(Bloomberg Businessweek) -- Bartender’s Breakfast, $12Tosca Cafe, San FranciscoThe beer is a Californian take on a farmhouse-style ale, using barley, rye, and Sonoran wheat. Its floral aromatics play well with the vegetal notes of Singani, an unaged Bolivian grape brandy.
Dickelback, $14The Tippler, New YorkStart with the smoky whiskey. Then take a bite of the spicy and gamey jerky. The pilsner smooths everything out. Or as beverage director Alan Denninberg puts it: “The umami of the jerky bridges the gap between the whiskey’s heat and the beer’s comforting softness.”
Darkhorse, $9Barrel Proof, New OrleansA shot of savory-sweet Scandinavian salted-licorice liqueur is coupled with a peanut-butter-chocolate porter. The combo “reminds me of potato chips and chocolate,” says managing partner Liam Deegan.
Uncle Hoke, $10Bit House Saloon, Portland, Ore.Named after a favorite bar patron, this pairing is meant to be sipped. The bourbon-barrel-aged cider adds effervescence to the zesty, spiced-orange digestif.
Colorado Combo Meal, $14Four Seasons, Vail, Colo.This après-ski boilermaker matches a crisp, clean, German-style lager (sold only in Colorado) with a locally produced single malt that has nut, oak, and honey notes. The malted barley in both beverages makes them complementary, says Steven Teaver, director of beverage.
Metro Boilermaker, $8Metropolis, New YorkThis is intense: First, bourbon is cold smoked with apple and cherry wood. Then it’s served with trailing bits of vapor, adding a layer of complexity to the sweet spirit. A refreshing Sorachi Ace cuts through the deep, dark flavors, says beverage director Richard Breitkreutz.
To contact the author of this story: Maridel Reyes in New York at maridel.reyes@gmail.com.
To contact the editor responsible for this story: Jillian Goodman at jgoodman74@bloomberg.net.
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