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Wine & Beer Pairing
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Wild American East Coast White Shrimp |
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| Wine: |
Chardonnay
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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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View Recipe |
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Wild American East Coast Brown Shrimp |
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| Wine: |
Pinot Gris
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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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View Recipe |
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Wild American Florida Pink Shrimp |
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| Wine: |
Burgundy
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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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View Recipe |
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Argentine Wild Caught Red Shrimp |
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| Wine: |
Pinot Grigio
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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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View Recipe |
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Pacific White Shrimp |
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| Wine: |
Sauvignon Blanc
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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:
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View Recipe |
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Pacific White Shrimp & Black Tiger Shrimp |
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| Wine: |
Chardonnay
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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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View Recipe |
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Peeled and Cooked Shrimp |
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| Wine: |
Sauvignon Blanc
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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:
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View Recipe |
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Cooked Shell-on Shrimp, Peel & Eat |
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| Wine: |
Riesling
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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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View Recipe |
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Raw Calamari Whole, Cleaned |
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| Wine: |
Sauvignon Blanc
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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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View Recipe |
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Raw Shell-on Shrimp Skewer |
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| Wine: |
Sauvignon Blanc
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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:
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View Recipe |
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Raw Tail-on Shrimp Skewer Double Pierced |
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| Wine: |
Chablis
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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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View Recipe |
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Raw Calamari Tubes & Tentacles, Cleaned |
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| Wine: |
Chardonnay
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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:
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View Recipe |
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Raw Tail-on Shrimp Skewer Single Pierced |
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| Wine: |
Chardonnay
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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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View Recipe |
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Raw Calamari Tubes, Cleaned |
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| Wine: |
Chenin Blanc
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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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View Recipe |
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Calamari Rings & Tentacles |
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| Wine: |
White Bordeaux
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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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View Recipe |
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