Food & Beer Culture

What do you eat with an IPA? Ideally, something that can stand up to bitterness and heat. Hops cut through fat, carbonation refreshes the palate, and a touch of sweetness in the beer tames spiciness. That's why burgers, carnitas tacos, curry, and spicy chicken all pair so well.

Sonoma County supplies the cheese. Robust cheddar and local goat cheese hold their own against both a Pale Ale and an IPA. Carrot cake with cream cheese frosting is also a beer-lover's classic: the sweetness of the cake meets the bitterness of the hops.

Along the coast near Eureka, Dungeness crab lands on the table—a North Pacific crab species with sweet, delicate meat. A citrus-forward Pale Ale pairs beautifully, since it won't overpower the meat's natural sweetness. The Sacramento Valley contributes almonds and rice to the mix.

The region's beer culture thrives in taprooms and brewpubs. In Chico, Sierra Nevada runs a taproom with a full restaurant; in Santa Rosa and Windsor, Russian River operates its own brewpubs. Ordering a flight—a sampler of several small glasses—is the classic way to work through the lineup.

Even the serving sizes differ from what you'd find in Germany. A pint holds 473 milliliters, a bottle typically 355 milliliters, or twelve US ounces. The crowler, a large to-go can, holds 946 milliliters. How much anyone drinks is a personal call—these beers run strong, and a Double IPA can reach up to 10 percent alcohol.