Feast on fall flavors with this Bavarian-inspired menu paired with our favorite Southern brews. Prost!
Recipe: Plum-Glazed Sausage
Offer Bratwurst, Bockwurst, and weisswurst with fresh chicken or spicy pork sausage.
Dry-Brined Beer-Can Chicken
Recipe: Dry-Brined Beer-Can Chicken
Grilling is a delicious way to "roast" a whole bird, especially when beer is involved. Use a milder brew if you wish, but skip hoppy IPAs.
Tart Apple-and-Cabbage Toss
Recipe: Tart Apple-and-Cabbage Toss
Sauerkraut meets coleslaw in this vinegar-based salad, while the paper-thin apple slices and finely shredded cabbage add rich autumn color.
Warm Lentil-and-Potato Salad
Recipe: Warm Lentil-and-Potato Salad
French green lentils add flavorful texture. They remain firm after cooking, while traditional brown lentils turn soft. The dressing of bacon vinaigrette, fresh parsley leaves, celery, and shallots pairs well with a robust pale ale.
Black Forest Pound Cake
Noch ein Bier, bitte! (Another Beer, Please!)
Try one of these standout Southern brews with each course for a festive touch.
Appetizer: Start with an Oktoberfest- or Märzen-style beer, each a delicious complement to the sausage board. Bob's '47 Oktoberfest, Boulevard Brewing Co. (Missouri) Clawhammer Oktoberfest, Highland Brewing Company (North Carolina) Main Course: Feast with a pale ale or IPA. The robust flavor will hold its own with the smoky chicken and bold side dishes. 60 Minute IPA, Dogfish Head Craft Brewed Ales (Delaware) IPA, Good People Brewing Company (Alabama) Dessert: Settle down with a stout or porter. Both styles will stand up to the rich chocolate cake and fruit. Sue imperial porter, Yazoo Brewing Company (Tennessee) Happy Ending imperial stout, SweetWater Brewing Company (Georgia)