Meats & Crafts

Alberta Craft Beer & Charcuterie Pairings

A collaboration between Mark Kondrat of Alberta Beer Festivals and Peter Keith of Meuwly’s, “Meats and Crafts” is a celebration of Alberta’s Beer & Food Community!

Join one of our events to sample our latest pairings and to learn about some inspiring small businesses in our vibrant food and beverage industry.

Pairings - “Christmas in November” 2023

#1. Folding Mountain Lager - paired with Crispy Maple & Spice Chickpeas

#2. Blind Enthusiasm “Zus” Wheat Ale - paired with Meuwly’s Pancetta Cotto

#3. Babe Brewing Tangerine Dream - paired with VDG Coppa

#4. Origin Brewing “Old Dog” Brown Ale - paired with Meuwly’s Capicolla

#5. Brewster’s Honest Paul IPA - paired with Pioneer YYC Spicy Sicilian Salami

#6. Dandy Brewing Oyster Stout - paired with Meuwly’s Polish Garlic Salami

Upcoming Events

Pete & Mark’s Tips for Pairing Beer and Charcuterie

Here are some general tips for pairing different styles of beer with various types of cured meats:

  • Light Beers with Delicate Meats:

    • Light lagers, pilsners, or wheat beers complement delicate cured meats such as prosciutto or thinly sliced serrano ham. The light and crisp nature of these beers won't overpower the subtle flavors of the meats.

  • Amber Ales with Salami:

    • Salami's bold and savory flavors can be balanced well with the caramel and malt notes of amber ales. The slightly sweet profile of amber ales can complement the richness of the salami.

  • IPA with Spicy Meats:

    • The hoppy bitterness of an India Pale Ale (IPA) can cut through the spiciness of sopressata, chorizo or other spicy cured salami. The citrus and piney notes in an IPA can also provide a refreshing contrast.

  • Stout or Porter with Garlic Sausage, Strong Cheeses and Pate:

    • Dark and robust stouts or porters pair well with strong-flavored sausages, cheeses and pates. The maltiness and sometimes chocolate or coffee notes in these beers can complement the richness of pates and aged cheeses.

  • Amber or Brown Ale with Capicolla:

    • This pairing is always a crowd favorite. Meuwly’s capicolla has a lightly caramelized outer crust that pairs beautifully with a medium-roast malt flavour. Think of the beer like the slices of bread to complete a sandwich!

  • Saison with Terrines:

    • The complex and fruity profile of saisons can complement the varied flavors and textures of terrines, especially those with fruits, nuts, and herbs. The effervescence of saisons can also cleanse the palate between bites.

  • Brown Ale with Mortadella:

    • The nutty and malty notes in brown ales can complement the pistachios and spices often found in mortadella. The beer's maltiness adds depth to the pairing.

  • Barleywine with funky Aged Meats:

    • The rich and malty character of barleywine can stand up to the intense flavors of aged meats like dry-cured hams or aged salami.

Remember, these are general guidelines, and personal taste preferences play a significant role in pairing. It's always a good idea to experiment and find combinations that you enjoy. Additionally, consider the intensity of flavors in both the beer and the cured meat to ensure a harmonious pairing. Cheers to your beer and cured meat pairing tips!