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7 Festive Food And Drink Pairings For Your Next Celebration

Key takeaways

1
Match drinks to the dish: crisp lager for savoury bites, malty ale for pastry, and stout for coffee or chocolate desserts.
2
Choose a starter, one or two sides and a dessert to keep your festive menu manageable, with mushroom Wellingtons as a vegetarian main.
3
Brew fresh beer or cider at home with Pinter, allowing time for brewing, conditioning and chilling before guests arrive.

Festive food calls for drinks that suit what’s on the plate. A crisp lager works well with savoury bites, a malty ale complements buttery pastry, and a dark stout pairs with coffee and chocolate desserts.

These seven festive food and drink ideas include mince pies, baked Brie, Christmas tiramisu, stuffed pigs in blankets, pork stuffing, mushroom Wellingtons and smoked salmon blinis. Each recipe comes with a Pinter beer or cider to serve alongside it. Choose a food and brew your own beer for your gathering. Follow the recipes below, from starters through to dessert.

7 Festive Food And Drink Pairings Worth Gathering For

Start with something savoury, leave room for dessert, or put together a table of sharing dishes. These seven recipes give you plenty to choose from, with a beer or cider pairing for each.

1. Mince Pies and Clotted Cream With Black Magic Hour

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Satsumas, apple and lemon zest give these mince pies a fruity filling inside buttery homemade pastry. Serve with a dollop of clotted cream and a glass of Black Magic Hour.

Ingredients

For The Filling

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1 large jar of mincemeat, approximately 600g
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2 satsumas, segmented and finely chopped
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1 apple, finely chopped
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Zest of 1 lemon
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A little icing sugar, for dusting

For The Pastry

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375g plain flour
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260g unsalted butter, softened
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125g caster sugar, plus extra for sprinkling
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1 large egg, plus 1 beaten egg for glazing

To Serve

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Clotted cream

Method

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Put the flour and softened butter in a bowl. Rub together with your fingertips until the mixture resembles crumbs.
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Add the caster sugar and one large beaten egg. Mix until combined.
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Tip onto a lightly floured surface and fold until the pastry comes together. Take care not to overwork it.
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Wrap in cling film and refrigerate for 10 minutes.
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In another bowl, mix the mincemeat with the chopped satsumas, apple and lemon zest.
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Heat the oven to 220°C/200°C fan/gas 7. Roll the pastry to a thickness of 3mm.
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Using a round cutter approximately 10cm wide, cut out 16 bases and press them into muffin trays. Spoon 1½ tbsp of filling into each, then brush the pastry edges with beaten egg.
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Re-roll the remaining pastry and cut out 7cm lids. Place over the filling and press the edges to seal. Brush with beaten egg, sprinkle with caster sugar and cut a small slit in each lid.
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Bake for 15–20 minutes until golden brown. Leave to cool before removing from the trays, then dust with icing sugar.
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Serve on small plates with clotted cream spooned over the pies or alongside them.

Serve With

Black Magic Hour’s cinnamon, clove and ginger notes make it a fitting match for spiced mincemeat. Its hints of chocolate and brown sugar complement the sweet filling, with the clotted cream adding richness to each bite.

2. Baked Brie and Jam With Whole Nine Yards

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Wrap Brie and jam in puff pastry, then bake until golden for a warm sharing dish. Maple syrup and brown sugar add sweetness to the pastry. Serve with crackers or apple slices for scooping up the melted cheese.

Ingredients

•
1 sheet puff pastry, thawed according to the packet instructions if frozen
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1 round or wedge of Brie
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2 tbsp raspberry jam or another sweet jam
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1 tbsp brown sugar
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¼ cup maple syrup

Method

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Heat the oven to 180°C.
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If you prefer, use a sharp knife to remove the top rind from the chilled Brie. You can also leave it on, as the rind is edible.
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Lay the puff pastry flat on a lined baking tray. Place the Brie in the centre.
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Spread the jam over the cheese. Fold the pastry over the top, trimming any excess, and seal the edges to enclose the Brie. Drizzle maple syrup over the pastry and sprinkle with brown sugar.
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Bake for 30 minutes, or until the pastry turns golden brown.
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Leave to rest for 10 minutes before serving, giving the melted cheese time to settle.
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Serve with crackers or apple slices, cutting into the pastry to reach the soft cheese inside.

Serve With

Whole Nine Yards is a cloudy apple cider with a sweet, tart character. The apple flavour offers a fresh contrast to the rich Brie, and its sweetness complements the jam and maple syrup in this festive food and drink pairing.

3. Christmas Tiramisu With Dark Matter

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Panettone gives this tiramisu a festive twist, with coffee and amaretto soaking into each slice. Layer it with mascarpone cream, then finish with cocoa and grated dark chocolate.

Ingredients

•
4 shots of espresso or a four-cup cafetière of strong coffee
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2 tbsp caster sugar
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50ml amaretto liqueur, or to taste
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1 ready-made panettone, cut into 1cm-thick slices
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500g mascarpone
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1 vanilla pod, split and seeds scraped out
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150g icing sugar
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200ml double cream, whipped until soft peaks form
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Cocoa powder, for dusting
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Dark chocolate, grated, for garnish

Method

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Mix the coffee, caster sugar and amaretto in a large bowl. Add the panettone slices to soak in the mixture, then set aside.
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In a separate bowl, combine the mascarpone, vanilla seeds and icing sugar. Fold in the whipped double cream.
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Cover the bottom of a large serving dish with pieces of soaked panettone. Spread half the mascarpone cream over them, then add another layer of panettone.
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Spoon the remaining cream over the top and dust with cocoa powder. Transfer to the fridge to chill for up to two hours.
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Before serving, scatter grated dark chocolate over the top.

Serve With

Serve a glass of Dark Matter alongside the tiramisu. Its roasted barley and malt aromas suit the coffee-soaked panettone, and its hint of chocolate complements the cocoa topping. The stout accompanies the dessert rather than going into it.

4. Cranberry and Brie Stuffed Pigs in Blankets With Sunlit

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Give pigs in blankets a sweet and creamy filling with cranberry sauce and Brie. Wrapped in streaky bacon, these chipolatas work as a festive side or warm bites to share at a party.

Ingredients

•
8 thin slices of streaky bacon
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16 chipolata sausages
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Cranberry sauce
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Brie
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Cocktail sticks, to secure the bacon

Method

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Heat the oven to 200°C/180°C fan/gas 6.
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Cut a slit lengthways down the middle of each chipolata, making enough room for the filling without cutting through the sausage.
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Spoon cranberry sauce into each slit and add a slice of Brie.
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Lay the bacon on a chopping board. Using the side of a knife, stretch and flatten each slice until it is about half as long again.
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Cut each bacon slice in half across its length to make 16 pieces. Wrap one piece around each filled chipolata and secure with a cocktail stick.
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Arrange the wrapped sausages in a roasting tray.
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Roast for 15 minutes, or until the bacon is golden brown and the sausages are cooked through. Check the sausages before serving and allow more cooking time if needed.

Serve With

Sunlit brings a crisp lager character to this food and drink pairing. Its smooth malt complements the sausages, and the refreshing finish works well alongside salty bacon, creamy Brie and the cranberry sauce’s sweetness.

5. Pork, Sage and Onion Stuffing With Stars & Stripes

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Cumberland sausages, Bramley apple and sage give this stuffing a savoury flavour with a little fruit sweetness. Serve it alongside your roast, or shape it into balls for individual portions.

Ingredients

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2 onions, thinly sliced
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25g butter
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1 small Bramley apple, peeled, cored and finely diced
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2 × 400g packs of meaty Cumberland sausages, casings removed
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A handful of sage leaves, chopped, plus extra for topping
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140g granary breadcrumbs
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Salt and pepper, to season

Method

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Melt the butter in a frying pan. Add the sliced onions and cook for five minutes. Stir in the diced Bramley apple and cook briefly until softened.
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Leave the onion and apple mixture to cool. Transfer to a bowl, then add the sausagemeat, chopped sage and breadcrumbs. Season with salt and pepper and mix until combined.
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Use the mixture to stuff the neck end of the turkey, rolling any remaining stuffing into balls. Alternatively, pack the whole mixture into a 1kg loaf tin and scatter extra sage leaves over the top.
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Bake alongside the turkey for 30–40 minutes, checking that the stuffing is cooked through before serving. Drain any excess fat from the tin, then slice and serve with your roast.

Serve With

Stars & Stripes has a touch of maltiness and bready, biscuity notes that complement browned stuffing. Its floral and spicy hop aromas suit the sage, making this a food and drink pairing for a hearty festive roast.

6. Mushroom and Stilton Wellingtons With Ancestor’s

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These individual Wellingtons give vegetarian guests a festive main of their own. Each pastry parcel holds a field mushroom, spinach and Stilton, with thyme running through the buttery crust. The recipe serves four, so everyone gets a whole Wellington.

Ingredients

•
4 large field mushrooms
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4 tbsp olive oil
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1 garlic clove, chopped
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About 400g spinach leaves
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Flour, for dusting
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1 tbsp picked thyme leaves
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500g all-butter puff pastry
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140g Stilton, sliced
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1 egg, beaten

Method

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Heat the oven to 220°C/200°C fan/gas 7. Remove the mushroom stalks. Heat half the oil in a frying pan and fry the mushrooms for 3–4 minutes per side. Drain on kitchen paper.
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Add the remaining oil and garlic to the pan. Fry briefly, then add the spinach. Cook for 2–3 minutes until wilted. Season and drain in a sieve.
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Dust your worktop with flour and scatter over the thyme. Roll the pastry to the thickness of a £1 coin. Cut four circles 5cm wider than the mushrooms and four circles 10cm wider.
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Place the smaller circles on a baking tray. Divide the spinach between them, then layer each with Stilton, a mushroom smooth-side up, and more Stilton.
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Brush the borders with egg. Cover with the larger circles, press out trapped air and seal with a fork. Brush with egg.
•
Bake for 40 minutes until golden. Rest briefly before serving.

Serve With

Ancestor’s brings malt and biscuit notes that complement the pastry and earthy mushrooms. Its restrained hop character leaves room for the Stilton’s strong flavour in this festive food and drink pairing.

7. Smoked Salmon and Blinis With Snap

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Homemade chive blinis, smoked salmon and beetroot make a lighter start to a festive meal. A mustard dressing adds sharpness to the salad leaves, giving you a starter to serve before the richer dishes arrive. This recipe serves six.

Ingredients

For The Blinis

•
100g plain flour
•
1 egg, separated
•
150ml milk
•
25g butter, melted
•
A bunch of chives, snipped
•
Sunflower oil, for frying

For The Salmon And Salad

•
200g smoked salmon
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100g mixed salad leaves
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3 cooked beetroot, finely diced

For The Dressing

•
1 tbsp wholegrain mustard
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1 tbsp red wine vinegar
•
3 tbsp olive oil

Method

•
Put the flour in a bowl and season. Make a well in the centre, then add the egg yolk and half the milk. Whisk until smooth.
•
Gradually whisk in the remaining milk, followed by the melted butter and chives.
•
In a separate bowl, whisk the egg white until it begins to hold stiff peaks. Fold it into the batter.
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Lightly grease a frying pan with sunflower oil. Add spoonfuls of batter and cook for 2–3 minutes on each side until golden, turning when bubbles appear. Set aside and keep warm.
•
Mix the mustard, vinegar and olive oil in a large bowl. Add the salad leaves and toss.
•
Serve the blinis with the smoked salmon, dressed leaves and diced beetroot.

Serve With

Snap offers a crisp pilsner finish alongside the salmon’s richness and saltiness. Its herbal hop notes complement the chives, making this food and drink pairing a refreshing choice for the first course.

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Get Your Festive Drinks Ready With Pinter

Pinter makes brewing fresh beer or cider at home straightforward, with step-by-step app instructions guiding you through the process. Each Pinter Pack makes 10 UK pints, ready to tap and serve alongside your festive food - and your beer stays fresh for up to 30 days!

Choose your drinks around the dishes you plan to make and your guests’ tastes. Browse Pinter's Fresh Beer range, then check each pack’s recommended brewing and conditioning times. Count backwards from your gathering and allow time to chill before serving.

Once your drinks are ready, you can pour them straight from the Pinter as guests tuck into the food you’ve made for them.

SHOP PINTER

A Festive Menu That Works For Your Table

Start with smoked salmon blinis, choose one or two sides for your roast, and finish with mince pies or tiramisu. The mushroom and Stilton Wellingtons give vegetarian guests a main course to enjoy alongside everyone else.

You can spread these festive food ideas across several gatherings. Bake the Brie for an evening with friends, serve pigs in blankets at a party, or save the tiramisu for a family meal. Let your guests’ preferences guide the menu, check which dishes you can prepare ahead, and leave yourself enough time to cook and serve the food without rushing between kitchen and table.

And as you prepare the food, your Pinter beer gets ready on the side - simple steps and an all-in-one machine!

Find A Drink For Your Festive Menu

Got your recipes picked out? Browse Pinter's Fresh Beer collection and choose a suitable lager, stout, pale ale or cider to serve with them. Match your packs to the dishes you’re making, whether you’re sharing savoury bites or serving dessert after a roast.

Before ordering, check each pack’s recommended brewing and conditioning times, allowing time to chill. Get your dates in the diary so your drinks are ready when your guests arrive.

GET YOUR PINTER TODAY

Festive Food and Beer Pairing FAQs

How do you choose a drink to pair with festive food?+

Start with the strongest flavours in the dish. Crisp lagers suit salty, savoury bites; malty ales complement browned pastry and roasted ingredients; and stouts work well with coffee or chocolate desserts. For rich cheese dishes, a tart apple cider offers a refreshing contrast.

Consider sauces and fillings as well as the main ingredient, then choose a drink your guests enjoy. One pairing can suit several dishes on the same menu.

Which recipe can I make for vegetarian Christmas guests?+

The mushroom and Stilton Wellingtons make a substantial vegetarian main, with field mushrooms, spinach and cheese enclosed in thyme-scented puff pastry. Check that the Stilton uses vegetarian rennet and that your pastry and other packaged ingredients are suitable for vegetarians.

Serve with your chosen vegetable sides, keeping any meat-based gravy separate. Ancestor's is the suggested accompanying beer, with malt and biscuit notes that complement the pastry and earthy mushroom filling.

How far ahead should I brew my Christmas drinks?+

Timings vary by Pinter Pack, so check your chosen drink's recommended brewing and conditioning periods before setting a start date. Count backwards from the day you want to serve it, allowing time to chill according to the instructions.

If you're brewing more than one pack, plan each separately, as their schedules may differ. Follow the pack and app guidance throughout, and leave yourself some flexibility rather than relying on minimum timings.

Charlie Howsego

About the author

Charlie Howsego

Community Executive

As Pinter's Community Executive, Charlie loves nothing more than helping people discover the joy of brewing at home. Through his writing, he shares practical tips, brewing insights, and a genuine passion for fresh beer.

 

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