The standard match for a good cigar is frequently a powerful spirit – perhaps the refined sweetness of an aged rum or brandy, or the heady, smoky nose of a fine single malt Scotch or whiskey are faithful 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 selections to be made. You probably would not enjoy ramrod cigars, for example, with a crisp Hefeweizen any more than you might 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 want to drink that young Chianti, set fire to the pasta pot and load on the Bolognese sauce. A hearty Italian dinner would also be a fine time to pop a rich deep stout with the power to carry its own weight under the load of acidic tomatoes and savory, spicy chunks of sausage.