Unbeatable beer and food pairings

For inspiration on how to pair beer and food, we asked nine knowledgeable beer writers, judges and educators from around the world for their favourite Belgian-themed combo. From pale ale with Argentine choripán to blonde ale with Mexican shrimp tacos, gueuze with Chinese dumplings and saison with fries – here are some irresistible, and perhaps surprising, pairings to entice your tastebuds.

Shana Solarte
Advanced Cicerone® & communications manager for John I. Haas

Rather than overthinking beer and food pairing, I love to keep it simple. One of Belgium’s greatest exports, the humble frite, with its pillowy soft insides and shatteringly crisp exterior, is basically built to be enjoyed with beer. My go-to frites pairing is Brasserie De La Senne’s Taras Boulba, a beer I often reach for on its own but especially alongside a paper cone of freshly fried potatoes. Its effervescence and elevated bitterness help to temper the oil and salt on the frites, while the huge lemony-floral hop bouquet melds with the natural sweetness of the potatoes, making it a bite worth returning to over and over (and I do!).

Instagram: @etralos

Paul Davies
Founder of AleHunters, UK ambassador for Belgium Beer Week

A favourite beer and food pairing memory was eating a Kippenwaterzooi at a restaurant in Brugge, Flanders. Actually, ‘t Huidevetterhuis was my first restaurant experience in the city, when I first visited in 1990. The dish is a chicken stew with onions, celery, carrots, and other vegetables and herbs. The broth is thickened through reduction or can sometimes use a thickener such as cream or egg yolk. This was paired perfectly with a St Bernardus Tripel – you could use the beer to construct the broth too – I believe the much missed Den Dyver restaurant did this with its beer and food pairings, presenting the beer with the dish. At 7.5%, this tripel is more sweet-forward, lightly hopped and solidly carbonated. The sweetness from the malt complements the broth’s rich flavours, and the assertive carbonation and gentle bitterness provide a nice complimentary balance to the dish.

www.alehunters.co.uk
Facebook: AleHuntersBreweryTours
Instagram: @alehunters6
LinkedIn: alehunters

Anaïs Lecoq
French journalist, award-winning drink writer, author

Since I’ve never been a fan of pairing a meal with heavy beers, I’ll go for something dry and refreshing from Brasserie Dupont – not their famous saison though. My pick is one of their lesser-known beers; the Rédor Pils, created in 1945 by the current owner’s grand-mother, Sylva Rosier, and the only one they brew without their distinctive yeast strain. It just works wonders with a galette bretonne, a savoury buckwheat crepe from Brittany, where I live. My perfect homemade galette is filled with crispy bacon, gently candied pink Roscoff onions, a fried egg with a runny yolk, and a generous handful of cheese (something like a mild cheddar or a local Tomme de Rhuys). Galette is traditionally enjoyed with cider, but the Rédor’s clean bitterness cuts right through the richness of the cheese while the subtle grain aromas echo the nuttiness of the buckwheat. A true delight!

anaislecoq.fr
Instagram: @anahlcq
Bluesky: @anahlcq
LinkedIn: Anaïs Lecoq

Anja Kober-Stegemann
Beer sommelier, international beer judge, BJCP

Rochefort 8, with its 9.2% ABV, is always a safe bet as a closing beer for tastings. Its typical Trappist character unfolds aromas of ripe figs, leather, and star anise, followed by a surprisingly refreshing first impression and a long, warming finish of raisins and spice. Alongside it, Gewitterkäse – a distinctive Swiss mountain cheese celebrated for its origin story and bold flavour – offers a powerful companion: crystalline saltiness, creamy melt, and an intense, mature spiciness that fills the palate and refuses to let go. Served at the right temperature, the pairing creates a deeply satisfying finale.

As a popcorn lover, I always try to squeeze it in when doing tastings, for instance walnut popcorn glazed in maple syrup. The buttery crunch adds texture and contrast, while the walnut brings a gentle bitterness and warmth that lifts this pairing to another level. What had been a harmonious, comforting combination gives way to a thrilling intensity – layered, dynamic, and utterly memorable.

www.die-biersommeliere.de
Facebook: anja_diebiersommeliere
Instagram: @anja_diebiersommeliere
LinkedIn: anja-kober-stegemann

Martin Boan
Beer sommelier, co-founder of Centro de Cata de Cerveza

Choripán Argentino is a grilled chorizo in crusty bread with chimichurri – rich pork fat and beef, smoke, salt, and the bright acidity of parsley, garlic, and vinegar. A Belgian pale ale complements this interplay with precision. Its moderate bitterness and lively carbonation cut through the sausage’s richness, cleansing the palate. The beer’s malt profile – light caramel and toasted notes – echoes the browned crust of the chorizo and bread, creating a natural bridge. Meanwhile, the expressive Belgian yeast contributes subtle fruity esters and gentle spice, which resonate with the herbal intensity and slight heat of the chimichurri. The result is a balanced, highly drinkable pairing between Argentina and Belgium.

Instagram: @martinboan

Yadira Espinoza
Beer sommelier, beer writer, author of The Beerfulness

I love all Belgian beers, and I think the Belgian blonde ale stands out for its versatility and year-round appeal. I remember one particular moment in Brussels, after a long day wandering through its streets, discovering the comic route and iconic city architecture. Tired and hungry, I stepped into a small restaurant and was greeted with a perfectly served Grimbergen blond ale. Paired with a pot of mussels, it felt like the ideal match: simple, comforting, and full of flavour.

Back home in Mexico, my pairings are different, more vibrant. For example, I love a Belgian blonde ale with Baja-style shrimp tacos: crispy battered shrimp, tender and juicy inside, tucked into a warm corn tortilla with lime, small pieces of tomato, cabbage, cream, and a touch of chili. This beer style works beautifully here; the lively carbonation cuts through the crispiness, while its fruity esters and soft honeyed malt echo the natural sweetness of the shrimp and corn tortilla. A gentle spice balances the flavours, bringing everything into a satisfying harmony.

yadiraespinoza.bierlinerin.de
Instagram: @bierlinerin.de

Tian Zhou
Founder of Beer Matters, China’s leading beer community platform

Some pairings sound like sommelier theory. Others are accidental cross-border miracles discovered by drinkers after “just one more.” Gueuze and jiaozi (aka dumplings) is exactly that. In China, dumplings are edible symbols of reunion, especially during the Chinese New Year. Fillings vary endlessly, but traditional recipes often need fat to taste rich and satisfying. Because of this richness, dumplings are classically dipped in vinegar. Vinegar cuts through the grease, and Oude Gueuze does the same job, but with Belgian bubbles. Its acidity echoes the vinegar dip, while high carbonation refreshes the palate after boiled, pan-fried, or deep-fried dumplings. Its funky, earthy, orchard-fruit notes also work beautifully with complex fillings like smoked meat, mushrooms and Chinese cured bacon. In Chinese beer bars, we joke: jiaozi jiu jiu — dumplings go with booze. Playful in pinyin, serious on the palate.

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WeChat: tzhou530

Lotte Peplow
Brewers Association American craft beer ambassador for Europe

Beer’s wide spectrum of flavours make it the perfect pairing partner for almost any food dish, but my undoubted favourite is the classic combination of a Belgian witbier with moules frites. Being an American craft beer aficionado, my go-to beer is award-winning Allagash White from Allagash Brewing Co in Portland, Maine – a classic Belgian-style witbier brewed with oats and wheat, and spiced with a special blend of coriander and Curaçao orange peel. It’s zesty, light, dry and refreshing, and pairs perfectly with the briny minerality of seafood without overpowering it. The delicate combination of citrus and spice interacts with the salinity of the mussels, giving a wonderful harmony on the palate while the refreshing carbonation scrubs the mouth clean after every bite. Mussels are traditionally steamed in white wine, garlic and herbs, but the broth can also be made from cream or beer to really double-down on the witbier and moules frites experience!

www.brewersassociation.org
Instagram: @lotte_peplow1

Mikel Rius
Co-director of Barcelona Beer Festival and InnBrew

More than ten years ago, I met the Janssens family of Hof ten Doormal, almost by chance. I wanted to invite them to Barcelona Beer Festival and, while on a trip to Leuven, I simply showed up. As it happened, it was one of the grandchildren’s birthday, and I found myself sitting at the family table, singing Happy Birthday in Catalan, sparking unexpected laughter. That day, I discovered their farmhouse brewery project, walked through the hop fields, and tasted their classic beers and barrel-aged creations.

The perfect pairing wasn’t anything sophisticated; it was giant, endless bowls of fries – the birthday kid’s favourite – shared by everyone, without measure and without hurry, with a saison from the house in hand. That simple contrast had everything, but what truly mattered wasn’t on the plate or in the glass. It was the feeling of being at home, of being part of something bigger. That day, I understood that when beer is honest, it speaks straight to the heart.

Instagram: @mikelrius

Web: www.visitflanders.com

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