Pairing Bell's beer with food

The food beer; most cooking processes (grilling, broiling, sauteing and deep frying) create caramelized flavors that pair extremely well with Amber Ale including chicken, seafood, burgers, Jambalaya and spicy cuisine.

For dessert, pair with poached pears with dulce de leche, banana pound cake or pecan lace cookies.

Pairs well with cheeses like Port Salut, Spanish blue and 3-year-old Grafton.

Looking for a perfect beer to serve during Thanksgiving dinner? Amber Ale goes really well with turkey and stuffing.

Pair Best Brown Ale with hearty, slow cooked foods such as roast pork, stews, carbonnade, pot roast or grilled steak, white bean cassoulet, smoked sausage or grilled salmon.

Also consider chili, roasted goose, liver, meatloaf, Cajun food, bangers and mash or beef (grilled, roasted, broiled, stew & Texas BBQ).

For dessert, go with almond or maple walnut cake, pear fritters or cashew brittle.

Pairs well with cheeses like Colby, Asiago, Parmesan, Romano, aged Gouda, Cheshire, d'Affinois, aged Gruyere, Ossau-Iraty, Gethsemani smoked Trappist, Spanish Manchego (aged), huntsman or goats milk brie (without the rind please).

Cherry Stout is the “Pinot Noir of the beer world,” according to Larry Bell. Try pairing it with salmon, gamey lamb, Asian foods, spicy foods or barbecue ribs.

For dessert, serve with frosted chocolate cake topped with lightly singed, brandy soaked cherries or currant and cranberry bread pudding a la mode.

Christmas Ale is a good multi-tasker because of its caramel flavors. Be sure to try it with cassoulet, pasta (cream-based sauces) and sausages.

Similar to Bell’s Porter, Consecrator Doppelbock holds up to rich foods like duck, roasted pork shanks and cured meats. Also try with refried beans or ravioli.

For dessert, serve with German chocolate cake, black forest cake, creme brulee, panna cotta or dried fruit rum tart.

Pairs well with cheeses like Asiago, Parmesan, Romano, Limburger, Manchego, Rouge et Noir Yellow Buck Camembert, aged Gruyere or Point Reyes Blue.

The port wine of the beer world, Expedition Stout can be paired with dark foie gras and smoked goose.

For dessert, go with dark chocolate truffles, pecan pie, raspberry tart, vanilla poached pears or chocolate raspberry mousse cake.

Pairs well with cheeses like Blue d’Aubergne, d’Affinois, Stilton or Roquefort.

Pair Hopslam with mid-rare rib eye with blue cheese sauce, grilled pork loin with cilantro/sage/garlic pesto, grilled asparagus or fennel bulbs.

Pair Java Stout with spicy foods like Indian, Ethiopian or Szechuan.

For dessert, go with chocolate noir cake, espresso milk chocolate or cheesecake with raspberries.

Pairs well with cheeses like mascarpone, Stilton, feta, Parmesan and Roquefort.

A more intense, roasty version of a porter, the roast in Kalamazoo Stout can be a nice counterpoint to rich or sweet foods. It can also create resonance with intense, caramelized meats, rich stews, sweet barbecue or nutty desserts. 

A gimme with smoked salmon or oysters on the half shell and nice with steamed lobster. Try it with corned beef as well.

For dessert, try with chocolate souffle, baklava or mocha mascarpone mousse.

Pairs well with cheeses like aged Gouda, Parmesan, cheddar, French brie (for a nice contrast), Holland smoked Gouda, MouCou ColoRouge, Trader Joe’s goat milk brie or Trader Joe’s Huntsman.

Lager of the Lakes pairs with delicate white fish and sausage. You can also pair this beer with more delicate German-style cuisine. Lager goes well with chicken, salads, salmon and bratwurst. This beer is a great aperitif when served well-chilled.

Also try it with deep fried calamari, ice cold caviar or fish & chips.

For dessert, try with lemon shortbread or fresh berries with sabayon.

Oarsman Ale can be a perfect aperitif but can also cleanse the palate after a pint of Hopslam. It pairs well with fried fish (with or without chips), ceviche, steamed lobster and sushi.

For dessert, try it with raspberry, chipotle, or chocolate desserts, crudités or fruit as a contrast.

Pair Oberon Ale with delicate fish, salads, sushi and vegetable dishes. It also goes well with fresh berries or a fruit soup. Try it with fish & chips, crab cakes, a chef salad, sushi or snapping turtle soup.

Pairs well with cheeses like chevre, Butterkase, Lemon Stilton, Buffalo Mozzarella, Brick, Tournevent, Benning Goat Gouda or Edam.

Pair Octoberfest Beer with a red sauce pizza & mild toppings, pork dishes, sausage or mild chili.

You can also try it with grilled vegetables, charbroiled steak, BBQ chicken, roasted chicken, shrimp and grits, dry-cured ham, bacon cheese burgers, cream of butternut squash soup, poblano peppers with chorizo and Monterey-Jack cheese or venison.

Pale Ale is a great aperitif. Pair it with delicate dishes where the dry bitterness can clean up some of the fat or richness.

Also pairs well with oily fish (sturgeon, mackerel, blue fish, marlin, Wahoo and smoked versions as well), meat pies or chicken pot pies and burgers.

For dessert, try pumpkin flan, maple bread pudding or bananas foster.

Pairs well with cheeses like Jack, Brick, Brie, Derby with sage, Leicester, Camembert, Manchego, Emmenthaler or Gourmandise with walnuts.

Bell's Porter can be used like Best Brown Ale, but you will also want to consider more earthy, mushroom-like flavors that lend to even richer dishes - ones that utilize cream. Stroganoff is one example. Also try this beer with BBQ, sausage, blackened fish, beef (grilled, roasted, broiled or stew), Cajun food or meatloaf.

For dessert, pair with chocolate peanut butter cookies, bananas Foster or toasted coconut cookie bars.

Pairs well with cheeses like blue, smoked Gouda, Gruyere, Tilsit, Cabot smoked cheddar and Camembert. 

Bell's Special Double Cream Stout pairs well with strong wild game, BBQ beef, Mexican mole, lamb (with a savory sauce), and Szechuan dishes.

For dessert, pair with milk chocolate, chocolate espresso cake, cream puffs or tiramisu.

Pairs well with cheeses like MouCou Colorouge, Walnut Creek smoked horseradish cheddar, Mountain Buffalo Gorgonzola, Trader Joe’s Goats Milk Brie (we would suggest without the rind).

Two Hearted Ale is a great multi-tasker with enough citrus and bright flavors during the warmer months, but also enough body, mouth-feel and depth for cooler months. Great with bright-flavored dishes that contain citrus or cilantro, spices like coriander and cumin, or strong spicy dishes. Curry is a must. Great with ground beef tacos but also ceviche or bacon wrapped frog legs.

For dessert, pair with carrot cake, caramel apple tart, ginger spice cake or persimmon rice pudding.

Pairs well with cheeses like aged Mammoth cheddar, EMMI Le Gruyere, Blue Costello, Cambanzola, Gorgonzola, 3-year-old Grafton, Trader Joe's Goat Milk Brie (with the rind) or Cotswold with herbs.

The Cognac of the beer world, Third Coast Old Ale is a perfect digestif.

This big beer will easily overpower most main dishes.

Instead pair it with intensely sweet non-chocolate desserts, chocolate hazelnut torte, toffee caramel cheesecake or cheeses like blue, Bel Giosia creamy gorgonzola, stilton, Double Gloucester, bleu d’Auvergne, Gruyere (aged) or cheddar (Montgomery or Grafton).

Winter White Ale pairs well with delicate fish, seafood, pork or salads. It also works well with spicy foods, bacon, Peking duck, eggs, eggs Benedict, octopus, omelets and sushi.

For dessert, pair with fruit pies or dishes like blueberry trifle, cranberry-apple cobbler or banana orange crepes.

Pairs well with cheeses like Butterkase, Mascarpone, Edam, Gouda and anything with herbs.