Mrs. Mousse will be making corned beef reubens for St. Paddy's day this year. There are so many strong flavors, I'm at a loss for beer pairing. Part of me thinks Pilsner's acid would cut into the fat nicely, but it might get lost amongst all the strong flavors. I'd normally serve beef with an amber or brown ale, but I'm not sure how that will match with the condiments. I don't like Guinness.
The sandwiches will include:
-corned beef piled high
-a mild gruyere
-homemade russian dressing (sour cream and relish base)
Thanks for any suggestions.