The Usual

After a night on the line, most chefs have a go-to drink, from cheap beer to a house bartender’s expert cocktail. Here, star chefs reveal their favorite drinks.

At Namu Gaji in San Francisco, chef Dennis Lee loves the custom beer that Dave McLean of Magnolia Gastropub & Brewery makes for him using a toasted-rice base. “It’s fresh, light and clear,” Lee says. “It has a nice nose to it—but it’s not overly hoppy or too assertive. It’s just an awesome, easy-drinking beer that pairs well with all Asian food.” Here, six more beers to pair with Asian dishes.

Southern Tier IPA: This hoppy, floral beer is terrific with smoky, meaty dishes like these Chinese-style ribs.

Rochefort 10: A rich Trappist ale is terrific with nutty fried rice.

Kona Brewing Co. Longboard Island Lager: The crispness of a lager cuts through the richness of fried dishes like this chicken katsu.

Saison Dupont: This tangy Belgian farmhouse ale is delicious with the dark leafy greens in this spinach egg drop soup.

Great Lakes Brewing Company Dortmunder Gold Lager: Spicy foods made with ingredients like Sriracha—such as these wings—are perfect with crisp lager.

Brouwerij Bosteels Tripel Karmeliet: Spicy dishes such as this Thai ceviche are incredible with a frothy tripel.

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