By: Camrose Liquor Barn  09-12-2011

Beer and food pairings are an up and coming trend in the beer industry. We want to help you select your favorite beer!


Ales are brewed using a “top fermentation” process, where yeast cells rise to the top of the brewing tank, to be skimmed off when fermentation is complete. Ales were among the first beers ever made. They generally have a more robust taste and a more pronounced aroma than lagers including a variety of fruit and malt. Ales come in many varieties including Bitters, Milds, Pale Ales, Amber Ale, Nut Brown, etc. Think of Ales as red wine and match these with fuller-bodied meals such as steak, pork and lamb.

  • Canadian Ale
    Canadian Ale is a rich, golden hue with hints of fruit and floral notes but very easy to drink. Includes Export, Cream and Blond Ales. Great match for hearty soups, pizza and lighter foods that are not sweet.
  • Amber Ale
    Amber Ale ranges in colour from light copper to dark brown and presents a richer flavor than pale ale with hints of caramel. These beers stand well on their own, or pair well with rich foods such as steak, chicken, most cheeses and burgers.


Lagers are the most popular beers in the world! Lagers are traditionally a bottom –fermented beer where the yeast settles at the bottom of the tanks, producing a clear, crisp beer. Most lagers are of the “pils” type – a brewing style that originated in the Czech Republic in the 1800s.

Lagers are typically lightly colored and less aromatic than ales, best consumed at cooler temperatures than ales. For food pairing, think of lagers as the white wine of beer – white meat such as chicken, turkey, game and mild-flavored seafoods such as mussels, scallops and halibut are a great accompaniment to lagers.

  • Light Beer
    Breweries have taken note of consumer desires for less alcoholic beer with the same great qualities of premium lagers. Light beer is extremely light in color, mild in flavor with less calories and lower alcohol content. Pair your favorite light beer with spicy Mexican or Italian dishes or a light meal like salad or sushi.


Stouts are very flavorful with rich malt and caramel, coffee and chocolate flavors ranging from sweet to bitter. There a numerous types of stout ranging from Irish Stout to Porter. It is a unique complement to shellfish, hearty stews and wild game.

Wheat Beer

These beers are built on wheat which provides a soft character beer, sometimes hazy in color but easy to drink with little or no after taste. Wheat beers make a great pairing with any fish, spicier meals, salmon and salads.

Specialty/Craft Beers

Specialty beers, often using ‘hand-crafted” techniques, include more defined flavours such as fruit or honey. Increased malt, hops or yeast create a complex and distinctive beer. These beers typically range in alcohol content between 5 and 9%. Specialty beers can be a great complement to many meals. Try honey beers with chicken or ham, fruit beers with dessert and strong beers as an after dinner drink on their own.

Contact Camrose Liquor Barn


Print this page

Other products and services from Camrose Liquor Barn



The origins of the term liqueur comes from the Latin word meaning “melt” or “dissolve” which refers to the process that gives a liqueur its distinct flavor. Herbal liqueur has a main flavor of herbs such as Anise, seeds such as Caraway or Cumin and mints like peppermint. Liqueurs have an endless variety of flavors and add interest to your dinner, dessert or favorite drink.



Cabernet Sauvignon is highly suited to aging in oak barrels so the flavors of new oak – vanilla, toast, spice, chocolate and coconut are frequently part of the profile. Twirl – Swirling the wine aerates it and releases its aromas; and the way it runs back down the glass may tell you something about its alcohol or age.



They are generally lighter and smoother than other whisky styles; however, the best Canadian whiskey has a hint of the spicy, bitter-sweet character of rye, lightened with the blending spirit. The very first identifiable vodka is said to have appeared in the 8th Century in Poland; however, it wasn’t until the 14th Century in Russia that the Vodka we now know truly became apparent.