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Your Guide To Beer And Food Pairing

Your Guide To Beer And Food Pairing

Click & Grow Guide to Beer and Food Pairing


With the trend of beer and food pairing on the rise, we (as quite solid beer AND food  lovers) got curious and wanted to break the science down to details - what specific dishes would certain beers pair best with? Long story short - after hundreds of meals and hours spent researching, we came to realize that beer and food pairing is truly an art, and that we'll always order Porter with spicy BBQ ribs.


Put your Click & Grow harvest to good use - try some of the recipes with the suggested beers and let us know what you think! Do you have some other favorites?


Beer type Main Dessert Our favourite recipe for this beer and food pairing (click to see!)
Blonde Ale Lighter food: chicken, salads, salmon, bratwurst Light apricot or mandarin cake, lemon custard tart Lemon tartlets with Thyme crust
British-Style Bitter Wide range of food: roast chicken or pork, fish & chips Oatmeal-raisin-walnut cookies or some other satisfyingly basic dish One-pot autumn herb roasted chicken with butter toasted white rice pilaf
Pale Ale Wide range of food: meat pie, burgers Pumpkin flan, maple bread pudding, bananas Foster Herbed beef pastries with carrot and parsnip
India Pale Ale Strong, spicy food (classic with curry) Bold, sweet desserts: Caramel apple tart, ginger spice cake, persimmon rice pudding, carrot cake Spicy Thai curry pumpkin noodle soup
Double/Imperial IPA Smoked beef brisket, grilled lamb, Southern chicken-fried steak Very sweet desserts: carrot cake, caramel cheesecake, crème brûlée Grilled lamb pitas with pistachio-mint pesto
Amber/Red Ale Wide range of food: chicken, seafood, burgers. Great with spicy cuisine Poached pears with dulce de leche, banana pound cake, pecan lace cookies Sage custard and pear tart with caramelized sage
Brown Ale, Altbier Hearty foods: roast pork, smoked sausage, grilled salmon Almond or maple-walnut cake, pear fritters, cashew brittle Grilled cedar plank salmon fillet
Abbey Dubbel Barbecue, meat stews, a nice thick steak, smoked rib roast Heavenly with milk chocolate; butter truffles, chocolate bread pudding Milk chocolate puddles with pumpkin seeds, rosemary and orange
Old or Strong Ale Big, intense dishes: roast beef or lamb Spiced plum-walnut tart, classic canolli, toffee apple crisp Roasted leg of lamb with mint pesto
Barley Wine Easily overpowers most main dishes Rich, sweet desserts: chocolate hazelnut torte, toffee caramel cheesecake Chocolate orange basil brownies
Porter Roasted or smoked food: barbecue, sausages, roasted meat, blackened fish Chocolate peanut butter cookies, toasted coconut cookie bars Spicy barbecue ribs with fresh herbs
Sweet or Oatmeal Stout Rich, spicy food: barbecued beef, Oaxacan mole, hearty Szechuan dishes Chocolate espresso cake, cream puffs, profiteroles Szechuan pork in spicy broth
Imperial Stout Easily overpowers most main dishes, but stands up to foie gras and smoked goose Dark chocolate truffles, chocolate raspberry mousse cake Chocolate cake with cinnamon and chili
Hefeweizen Great with lighter food: salads, seafood, sushi. Classic with weisswurst Strawberry shortcake, fruit trifle or other very light dessert, key lime pie Vietnamese shrimp noodle salad
American Wheat Ale Best with very light foods: salads, sushi, vegetable dishes Generally too light for dessert, but could pair with berries or a fruit soup Tomato and basil salad with chive vinaigrette
Witbier Great with lighter seafood dishes, classic with steamed mussels Banana orange crepes, blood orange sorbet, wanna cotta with lemon Steamed mussels with cream and herbs
Classic Pilsener Great with lighter food: chicken, salads, salmon, bratwurst Light desserts: Lemon shortbread, fresh berries with sabayon Lemon thyme shortbread
Oktoberfest, Märzen, Vienna Mexican or any hearty, spicy food: chicken, sausage, pork Mango or coconut flan, almond biscotti, spice cake with pine nuts Chili con carne
Dark Lager, Dunkel, Schwarzbier Hearty, spicy food: barbecue, sausages, roasted meat Pomegranate tart with walnuts, candied ginger pear cake Roasted strawberry and thyme tart


See the full beer and food pairing chart on

 Get our special Craft Beer Mix


Lemon Tartlets with Thyme Crust

gluten- and dairy-free recipe and photo from Salted Plains

tastes best with Blonde Ale

Click & Grow Guide To Beer and Food Pairing: Lemon Tartlets with Thyme by Salted Plains




For tartlet crusts:

  • 2 cups almond meal/flour, packed
  • ½ teaspoon baking soda
  • pinch of sea salt
  • 2 tablespoons maple syrup
  • ¼ cup coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme

Lemon curd filling:

  • ½ cup maple syrup
  • 2 teaspoons grated lemon zest
  • ½ cup fresh lemon juice (about 3 medium lemons)
  • 6 egg yolks
  • 4 tablespoons coconut oil, melted
  • pinch of sea salt
  1. Preheat oven to 350 degrees. Grease or place paper liners in a muffin tin (paper liners make this super simple!).
  2. Start with the lemon curd, as it will need time to chill (this can be done the night before). In a medium saucepan, combine maple syrup, lemon juice, lemon zest, egg yolks, and sea salt. Bring to a simmer over medium heat, whisking constantly until mixture starts to thicken, about 5 minutes.
  3. With a fine sieve, strain into a bowl. Whisk in melted coconut oil.
  4. Cover with plastic wrap, making sure wrap touches surface so a film does not form, and chill for at least an hour.
  5. Find the rest of the recipe on Salted Plains



One-Pot Autumn Herb Roasted Chicken with Butter Toasted White Rice Pilaf

recipe and photo from Half Baked Harvest

tastes best with British-Style Bitter

Click & Grow Guide To Beer And Food Pairing: One-Pot Autumn Herb Roasted Chicken with Butter Toasted Wild Rice Pilaf Recipe by Half Baked Harvest




  • 3-4 pounds bone-in chicken parts (breast, thighs + legs), pat dry
  • 1/4 cup olive oil
  • 2 tablespoons fresh thyme, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon brown sugar
  • juice of 1 lemon
  • 2 tablespoons + 4 tablespoons butter, divided
  • 1 1/2 cups wild rice
  • 3/4 cup orzo pasta (use gluten free if needed)
  • 2 1/2 cups chicken broth
  • 1 cup of your favorite beer (I used pumpkin)
  • 3 carrots, chopped into 1/2 inch pieces
  • 2 cups button mushrooms
  • 2 tablespoons dried parsley (or 1/4 cup fresh parsley)
  • 4 whole sage leaves (or 1 teaspoon dried), chopped
  • salt and pepper, to taste
  • 1 head garlic, halved
  • 1 sweet onion, peel + cut into fourths
    1. Preheat oven to 400 degrees F.

    2. Heat a large 3-5 quart brasier or dutch oven over high heat. Add the 2 tablespoons olive oil. Place the chicken in a ziplock bag and toss with the remaining 2 tablespoons olive oil, thyme, rosemary, brown sugar, and a good pinch of both salt and pepper. Add the chicken to the hot brasier (or whatever you are using) and sear on both sides until lightly browned, about 2 minutes per side. Remove the chicken from the pan. Repeat with any remaining chicken, remove from the pan.

    3. Reduce the heat to medium and add 2 tablespoons butter. Add the orzo and cook about 1-2 minutes or until lightly toasted and golden, stirring often (watch this closely as it burns fast). Add the wild rice and toast another 1-2 minutes, stirring often. Toss in the carrots and mushrooms, cook 2 minutes. Add the chicken broth, beer and another pinch of salt and pepper. Use a wooden spoon to scrape up any browned bits off the bottom of the pan. Stir in the parsley and sage. Remove from the heat.

    4. Find the rest of the recipe on Half Baked Harvest


      Herbed Beef Pastries with Carrot and Parsnip

      recipe and photo from An Edible Mosaic

      tastes best with Pale Ale

      Click & Grow Guide to Beer and Food Pairing: Herbed Beef Pasties with Carrot and Parsnip by An Edible Mosaic




      For the pastry dough:

      • 2½ cups (320 g) all-purpose flour
      • ¾ teaspoon fine salt
      • 1 cup (226 g) cold unsalted butter, diced
      • 5-7 tablespoons ice-cold water (or more as needed)

      For the filling:

      • ¾ lb (350 g) raw beef steak (I used sirloin), trimmed of fat and diced into ¼-inch cubes
      • 1 cup carrot, diced into ¼-inch cubes (about 2 medium or 1 very large carrot)
      • 1 cup parsnip, diced into ¼-inch cubes (about 2 medium or 1 very large parsnip)
      • 1 small onion, diced small
      • 1 tablespoon minced fresh rosemary
      • 1 tablespoon minced fresh thyme
      • 1 teaspoon salt
      • ¼ teaspoon ground black pepper


      • 1 egg, beaten with 1 tablespoon water (for eggwash)
      • Dijon mustard, for serving (optional)
      1. Start by making the pastry dough. Pulse together the flour and salt in a food processor. Add the butter and pulse until it looks like coarse meal (the pieces of butter should be about the size of small peas). (Alternatively, this can be done by hand; whisk the flour and salt together in a large bowl, then cut in the butter with a pastry cutter or a fork until it looks like coarse meal.) Transfer the dough from the food processor to a large bowl. Add 1 tablespoon water at a time, working the dough together with your fingertips just until it comes together, and only adding enough water so the dough comes together when you squeeze it. Divide the dough into 8 equal pieces, roll each into a ball, place them in a large bowl, cover with plastic wrap, and refrigerate until chilled, about 30 minutes.
      2. While the pastry chills, stir together all filling ingredients in a large bowl; set aside.
      3. Preheat the oven to 400F. Line 2 large baking sheets with parchment paper or silpat liners.
      4. Working with 1 ball of dough at a time, roll it out on a floured surface to a circle about 8 inches in diameter; use a plate as a guide to trim the edges so you have a perfect circle. Spoon about ½ cup of filling into the center of the dough; lightly brush the edge of the dough with eggwash. Fold both sides of dough up over the filling and crimp the edges together in the center of to form a tight seal. Continue this way until 8 pasties are assembled, then if there is filling leftover, re-roll the dough scraps and continue making pasties until you run out of filling or dough (I usually get 9 pasties out of this recipe).
      5. Find the rest of the recipe on An Edible Mosaic


      Spicy Thai Curry Pumpkin Noodle Soup

      recipe and photo from My Food Story

      tastes best with India Pale Ale

      Click & Grow Guide To Beer And Food Pairing: SPICY THAI CURRY PUMPKIN NOODLE SOUP by My Food Story





      • 1 tablespoon vegetable oil
      • 3 tablespoons Thai red curry paste
      • 1 cup dried Shiitake mushrooms
      • 2 cups pumpkin puree
      • 1 teaspoon fish sauce (optional)
      • 3 cups vegetable broth or water
      • 1 1/2 tablespoons Jaggery or brown sugar
      • 3/4 cup thick coconut milk
      • 150 grams noodles
      • 1/2 cup Thai basil leaves
      • Salt to taste
      • Roasted Peanuts and Thai Basil for topping
        1. Soak dried shiitake mushrooms in hot water for half an hour.
        2. Heat oil in a large pot and add thai red curry paste. Saute for 2-3 minutes and add pumpkin puree, fish sauce and 2 1/2 cups broth or water.
        3. Slice the shiitake mushrooms and add them to the pot along with jaggery and salt. Bring everything to a boil, and simmer for 8-10 minutes.
        4. In the meanwhile, boil noodles according to package instructions till al dente (cooked but still firm when bitten), strain, wash with cold water and set aside. Washing with cold water stops the cooking process and helps avoid sticky, overcooked noodles.
        5. Find the rest of the recipe on My Food Story



        Grilled Lamb Pitas with Pistachio-Mint Pesto

        recipe and photo from Vodka & Biscuits

        tastes best with Double/Imperial IPA

         Click & Grow Guide To Beer And Food Pairing: Grilled Lamb Pitas w. Pistachio & Mint Pesto by Vodka & Biscuits





        For the lamb patties:

        • 1 lb. ground lamb
        • 1 shallot
        • 1 large garlic clove
        • 1 T. fresh dill - roughly chopped
        • 2 t. Mediterranean spices
        • pinch red pepper flakes
        • pinch salt and pepper
        • 4 pitas

        For the pesto:

        • 1 c. fresh mint leaves
        • 1/4 c. pistachio nuts
        • 1/4 c. olive oil
        • Feta cheese crumbles as needed
        • salt as needed

        For the yoghurt:

        • 1/2 c. nonfat Greek yoghurt
        • 1 T. fresh lemon juice
        • Dill as needed
        • salt and pepper as needed



        1. Combine mint, nuts, and olive oil in processor and pulse. Adjust oil if needed. Season with salt. Fold in Feta crumbles.

        Lamb patties:

        1. Add the meat, herbs, and seasonings to a large bowl. Using a fine grater or zester, grate the shallot and garlic over the meat, wiping off any excess stuck to the grater. Mix with your hands - don't be afraid to get your hands dirty!
        2. Scoop a fourth of the meat and place into a burger mold (I may or may not have used a Tervis lid). With your thumb, make an indent on the top of the patty. Transfer to a plate and repeat for the next three patties. Place in fridge for 30 minutes to one hour.
        3. Find the rest of the recipe on Vodka & Biscuits




        Sage Custard & Pear Tart with Caramelized Sage

        recipe and photo from feed feed and Louise Aaronson

        tastes best with Amber/Red Ale

        Click & Grow Guide To Beer And Food Pairing: Sage Custard And Pear Tart With Caramelised Sage by Louise Aaronson




        For the pastry:

        • 1¼ cups all-purpose flour
        • ½ cup confectioners’ sugar
        • ¼ cup slivered almonds or chopped hazelnuts
        • ¼ teaspoon salt
        • 1 stick unsalted butter, at room temperature, cut into pieces
        • 1 large egg yolk, beaten
        • 4 tablespoons seedless preserves or jelly, melted

        For the pastry cream:

        • 1½ cups whole milk
        • 6 to 8 large sage leaves, cut in half
        • 3 large egg yolks
        • ¼ cup granulated sugar
        • 2 tablespoons all-purpose flour
        • 1 teaspoon pure vanilla extract
        • 1 tablespoon unsalted butter
        • pinch white pepper (optional)

        For the pears:

        • 2 cups riesling and 2 cups water, or 4 cups water
        • 1 cup, plus 2 tablespoons sugar
        • 1 (4-inch) cinnamon stick
        • 2 strips lemon zest
        • 4 ripe but firm Bosc pears, peeled, cored, and halved

        For the candied sage leaves:

        • ½ cup superfine sugar
        • 10 sage leaves
        • 1 egg white, lightly beaten with a pinch of salt
        1. Make the pastry: In a food processor, combine the flour, sugar, almonds, salt, butter and egg yolk and pulse to blend. Do not overprocess. Gather the dough together and flatten into a disk. Wrap well and refrigerate for up to 2 days or freeze for later use. If frozen, thaw overnight in refrigerator. 
        2. On a floured surface, roll the pastry out and transfer to a 9½-inch fluted tart pan with a removable bottom. Freeze until ready to bake.
        3. Position the oven rack in the center and heat a cookie sheet to 375 F.
          Prick the crust all over with a fork, line with buttered parchment paper and fill with rice or dried beans. Place the shell on the cookie sheet and bake for 25 minutes. Carefully remove the parchment and rice or beans, prick again and bake until golden brown, 15 to 20 minutes. Place on baking rack and brush with a little of the melted preserves while still warm. Cool completely before filling.
        4. Find the rest of the recipe on feed feed


        Grilled Cedar Plank Salmon Fillet

        recipe and photo from Jessica Gavin

        tastes best with Brown Ale, Altbier

        Click & Grow Guide To Beer And Food Pairing: GRILLED CEDAR PLANK SALMON FILLET from Jessica Gavin




        For the salmon:

        • 1 pound salmon fillet, skin on
        • Cedar plank soaked in water for at least 1 hour
        • 10 fresh sprigs of thyme
        • 4 lemon slices

        For the herbed spice mix:

        • 1 teaspoon salt
        • ¼ teaspoon freshly ground black pepper
        • 1 teaspoon garlic powder
        • 1 teaspoon onion powder
        • ¾ teaspoon smoked paprika
        • ¼ teaspoon cayenne pepper
        • ⅛ teaspoon cinnamon
        • ½ teaspoon dried thyme
        • 1 teaspoon dried basil
        • ½ teaspoon dried oregano
        • 1 tablespoon brown sugar
        1. Place cedar plank in a sheet pan, cover with water and put a heavy bottle on top of the board to keep beneath the water. Soak the cedar plank in water for at least 1 hour.
        2. Place the salmon fillet on cutting board. Cut the fillet into 4 individual portions, cutting right down to the skin but not through it. This will make serving easier after the salmon is cooked.
        3. Combine herb spice mix ingredients and evenly coat the surface of the salmon with 5 to 6 teaspoons of the seasoning. Reserve any additional spice mix for later use or extra spice after cooking the salmon.
        4. Heat the grill to medium-high heat.
        5. Find the rest of the recipe on Jessica Gavin


          Milk Chocolate Puddles with Pumpkin Seeds, Rosemary and Orange

          recipe and photo from Abel & Cole

          tastes best with Abbey Dubel

          Click & Grow Guide To Beer And Food Pairing: Milk Chocolate Puddles with Pumpkin Seeds, Rosemary & Orange by Abel & Cole




          • 70g milk chocolate
          • A few pumpkin seeds
          • Zest of 1 orange
          • A pinch of small tender rosemary leaves
            1. Gently melt the milk chocolate in a bowl over a pan of simmering water (don’t let the bowl touch the water).
            2. When melted, stir and spoon onto a lined baking tray.
            3. Find the rest of the recipe on Abel & Cole


              Roasted Leg of Lamb with Mint Pesto

              recipe and photo from Aninas Recipes

              tastes best with Old or Strong Ale

              Click & Grow Guide To Beer And Food Pairing: Roasted Leg of Lamb with Mint Pesto from Aninas Recipes




              • 1,7 kg leg of lamb
              • salt and black pepper to season
              • handful fresh thyme and rosemary
              • 2 sweet potatoes cut into rings
              • 1 cup pearl onions peeled
              • 2 whole garlic tops removed
              • 4 tablespoons butter
              • 2 cups baby carrots
              • 4 tablespoons butter for caulirice
              • 1 cauliflower head grated
              • salt and black pepper to season caulirice
              • handful fresh mint
              • 1/4 cup almonds
              • 1 clove garlic
              • 1/4 cup grated parmesan
              • 1/2 cup olive oil
              • salt and black pepper to season pesto
                1. First off, preheat the oven to 120 degrees Celsius.
                2. Place the leg of lamb in an oven safe casserole dish and season with salt and black pepper.
                3. Add the thyme and rosemary, cover and leave in the oven for 5 hours.
                4. After 5 hours of cooking time, remove the lid. 
                5. Add the sweet potato, onions and whole garlic in the casserole dish.
                6. Roast for another 2 hours, checking the vegetables every now and then.
                7. You can remove the veggies if they are done before cooking time.
                8. Find the rest of the recipe on Aninas Recipes


                  Chocolate Orange Basil Brownies

                  recipe and photo from Some The Wiser

                  tastes best with Barley Wine

                  Click & Grow Guide To Beer And Food Pairing: Chocolate Orange Basil Brownies Recipe from Some The Wiser




                  • ¾ cup raw walnuts
                  • ½ cup fresh basil, tightly packed
                  • 4 ounces unsweetened chocolate; coarsely chopped
                  • ¾ cup butter
                  • 1½ cups white sugar
                  • 3 eggs
                  • 1 teaspoon vanilla extract
                  • 6 drops orange oil, or to taste
                  • ¼ teaspoon kosher salt
                  • 1 cup all-purpose flour
                  1. Preheat oven to 350 degrees Fahrenheit. Line an 8x8 brownie pan with parchment paper.
                  2. In a food processor, combine walnuts and basil. Pulse once or twice until a crumbled mixture forms. Set aside.
                  3. In a medium glass bowl, microwave the butter and chocolate at 50% power for 3 to 4 minutes, or until butter has melted.
                  4. Whisk until chocolate has melted. Stir in sugar, eggs, vanilla, orange oil, salt, and the walnut basil mixture. Gradually add flour and stir until just combined.
                  5. Find the rest of the recipe on Some The Wiser


                    Spicy Barbecue Ribs with Fresh Herbs

                    recipe and photo from Paleo Leap

                    tastes best with Porter

                    Click & Grow Guide To Beer And Food Pairing: Spicy Barbecue Ribs With Fresh Herbs Recipe from Paleo Leap




                    • 3 to 4 lbs baby back ribs, membrane removed;
                    • 1 tbsp. smoked paprika;
                    • ½ tbsp. garlic powder;
                    • ½ tbsp. onion powder;
                    • ½ tsp. cayenne powder;
                    • 1 cup homemade BBQ sauce;
                    • 4 tsp. Sriracha; (optional or to taste);
                    • 2 tbsp. raw honey; (optional)
                    • 1/4 cup fresh chives, minced;
                    • 1/4 cup fresh cilantro, minced;
                    • 1/4 cup fresh parsley, minced;
                    • Sea salt and freshly ground black pepper;
                    1. Preheat your oven to 325 F.
                    2. In a bowl, combine the smoked paprika, garlic powder, onion powder, cayenne, and salt and pepper to taste.
                    3. Cover the ribs with the rub on both sides and wrap each set of ribs in parchment paper. Place the ribs in a single layer on a baking sheet and bake in the oven for 2 1/2 hours.
                    4. Find the rest of the recipe on Paleo Leap



                      Szechuan Pork in Spicy Broth

                      recipe and photo from China Sichuan Food

                      tastes best with Sweet or Oatmeal Stout

                      Click & Grow Guide To Beer And Food Pairing: Szechuan Pork in Spicy Broth Recipe from China Sichuan Food




                      • 150g pork chops or pork butt (highly recommend the butt)
                      • 1 small bunch of water spinach, root removed and cut into sections
                      • pinch of salt
                      • 4 tablespoons starch (recommend potato starch or sweet potato starch)
                      • 1 tablespoon Chinese cooking wine
                      • 1+1/2 tablespoons water or slightly more if needed. 
                      • 2 green onions, white part cut into 2cm long and green pert chopped
                      • 2 star anises 
                      • 5-8 dried chili pepper
                      • 1/2 teaspoon Sichuan pepper
                      • 1 tablespoon doubajiang
                      • 1 teaspoon dou-chi (optional)
                      • water as needed
                      • 1+2 tablespoons cooking oil 
                      • 3 garlic cloves, sliced
                      • 1 thumb ginger, sliced
                      • coriander for garnishing
                      1. Slice the pork thinly and then add pinch of salt, starch, cooking wine and water. Combine well and set aside for 10 minutes. The pork slices should be well coated with the starch. This is to guarantee the thin outside layer protecting the pork overcooked.
                      2. In a wok, add 1 tablespoon of oil, fry half of the chili pepper, half of Sichuan peppercorn, star anise over lowest fire until aroma. Then add ginger, garlic and green onion whites, cook for around another 30 seconds. 
                      3. Add doubanjiang and dou-chi in, fry until you can see the red oil come out.
                      4. Pour around 1L water in. Simmer for around 15-20 minutes with lid covered. During this process, you may smell the strong aroma bought by the broth.
                      5. Find the rest of the recipe on China Sichuan Food



                        Chocolate Cake with Cinnamon and Chili

                        gluten free recipe and photo from The Tomato Tart

                        tastes best with Imperial Stout

                        Click & Grow Guide To Beer And Food Pairing: GLUTEN FREE CHOCOLATE CAKE WITH CINNAMON & CHILLI Recipe by The Tomato Tart




                        For the cake:

                        • 4 tablespoons coconut oil, softened
                        • 1 cup brown sugar
                        • 2 large eggs
                        • 2 ounces dark chocolate (¼ cup), melted and cooled
                        • 1 teaspoon vanilla extract
                        • 1 cup all purpose gluten free flour, no xanthan gum needed
                        • 1 teaspoon baking soda
                        • ⅛ teaspoon salt
                        • ½ tablespoon cinnamon
                        • 1 tablespoon finely chopped gourmet garden lightly dried chili
                        • ½ cup coconut cream•
                        • 1 tablespoon apple cider vinegar
                        • ½ cup strongly brewed hot coffee or espresso

                        For the ganache:

                        • ½ cup coconut milk
                        • 1 tablespoon gourmet garden lightly dried chili
                        • 3 cinnamon sticks
                        • 4 tablespoons coconut oil
                        • 10 oz dark chocolate (I used a mix of 64% and 72%)

                        Optional garnishes:

                        • more finely ground Gourmet Garden lightly dried chili
                        • smoked sea salt
                        • powdered sugar
                        • cinnamon sticks
                        1. Preheat oven to 350º and grease and flour three 5 inch cake rounds.
                        2. In a large bowl or the bowl of a stand mixer, cream together coconut oil and brown sugar . Beat in eggs one at a time, mixing each egg until it it fully incorporated. Scrape down the bowl with each addition- to make sure every little bit of goodness is incorporated into the cake batter. Add in vanilla extract and melted chocolate. Mix again.
                        3. In a smaller bowl, combine flour, baking soda and salt. In a third bowl, vigorously mix coconut cream with vinegar. Next, we’ll add these ingredients to the creamed butter mix. Alternating, add in the dry ingredients in three additions and the coconut cream in two additions. Start and end with the flour. Finally, stir prepared coffee into cake batter.
                        4. Find the rest of the recipe on The Tomato Tart


                          Vietnamese Shrimp Noodle Salad

                          recipe and photo from Heather Christo

                          tastes best with Hefeweizen

                          Click & Grow Guide To Beer and Food Pairing: Vietnamese Shrimp Noodle Salad Recipe from Heather Christo




                          For the shrimp:

                          • 1 pound shrimp, peeled and deveined (but leave the shrimp tails!)
                          • 2 tablespoons fresh lime juice
                          • kosher salt
                          • 2 tablespoons vegetable oil
                          For the Vietnamese vinaigrette:
                          • 2 tablespoons sugar
                          • ¼ cup rice vinegar
                          • 1 red fresh chili, minced
                          • 2 cloves garlic, minced
                          • 2 tablespoons roasted peanuts, minced
                          • 2 tablespoons fish sauce
                          • 2 tablespoons fresh lime juice
                          • 2 tablespoons vegetable oil
                          • kosher salt
                          For the noodles:
                          • 6.75 ounces Rice Sticks Noodles

                          For the salad:

                          • 4.5 ounces Earthbound Farm Organic Greens (I used “flavor blends” Spicy Spinach)
                          • 1 cup fresh basil leaves
                          • 1 cup fresh mint leaves
                          • 1 cup fresh cilantro leaves
                          • 2 carrots, peeled into ribbons
                          • 1 red chili, thinly sliced
                          • ½ red onion, thinly sliced
                          • 2 persian cucumbers, thinly sliced
                          • ¼ cup roasted peanuts, whole or chopped
                            1. Combine the shrimp, lime juice and a generous sprinkle of kosher salt in a small bowl. Set aside while you make the vinaigrette.
                            For the Vinaigrette:
                            1. In a small pan, combine the sugar and the rice vinegar and bring to a simmer, cooking about 1-2 minutes over low heat until the sugar dissolves. While that is happening combine the chili, garlic and peanuts in a small bowl. Add the fish sauce, lime juice, vegetable oil and then the hot sugar-vinegar mixture to the bowl. Set aside.
                            For the Shrimp:
                            1. In the same pan, heat the vegetable oil over medium-high heat. Add the shrimp, a few at a time and cook until golden around the edges and just opaque in the center, about 2 minutes total. Set aside and continue to cook all of the shrimp.
                            2. Find the rest of the recipe on Heather Christo


                                Tomato and Basil Salad with Chive Vinaigrette

                                recipe and photo from Ciao Florentina

                                tastes best with American Wheat Ale

                                Click & Grow Guide for Beer and Food Pairing: TOMATO AND BASIL SALAD WITH CHIVE VINAIGRETTE RECIPE from Ciao Florentina




                                • 2 lb heirloom tomatoes, mixed sized & colors
                                • 5 sprigs of fresh basil
                                • 5 sprigs purple basil
                                • 1 shallot, thinly sliced
                                • ⅓ c extra virgin olive oil
                                • ½ lemon, juiced
                                • ½ tsp sea salt + more to taste
                                • ½ bunch chives, snipped
                                • 5 chives for garnish, roughly chopped
                                • chive blossoms, for garnish
                                • basil blossoms, for garnish
                                    1. In a small jar add the olive oil, lemon juice , snipped chives and sea salt. Shake together until combined. Taste and adjust seasonings with more sea salt and lemon juice until happy.
                                    2. Find the rest of the recipe on Ciao Florentina


                                    Steamed Mussels with Cream and Herbs

                                    recipe and photo from Easy Recipes For Your Family

                                    tastes best with Witbier

                                    Click & Grow Guide for Beer and Food Pairing: Steamed Mussels with Cream and Herbs Recipe from Easy Recipes for Your Family




                                    • 5½ pounds (2.5kg) mussels
                                    • ⅔ cup (150ml) heavy or whipping (double or regular) cream
                                    • 1 tablespoon chopped fresh parsley
                                    • 1 tablespoon chopped fresh chives
                                    • 2 teaspoons chopped fresh thyme leaves
                                    • 2 teaspoons chopped fresh fennel (the herb, not the bulb)
                                          1. Scrub the mussels very well, discarding any that are open and don’t close when tapped against a hard surface. Remove the beard—the little fibrous tuft—from each mussel.

                                          2. Pour the cream into a large saucepan and bring slowly to a boil. Stir in the herbs and add the mussels.

                                          3. Find the rest of the recipe on Easy Recipes For Your Family


                                          Lemon Thyme Shortbread

                                          recipe and photo from Oleander + Palm

                                          tastes best with Classic Pilsener

                                          Click & Grow Guide to Beer and Food Pairing: Lemon Thyme Shortbread Recipe from Oleander And Palm




                                          • 1 cup butter
                                          • 2/3 cup powdered sugar
                                          • 1 3/4 cup flour
                                          • 2 tsp. freshly chopped thyme
                                          • zest of one lemon
                                          • 1 tsp. vanilla
                                          • small sprigs of thyme for the tops of each cookie
                                                1. Cream the butter and sugar with an electric mixer. Add the vanilla, lemon zest and thyme. Add the flour and mix until the dough comes together. Wrap the dough in plastic wrap and chill for at least 30 mins.

                                                2. Pre-heat the oven to 350F.  Roll out the dough to a little less then 1/4″ on a well floured surface. This is a very soft dough, that’s what makes them so tender when they are done.  Keep the dough cold and work with flour on your hands and on the surface.

                                                3. Find the rest of the recipe on Oleander + Palm


                                                Chili Con Carne

                                                recipe and photo from Simone's Kitchen

                                                tastes best with Oktoberfest, Märzen, Vienna

                                                Click & Grow Guide to Beer and Food Pairing: Chili con Carne Recipe from Simone's Kitchen




                                                • 2 onions
                                                • 2 cloves of garlic
                                                • 2 carrots
                                                • 2 stalks of celery
                                                • 2 red bellpeppers
                                                • 400 gr chickpeas (from can)
                                                • 400 gr kidneybeans
                                                • 2x 400 gr tomato cubes (from can)
                                                • 500 gr ground beef
                                                • 1 tsp chili powder
                                                • 1 tsp ground cumin
                                                • 1 tsp cinnamon
                                                • 4tbsp fresh coriander, finely chopped
                                                • 2 tbsp balsamic vinegar
                                                • olive oil
                                                • freshly grinded black pepper
                                                      1. Chop up all the veggies into small pieces. Take a big pan and heat the olive oil and fry all the vegetables. Stir well. Add cinnamon, cumin and chilipowder. Let it simmer for a few minutes and stir every minute. When the vegetables are soft and slightly caramelised (appr. seven minutes), add the kidneybeans, chickpeas and diced tomatoes.
                                                      2. Add the ground beef to the vegetables and stir until the meat is loose.
                                                      3. Find the rest of the recipe on Simone's Kitchen


                                                      Roasted Strawberry & Thyme Tart

                                                      recipe and photo from Two Loves Studio

                                                      tastes best with Dark Lager, Dunkel, Schwarzbier

                                                      Click & Grow Guide to Beer and Food Pairing: Roasted Strawberry And Thyme Tart Recipe from Two Loves Studio




                                                      For tart base:

                                                      • 250g plain flour
                                                      • 125g butter, chopped and slightly softened
                                                      • 1 egg, room temperature
                                                      • 1 tsp vanilla sugar
                                                      • 1/2 teaspoon fine salt
                                                      • 40ml cold water

                                                      For the filling:

                                                      For the strawberry syrup:

                                                      • 250g fresh strawberries, chopped
                                                      • 1/4 cup maple syrup
                                                      • 2-4 tablespoons brown sugar
                                                      1. On a clean and dry work surface, (preferably a marble surface if you have one), heap the flour and make a well with your hands. Place the chopped butter, egg, sugar and salt into the well. With clean hands, gently mix the ingredients together, creaming the butter as you go.

                                                      2. Once combined, gently little by little draw in the flour to incorporate with the wet mixture and work the dough with your finger tips until a grainy texture forms. Add the cold water, little by little until the dough begins to hold together. (Adding the water little by little will ensure that the dough doesn’t become too wet. If it does, add a little more flour).

                                                      3. Using the palm of your hand, push the dough away from you a couple of time until it is smooth. Make the pastry into a disk, wrap in plastic and leave to rest in the fridge for 20 mins.

                                                      4. On a lightly floured surface, roll out the pastry to a round, 3mm thick, 30cm in diameter. In a 24cm diameter, 3mm deep loose bottomed tart tin, place the pastry carefully into the tin and press it into the sides gently with your fingers. Trim the excess.Rest in the fridge for 20 minutes.

                                                      5. Preheat the oven to 200 C.

                                                      6. Thinly slice the strawberries lengthways and place in a bowl. Squeeze over the lemon juice. Set aside.

                                                      7. In a bowl, mix the cornflour and brown sugar until combined.

                                                      8. Find the rest of the recipe on Two Loves Studio


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