Beers and raw dishes It can be done

At any table, there are always those who simply can’t stand tartare, not even on a postcard, and those who would dive right into ceviche. The world of raw food is incredibly vast, with the absence of cooking placing both honors and responsibilities on the raw ingredients, whose edges and delicacies are often softened and accompanied by seasonings and spices, sometimes essential and other times more imaginative. That’s why saying “I don’t like raw food” sounds as impossible as “I don’t like beer”: there are thousands of flavors we can find or not find in a “raw” dish and in a craft beer. Then there are also raw beers, but that’s not what today’s article is about, which instead offers great advice on pairing raw foods with beers.