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Skip the cabernet: These beer and steak pairings recommended by area beverage experts have way more suds appeal.
28-day dry aged prime bone-in Kansas City strip steak ($59) with Schlafly Irish-Style Extra Stout ($9)
Roasted barley and dark crystal malted barley lend undertones of chocolate, molasses, espresso, and dried fruit to this dark beer, says beverage director James Nelson. “Its boldness and toasted characteristics pair incredibly well.”
Steak au Poivre ($35) with Brouwerij Verhaeghe Duchesse de Bourgogne Flanders Red Ale ($14)
“The intense fruit and tartness of the beer [enhances] the earthy and silky texture of the black peppercorn crust and Cognac demi-glace,” says sommelier Jeffrey Barrientos.
Joe’s Seafood, Prime Steak and Stone Crab
8 oz. filet mignon ($32.95) with Trappist Red Cap ($12)
This Belgian amber ale’s got lots of malt and an apricot finish. “The fruity sweetness actually helps cut through [the filet’s] iron flavor and lifts up the seasoning and spices,” explains sommelier Elli Benchimol.
18 oz. dry aged Creekstone Farms ribeye ($56) with Straffe Hendrik Quadrupel ($8)
Chef Victor Albisu grills and herb-smokes the meat, which complements the beer’s star anise and cardamom tones. “The herbaceous notes from the spices work with the perfumey herb smoke, made from dried rosemary, thyme, and oregano,” says bar manager Amin Seddiq.
10 oz. Wagyu flat iron from Broadleaf Ranch, Australia ($48) with Flying Dog Kujo Stout ($8)
Chef Joe Palma points out that Wagyu has a strong earthy and iodine character, while head bartender Torrence Swain says the Maryland-produced stout’s deep, rich, toasty notes hold up nicely and ramp up the steak’s robust, savory qualities.
Click here for more stories from the 2016 Beer Issue.