Industry experts share their insights into matching food with drinks by giving real-world examples of dishes and the beverages that they serve with them.
The dish: Nantucket Bay scallop ceviche with citrus segments, Castelvetrano olives, watermelon radish, coriander, Thai chiles and basil, $12
The beer: Strangeways Brewing Martian Spring Bière de Mars, $16 for 22-ounce bottle
The pairing: This beer is aged briefly in oak wine barrels and also has five different citrus-forward hops, along with fruity esters produced by the Bière de Garde yeast used to make it. These all complement the citrus segments and coriander in the ceviche. The bitter and peppery notes in the beer contrast nicely with the sweetness and fat of the Castelvetrano olives and scallops.
Beer tasting notes: Martin Spring is dry and complex. A month of fermentation and dry hopping with Citra, Galena, Columbus, Simcoe and Centennial hops in oak wine barrels yields a beer that is full of hop flavor yet not overbearingly bitter. Weighing in at 7.35 percent alcohol with 40 IBU (international bittering units), Martian Spring is quaffable yet full of character.