San Diego's Best Brunch + Craft Beer

My top brunch in San Diego? This time on The Flavor Project, it's TWO of the best breakfast sandwiches I've ever had! From Sea & Smoke in Del Mar, California: On the left, Croque-Ma Daaaamn, with brioche, cured ham, poached egg, Swiss & goat cheese, and mornay. On the right, Cinnamon Roll Sandwich with cured ham, bacon, egg, cheddar, and maple syrup. What craft beer(s) go with these decadent brunch delights? 

For the Croque, Westmalle Tripel would be my pick. It has spiciness & fruity esters from the Belgian yeast that will play off the cured ham and tanginess of goat cheese, and the sweetness of Brioche bread will match the candied sugar of the beer. The beer finishes dry, so it helps cut throughout the richness of the mornay sauce.

For the cinnamon roll sandwich, Anchor Old Foghorn will be perfect. This English-Style Barleywine. It’s not overly hopped, the sweetness will be matched, and the malt will have toffee and caramel notes to match the bacon and maple syrup. There is enough roastiness and nuttiness to work with the bacon and cheddar.
— Dr. Bill, Master Pairings
Posted on July 27, 2014 .