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Beer pairing, explained

Beer isn't wine. How Cellar Sage matches a beer to your dinner, and why bubbles do the job that acidity does in a glass of wine.

Beer has its own levers

Wine pairing leans on acidity and tannin. Beer works with different tools: carbonation, hops and malt. So for each kind of dish, Cellar Sage sets a target for a beer's bitterness, body, carbonation, aroma, sweetness and roast, then scores every style against it.

Carbonation is the big one. Lively bubbles scour fat and salt from your palate, the same job a high-acid wine does, which is why a crisp lager is the engine's go-to for cutting through both a meat pie and fish and chips.

Then your palate

In the app you set four dials to describe how you like your beer: Bitterness, Body, Fizz and Aroma. Those shift the picks toward beers you will actually enjoy.

Harmonise or contrast

The clashes it steers you away from

Pairing guides

Meat pieAmber and brown ales, crisp lagers, Shiraz Fish and chipsLagers, citrusy pale ales, and bubbles SteakTempranillo, Shiraz, stouts and hoppy pale ales BBQBold reds, Sparkling Shiraz, stouts and pale ales PizzaBarbera, Sangiovese, Lambrusco and pale ales CurryProsecco, Riesling, bubbles and crisp lagers Wine pairing, explainedHarmonise, contrast, and why tannin causes most clashes

Get picks for your own palate

Tell Cellar Sage what's for dinner and how you like your beer, and it finds beers you can buy from Australian shops, with prices.