Duck-Rabbit, otherwise known as the dark beer specialist, prides itself on carving out a niche in eastern North Carolina for dark, craft beer. With an inventory full of milk stouts, porters, brown ales and amber lagers, they are making their own mark on dark, English style beers. Their most popular beer, the milk stout, is a full-bodied beer brewed with lactose to give it sweetness, but also grains to give it some roasty flavor to back it up. Typically, due to the sweetness of the beer, it can easily be served with popular dessert dishes. But, Philippon sometimes likes to think outside the box and pairs it with more savory meals. “It does well cutting through fat,” he said. “Like bacon.” “Or, you can do the milk stout with an appetizer that’s got some sweetness.” He also said it’s easy to pair grilled fish with a lighter, more delicate beer like a pilsner or a lager, or a salad with assorted fruits with an amber lager. Philippon recognized that different people will pair beer with different foods than he would, but there is one thing about serving beer that is unforgiving. “There is no room in this world for a frosty glass.”
A FULL-BODIED BEER BREWED WITH LACTOSE TO GIVE IT SWEETNESS, THE MILK STOUT CAN CUT THROUGH FAT TO BE PAIRED WITH MORE SAVORY MEALS. THE SWEET YET ROASTED FLAVORS PAIR PARTICULARLY WELL WITH BACON.
IT’S EASY TO PAIR GRILLED FISH WITH A LIGHTER, MORE DELICATE BEER LIKE
A MÄRZEN LAGER.
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Winter 2018