TAVOUR BLOG

Food Pairings

Belgian Brûlée

Food Pairings

Allagash? More like, Alla-gasp! We’ve finally wrangled Allagash’s sacred stash of Belgian inspired brews, and one of the hardiest of all is their St. Klippenstein: A roasty, boozy Belgian Imperial Stout aged in bourbon barrels. There’s one kind of dessert out there that can hold up to Klippenstein’s chocolately surge of 11% ABV and Trappist yeast complexity -- take a left turn in Europe and you’ll end up in France where you can get silky,...

Quackers for Poppies

Food Pairings

The Flanders Red is like the fancy glass of red wine with dinner but with one little twist -- it’s primed with a refreshing splice of sour to cut through any of the fatty, spicy fare. For our next gastropub adventure, we’re bringing America’s best rated Flanders Red, The Lost Abbey’s Red Poppy, and pairing it with the ultimate in French fried decadence: Duck Confit Wings. Duck confit preserves the bird in its own fat, keeping...

Hops Spice and Everything Nice

Food Pairings

IPAs are great with salty foods (think tater tots), charred meats, or even better - the fusion of the two with a fiery kick of spices, herbs, and mellowed with cream. I’m talking Indian food here, folks. Karma, right? Or should I say...korma? For today’s pairing, I suggest O’so Brewing’s Hop Whoopin’ with a rich and spicy Butter Chicken. 95 IBUs of citrus peel bitter cuts right through the cream and buttery bright tomato to...

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