Spuds and suds are both totally versatile, so whether you prefer your potatoes fried, mashed or cheesified, the best brew to pair with can go from a silky, smooth stout to tropical hop bomb.
Garlic mashed potatoes & Cold Storage Craft Brewery Florida Avenue Ale: Lemon and garlic’s a shoo-in for shrimp dishes, and those flavors work here, too: The beer’s lemon sweetness and spud’s garlic vim are a palate smash. Plus, the sip’s soft wheat is as smooth as the whipped potato, enhancing a perfectly creamy mouthfeel.
Scalloped potatoes & Smuttynose Old Brown Dog Ale: This hardy casserole’s sharp Cheddar cheese finds a soft counterpoint in a brown ale’s caramel and toffee flavors. The brew’s nutty accents and the potatoes’ cayenne spice punch up the bite.
Hashbrowns & Blue Point Blueberry Ale: A clean, simple golden ale flavor lays low for a heart attack of crusted, fried goodness, but its crisp body cleans up the carnage. A breakfast-worthy berry note in the beer’s finish rings of healthier a.m. eats.
Baked potato with butter and sour cream & Guinness Foreign Extra Stout: This classic Irish-inspired pairing is lyrical: The stout’s lactic twang melts into the sour cream, before harmonizing with butter, starchy potato and earthy skin; the beer reappears solo for a dark, bitter finish.
Seasoned fries & Cigar City Jai Alai IPA: Looking for a late-night flavor explosion? The wow factor in this pairing is the way the fries’ peppery paprika, garlic and onion bring serious zing to the IPA’s electrifying tropical mango and pineapple hop flavors.