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Beer Pairing Ideas from a Chef

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F&W Best New Chef 2007 Steve Corry at Five Fifty-Five in Portland, Maine, doesn't just know his way around the kitchen-he's also a huge beer aficionado. (He used to be a professional brewer at Harpoon in Boston and at San Francisco Brewing Company.) He's already expressed his love for Allagash White, and here are three more of his favorite beers and the dishes he pairs with each:

Pilsner Urquell: “After work, I religiously have a European pilsner. Lately, it's Pilsner Urquell, a crisp, refreshing Czech beer. It's great for when I'm coming off a hot shift. I even went to the Czech Republic to try to learn how to recreate it. I like drinking it with spicy food, sausages and cured meats.” It would be great with spicy stewed sausages with peppers.

Sierra Nevada Pale Ale
and Anchor Liberty Ale: “These are two classic American pale ales that I fell in love with while going to brewing school in California. They have a floral hop fragrance in the beginning and a strong hoppy bitterness at the end. They're aggressive beers, so I don't often pair food with them—but when I do, it's with grilled meats like steaks or pork chops,” for instance a grilled porterhouse.

On another note, if you're a wine drinker who's interested in beer—for instance what brew to pick up if you love Pinot Noir—check out these suggestions from some of the country's top sommeliers, in wine editor Ray Isle's Tasting Room column in the July F&W. —Ratha Tep

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