How to Host a Seafood Boil at a Brewery

If you own a brewery or brewpub, hosting a seafood boil is a great way to bring your local community together while also increasing sales at your business. One of the best additions to any seafood boil is delicious, ice cold beer, so hosting an event like this will draw in new customers and give them a chance to try out some of your signature brews. The ingredients and preparation methods for different types of seafood boils vary by region, but the delicious results are always the same. Keep reading to learn more about preparing for and hosting a successful seafood boil party at your brewery.

What is a Seafood Boil?

what is a seafood boil?

Generally speaking, a seafood boil refers to a social event or gathering that centers around the preparation and consumption of shellfish. The contents and cooking styles of seafood boils vary by region, along with the side dishes and drinks served. Seafood boil parties are often sponsored by community organizations or seafood restaurants, making them the perfect opportunity to socialize with friends while enjoying delicious food. However, a brewery is also an ideal place to hold a boil, especially if you plan on cooking with or serving beer at your event.

In terms of ingredients, seafood boils include shellfish like whole crabs, crab legs, lobster, clams, mussels, shrimp, and crawfish. These ingredients will vary based upon the area of the country where the boil is held and which seafood is in season. You may also want to include vegetables like onions, celery, potatoes, and corn, and spices like bay leaves, garlic, salt, pepper, chilies, and thyme. Some seafood boils even include andouille sausage for an extra burst of flavor.

What Are the Different Kinds of Seafood Boils?

The preparation style and ingredients in seafood boils vary by what's available and prevalent in specific regions of the country and that area's unique culinary history. Keep reading to learn more about different seafood boil party menus.

Cajun and Louisiana Seafood Boils

Cajun and Louisiana-style seafood boils are synonymous and typically only feature one type of seafood -- usually shrimp, crab, or crawfish. If you decide to hold this kind of seafood boil party, you might also want to add andouille sausage and Cajun seasonings, like cumin, coriander, and paprika. You can also purchase pre-mixed Cajun seasoning mixes. Historically, this style of seafood boil has been held in the French Quarter area of New Orleans since at least the 1950s.

Georgia and South Carolina Lowcountry Seafood Boils

Lowcountry seafood boils usually feature a variety of different seafood and are generally less spicy than their Cajun cousins. The finished product is often called Frogmore Stew, which refers to a town in the fishing community of St. Helena Island in South Carolina. Seafood boil parties in this area have been held since the 1960s and showcase the region's rich melting pot of French, Spanish, African, and Caribbean flavors. If you're holding this style of seafood boil, you might also consider adding ham, another traditional ingredient in Lowcountry boils.

host a seafood boil

Chesapeake and Mid-Atlantic Crab Boils

Seafood boils in the mid-Atlantic region are largely centered around crabs, which are plentiful in the Chesapeake Bay and nearby Atlantic Ocean. The crabs at a crab boil party are typically steamed or boiled in spiced water or beer. Afterwards, the crabs are seasoned with seafood spice mixes like Old Bay or J.O., both of which complement and showcase the flavor of the crab. Guests will then crack, pick, and eat the crab meat by hand alongside dipping sauces and sides like corn and cole slaw.

New England Seafood Boils

When holding a New England seafood boil, you'll want to have plenty of clams and lobster on hand. Most locals also add potatoes, corn, and mild sausage to the mix, and seasoning is minimal. New England seafood boils are the perfect choice for breweries, because the most common boiling liquid is beer.

How Can You Market and Spread Awareness for Your Seafood Boil?

Effectively marketing your seafood boil is crucial to its success. We spoke with Anthony at Old Ox Brewery in Ashburn, VA, who held a seafood boil to benefit autism awareness in collaboration with Ford's Fish Shack, a local restaurant that provided seafood for the event. He offered the following pro tips on how they successfully marketed their boil:

"Some of our channels included listing the event early on our website (at least 30 days prior to the event), email marketing, having the staff talk to patrons about it, having table toppers and posters advertising it, and reaching out to every possible local news outlet we could... I believe we ended up getting listed on around 10 websites (between calendars and actual news coverage like the Loudoun Times-Mirror)." host a seafood boil in a brewery

"Ford's Fish Shack and Autism Speaks helped as well. Lastly, and probably most importantly, we promoted through Facebook and Facebook ads. We were posting pictures on our main Old Ox page and on the event page itself... Every time someone likes a picture that we post, the reach for that post increases substantially, so we posted a lot and it worked extremely well for this event. We use Facebook and social media heavily to promote all of our events, big or small."

Can You Hold a Seafood Boil if Your Brewery Doesn't Serve Food?

While many breweries also have kitchens that serve a variety of delicious foods, some are solely focused on their beer. If your brewery doesn't serve food, you can hire a catering company and bring them on site to prepare your seafood boil. Be sure to obtain any necessary special event licenses beforehand, as you don't want to be held liable if guests are injured, become sick, or choose to drink and drive.

Why Use Beer to Boil Your Seafood?

crab boil

While some people use water as their primary boiling liquid, beer is an excellent choice for cooking at a seafood boil. The natural sugars and maltiness inherent in beer will add a rich depth of flavor to your food. Beer also helps tenderize meats and seafood. You'll probably want to use a mild ale or lager, as these brews will add flavor without interfering or clashing with the flavor of the food.

We also spoke with Fort Collins Brewery in Fort Collins, CO. They had the following to say about using beer as your primary boiling liquid:

"We paired [our seafood boil] with Major Tom's Pomegranate Wheat. We also boiled the shrimp using that beer. We did this because that particular beer pairs very well with seafood dishes. The sweetness and tartness helps bring out the savory flavors of the boil."

Which Beers Should You Serve to Complement Your Seafood?

The style of beer you serve at your seafood or crab boil party depends largely upon the type of shellfish you'll be serving. For recommended pairings, check out our list below:

  • Clams - German pilsners like Victory Brewing Company's Prima Pils
  • Crabs - Farmhouse saisons like Brewery Ommegang's Hennepin
  • Crawfish - American pale ales like Lagunitas Brewing Company's A Little Sumpin' Sumpin' Ale
  • Lobster - Hefeweizens like Sierra Nevada's Kellerweis
  • Mussels - A Berliner weiss like Firestone Walker Brewing Company's Bretta Rose
  • Oysters - English stouts like Magic Hat Brewing Company's Heart of Darkness
  • Shrimp - Doppelbocks like Brauerei Ayinger's Celebrator

If you're interested in pairing your beer with other ingredients in the boil, here are a few suggestions.

  • Corn - Lagers like Guinness's Harp Lager
  • Potatoes - Amber ales like Tröegs Brewing Company's Nugget Nectar
  • Sausage - A märzen like Spaten-Franziskaner-Bräu's Oktoberfestbier Ur-Märzen

Should You Brew A Unique Batch of Beer for Your Seafood Boil?

If you'd like to provide a more personal touch at your seafood boil (and expose more patrons to what your brewery has to offer), you can brew a unique batch of beer specifically for the event. Old Ox did this for their boil, and it was a huge hit. Here's what they had to say about this signature brew:

what beer pairs with seafood

"We brewed a hybrid-style beer (blending an ale and lager together) and named it "Blue Lobstah." We collaborated with the team from Ford's Seafood Shack on this beer... We created several different varieties for them to try, and they loved the hybrid, so we named it and ran with it!"

"Here was our description of the beer: 'Our special event beer is "Blue Lobstah!" This hybrid style blends the crisp, refreshing base of a golden lager with the subtle spice complexity of a farmhouse ale.'"

What Equipment Do You Need to Host a Seafood Boil?

The most important piece of equipment you'll need at your seafood boil party is an outdoor gas stove, in addition to a large stock pot and stock pot basket. You can also purchase a steamer kit, which will generally contain a stock pot, steamer basket, propane burner, and other accessories. You'll also want to have a large mesh scoop to ladle the seafood, meat, and vegetables out of the stock pot. If you're more of a traditionalist, you can substitute a net or wire mesh for the stock pot basket.

What Else Will You Need on the Day of Your Seafood Boil?

how to prepare a seafood boil

Weather permitting, the best place to hold your seafood boil is outside on your business's lawn, patio, or deck. Instead of spreading tablecloths, lay down several layers of newspaper or heavy weight brown paper. When your boil is ready, you can drain the extra water onto the ground and dump the food directly onto the tables. Be sure to provide plenty of napkins, paper towels, wet wipes, and wet towels for guests to clean their hands with during and after the boil. Similarly, you might want to have bowls handy for shells and corn cobs.

If guests are eating crabs or other hard-to-pick seafood, you'll want to have crab mallets and knives nearby. When it comes to condiments, consider having cocktail sauce, drawn butter, hot sauce, and lemons at every table. You might also want to have crackers or bread available. When patrons finish their feast, all you'll have to do is ball up the paper with the shells and other trash inside and place it in a garbage can.

When hosting an event like a seafood boil in your space, it's also important to keep event management supplies on hand, too.


If your brewery or brewpub is looking for new ways to bring guests through your doors, hosting a seafood or crab boil party is a great place to start. Depending on what's plentiful in your area, you can choose between a variety of seafood boil styles and ingredients. Similarly, holding a boil gives your business the opportunity to showcase your best beers and pair them with different types of delicious shellfish. With these seafood boil party ideas in mind, grab your shellfish, steam pot, and beer and get boiling!

Posted in: Bars & Breweries|Seasonal|By Nora Fulmer
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ABV: 4.6-5.3% IBU: 25-40 Examples: Troegs Sunshine Pils, Sierra Nevada's Nooner Pilsner Pairs With: German cuisine, poultry, fish, spicy cheese Serving Temperature: 40-45 degrees Fahrenheit Czech or Bohemian Pilsner Czech or bohemian pilsner is a straw-colored beer with a noticeably bitter hop flavor. These beers can sometimes have a floral aroma. ABV: 4.1-5.1% IBU: 30-45 Examples: Lagunitas PILS, Dogfish Head Piercing Pils Pairs With: Spicy food, Asian cuisine, sharp cheddar cheese Serving Temperature: 40-45 degrees Fahrenheit Back to Top Types of Dark Lagers Dark lager is malty and smooth with toasted caramel flavors. These beers tend to have mid-range alcohol content and lower bitterness profiles. Amber American Lager Amber lager features prevalent malt flavors with varying levels of hoppiness. This beer is also characterized by a darker color, caramel aroma, and smooth taste. ABV: 4.8-5.4% IBU: 18-30 Examples: Yuengling Lager, Samuel Adams Boston Lager Pairs With: American cuisine, poultry, beef, cheddar Serving Temperature: 45-50 degrees Fahrenheit Oktoberfest Named for the Oktoberfest celebration in Munich, Oktoberfest is a full-bodied beer with a rich, toasted flavor and a dark copper color. ABV: 5.1-6.0% IBU: 18-25 Examples: Paulaner Oktoberfest-Märzen, Victory Brewing Company Festbier Pairs With: German cuisine, meat and vegetables, spicy cheese Serving Temperature: 45-50 degrees Fahrenheit German Schwarzbier Schwarzbier is a dark beer that is surprisingly light in flavor. Schwarzbiers are less malty than would be expected but still boast a slight sweetness. ABV: 3.8-4.9% IBU: 22-30 Examples: Shiner Bohemian Black Lager, Guinness Black Lager Pairs With: German cuisine, spicy food, muenster cheese Serving Temperature: 40-45 degrees Fahrenheit Vienna Lager Vienna lager is reddish in color with a sweet malty flavor. These beers boast a subtle hop flavor and crisp drinkability. ABV: 4.5-5.5% IBU: 22-28 Examples: Dos Equis Amber Lager, Great Lakes Eliot Ness, Blue Point Toasted Lager Pairs With: German cuisine, Mexican cuisine, pork, spicy cheese Serving Temperature: 40-45 degrees Fahrenheit Back to Top Types of German Bocks German bocks are heavy on malty flavor, making them sweet and nutty. Bocks have lower alcohol levels, while doppelbocks, weizenbocks, and maibocks move up the alcohol scale. Traditional Bock The bock is a malty, sweet beer with a toasty flavor and a dark copper color. ABV: 6.3-7.5% IBU: 20-30 Examples: Samuel Adams Winter Lager, Great Lakes Rockefeller Bock Pairs With: German cuisine, meat and vegetables, chocolate, Camembert cheese Serving Temperature: 40-45 degrees Fahrenheit Doppelbock Doppelbocks are stronger than the traditional style and boast a higher alcohol content and a fuller body. ABV: 6.6-7.9% IBU: 17-27 Examples: Troegs Troegenator Double Bock, Samuel Adams Double Bock Pairs With: Heavy foods like red meat, pork, or ham, sharp cheeses Serving Temperature: 40-45 degrees Fahrenheit Weizenbock Weizenbocks are wheat bocks and can take on fruity, malty flavors. ABV: 7.0-9.5% IBU: 15-35 Examples: Victory Brewing Company's Moonglow, Southern Tier Brewing Company's Goat Boy Pairs With: German cuisine, poultry, chocolate Serving Temperature: 40-45 degrees Fahrenheit Maibock Maibocks are more pale and hoppy than traditional bocks, although the malt flavor is still present. ABV: 6.0-8.0% IBU: 20-38 Examples: Capital Maibock, Hofbrau Maibock, Smuttynose Maibock Pairs With: Italian and German cuisines, fish, shellfish, asiago, Swiss cheese Serving Temperature: 45-50 degrees Fahrenheit Back to Top Types of Brown Ales Brown ales feature malty overtones and tend to have toasty, caramel flavors. They typically feature mid-range alcohol content and hop bitterness. American Brown Ale American brown ale is a dark beer without the bitterness of porters and stouts. This style boasts a dark caramel color and a medium to full-bodied profile. ABV: 4.2-6.3% IBU: 25-45 Examples: Brooklyn Brown Ale, Sierra Nevada Tumbler Autumn Brown Pairs With: American cuisine, heavy foods like beef stew, red meat Serving Temperature: 45-50 degrees Fahrenheit English Brown Ale English brown ale features a nutty malt flavor with a caramel aroma. ABV: 4.0-5.5% IBU: 15-25 Examples: Newcastle Brown Ale, City Star Brewing's Bandit Brown Pairs With: American cuisine, heavy foods, red meat, poultry, gouda cheese Serving Temperature: 40-45 degrees Fahrenheit Back to Top Types of Pale Ales Pale ales are generally hoppy but lower in alcohol content than IPAs. They are typically light, drinkable beers. American Amber Ale American amber ale is a malty, medium-bodied beer with a caramel flavor and amber color. ABV: 4.4-6.1% IBU: 25-45 Examples: Lagunitas Imperial Red Ale, Stone Brewing Company's Levitation Ale Pairs With: American cuisine, meat, fish, blue cheese Serving Temperature: 40-45 degrees Fahrenheit American Pale Ale American pale ale is a medium-bodied beer with a noticeable hop flavor and a light copper color. ABV: 4.4-5.4% IBU: 30-50 Examples: Sierra Nevada Brewing Company's Pale Ale, Smuttynose Shoals Pale Ale Pairs With:Seafood, poultry, cheddar cheese Serving Temperature: 40-45 degrees Fahrenheit Blonde Ale Blonde ales balance the flavors of malt and hops nicely, and they often have a fruity aroma. ABV: 4.1-5.1% IBU: 15-25 Examples: Victory Brewing Company's Summer Love, Flying Fish Brewing Company's Farmhouse Summer Ale Pairs With: Italian cuisine, spicy food, fish, pepper jack cheese Serving Temperature: 35-40 degrees Fahrenheit English Bitter English bitters are named for the bitter flavor that the hops present. They have fruity flavors and lower alcohol content. ABV: 3.0-4.2% IBU: 20-35 Examples: Sharp's Brewery's Doom Bar Bitter, Surly Brewing Company's Bitter Brewer Pairs With: Fried food, fish, feta cheese Serving Temperature: 45-50 degrees Fahrenheit English Pale Ale Also known as "extra special bitters," English pale ales have a strong hop flavor that is balanced by sweet malt. ABV: 4.5-5.5% IBU: 20-40 Examples: Black Sheep Ale, Flying Fish Extra Pale Ale Pairs With: American and English cuisines, meat, English cheeses Serving Temperature: 40-45 degrees Fahrenheit Back to Top Types of India Pale Ales (IPAs) IPAs (short for India pale ales) boast strong hop bitterness with piney and floral flavors. These beers also have high alcohol contents. American IPA American IPAs have more hops, big herbal or citrus flavors, and high bitterness compared to pale ale. ABV: 6.3-7.5% IBU: 50-70 Examples: Dogfish Head 60 Minute IPA, Sierra Nevada Torpedo Extra IPA Pairs With: American and Indian cuisines, meat, poultry, fish, gorgonzola cheese Serving Temperature: 40-45 degrees Fahrenheit Imperial or Double IPA Imperial or Double IPAs are American IPAs, but with a stronger flavor, hop bitterness, and a higher alcohol content. ABV: 7.0-14.0% IBU: 65-100 Examples: Russian River Brewing Company's Pliny the Elder, Lagunitas Maximus Pairs With: American cuisine, meat, fish, sharp cheddar Serving Temperature: 45-50 degrees Fahrenheit English IPA English IPAs are similar to the American style, but with a weaker hop flavor and lower alcohol content. ABV: 5.0-7.0% IBU: 35-63 Examples: Goose Island India Pale Ale, Shipyard IPA, Samuel Smith’s India Ale Pairs With: American and Indian cuisines, fish, parmesan cheese Serving Temperature: 40-45 degrees Fahrenheit Back to Top Types of Porters Porters are all dark in color, and they feature flavors reminiscent of chocolate, coffee, and caramel. They tend to be more chocolatey than brown ales, and less coffee-like than stouts. American Imperial Porter American imperial porters are dark in color, but lacking in burnt malt taste. They also boast a malty sweetness. ABV: 7.0-12.0% IBU: 35-50 Examples: Sierra Nevada Brewing Company's Porter, Stone Smoked Porter Pairs With: American cuisine, barbecue, meat, asiago cheese Serving Temperature: 40-45 degrees Fahrenheit English Brown Porter English brown porter is similar to the American style but usually with a lower alcohol content and less malt sweetness. ABV: 4.5-6.0% IBU: 20-30 Examples: Shipyard Longfellow Winter Ale, Arcadia London Porter Pairs With: American and English cuisines, meat, chocolate, fontina cheese Serving Temperature: 50-55 degrees Fahrenheit Robust Porter Robust porters are stronger and more bitter than a brown porter and feature a subtle caramel flavor. ABV: 5.1-6.6% IBU: 25-40 Examples: Smuttynose Robust Porter, Thomas Hooker Imperial Porter Pairs With: American and English cuisines, heavy foods like stew, colby cheese Serving Temperature: 40-45 degrees Fahrenheit Back to Top Types of Stouts Stouts are dark beers that are similar to porters but with stronger roasted flavors. This style also features mid to high alcohol levels. American Stout American stouts feature malt flavors working to create strong chocolate and coffee notes, but without overpowering hop bitterness. ABV: 5.7-8.9% IBU: 35-60 Examples: Highland Black Mocha Stout, Bell's Kalamazoo Stout Pairs With: Heavy foods, meat, oysters, chocolate, brie cheese Serving Temperature: 45-50 degrees Fahrenheit American Imperial Stout American imperial stouts are strong dark beers with a malty flavor and a deep black color. ABV: 7.0-12.0% IBU: 50-80 F Examples: Dogfish Head Brewery's Worldwide Stout, Stoudt's Fat Dog Imperial Stout, Bell's Java Stout Pairs With: Heavy foods, poultry, aged cheddar Serving Temperature: 45-50 degrees Fahrenheit Oatmeal Stout As their name suggests, oatmeal stouts feature oatmeal in their malt blend. This adds smoothness and sweetness to the beer. ABV: 3.8-6.0% IBU: 20-40 Examples: Young's Oatmeal Stout, Troegs Java Head Stout Pairs With: Meat, shellfish, chocolate, Camembert cheese Serving Temperature: 50-55 degrees Fahrenheit Milk Stout Lactose sugar adds a smooth sweetness to milk stouts. ABV: 4.0-7.0% IBU: 15-25 Examples: Young's Double Chocolate Stout, Lancaster Brewing Company's Milk Stout, Samuel Adams Cream Stout Pairs With: Mexican cuisine, beef, chocolate, ice cream, cheddar Serving Temperature: 50-55 degrees Fahrenheit Irish Dry Stout Irish dry stouts are dark beers; black in color with a bitterness that comes from roasted barley. ABV: 3.8-5.0% IBU: 30-40 Examples: Guinness Draught, Murphy's Irish Stout, Beamish Irish Stout Pairs With: Heavy food like beef and stew, barbecue, burgers Serving Temperature: 45-50 degrees Fahrenheit Back to Top Types of Belgian Styles Belgian beers are known for their spiced fruity flavors and high alcohol content. Despite their high ABV, belgians are usually low in bitterness. Belgian Pale Ale Belgian pale ale contains a toasted malt flavor that is subtle enough to not overpower the taste of the hops. ABV: 4.0-6.0% IBU: 20-30 Examples: Weyerbacher Brewing Company's Verboten, Samuel Adams Belgian Session Pairs With: American cuisine, fried food, fish, salad, tangy cheeses Serving Temperature: 45-50 degrees Fahrenheit Belgian Dubbel Belgian dubbels feature rich and malty flavor with a spicy, fruity note. ABV: 6.3-7.6% IBU: 20-35 Examples: Chimay Premiere, Blue Moon Winter Abbey Ale, Flying Fish Abbey Dubbel Pairs With: American cuisine, barbecue, meat, Limburger cheese Serving Temperature: 50-55 degrees Fahrenheit Belgian Tripel Belgian tripels are lighter-bodied beers with a slight hoppy bitterness and a high alcohol content. ABV: 7.1-10.1% IBU: 20-45 Examples: Victory Golden Monkey, Weyerbacher Merry Monks Pairs With: Pasta dishes, meat, poultry, gouda cheese Serving Temperature: 45-50 degrees Fahrenheit Belgian Quadrupel Belgian quadrupels are dark brown, full-bodied beers that exhibit flavors like brown sugar and fruit. They also have a very high alcohol content. ABV: 7.2-11.2% IBU: 25-50 Examples: Weyerbacher QUAD, Brewery Ommegang Three Philosophers Pairs With: Smoked meat, goose, brie cheese Serving Temperature: 50-55 degrees Fahrenheit Belgian Strong Dark Ale Belgian strong dark ale features a very high alcohol content with complex fruity flavors. ABV: 7.0-15.0% IBU: 20-50 Examples: Bell's Brewery's Hell Hath No Fury Ale, Dogfish Head Brewery's Raison D'Etre Pairs With: American cuisine, barbecue, blue cheese Serving Temperature: 45-50 degrees Fahrenheit Belgian Saison Saisons (also known as farmhouse ales) have earthy notes and a medium hop flavor. ABV: 4.4-6.8% IBU: 20-38 Examples: Samuel Adams Rustic Saison, Dogfish Head Brewery's Noble Rot, Victory Brewing Company's Helios Pairs With: Indian and Asian cuisine, poultry, seafood, parmesan cheese Serving Temperature: 45-50 degrees Fahrenheit Back to Top Types of Wheat Beers As you might have guessed, wheat beers use wheat as their malt. They're generally lighter in color and alcohol content. Their tangy flavors go great with fruit and brewers often add seasonal fruits to wheat beer. American Pale Wheat American pale wheat beer is pale in color, lower in alcohol content, and has a light bready flavor. ABV: 3.5-5.6% IBU: 10-35 Examples: Blue Moon Summer Honey Wheat, Shipyard Summer Ale Pairs With: Mexican cuisine, spicy food, poultry, mozzarella cheese Serving Temperature: 45-50 degrees Fahrenheit Belgian Witbier Witbier gets its name from its white color and has a light, fruity flavor to match. ABV: 4.8-5.6% IBU: 10-17 Examples: Hoegaarden White Ale, Dogfish Head Brewery's Namaste, Blue Moon Belgian White, Victory Brewing Company's Whirlwind Witbier Pairs With: Seafood, poultry, pork, salad, soft cheeses Serving Temperature: 45-50 degrees Fahrenheit Berliner Weisse Berliner Weisse is tart, sour beer with a pale color. Sometimes raspberry syrup is added to dull the sour taste. ABV: 2.8-3.4% IBU: 3-6 Examples: Dogfish Head's Festina Peche, Freetail Brewing Company's Yo Soy Un Berliner Pairs With: German cuisine, ham, salad, soft cheeses Serving Temperature: 45-50 degrees Fahrenheit Dunkelweizen Dunkelweizen is a darker version of a Hefeweizen. These beers have a malty flavor with hints of banana. ABV: 4.8-5.4% IBU: 10-15 Examples: Samuel Adams Dunkelweizen, Franziskaner Hefe-Weisse Dunkel Pairs With: German and Indian cuisines, fish, goat cheese Serving Temperature: 40-45 degrees Fahrenheit Hefeweizen Hefeweizen is a light-colored wheat beer with a crisp taste that can sometimes have hints of cloves or apples. ABV: 4.9-5.6% IBU: 10-15 Examples: Sierra Nevada Kellerweis Hefeweizen, Magic Hat Circus Boy Pairs With: German cuisine, seafood, fish, brick cheeses Serving Temperature: 45-50 degrees Fahrenheit Back to Top Types of Wild &amp; Sour Ales Wild or sour ales are typically very low in alcohol, and feature tart, sour flavors that come from (safe) bacteria in the brew mash. American Sour American sour beer packs a wild punch from the bacteria used in the fermentation process. ABV: Varies IBU: Varies Examples: Samuel Adams American Kriek, Weyerbacher Riserva Pairs With: Fruit, strong cheese Serving Temperature: 45-50 degrees Fahrenheit Belgian Fruit Lambic Belgian fruit lambics are brewed with fruit to make an intense sweet and sour flavor. ABV: 5.0-8.9% IBU: 15-21 Examples: Upland Brewing Company's Raspberry Lambic, Dogfish Head Festina Lente Pairs With: Fruit, salad, chocolate, soft cheese Serving Temperature: 45-50 degrees Fahrenheit Flanders Red Ale Flanders red ale evokes a malty, fruity flavor underneath a strong sour taste brought on by Lactobacillus bacteria during fermentation. ABV: 4.8-6.6% IBU: 5-18 Examples: New Belgium Lips of Faith La Folie, The Lost Abbey's Red Poppy Ale Pairs With: Meat, blue cheese, cheddar cheese Serving Temperature: 45-50 degrees Fahrenheit Belgian Gueuze Gueuzes are aged beers that give off a very strong sour flavor. ABV: 6.2-8.1% IBU: 9-23 Examples: Brouwerij Boon's Boon Gueuze, The Bruery's Rueuze Pairs With: Strong cheeses Serving Temperature: 50-55 degrees Fahrenheit Back to Top Types of Specialty Beers Beers made with additional spices, flavorings, or fruits are called specialty beers. Any lager or ale can be made into a specialty beer by adding ingredients to enhance the flavor. American Black Ale American black ales are dark in color and feature a malty, roasted flavor with medium to high hop bitterness. This style is sometimes called a black IPA. ABV: 6.0-7.5% IBU: 50-75 Examples: Lagunitas NightTime, Founders Dark Penance, Victory Yakima Glory Pairs With: Aged cheeses, seafood, chocolate Serving Temperature: 50-55 degrees Fahrenheit Barrel-Aged Beer A barrel-aged beer is any type of beer that has been aged in a wooden barrel. Sometimes these barrels have been used to hold bourbon, wine, or other spirits, adding to the flavor of the beer. ABV: Varies IBU: Varies Examples: Allagash Curieux (Bourbon Barrel-Aged Tripel), Great Lakes Barrel-Aged Blackout Stout, Narwhal Imperial Stout (Barrel Aged) Pairs With: Varies Serving Temperature: 50-55 degrees Fahrenheit Chocolate Beer Chocolate or cocoa can be added to any style (lager or ale) to form a delicious chocolate beer. ABV: 2.5-12.0% IBU: 15-40 Examples: Samuel Adams Chocolate Bock, Shenandoah Chocolate Donut Beer, Yuengling Hershey's Chocolate Porter Pairs With: Varies Serving Temperature: 50-55 degrees Fahrenheit Coffee Beer Coffee beer is typically a porter or stout with added coffee flavor. This flavor can be achieved by steeping coffee beans in water or the beer mixture. ABV: 2.5-12.0% IBU: 15-45 Examples: Samuel Adams Black &amp; Brew Coffee Stout, Sierra Nevada Coffee Stout, Stone Brewing Company’s Coffee Milk Stout Pairs With: Meaty stew, hard cheeses Serving Temperature: 50-55 degrees Fahrenheit Fruit and Vegetable Beer Any type of beer can be infused with fruit and vegetable flavors, so flavors will vary greatly. ABV: 2.5-12.0% IBU: 5-50 Examples: Samuel Adams Rebel Grapefruit IPA, Modern Times Beer’s Fruitlands Sour Cherry Gose, Weyerbacher’s Imperial Pumpkin Ale Pairs With: Salad, brie cheese Serving Temperature: 50-55 degrees Fahrenheit Gluten Free Beer Gluten free beer is brewed with fermentable sugars and grains that do not contain gluten. These beers vary in color, flavor, and alcohol content. ABV: Varies IBU: Varies Examples: Wicked Weed Brewing’s Gluten FREEk, Widmer Brothers Brewing Company’s Omission IPA, Lakefront Brewery’s New Grist Gluten-Free Pilsner Pairs With: Varies Serving Temperature: Varies Herb and Spice Beer Herb and spice beer is any lager or ale that has added flavors from roots, herbs, or other spices. Many pumpkin spice and seasonal fall beers are examples of this style. ABV: 2.5-12.0% IBU: 5-40 Examples: Dogfish Head’s Midas Touch, Rogue Ales’ Juniper Pale Ale, Small Town Brewery’s Not Your Father’s Root Beer Pairs With: Varies Serving Temperature: 45-55 degrees Fahrenheit Honey Beer Honey beers are ales or lagers that are brewed with honey to add sweetness and unique flavor. ABV: 2.5-12.0% IBU: Varies Examples: Boulder Beer’s A Honey of a Saison, Samuel Adams Honey Queen, Burial Beer Company’s The Keeper’s Veil Honey Saison Pairs With: Salad, light creamy cheeses Serving Temperature: 50-55 degrees Fahrenheit Pumpkin Beer Pumpkin beer is brewed with fresh pumpkin and common fall spices. These beers are increasingly popular and can be made with lagers, ales, and sour beers. ABV: 2.3-5.0% IBU: 5-70 Examples: Elysian Brewing Company’s Night Owl Pumpkin Ale, Weyerbacher Brewing Company’s Imperial Pumpkin Ale, Samuel Adams Harvest Pumpkin Ale, Smuttynose Pumpkin Ale Pairs With: Poultry, soft creamy cheeses Serving Temperature: 50-55 degrees Fahrenheit Rye Beer Rye beer often features malty, roasted flavors, with lower hop bitterness. Rye beers can be made as ales or as lagers, and will either take on a sweet or spicy flavor. ABV: Varies IBU: Varies Examples: Founders Red’s Rye IPA, Great Lakes’ Rye of the Tiger IPA, The Bruery’s Sour in the Rye Pairs With: Spicy meat, creamy cheeses Serving Temperature: 45-55 degrees Fahrenheit Session Beer Any style of beer can be brewed as a session beer, as sessions are simply less strong, more drinkable beers that are perfect for summertime consumption. ABV: 3.5-5.0% IBU: 10-35 Examples: New Belgium Brewing’s Slow Ride Session IPA, Samuel Adams Rebel Rider Session IPA, Victory Brewing Company’s Swing Session Saison Pairs With: American cuisine, spicy food Serving Temperature: 30-40 degrees Fahrenheit Smoke Beer Smoke beer is any beer that is brewed with malt that has been kilned over an open fire. The smoke adds a noticeable, but not overpowering flavor, which is inspired by traditional German rauchbier. ABV: Varies IBU: Varies Examples: Ithaca Beer Company's Gorges Smoked Porter, Goose Island Beer Company’s Prairie Smoke, Denver Beer Company’s Smoked Lager Pairs With: Roasted vegetables, hard cheese Serving Temperature: 30-40 degrees Fahrenheit Back to Top Lager vs Ale Most types of beer are classified as either lagers or ales. Lagers are made with yeast that ferments at the bottom of the beer mixture, and ales are made with yeast that ferments at the top. Besides the yeast used to make lagers and ales, there are spontaneously fermenting yeasts, which produce wild or sour beers. Pale Ale vs India Pale Ale Although often confused with each other, pale ales and India pale ales have some distinct differences. Pale ales tend to have a softer less-bitter taste, while India pale ales usually have a strong hoppy taste. Additionally, India pale ales tend to have a slightly higher alcohol content than pale ales do, further contributing to their stronger taste. Top Fermenting Beers The yeast that is used in ale production ferments throughout the beer and settles at the top of the liquid. It has a higher tolerance to alcohol and ferments at warmer temperatures when compared to the yeast that’s used to make lager. IPAs, stouts, and wheat beers are all examples of top fermenting ales. Bottom Fermenting Beers The yeast used in lager production is more fragile than what’s used to make ale, and it settles at the bottom of the liquid vessel after fermentation. It needs to ferment more slowly and at cooler temperatures than the yeast that’s used in ale production, and it has a lower tolerance to alcohol. Pilsners, bocks, and Okerberfests are all examples of bottom fermenting lagers. Spontaneous Fermentation Beer Lambics and sour beers are made with a process called spontaneous fermentation. This type of fermentation occurs when beer is exposed to wild bacteria and yeast. These beers originated in Belgium, but brewers all over the world have found ways to manipulate this process to create sour, funky-tasting beers of their own. The American sour, Belgian gueuze, and Flanders red ale are all examples of spontaneously fermented beers. Back to Top Now that you know more about the different types of beer that are out there, hopefully you are inspired to add something unique to your beer list. Use this guide to help you and your servers feel more confident about recommending beers to customers, or maybe even create a menu that is centered on perfect beer pairings.

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