Our second attempted using The best of Cooking with Beer cook book involved the same base beer as the first attempt. We used the rest of the Lindeman’s Cuvee Rene Oude Gueuze to add acidity and earthiness to our lobster rolls.
We decided to pair the meal with a Berliner Weisse from Yazoo Brewing Company’s Embrace the Funk Sour program. I am a huge fan of Brandon Jones, the head honcho of the sour/blending program. The beer’s bright acidity and high carbonation worked well with the sweetness of the lobster rolls.