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Looking for some drink pairing guidance for beef short plate ribs and pulled beef. Any specifics on below, other suggestions, etc would be great.
Here's what I'm thinking of so far.
Belgian Dubbel and strong dark Trappist and Abbey ales - Any specific suggestions that can be found in PA would be appreciated.
I have no idea so far. I'm thinking some kind of mixed drink I could have prepped and in a pitcher(s) ahead of time would be best.
I have a feeling there may be a wealth of knowledge on this subject here.