Valentine’s Day is just around the corner, and while I think a great glass of beer is awfully romantic on it’s own, I wanted to offer up some food pairings that will help you score big with that special beer drinker in your life. Certain foods have long been touted as having romance-enhancing properties and when you add beer to the mix, it’s hard to lose.

Strawberries have been linked with lovin’ since as early as 200 B.C. when the Romans offered them to their partners symbolically saying, “You are delicious.” In 1990, Richard Gere offered a strawberry to Julia Roberts in Pretty Woman saying, “It brings out the flavor of the champagne…” prompting her to respond, “Oh. Groovy.” I can’t think of a beer that’s groovier than our Long Strange Tripel. I often use the pairing of Long Strange Tripel and strawberries when I teach beginning beer pairing classes because it’s a simple, but powerful pairing. The fruity character contributed by our Belgian yeast strain makes the strawberry pop and shine. Want to taste a strawberry again for the first time? Pair it with Long Strange Tripel and turn the lights down low.

Some scholars argue that the fig was actually the forbidden fruit that grew in the Garden of Eden. The fig is said to arouse based on its appearance, but thankfully for us, the fig is also delicious and pairs up amazingly well with The Sixth Glass. The rich dark fruit character of our Belgian-style quadruple naturally couples with the rich, fruity flavor of figs. Go for the gold and pair The Sixth Glass with this dish that combines figs, bacon, and goat cheese. We can’t be held responsible for what happens after this treat.

My personal favorite “in the mood” food is raw oysters. The traditional beer pairing is a dry Irish Stout because oysters were plentiful near pubs that served this style of beer. Oysters were actually a free snack given to pub patrons while they enjoyed their stouts and bitters. Find a bar that gives away oysters with beer and I’m there. If you delve into the flavor hooks between the two, you’ll find that the acidity contributed by heavily roasted malts takes the place of lemon juice that some might squeeze over the oyster before eating it. The smooth, creamy mouthfeel and rich flavor of the beer help balance the brininess of the oyster liquor. If you’re new to handling oysters, especially raw ones, I’d suggest trying them in a restaurant before you tackle them at home.

If it should turn out that you’re not able to gather up some great food for your love this week, we hope at the very least you are able to pick up a dozen Boulevard beers and pour your heart out.

—by Jeremy Danner, Boulevard Brewer