Now we really get into the Oktoberfest swing of things, with flavors tightly associated with Germany and Austria: cabbage, pork, and the little herbed dumplings called spätzle. Duvel is a shoo-in here, as its dry edge and light effervescence complement the ingredients. Though it may seem a bit light on first impression, the beer has a high alcohol content that cuts through the fat in the Apple-Stuffed Pork Chops with Cider Sauce and the acid in the Braised Red Cabbage with Bacon. The Stone Smoked Porter is our contrasting beer. Somewhere between a pale ale and a stout in color, the Stone porter has a heft that marries well with this hearty course. Despite the name, the smoke does not overwhelm the palate, and the hints of coffee in the beer contrast with the sweetness of the pork dish. Don’t go doubling up on your beers in this course: According to our beer sommelier, these beers together can be overwhelming.


Stone Smoked Porter

Apple-Stuffed Pork Chops
with Cider Sauce

Apples star in the stuffing for this satisfying autumnal dish.

Braised Red Cabbage
with Bacon

A great side dish that can be made ahead and gets even better with time.

Herbed Spätzle
Little dumplings that are a great accompaniment for saucy dishes.

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