Beer and Food Pairings: Porters and Pilsners

Beer and Food Pairings: Porters and Pilsners

Welcome to our PA Oktoberfest Feast!

Though this is nowhere near a true and authentic Oktoberfest feast, we still felt the urge to join in on the fun by putting together our favorite festive beer and food pairings. 🍺

First up, the clean yet rich aromas of pilsners and porters. Cheese tends to be these beers’ best friends. They also stand up well to pickled, spicy, and smoked flavors, making our featured Pimento Cheese Deviled Eggs with Pickled Jalapeno and Watercress below a perfect fit.

Here are a few other combos to keep close for future customers recommendations from Epicurious:

Pilsner

Pair with: American cheese; Muenster, Havarti, and Monterey Jack cheeses; salads; light seafood; salmon; tuna; trout; asparagus; Asian food; Mexican food; spicy food.

Porter

Pair with: Smoked foods; barbecue; sausage; rich stews; meats; bacon; chili; braised dishes.


Prost! 🍻

Deviled Eggs.jpg

Pimento Cheese Deviled Eggs with Pickled Jalapeno and Watercress

Ingredients

  • 1 medium red onion, thinly sliced

  • 2 jalapenos, thinly sliced

  • 1/2 cup apple cider vinegar

  • 1 cup warm water

  • 1 tablespoon sugar

  • 1 1/2 teaspoons Kosher salt

  • 12 hard boiled eggs

  • 2 ounces cream cheese

  • 2 tablespoons mayonnaise

  • 2 teaspoons Dijon mustard

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon garlic powder

  • ½ tsp dried onion powder

  • 3 ounces shredded sharp cheddar cheese

  • 3 ounces shredded pepper jack cheese

  • 2 1/2 tablespoons pimento peppers, drained and diced

Directions

Make the pickles:

  1. Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.

  2. Place onions and jalapenos in a jar or bowl (I like to use a mason jar).

  3. Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush.

  4. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.

Make the eggs:

  1. Peel and rinse the hard boiled eggs. Then cut them in half and remove the yolks. Place the whites on a serving tray. Place the yolks in the food processor.

  2. Add the cream cheese, mayonnaise, mustard, paprika, onion powder, and garlic powder to the food processor. Puree until completely smooth, then add the shredded cheeses and diced pimentos. Pulse to combine, but do not puree.

  3. Scoop (or pipe) the pimento cheese filling into the center of each egg white. Then top with pickled onions and/or jalapenos.


Beer and Food Pairings: Wheats and Ales

Beer and Food Pairings: Wheats and Ales

Butternut Squash and Shrimp Coconut Curry by Dora Cheng

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