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Best beer to pair with waffles?

Having a beer and waffle night. What would you view as some good pairings?

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  1. Fruit Lambics, beer "mimosas" like witbier w/ orange juice or Berliner Weiss served w/ several good dollops of wooddruff syrup. You'll need a sweeter beverage w/ some sharpness to compete w/ the sweetness of the waffle syrup.

    1. I've never tried that pairing, but my instinct would be to go with a stout.

      1. Flanders reds like rodenbach grand cru or duchesse de borgogne or a fruit lambic like hanssens oude kriek or cantillon rose de gambrinus would be my first choices

        1. Depends on if the waffles will be served plain, or with sweet syrup. If plain, I would suggest an ordinary brown ale. If with sweet syrup, try with Rochefort 10, which I call the "liquid chocolate brownie" of beers.

          Still, beer and waffles just don't sound appealing together.

          1. I'd skip the sours and go for maltiness. Even fruit lambics strike me as too acidic to pair well.

            I'd go with a doppelbock like Ayinger's Celebrator or Weihenstephan's Korbinian.

            5 Replies
            1. re: Josh

              Why would acidity be a problem?

              1. re: Chinon00

                To me it depends on which lambic you chose. I'm strictly going off a mental picture, but I think too much sour would really clash with waffles, assuming you're having them breakfast style (i.e. with syrup). One of the sweeter lambics (Lindeman's, e.g.) might do well, but a Cantillon would be tough. The Flander's brown is a good idea, but I'd go with Rodenbach Grand Cru over the regular. Duchesse or the Monk's Cafe sour are other good ones.

                I like the idea of malty/sweet. The only downside of a doppelbock is that I'd drink enough with my waffles that I'd just want to go to bed afterward. Maybe a tripel for some fruitiness, not quite as filling, and enough alcohol that you'd enjoy it rather than just get weighted down.

                1. re: Chinon00

                  Usually I like pairing like with like, though in the case of sours I think, as is the case w/ acidic wines, they go well with salty/fatty foods. I don't know that I'd classify acidity as a problem per se - I just think something richer and maltier would play more nicely with the browned, caramelized flavors of the waffle crust.

                  1. re: Josh

                    I hear ya. For me foods lacking in fat (e.g. roasted turkey breast) are best suited for malty low acidity low hop beers. Waffles are essentially fried batter w/ butter and syrup added. Therefore I'd want acidity to cut the fat and sweetness to register over the syrup.

                    1. re: Chinon00

                      I can see your point. I bet berliner weisse would actually work pretty well, too.