Electrolux Newsroom Asia Pacific

Beer pairings for popular Valentine’s Day foods


It’s the time of year for romance, and few things say “I love you” better than a personalised meal catering to your significant other’s tastes.

And if your significant other’s tastes include a preference for beer over wine,  fret not. Like wine, a good pint comes in many different flavours that can complement just about any type of food. So indulge in your favourite aphrodisiacs on V-day while pairing them with a great beer to really get your partner in the mood.

Just be sure to chill them in refrigerators like the Electrolux EQE6307SA, which has a fast chill feature that allows you to enjoy refreshingly cold beers in a jiffy. Its extra wide door bin can also accommodate a number of drinks, so you can plan for different beers to match each dinner course.


Pairing beer with this classic Valentine’s day food depends on the amount of cocoa in it. If you’re consuming a very dark chocolate bar with a high percentage of cocoa, a sweet beer like the Belgian Leffe Blonde can provide a contrast to the sharp, bitter and almost acidic dark chocolate. The dark chocolate can also lift the spices out of the beer and blend with it to give a new flavour.

By cogocogo
A creamy stout is a good match with chocolate dishes on Valentines’ Day.

If the chocolate comes in a sweet cake, try it with a stout. The sugar in the cake can contrast with the roasted, bitter flavour of a stout, with each highlighting the other. A cold, creamy stout can also help to cleanse the palate between bites.


This savoury Mediterranean appetiser has a history as an aphrodisiac, and is a good, simple choice to start the meal. A light, dry lager or pilsner can complement the flavours in a hummus without overpowering it. It can also serve to cut through the oils used in the dish.


By Bryan Maleszyk
Fresh oysters are best enjoyed with light beers to enhance their subtle flavours.

Fresh, raw oysters have an elegant and subtle flavour, and beers paired with them should enhance the salty taste of the ocean. Intense beers could overpower the oyster.

Gueuze, a type of Belgian lambic beer, is often used in cooking mussels in Belgium. A sourish, acidic beer, gueuze can contrast with the saltiness and light richness of raw oysters. Light, dry ales with a high carbonation can also enhance the sweetness of the oyster meat while helping to scrub the palate between shells.

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