Ensuring that a brewpub’s menu items “click” with the beer starts with one main principle: intentionality. Across the country, brewpubs’ culinary and brewing teams need to collaborate more deliberately than ever to create experiences that can elevate both the plate and the palate. It means looking to create both bold pairings and more subtle infusions, all as a way to bridge flavors.
A common thread among these approaches is a focus on flavor integration. That happens through pairing principles, direct infusion, or strategic seasonality. A successful brewpub menu doesn’t simply add beer to the table. It should build around the product, and let each pint become a partner in the experience.
Lawson’s Finest Liquids approaches its menu with its beer in mind, often incorporating the liquid directly into the recipe. Lead Food Curator Jennifer Rodriguez Welch said things, like the house-made beer cheese served with a pretzel, is crafted with their flagship, Sip of Sunshine IPA. This not only links the food to Lawson’s brand identity but also celebrates the beer’s 10th anniversary.
For Welch, pairing goes beyond the plate. Collaborations with local producers allow for seasonal ice creams made with Lawson’s beers — like a citrusy Double Sunshine IPA ripple and a chocolatey Nitro Stout blend served with a six-ounce pour of the same beer, which she says can bring the experience full circle.
“It’s about showcasing the flavor, not just in beer but in every part of the dish,” Rodriguez Welch said.
BJ’s Restaurant & Brewhouse takes a similar approach by treating beer as a key component in flavor elevation.
Scott Rodriguez, Senior Vice President of Culinary, explained to Brewer that pairing beer with food is a cornerstone of their menu strategy.
Their popular seasonal, Nit Wit White Ale — which is to be released today — is brewed with coriander and orange peel and is a versatile partner for dishes like Crispy Calamari, Fresh Atlantic Salmon, or Chicken Tortilla Soup.
Rodriguez said the spice and citrus notes offer a unifying thread, proving beer’s ability to pair as dynamically as wine. BJ’s reinforces this through beer appreciation nights and curated beer dinners, which Rodriguez adds, “allow us to educate guests while exploring new taste combinations.”
At Iron Hill Brewery & Restaurant, Director of Culinary Brendan Mullan shared that their menu philosophy begins with beer. The brewery’s dishes are constructed around the flavor profiles of their core brews, with an eye toward creating balance.
Mullan points to the Voodoo Chicken Pizza, whose spicy-sweet profile is enhanced by the citrus-forward bitterness of their Philly Phavorite IPA. Similarly, the Brewben Sandwich, a play on the classic Reuben, is made to complement the malty richness of the Vienna Red Lager.
“It’s all about harmony,” Mullan said, pointing out that every element — from hop aroma to yeast characteristics — is a part of it.
For Twin Oast, seasonality drives the menu strategy.
READ MORE: The Reason Twin Oast Expanded its Portfolio with Latest Offering
Marketing Manager Lilliana Cruz said that both the food and beer menus change twice a year, aligning flavors for cohesive pairings.
Limited-time dishes often pay homage to seasonal beers, like the Ohio brewpub’s upcoming Hazy Hawaiian Pizza designed to match the tropical character of Rutherford B. Haze, a hazy IPA returning to the tap list.
While not every dish is brewed to match a beer, the flexibility in specials allows their kitchen to “create thoughtful collaborations that let the food and beer really click,” Cruz said.
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