Buttermilk Biscuits & Amber Ale

amber and biscuits

Biscuits. They’re one of the best things to come out of ovens, ever. I know everyone has a preferred version–cream, buttermilk, lard, shortening, butter, baking powder or soda, cheesy or sweet, and so forth. To me the buttermilk biscuit is the standard, made with butter and maybe lard or bacon fat: not too tall and fluffy but nicely leavened with some floury heft to withstand toppings or fillings. Okay, so this isn’t a food blog, but I had to wax for a moment about biscuits. I hope you understand.¬†

So, what to pair with biscuits? Coffee, a natural breakfast beverage, or tea is great. But for an adult breakfast, or hell, any meal (because biscuits go whenever), I think a balanced amber ale is a good choice.

amber and biscuitss

Three Reasons This Pairing Works

  1. The mild nutty flavor of butter baked in a hot oven brings out the caramel notes in an amber ale. Sweet-flavored without too much sugary-ness, a good amber ale is flavorful and full.
  2. The slightly toasty malt flavors in the amber should also bring out the light toasty flavors in the biscuit. See, they’re friendly.
  3. Biscuits should be fairly fluffy, yes, but let’s not forget that they are also fairly rich. A nicely balanced amber ale finishes with a crispness that clears the palate perfectly. Ready for the next bite!

I used No-Lis Amber Ale for this pairing, but I also think¬†Silver City‘s Ridgetop Red Ale and Backwoods Copperline Amber Ale would be great choices.

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