The normal match for a good cigar is often a robust spirit – maybe the refined sweetness of an aged rum or brandy, or the heady, smoky nose of a fine single malt Scotch or whiskey are unswerving and true cigar companions. But what about the often neglected cigar pairing – beer?
Pairing any strongly flavored comestibles isn’t straightforward, and there are naturally both bad and good decisions to be made. You probably would not enjoy miami suites cigars with a crisp Hefeweizen any more than you may drink a tannic red Chianti wine with raw oysters in lemon vinaigrette. Give me that refreshing pale Hefeweizen with those oysters and that’s a good match. And if you’d like to drink that young Chianti, ignite the pasta pot and load on the Bolognese sauce. A hefty Italian dinner would also be a fine time to pop a rich deep stout with the strength to carry its own weight under the load of acidic tomatoes and savory, spicy chunks of sausage.