I have no kids myself, but I’ve spent a fair amount of weekends with family & friends who do, and I’m always amazed to see how quickly the adults are to down their kids’ leftover meals. Who am I to judge? Waste not, want not, right? And as it is often time for Mommy and Daddy to suck back on a drink or two to settle the nerves, why should they let that food & alcohol pairing go to waste? If multiple lists can be made for wine and fancy foods, whose to say that adults shouldn’t have their own guide for beer which compliments their kids’ uneaten grub? Dammit, parents are people too!!
This is where Ian Clark steps in to play. Clark is the renowned chef and founder of BRU Handbuilt Ales & Eats in Boulder, Colorado, and a Great American Brewers Festival award-winning brewer. The expert recently created a parent-friendly list of beers that will go perfectly with your kids’ uneaten goodies. So pay attention, and treat yourself right!
A Sack of Cheddar Goldfish
Best With: An Extra Special/Strong Bitter like Ska Brewing’s ESB, BRU’s 3 B’s, or Blue Point’s Extra Special Bitter
Why? Clark says something biscuit-y and malty is the perfect complement to the golden goodies: “An ESB is malty, not too hoppy with lots of grainy, nutty malt flavors.”
Dry Cheerios
Best With: A porter such as Deschutes Black Butte or Anchor Porter
Why? Nutty flavors go down amazingly most often with one another. And you, according to Clark, you want “something big, but not big as a stout.”
Dinosaur Chicken Nuggets
Best With: A Berliner Weiss like Dogfish Head’s Festina Péche
Why? Clark says you need a tough tart, yet soft, to “make those dinos more dangerous.” Plus, he adds, “the tartness and the meaty umami flavor of the nuggets complement each other.”
Baby Carrots
Best With: A Double IPA like Avery Dugana or Dogfish Head 90 Minute IPA
Why? The earthy and often sweet carrots are perfectly balanced out with American double IPAs, which are both malty and extremely “hop forward.”
A Fruit Roll-Up/Bag Of Fruit Snacks
Best With: A Belgian-style Dark Strong Ale like Santias Brewing’s Grand Cru or BRU’s Arium Abbey Style Dubbel
Why? “Complex beers for a complex snack,” says Clark. “Both are malt forward with just the right amount of Belgian ‘funk,’ and both have intense dried fruit flavors.”
PB & J
Best With: A malty brown ale like Upslope’s Brown Ale or Avery’s Ellie Brown Ale
Why? The rich, fruity familiar flavors go well with the “malty rich backbones,” says Clark, and the “slightly higher alcohol content” of such beers are able to stand up to the intensity of the PB & J.
Cold Mac ’N Cheese
Best With: An America pale ale such as Dale’s Pale Ale or Upslope Citra Pale Ale
Why? “The crisp, bright, citrusy flavors will help cut the fatty richness of the intensely cheesy sauce that makes mac and cheese so delicious,” says Clark.
Pirate’s Booty Snacks
Best With: A rye IPA like Founders Red’s Rye IPA or Sierra Nevada Ruthless Rye
Why? “Light and spicy is the key here,” says Clark, who went on to say that rye IPS are crisp and hoppy with enough spice to be compatible with that aged white cheddar that gets caked to everything it touches.
Fish Sticks
Best With: A dry Irish Stout like Guinness
Why? Though a cliché, “Fish sticks — basically fish and chips — are a classic pairing,” says Clark. “A Guinness is toasty, roasty, and low enough in alcohol to not overpower the fish.”
Pasta With Butter And Cheese
Best With: An ice-cold lager like The Post Brewing Company’s Howdy or a Narraganset
Why? Don’t spin your cognitive wheels too hard here. “This is a simple dish,” says Clark. “You don’t want either to dominate the other, hence the cold temperature.”
Logs Of String Cheese
Best With: A light beer like Pole Star Pilsner or River North White Ale
Why? That peel-away delights, and or Babybel wheels, will go down just right with something that’s light, neutral, and crisp. Definitely do not mess with hoppy beer here. Per Clark, you want to complement the cheese, not overpower it.
Grilled Cheese
Best With: An Amber Ale like Rogue American Amber Ale
Why? Another simple staple dish that’s loaded with flavor. Clark suggests you want something malty enough to stand up to the cheese, but also that’s not too hoppy.
Via Fatherly
