When fall is coming there is nothing better than a meaty stew cooked over a gentle flame. And when your stew is done it’s time to open a dark, hearty bottle of beer, and indulge in some serious “hygge” around the dinner table. (Oh, and “hygge” is the Danish word for the cosy, warm atmosphere that makes you feel content). 

Rich winter stews with beef, lamb or game packed with roasted flavours of meat and winter vegetables are wonderful with equally rich, dark beers with sweetness, roast malt aromas, and heartwarming alcohol.  
If there’s a spicy, hot element in your stew, try choosing a beer with a certain bitterness, it will balance the heat and create a subtle refreshing element.  
Finally, we have the lighter stews made with chicken, or pork and summery vegetables. These dishes call for more a vibrant and light beer to balance the flavours of the dish. 

Try pairing your spicy goulashes with Belgian doubles, or strong brown ales. Have a sip of bitter brown ale with chilli con carne, and wash down your braised pork cheeks with an English brown ale, or a dark lager. 
Or what about a Coq au biére (Coq au vin cooked with beer) enjoyed with a medium bodied amber ale, or a strong Vienna style lager, not to mention pork fricassee paired with a full-bodied lager. The list goes on, so you better start cooking.