alcohol, beer, beer and charcuterie, beer and charcuterie pairing, beer and food pairing, beer pairing, beer review, beer tasting, bologna, borsellina salami, brewery, brewing, Bruery, Bruery Terreux, Carlin, Cascade, Cascade Brewing, charcuterie, craft beer, drinking, Edmund Fitzgerald, farmhouse, farmhouse ale, food and beer pairing, food pairing, fruited sour, fruited sour ale, Great Lakes, Great Lakes Brewing, La Quercia, meat, meats, micro brew, microbrew, mortadella, One Way Or Another, Ourison, pairing, porter, Rebecca, review, saison, salami, sour, sour ale, sour beer, sour tripel, speck, tart farmhouse, tart farmhouse ale, tart saison, tasting, The Bruery, Tired Hands, Tired Hands Brewing, tripel, Wegmans
Carlin and Rebecca already looked into some great beer and cheese combinations, so a few meats seem to be a logical choice to explore. Salty, fatty, gamey and smoked. How do these flavors pair with some tasty beers?
Unanimous favorite – Tired Hands Ourison Oak Aged Tart Farmhouse Ale
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(7/10) Dark Star Bourbon Barrel Aged Oatmeal Stout by Fremont Brewing
(7/10) Double Duckpin Double IPA by Union Brewing
(7/10) Racer 5 IPA by Bear Republic
(7/10) The Big DIPA by Heavy Seas
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