Frigid temps, roaring fires, fresh snow and cozy sweats call for a big bowl of heart-warming soup. Like many other foods, steamy bowls of comfort food are made even better when served with the perfect pint.
This creamy, rich, super cheesy soup, with a touch of bitterness from the broccoli, is a perfect match for a Vienna lager. The toasted, slightly roasted malt character of this style works well to balance the earthy taste of the soup, without overpowering the fairly mild cheese flavor. Samuel Adams Boston Lager, Great Lakes Eliot Ness or Abita Amber will ready your palate for the next spoonful of gooey goodness.
Move over grilled cheese, beer is a wonderful companion for tomato-based soups. Gently hopped wheat beers with a slight fruitiness work well to counter the acidity. Try a wheat beer like Sly Fox Royal Weisse, Lagunitas Little Sumpin’ Sumpin’ or UFO Hefeweizen. For richer, cream-based tomato soups, like tomato bisque, reach for a classic pale ale like Sierra Nevada Pale Ale, Spring House Seven Gates Pale Ale or Great Lakes Burning River. The stronger hop profile will cut through the cream and butter of the bisque, while also taming the acid of the tomato.
This deliciously salty, broth-based soup is typically made with egg noodles, chicken pieces, carrots and celery. On everyone’s favorite list, this classic is fairly delicate, and you don’t want to overpower its subtle, earthy flavors with a big, boozy beer. The light hop spiciness and fruity notes of a saison make an ideal pairing. Grab a Sly Fox Saison Vos, Allagash Saison or 21st Amendment Sneak Attack for this one.
Full of character, this traditional, hearty soup is made with split peas (obviously) and typically ham bone, carrots, onion and celery. It works well with a dry, roasty stout, as the roasted barley breaks up the heaviness of the soup, enhancing the overall character. Try 2SP Baby Bob Stout, Weyerbacher Tiny or Great Lakes Blackout Stout.
A deliciously rich and robust broth, chunks of root vegetables and loads of seasoned meat screams for an equally rich, roasty porter. The hearty malt character of the style will stand up to the strong flavors of beef stew, while the dark roastiness will accent and intensify the seasonings. Ballast Point Victory at Sea, Coppertail Night Swim or Cape May King Porter Stomp will pair perfectly.
La Fin Du Monde Ultimate Onion Soup
Let your taste buds discover a new world of flavor. The texture and intensity of the sweet caramelized onions and sharp Gruyère cheese combined with the yeast, spice and malt notes of Unibroue’s Belgian-style triple, creates a match made in heaven.
- 6 medium onions peeled and finely chopped (2 red, 2 white, 2 Vidalia)
- 1 green onion finely chopped
- 1 bottle of Unibroue La Fin du Monde (750 ml format)
- 1 garlic clove finely chopped
- 3 Tbsps. olive oil or butter
- 1/2 cup Port wine
- 1/2 cup red wine
- 4 cups beef broth
- 1 very small pinch of dried thyme
- 1/2 tsp. celery seeds
- 1 large bay leaf (to be taken out before putting in oven)
- Salt, ground pepper to taste
- 6 French bread slices (1/4 in. thick)
- 2 cups grated Swiss cheese (Gruyère or Emmental)
- 1 cup fresh grated Parmigiano Reggiano cheese
In a large saucepan, caramelize half the onions at medium-low heat (1 of each color), the green onion and garlic in butter or olive oil, stirring often, until mix is a dark golden color (about 20 minutes). Deglaze with La Fin du Monde, while scraping bottom of pan. Reduce to half. Add broth, Port wine, red wine, thyme, celery seeds, bay leaf and the rest of the onion. Preheat oven to 450°F.
Add salt and pepper to taste. Bring to a boil, reduce heat and simmer for 25 minutes. Pour soup into oven-safe bowls, add a slice of bread over each and cover with 1/3 cup Swiss cheese and 1/6 cup fresh Parmigiano Reggiano. Place the bowls on a cooking tray, brown and serve.
-Recipe courtesy of Unibroue