6 Beer and Donut Pairings for the Win

Welcome to the article I was born to write

Donut and Beer Pairings! My two favorite things, intertwined into one! Did you know these two calorie options can be combined into one heart slamming supernova of deliciousness? They can! Prepare for an epic journey, where we travel where you should have definitely gone before. 

Beer is of the night! Donuts are of the day

The problem that beer and donuts have is they are seen as belonging on different ends of the time spectrum when it comes to consumption. Beer is of the night, and donuts are of the day. This separation is not necessarily a mistake, as they both serve valuable roles during breakfast and dinner respectively. 

Donuts are typically balanced quite well by coffee, and with good reason. The sweetness of the donut is balanced by the bitterness and acidity of the coffee. It’s simple, and it works. But beer is bitter too, and many styles of beer also have roasty notes reminiscent of coffee. Beer is arguably a better pairing partner for donuts, as the carbonation of beer can help refresh the palate more effectively than ‘still’ coffee is capable of.

Ultimately, brunch is the perfect time for donuts and beer. It’s not too early for beer, and it’s not too late for donuts. Pass on the mimosas and benedicts, and go full Homer Simpson on your day. Here are my recommended pairings: 

Raspberry Berliner Weiss/Chocolate Long John

Raspberries and chocolate always go together well. The easy pairing for a chocolate long john would be a porter or stout, and that isn’t a bad way to go. But a more complex and complementary pairing can be done with the addition of acidic raspberries to a typical Berlinner Weiss. A Florida Weiss is also a good way to go here, as chocolate has no problem setting off exotic fruits of any kind. 

Brown Ale/Old Fashioned Donut

Old Fashioned Donuts can be very cakey and intense with a weight that is ponderous. A brown ale adds complementary toasty notes to the fried donut and the carbonation of the beer lightens the weight of each crunchy bite. The sugar of the donut (especially if it has a vanilla glaze) adds some sweetness to a style that can sometimes come off as slightly austere. The sour creme used to make the donut adds a cutting tangy note that brightens up the pairings as well.  

Apple Fritter/Russian Imperial Stout (non-barrel aged)

The cinnamon, spice, and everything nice personality of an Apple Fritter donut needs some huge to balance all the sugary and spicy goodness. Enter a Russian Imperial Stout. A barrel aged version of this beer would add too much bourbon sweetness, but a roast focused non-barrel aged version (think Old Rasputin from North Coast Brewing) has enough alcohol weight to go blow for blow with the dough of the Fritter, while the intense roast of the beer can battle it out with the heavy glaze of the donut, reaching a harmonious detente. The apple component of an apple fritter adds a bit of leaving acidity that complements the roast malt acidity of the beer. Imperial Stout and Apple Fritter may seem a bit out of left field, but when their powers combine it is a marriage of sublime beauty. This is a pairing made for the coldest depths of winter, and it will carry you through those February nights effortlessly. 

Boston Creme/Belgian Dark Strong

I myself am not a member of the crazed cult that believes that donuts should have filling, but I recognize those people are out there. For you depraved individuals, I present Boston Creme and Belgian Dark Strong. Boston Creme comes with a lot of weight, both from the donut itself and the creme filling. A Belgian Dark Strong has enough alcoholic strength to stand up to the donut’s intensity and enough carbonation to cleanse the heavy cream off the palate, leaving each bite as delicious as the first. Along with the complimentary chocolate notes both share, the spice of the beer will add a pleasant contrasting note to the creamy interior. 

Chocolate Glazed/Porter

It is my personal opinion that Anchor Porter is the best porter style beer known to man. A chocolate glazed donut is the perfect companion to it. Both donut and beer have complimentary chocolate notes, while the roast of the beer brings balance to the sweetness of the donut. The crunch of the donut provides a delightful contrast to the porter and the residual palate sugar after taking a bit will help fill out and sweeten the beer. 

Glazed Donut/Witbier

The humble glazed donut, while seemingly simple, is nonetheless the backbone of the donut industry. With clear flavor and no complications, the glazed donut is simple yet effective. It needs a beer that is not too complicated itself, but still brings a little bit of jazz and tickle to the party. Enter Witbier. A beer designed for brunch drinking, the sweet wheat of the grist bill for Witbier aligns quite nicely with the weight of the donut. The sugary glaze gets a complimentary flavor note with the orange peel and fruity coriander of the beer, adding complexity whereas the donut would be overly simple otherwise. The high carbonation of the beer and low acidity adds brightness and a refreshing follow-up to the donut. Never hesitate to put Witbier and Glazed Donuts together. Your life will be better for it.  

Brunch away

While there are plenty of other excellent beer and donut pairings out there, I can’t think of any that excites me more than these. If you would like to have me address a specific donut though, shoot me an email!