Classic American Breakfast
There’s a saying that you can’t drink all day unless you start in the morning. The classic American breakfast served at diners, greasy spoons, restaurants and just about anywhere else with a griddle in the kitchen is a culinary staple and can be tailored to fit the desires of each who orders. Pair with beer and it’s a good morning indeed.
Hover over the targets to see recommended beer pairings for a classic American breakfast.
BONUS!
Make a beer-mosa. Combine orange juice with a Belgian white, American wheat or even a hefeweizen to create a refreshing citrus-infused cocktail. (Best to save this for weekend brunch and not a workday breakfast.)
(Text and pairings by John Holl, photography by Peter Johnstone.)
See more of One Dish Four Beers.
This feature appears in the November 2015 issue of All About Beer Magazine.
John Holl
John is the editor of All About Beer Magazine and the author of three books, including The American Craft Beer Cookbook. Find him on Twitter @John_Holl.
I always thought beer for breakfast was a joke like “The Breakfast of Champions. Two months ago I was in Destin, Florida and had breakfast at The World of Beers. Beermosa was on the menu which just went fine with my breakfast. It went so fine that I ordered another. I’m letting people know of this fine combination.