Easter at the table: why craft beer beats wine
Craft beers for Easter lunch: the complete guide
Easter lunch is one of the most anticipated moments of the year: hours at the table, traditional dishes, family gathered together. Wine is the classic protagonist, but craft beer — with its variety of styles and flavors — can surprise and pair perfectly with every course. Here is the complete guide to choosing the right craft beer for every moment of the lunch.
Appetizers: cured meats, eggs, and cheeses
Easter appetizers are rich and varied: cured meats, boiled eggs, aged cheeses, bruschetta. You need light beers that don’t overpower delicate flavors but cleanse the palate.
The best choices:
- Craft Pilsner — fresh, slightly bitter, perfect with cured meats
- Saison — spicy and fruity, pairs well with cheeses
- Blanche / Witbier — notes of citrus and coriander, ideal with eggs
First course: baked pasta, lasagna, and timbales
Easter first courses are rich, flavorful, often with ragù and béchamel. They call for beers with a certain malty structure to balance the richness.
The best choices:
- Amber Ale — caramelized and smooth, perfectly accompanies meat sauces
- Märzen — the amber Bavarian lager, round and balanced
- Pale Ale — the hop bitterness cuts through the richness of the béchamel
Main course: grilled or roasted lamb
Lamb is the absolute star of Easter lunch. Flavorful meat, often seasoned with rosemary and garlic, that calls for beers with character and a decisive bitterness.
The best choices:
- IPA — the resinous bitterness of hops enhances the aromatic herbs of the lamb
- American Pale Ale — notes of citrus and pine that marry well with rosemary
- Red Ale — malty and slightly toasted, balances the intense flavor of the meat
Desserts: colomba, chocolate eggs, and pastiera
The sweet finale of Easter lunch is a challenge for any drink. The colomba, chocolate eggs, Neapolitan pastiera — complex desserts that require equally structured beers.
The best choices:
- Stout — notes of chocolate and coffee that perfectly complement cocoa
- Belgian Dubbel — dark fruits, spices, and malty sweetness, ideal with colomba
- Honey beer — delicate and aromatic, pairs well with traditional desserts
Practical tips for Easter lunch
- Serve beers at the right temperature — Pilsner and Blanche between 4-6°C, IPA and Stout between 8-12°C
- Use suitable glasses — a tulip or goblet enhances the aromas of more complex beers
- Prepare a selection — at least 3-4 different styles to cover all tastes at the table
- Don’t forget non-alcoholic options — quality non-alcoholic craft beers are perfect for those who don’t drink alcohol
Build your Easter box
Don’t know where to start? On Maltese you’ll find a selection of craft beers perfect for Easter lunch — from Saisons to pairings with lamb, up to Stouts for desserts.
[Discover Easter beers on Maltese →]
