It’s asparagus season (and roses are in bloom). Rejoice! Asparagus is known to be a difficult food to pair with wine–notoriously difficult, even. Beer, however, is new territory. I chose a light-bodied, crisp lager that was well hopped with bright citrusy and piney hops to go with a simple blanched asparagus salad–a little lemon, nice salt and fresh pepper is really all you need, but a homemade mayo or aioli would be even more exciting.
Three Reasons This Pairing Works
If you can’t find a hoppy American lager, a well-hopped spicy European-style lager could substitute. American light lagers aren’t really the best here as their hop levels don’t typically stand out. For this pairing I used Deschutes Pacific Wonderland lager which is fairly hoppy at 40 IBU and has a light citrus or tangerine flavors from Tettnang Mandarina hops. Experiment with what you can locate near you!