Shrimp & Franziskaner Hefe-Weissbier: Pound for pound, shrimp is the most popular seafood on the market). This cloudy weissbier’s inherent spice balances the soft shrimp, and the beer’s zesty wheat and effervescence dig into the shrimp’s flesh.
Salmon & Ommegang Hennepin: A saison’s zesty citrus notes effortlessly cut through the meaty fish. Hennepin’s dry finish cleans the palate of fat, but lets the rich taste of salmon linger on your tongue.
Lobster & Duvel: This combination is blissful: The rich, meaty texture of lobster couples remarkably with Duvel, a highly carbonated, light Belgian blond ale. The beer’s acidity takes on lobster’s sweetness, and the beer’s dry finish is the perfect foil for all that clarified butter.
Mahi Mahi & Alaskan Summer Ale: A kölsch such as Alaskan Summer Ale is the perfect accompaniment to a firm whitefish like mahi-mahi or halibut. The fish’s delicate (but versatile!) texture can pair with stronger beers, but lighter styles with mild hops and complex yet gentle malts are more their speed. The beer’s daintier features don’t overshadow fish’s texture, and the beer’s faint fruitiness perks up a simple grilled preparation.
Oysters & Guinness Draught: Irish seas once teemed with oysters, and because they didn’t cost much, they were a staple for Guinness-drinking, working class citizens. The oyster/Irish stout match is still a worthy combo: The stout’s roast and the oysters’ brine combine to draw out the oyster’s delicate meat flavors.