Teach your old dog some new tricks with these tasty pairings from beer chef Sean Paxton.

New York-style dog & Saint Arnold Fancy Lawnmower

The classic all-beef New York dog’s punch gets some padding with a crisp, sweet kölsch. This hot dog is as loud as the city it hails from: Its tart sauerkraut, pungent sautéed onions and spicy mustard inundate the senses. Lawnmower’s grainy malts turn the toppings down a notch, while its light honey flavor pulls out the sweetness of the onions and meat. This beer’s flavors are subdued, but Paxton notes its hallmark dry finish stands up to the dog, cutting through the greasy meat and sour, earthy toppings for a clean swallow. ALSO TRY: Alaskan Summer Ale, Gaffel Kölsch

Chicago-style dog & Abita Turbodog

This dynamic dog’s bright, crispy veggies and spicy peppers sing a high note on the tongue while a malty English-style brown ale delivers the bass. The sport peppers’ heat, mustard, sour relish and dill pickle create a potent foil to the rich Vienna beef. Turbodog’s toasted caramel backbone fortifies the meat and “accentuates the richness of the bun,” says Paxton. The ale’s lively carbonation and flash of roast quiets some of the toppings’ intensity, but still allows the sharp
vegetable flavors and salty meat to last on the tongue. ALSO TRY: Gritty McDuff’s Best Brown Ale, Newcastle Brown Ale

Hawaiian-style dog & Unibroue Blanche de Chambly

This dog’s match is a beer with “enough sweetness to draw out the meat and punch up the tropical flavors,” explains Paxton. A witbier’s orange notes add tang to the dog’s pineapple sauce and complement the coconut shavings, while its honey flavors sink into the meat and dampen the toppings’ acidity. The beer’s coriander and herbal flavors draw out the earthiness of the mustard and add extra bite to the chipotle-garlic mayo. Blanche de Chambly’s bubbles cut the greasy meat and potato bun, paving the way for a pineapple, orange and coconut finish. ALSO TRY: Allagash White, Ommegang Witte

Sonoran-style dog & Left Coast Downtown Brown

This northern Mexican hot dog’s bacon-wrapped frank is topped with pinto beans, mustard, mayonnaise and pico de gallo and stuffed into a thick bolillo bun; a bold American brown ale sews all the flavors together. Downtown Brown’s roasted notes connect the beans, bacon and beef, says Paxton, but still allows the spicy pico to tickle the taste buds. As the dense bun sops up the dog’s creamy condiments and smothers the palate, a wash of brawny bitterness ushers the dog’s richness off the tongue. ALSO TRY: Brooklyn Brown Ale, Duck-Rabbit Brown Ale

Corn dog & Ballast Point Big Eye IPA

The crunchy cornbread casing of a dog on a stick calls for a beer that can stand up to the crust’s sweetness; according to Paxton, an American IPA does the trick. Big Eye’s hops bring orange and grapefruit notes that enliven the tongue and add a citrus dimension to the hot dog’s casing and fatty meat. A sharp hop bite pushes against the corn sweetness, while a swell of bitterness washes away the sweet, greasy bite. ALSO TRY: Bear Republic Racer 5, Victory HopDevil Ale