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Pairings

From shrimp and sherry to cider and shellfish, these pairings will bring your meal to the next level.

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Beer Wine and Seafood Pairings

Please Your Palate with These Seafood Pairings

Whether you’re enjoying a deliciously fried tilapia, ice cold crab legs or a rich, buttery salmon fillet, there is a perfect beer or wine that will complete your meal and bring out the flavor profiles of your seafood selection. Keep reading for a foolproof guide to our favorite seafood pairings.


Shrimp

If you’re enjoying a simply cooked shrimp, a dry Spanish sherry brings a slightly salty sweetness that generally mixes well with any preparation of shrimp. For your beer, a light, well-structured pilsner is perfect when paired with a seasoned, meaty shrimp dish.

Or, you can try our personal favorite, Peroni. The bright crispness and moderate hop bitterness in Peroni cuts through shrimp’s buttery flavors without overpowering its delicate flavors.


Salmon

You might think only white wines pair with seafood, but when it comes to a big meaty fish, you need a big meaty wine—like a full-bodied Pinot Noir. On the beer side, we recommend Blue Moon® Light Sky. The refreshing citrus flavors of tangerine peel provide a nice contrast to the rich and savory flavors of the salmon while the crispness of the carbonation lifts the savory oils of the fish from the palate. You could also try a hoppy Rhinegeist Truth IPA, which offers a little bite to bring out the rich notes of the salmon.


Crab Legs

Buttery crab legs and a buttery chardonnay are proof that butter makes everything better. If you’re looking for a beer, La Fin du Monde has the legs, via rich flavor and smooth aftertaste, to support as many crab legs as you can eat!

You could also wrap your claws around a Corona Extra. The subtle hop flavors enhance the rich and buttery crab, while its malty sweetness complements the rich sweetness of crabmeat.


Tilapia

For a fishier, strongly flavored seafood like tilapia, choose a citrusy, almost mineral tasting Muscadet to balance out those strong flavors. For the best beer with this unique fish, a Weihenstephaner Hefeweizen contains the perfect amount of fruitiness and clove flavors to match the tilapia's intensity.

Or, the crackery sweetness of Michelob Ultra goes hand-in-hand with the mild flavors in the white flesh of tilapia, while the subtle citrus and floral hop flavors and aromas heighten the natural flavors of the fish. The same can be said for cod, another white fish you can find at your neighborhood store.


Oysters

When it comes to oysters, a light, bubbly sparkling wine is the first thing that comes to mind. While this classic pairing is hard to beat, if you’re looking for a beer to complement your shucked seafood, a stout is the way to go. The rich, malted notes of a dark, roasted stout bring out the best in briny oysters and make for a delightfully filling, well-rounded pairing.


Plenty More Pairings In the Sea

The combinations above are a good start for beer and wine lovers alike. Your local Giant Eagle or Market District provides a boatload of choices for those looking to fine-tune their seafood. Take a deeper dive with a few more duos we happen to find delicious.

Lobster or Scallops with Blue Moon Belgian White
The Valencia orange peel and coriander in Blue Moon Belgian White balance the buttery richness of lobster or scallops while the citrusy tang and mild hop bitterness prevent the rich and savory meat from overpowering.

Tuna & Blue Moon Light Sky
The citrus flavors enhance the briny freshness of tuna while the bitterness of hops and refreshing carbonation cut through the rich and savory flavors of the tuna.

Catfish & Michelob Ultra
The sweetness of Michelob Ultra complements the light nutty flavors in the white catfish, while the citrus and hop flavors offer a balance to the natural mild and sweet flaky flesh.


Trout and Blue Moon Belgian White
The bready sweetness of Blue Moon Belgian white complements the nutty flavors in fresh and smoked trout, while the citrus and spicy flavors of coriander in the beer heighten the natural flavors of the fish.

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