Tørst is a beer bar in Greenpoint, Brooklyn that boasts 21 rotating taps and a mind-boggling stash of 150 bottles in its cellar downstairs. Hiding out in the back of the bar is a tasting menu restaurant called Luksus. So, it makes sense that Torst beer consultant Brendan Woodcock and Luksus chef Daniel Burns know a thing or two about pairing beer and food.

Burns goes through a couple tried-and-true pairings in the WNYC video above, but we thought we’d make it even easier and break them down for you below. You know, so you can go grab a scoop of vanilla ice cream and a bottle of Russian imperial stout for breakfast. Cheers!

Steak + Pale Ale

“If you’re grilling [steak], you’re probably creating a lot of char on the outside…I love to go with pale ales, it’s kind of a simple pairing but the hops cut right through it you get a somewhat soft body but a full flavor that works nicely with the meat as well.”

Ribs + Strong Ale (or Bock)

“If you’re getting really into something like ribs you might want to go with a strong ale or a bock. A really successful beer with barbecue in Texas is Shinerbock, because it has that round sweetness that pairs perfectly.”

Roast Chicken + Pilsner

“A Czech pilsner would go nicely with [roast chicken] because it has a little bit of spice to it, and then it also has herbal and floral characteristics and the beer itself while being light has a little bit of caramelization to the malts so there’s a little bit of sweetness to it.”

Pizza + Sour Beer

“You can do a sour beer with pizza—something that has this wild and crazy fermentation, which creates tons of different flavors that are going on in your mouth that you can pay attention to. If you’re throwing those with pizza then you can experience all of them.”

Oysters + Stout

“A traditional pairing with oysters is a dry Irish stout like Guinness. It has 4% alcohol and really dries out quickly. And despite being a stout and being marketed as ‘a meal in a glass,’ it’s actually pretty light, so it goes nicely with the oysters.”

Vanilla Ice Cream + Russian Imperial Stout

“Big Russian imperial stouts have flavors of chocolate and coffee, and booze in the background. I love a big old scoop of vanilla ice cream with it. You’ll get that creaminess alongside the booze, chocolate, and coffee.”

ic[via WNYC]