-on Black Tiger Shrimp

	Wine:	Chardonnay Chardonnay
	Beer:	American Adjunct Lager American Adjunct Lager Light bodied, pale, fizzy lagers made popular by the large macro-breweries (large breweries) of America after prohibition. Low bitterness, thin malts, and moderate alcohol. Focus is less on flavor and more on mass-production and consumption, cutting flavor and sometimes costs with adjunct cereal grains, like rice and corn. Suggestions: Corona Extra Miller High Life Rolling Rock Extra Pale
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Raw Shell-on Vannamei White Shrimp

	Wine:	Pinot Gris Pinot Gris
	Beer:	Euro Pale Lager Euro Pale Lager Similar to the Munich Helles story, many European countries reacted to the popularity of early pale lagers by brewing their own. Hop flavor is significant and of noble varieties, bitterness is moderate, and both are backed by a solid malt body and sweetish notes from an all-malt base. Suggestions: Heineken Lager Stella Artois Singha
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Raw Shell-on Fresh Water Shrimp

	Wine:	Burgundy Burgundy
	Beer:	Japanese Rice Lager Japanese Rice Lager Similar to your a Maco / Adjunct Lager, wherein the beer's grist bill is cut by using large portions of rice, but not enough to be classified as Happoshu. Pale yellow in color, soft hop nose, and expect a rounded, firm malty character, moderate bitterness, and a trademark dry finish. Suggestions: Sapporo Kirin Ichiban Asahi
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Raw Shrimp Peeled & Deveined, Tail-on

	Wine:	Pinot Grigio Pinot Grigio
	Beer:	Japanese Rice Lager Japanese Rice Lager Similar to your a Maco / Adjunct Lager, wherein the beer's grist bill is cut by using large portions of rice, but not enough to be classified as Happoshu. Pale yellow in color, soft hop nose, and expect a rounded, firm malty character, moderate bitterness, and a trademark dry finish. Suggestions: Sapporo Kirin Ichiban Asahi
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Raw Shrimp Peeled & Deveined, Tail-off

	Wine:	Sauvignon Blanc Sauvignon Blanc
	Beer:	English Pale Ale English Pale Ale The English Pale Ale can be traced back to the city of Burton-upon-Trent, a city with an abundance of rich hard water. This hard water helps with the clarity as well as enhancing the hop bitterness. This ale can be from golden to reddish amber in color with generally a good head retention. A mix of fruity, hoppy, earthy, buttery and malty aromas and flavors can be found. Typically all ingredients are English. Suggestions: Bass Pale Ale
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Cooked Shrimp Peeled & Deveined, Tail on

	Wine:	Chardonnay Chardonnay
	Beer:	American Adjunct Lager American Adjunct Lager Light bodied, pale, fizzy lagers made popular by the large macro-breweries (large breweries) of America after prohibition. Low bitterness, thin malts, and moderate alcohol. Focus is less on flavor and more on mass-production and consumption, cutting flavor and sometimes costs with adjunct cereal grains, like rice and corn. Suggestions: Corona Extra Miller High Life Rolling Rock Extra Pale
View Recipe

Cooked Shrimp Peeled & Deveined, Tail-off

	Wine:	Sauvignon Blanc Sauvignon Blanc
	Beer:	English Pale Ale English Pale Ale The English Pale Ale can be traced back to the city of Burton-upon-Trent, a city with an abundance of rich hard water. This hard water helps with the clarity as well as enhancing the hop bitterness. This ale can be from golden to reddish amber in color with generally a good head retention. A mix of fruity, hoppy, earthy, buttery and malty aromas and flavors can be found. Typically all ingredients are English. Suggestions: Bass Pale Ale
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Cooked Shell-on Shrimp, Peel & Eat

	Wine:	Riesling Riesling
	Beer:	Euro Pale Lager Euro Pale Lager Similar to the Munich Helles story, many European countries reacted to the popularity of early pale lagers by brewing their own. Hop flavor is significant and of noble varieties, bitterness is moderate, and both are backed by a solid malt body and sweetish notes from an all-malt base. Suggestions: Heineken Lager Stella Artois Singha
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Raw Shell-on Shrimp Skewer

	Wine:	Sauvignon Blanc Sauvignon Blanc
	Beer:	English Pale Ale English Pale Ale The English Pale Ale can be traced back to the city of Burton-upon-Trent, a city with an abundance of rich hard water. This hard water helps with the clarity as well as enhancing the hop bitterness. This ale can be from golden to reddish amber in color with generally a good head retention. A mix of fruity, hoppy, earthy, buttery and malty aromas and flavors can be found. Typically all ingredients are English. Suggestions: Bass Pale Ale
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Raw Tail-on Shrimp Skewer Double Pierced

	Wine:	Chablis Chablis
	Beer:	Euro Pale Lager Euro Pale Lager Similar to the Munich Helles story, many European countries reacted to the popularity of early pale lagers by brewing their own. Hop flavor is significant and of noble varieties, bitterness is moderate, and both are backed by a solid malt body and sweetish notes from an all-malt base. Suggestions: Heineken Lager Stella Artois Singha
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Raw Tail-on Shrimp Skewer Single Pierced

	Wine:	Chardonnay Chardonnay
	Beer:	American Adjunct Lager American Adjunct Lager Light bodied, pale, fizzy lagers made popular by the large macro-breweries (large breweries) of America after prohibition. Low bitterness, thin malts, and moderate alcohol. Focus is less on flavor and more on mass-production and consumption, cutting flavor and sometimes costs with adjunct cereal grains, like rice and corn. Suggestions: Corona Extra Miller High Life Rolling Rock Extra Pale
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Raw Calamari Whole, Cleaned

	Wine:	Sauvignon Blanc Sauvignon Blanc
	Beer:	Japanese Rice Lager Japanese Rice Lager Similar to your a Maco / Adjunct Lager, wherein the beer's grist bill is cut by using large portions of rice, but not enough to be classified as Happoshu. Pale yellow in color, soft hop nose, and expect a rounded, firm malty character, moderate bitterness, and a trademark dry finish. Suggestions: Sapporo Kirin Ichiban Asahi
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Raw Calamari Tubes & Tentacles, Cleaned

	Wine:	Chardonnay Chardonnay
	Beer:	English Pale Ale English Pale Ale The English Pale Ale can be traced back to the city of Burton-upon-Trent, a city with an abundance of rich hard water. This hard water helps with the clarity as well as enhancing the hop bitterness. This ale can be from golden to reddish amber in color with generally a good head retention. A mix of fruity, hoppy, earthy, buttery and malty aromas and flavors can be found. Typically all ingredients are English. Suggestions: Bass Pale Ale
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Raw Calamari Tubes, Cleaned

	Wine:	Chenin Blanc Chenin Blanc
	Beer:	American Adjunct Lager American Adjunct Lager Light bodied, pale, fizzy lagers made popular by the large macro-breweries (large breweries) of America after prohibition. Low bitterness, thin malts, and moderate alcohol. Focus is less on flavor and more on mass-production and consumption, cutting flavor and sometimes costs with adjunct cereal grains, like rice and corn. Suggestions: Corona Extra Miller High Life Rolling Rock Extra Pale <
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Calamari Rings & Tentacles

	Wine:	White Bordeaux White Bordeaux
	Beer:	Euro Pale Lager Euro Pale Lager Similar to the Munich Helles story, many European countries reacted to the popularity of early pale lagers by brewing their own. Hop flavor is significant and of noble varieties, bitterness is moderate, and both are backed by a solid malt body and sweetish notes from an all-malt base. Suggestions: Heineken Lager Stella Artois Singha
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Chardonnay

American Adjunct Lager

Pinot Gris

Euro Pale Lager

Burgundy

Japanese Rice Lager

Pinot Grigio

Japanese Rice Lager

Sauvignon Blanc

English Pale Ale

Chardonnay

American Adjunct Lager

Sauvignon Blanc

English Pale Ale

Riesling

Euro Pale Lager

Sauvignon Blanc

English Pale Ale

Chablis

Euro Pale Lager

Chardonnay

American Adjunct Lager

Sauvignon Blanc

Japanese Rice Lager

Chardonnay

English Pale Ale

Chenin Blanc

American Adjunct Lager

White Bordeaux

Euro Pale Lager