Food & Beer Culture

What food pairs well with beer in Wales? First and foremost, cawl, the lamb stew with leeks and root vegetables considered Wales's national dish. A golden pale ale cuts through the richness of the lamb, while a best bitter complements the broth without overpowering it. Cawl appears on pub menus as well as at weddings and eisteddfodau, the Welsh cultural festivals.

Welsh Rarebit is a grilled cheese toast made with ale, mustard, and Worcestershire sauce, usually with Caerphilly or a strong cheddar. The beer goes into the sauce as well as into the glass alongside it. A stout or dark mild pairs well with the salty, sharp cheese. For something different, try the Glamorgan sausage, made from cheese and leeks.

Along the coast, laverbread makes its way onto the plate. It's cooked seaweed turned into a dark purée with a taste of the sea and iodine. Traditionally it's served with cockles and bacon. For something sweet to finish, there are Welsh cakes and bara brith, a tea loaf studded with dried fruit that's often made with tea rather than beer.

The weekend belongs to rugby day. Around the Principality Stadium in Cardiff, the pubs fill up, fans sing the anthem "Hen Wlad fy Nhadau," and rounds get ordered: whoever's turn it is buys for the whole group. The toast is "Iechyd da," meaning "good health." A 568-milliliter pint is plenty to start with, and a half pint is perfectly acceptable too.