Pairing Food by Beer Style
Photos c/o Voyageur Press, an imprint of Quarto Publishing Group
Style guidelines exist to give beer lovers a methodology to describe, compare, and contrast different beers in existing categories. Are guidelines needed to enjoy beer? Of course not, but guidelines are helpful when it comes to beer education and figuring out how similar ingredients and brewing techniques from different brewers result in beers with shared profiles. Styles give you a baseline and a preview of the sensory picture. They let you open a bottle or order a pint with an idea of what attributes you may perceive.
WHAT DO THE NUMBERS MEAN?
There are a variety of specialty terms, including numbers that will help you place a beer in context for things such as alcohol level or bitterness. You may recognize some or even all of these terms. If not, peruse the following before moving on to the styles.
Original Gravity (OG): The specific gravity of wort (unfermented beer) before fermentation.
• To get a little more technical, OG is a measure of the total amount of solids that are dissolved in the wort as compared to the density of water, which is conventionally given as 1.000 at 60 degrees Fahrenheit (15.5 °C).
• In practice, OG gives you a clue about the alcohol intensity. In general, as OG goes up, so does the strength of the beer. This is why you’ll sometimes see strong beers listed as “high gravity” beers.
Final Gravity (FG): The specific gravity of beer as measured when fermentation is complete (when all desired fermentable sugars have been converted to alcohol and carbon dioxide gas).
• After wort is fermented, most of the sugars that made up the OG have been converted, so you’ll see FG numbers that are quite a bit lower than OG numbers.
• In practice, this number gives you an idea of how much residual sugar (sweetness) is left in the beer.
Apparent Attenuation: A measure of the extent of fermentation wort has undergone in the process of becoming beer. Formula: AA = [(OG – FG) / (OG – 1)] x 100.
• Apparent attenuation reflects the amount of malt sugar that is converted to alcohol during fermentation. The result is expressed as a percentage and equals 65–80 percent for most beers.
• Above 80 percent is very high attenuation with little residual sugar. Below 60 percent is low attenuation with more residual sugar remaining.
Alcohol by volume (abv): A measurement of the alcohol content in terms of the percentage volume of alcohol per volume of beer.
• Ranges: Not detectible, mild, noticeable, harsh, hot. In the United States, nonalcoholic beer is under 0.5 percent ABV, an average beer is in the range of 4.8–7.2 percent ABV, and a high ABV can even reach up to 15 percent.
International Bitterness Units (IBU): A measure of the beer’s bitterness, usually based on milligrams of isomerized alpha acids (from hops) in one liter of beer. Can range from 0 (no bitterness) to above 100 IBUs, depending on the style. The levels can be described as low, moderate, aggressive, or harsh. Examples of ranges would be Berliner-style weisse at low (3–6 IBUs), American amber lager at moderate (18–30 IBUs), an American pale ale at aggressive (30–50 IBUs), and imperial IPA at harsh (65–100 IBUs).
• 1 bitterness unit = 1 milligram of isomerized hop alpha acids in one liter of beer.
• Most people cannot perceive bitterness above a specific level of IBUs (said to be 80 IBUs by some sources).
Color/Standard Reference Method (SRM): Although not related directly to flavor, color is very important to our perception of flavor. Beer derives most of its color contributions from malts and grains, whether they are heated, and how they are heated. Using a spectrophotometer, brewers determine how much light can pass through one centimeter of beer at 430 nm. That is how the chart below determines color. All you have to do is hold the chart up to your beer to determine what color (SRM) your beer is.
• Very light (1–1.5), straw (2–3), pale (4), gold (5–6), light amber (7), amber (8), medium amber (9), copper/garnet (10–12), light brown (13–15), brown/reddish brown/chestnut brown (16–17), dark brown (18–24), very dark (25–39), black (40+)
ABOUT THE PAIRINGS
Before we go into the specific pairings by beer style, remember pairing and perception are personal. Since we perceive flavors differently, what is bitter to some may not be bitter to others. A home run pairing for us may not hit it out of the ballpark for you. Or, a pairing that works for you may not work for your best friend. Don’t take it personally. Instead, embrace and learn from everyone’s flavor personalities.
Here you’ll find both general recommendations and specific dishes to try with each beer. They include tried-and-true beer pairings such as Belgian-style wit and mussels, English-syle pale ale and fish and chips, and American IPA and beef chili. They also include outside-the-box pairings such as Berliner-style weisse and eggs Florentine, German-style hefeweizen and fresh tomatoes, Bohemian-style Pilsener and salmon sushi, and American-style stout and grilled portobellos.
Yet all the foods listed here are meant to be easy enough for you to cook at home or common enough to order out. Our goal is that we want to get you off and running in the right direction more than we want to dic-tate what is right and what is wrong. We encourage you to try out these pairings and tweak them to your heart’s content. Solicit feedback from everyone you know — most importantly, yourself, to see how these pairings work for you! Parsing out what you like, what you dislike, and why is where the real fun happens.
Belgian-Style Wit
ABOUT THE STYLE
Belgian-style wits are brewed using unmalted wheat (and sometimes oats) as well as malted barley. However, what most people notice first is the spicing, traditionally coriander and orange peel. Wits may also have a low background base note of lactic acidity. A style that dates back hundreds of years, wit fell into relative obscurity until it was revived by Belgian brewer Pierre Celis in the 1960s. This style is currently enjoying quite a renaissance, especially in the American market.
Quantitative Style Statistics
• OG: 1.044–1.050
• FG: 1.006–1.010
• Apparent Attenuation: 80–86 percent
• ABV: 4.8–5.6 percent
• IBU: 10–17
• Color/SRM: 2–4 (straw to pale)
US Commercial Examples:
Allagash White, Avery White Rascal, Boulevard Zön, Harpoon UFO White, Anchorage Whiteout Wit
Country of Origin:
Belgium
Beer Sensory Notes
• Intensity: Low
• Malt: Pilsener, flaked wheat, unmalted wheat, and occasionally oats and malted barley
• Hops: German noble
• Yeast: Ale
THE STYLE AND FOOD
There’s a reason we’re starting the list here: Wits are one of the easiest beers to pair with a wide variety of foods. Just keep in mind that the wit has low intensity, which means it is easily overpowered by super-flavorful dishes. Mild shellfish almost always works, as do dishes that run with wit’s hit of lemon and spices. For example, try lobster and avocado salad; beet and goat cheese salad; ricotta crostini with black olives, lemon zest, and mint; lemon risotto; or cedar-smoked salmon.
Try This First: Mussels
Teddy Folkman, executive chef of the Belgian beer bar Granville Moore’s in Washington, DC, defeated Food Network chef Bobby Flay in a throwdown with his signature mussels, which include bacon, shallots, a creamy blue cheese, spinach, white wine (dry Chardonnay), lemon juice, and pepper. The dish is served with a French baguette, to sop up the delicious steaming liquid, and frites.
Unlike many of the combinations in this story, this pairing is not a perfect intensity match. Flavors of butter, bacon, shallots, and the cheese set up a medium-high intensity backdrop for the mussels. Even though the coriander and orange citrus notes of the wit shine brighter with the mussels and serve as a seasoning for the dish, the mussels overpower the mild wit. Yet each wisp of wit helps refresh the palate with carbonation and brighten up the mussels with very low-level lactic acidity. The saltine cracker flavor from the Pilsener malt and white bread flavor from the unmalted wheat work extremely well with the butter, shallots, bread, and fried potatoes. The coriander flavor also latches on to the spinach, helping highlight both green and spice, respectively.
At home, just about any steamed mussel recipe with a splash of wit, butter, salt, and herbs should get you started on an excellent dish to pair with wit. However, you can go even further on a flavor exploration with mussels and beer. Take inspiration from Schlafly Brewery out of Saint Louis, Missouri, which hosts a yearly festival with mussel preparation choices including Kölsch and bacon, spicy red curry, and chili verde, along with the classic white wine, butter, and garlic version.
German-Style Hefeweizen
ABOUT THE STYLE
Weizen means “wheat” and hefe means “yeast,” so it should be no surprise that German-style hefeweizens are yeasty and wheaty in character. Typically you’ll find they’re straw to amber in color and made with at least 50 percent malted wheat. Sometimes called weissbeer, the aroma and flavor come largely from the yeast and are decidedly fruity (banana) and phenolic (clove, white pepper, vanilla, and even smoke). This is commonly a very highly carbonated style with a long-lasting collar of foam.
If you find you’re a fan of hefeweizens, there are multiple variations of the style to explore. Filtered versions are known as kristalweizen, and darker versions are referred to as dunkels, with a stronger, bock-like version known as weizenbock.
Quantitative Style Statistics
• OG: 1.047–1.056
• FG: 1.008–1.016
• Apparent Attenuation: 71–83 percent
• ABV: 4.9–5.6 percent
• IBU: 10–15
Color/SRM: 3–9 (straw to medium amber)
US Commercial Examples:
CB & Potts Big Horn Hefeweizen, Harpoon UFO Hefeweizen, Schlafly Hefeweizen, Flying Dog In-Heat Wheat, Spoetzel Shiner Hefeweizen
Country of Origin:
Germany
Beer Sensory Notes
• Intensity: Low
• Malt: Pilsener, malted wheat
• Hops: German noble
• Yeast: Ale
THE STYLE AND FOOD
Slightly sweet and fruity, spicy, citrusy, tart, yeasty, creamy, and spritzy high carbonation provide a lot of beer elements to work with for pairing. Lighter fruit dishes and shellfish, along with citrus vinegar dressings, work very well, and earthy foods such as goat cheese and beets can pair with the spicy notes. Also try a hefe with herbal foods that have olives, rosemary, or mint, as well as smoked fish. Don’t forget fruity desserts!
Try This First: Fresh Tomatoes or Carrot, Tomato, and Basil Soup
Tomato and hefeweizen create an umami-filled pairing all on their own. If you can get your hands on a fresh in-season tomato, try it! You’ll find this combination actually makes you salivate as you are eating it.
If you want to take things further, or if fresh tomatoes simply aren’t in season, try the hefe with tomato soup. But we’re not talking about a glob of condensed canned soup here. We’re talking homemade tomato soup, the kind from childhood, but with pureed carrots. Why add the carrot? You’ll find they not only add a full, creamy mouthfeel but also amp up the overall sweetness of the soup while cutting some of the acidity from the tomato.
For the pairing, sweet fruity and spice elements from the beer, such as clove and banana, complement the sweet of the carrot while cutting through the acid of the tomato. Earthy notes from the carrot balance with the toasted breadiness of the hefeweizen.
If you really want to kick this pairing to the highest level, add a grilled sourdough and goat cheese sandwich.
It may seem like a lot of flavor, but we feel it all comes together perfectly. The sourdough acts like a wedge of lemon to the hefeweizen, and the bread and goat cheese flavors bridge to the beer’s Pilsener and wheat malt. The high carbonation of the hefe lifts the dairy fat of the goat cheese off the tongue and refreshes the palate.
Berliner-Style Weisse
ABOUT THE STYLE
Low in alcohol, refreshingly tart, and sometimes served with a flavored syrup such as woodruff or raspberry, this German wheat ale presents a harmony between yeast and lactic acid. These beers are very pale in color and may be cloudy, as they are often unfiltered. Hops are not a feature of this style, but these beers often do showcase esters. Traditional versions often use Brettanomyces yeast, but many today are brewed using ale yeast and Lactobacillus.
Berliner-style weisse is a style growing in popularity in the United States, where many brewers are adding traditional and exotic fruits to the recipe, resulting in flavorful finishes with striking, colorful hues. These beers are simply incredible when pairing. Bitterness, alcohol, and residual sugar are very low, allowing the beer’s acidity, white bread, and graham cracker malt flavors to shine. Carbonation is very high, adding to the refreshment factor this style delivers. Many examples of this style contain little to no hops, and none have significant hop aroma or flavor.
Quantitative Style Statistics
• OG: 1.028–1.032
• FG: 1.004–1.060
• Apparent Attenuation: 81–86 percent
• ABV: 2.8–3.4 percent
• IBU: 3–6
• Color/SRM: 2–4 (straw to pale)
US Commercial Examples:
Nodding Head Berliner Weisse, Southampton Berliner Weisse, The Bruery Hottenroth Berliner Weisse, New Glarus Thumbprint Berliner Weisse, Firestone Walker Bretta Weisse
Country of Origin:
Germany
Beer Sensory Notes
• Intensity: Low
• Malt: Pilsener, malted wheat
• Hops: German noble
• Yeast: Ale
THE STYLE AND FOOD
This light-bodied, high-carbonation, and low ABV beer combines a clean crispness with acidic tartness. It calls for foods that will play well with the tartness but not overwhelm the balance. Start with fruits that have tartness of their own: raspberries, strawberries, cherries, or kumquats. Now add cheeses, sweet syrups, marmalades or jams, and even chocolate to the plate. Or try matching the tartness of the beer with tart foods such as pickled vegetables or a citrus salad.
Try This First: Poached Eggs or Eggs Florentine with Spinach and Goat Cheese
Eggs have a great deal of umami richness and are one of our favorite sources of daily protein. When it comes to flavor, they are buttery when cooked in a pan with butter, but to describe the flavor of the egg itself is somewhat difficult. Still, there’s no need for us to stress over it: you already know what eggs taste like!
Poached eggs are incredible with wheat beers of all types. And it makes sense if you think about it: butter (eggs) on bread (beer). Berliner weisse has wheat in its base, plus it has a strong lactic acidity that mirrors lemon.
Going further, Florentine is our recommendation here, as spinach lessens the intensity compared to eggs Benedict, which has ham or Canadian bacon instead. The Berliner weisse would also go great with eggs Benedict, but the home run match to us is the less-intense Florentine. The goat cheese brings funk to this otherwise very smooth and silky dish. Since traditional versions of Berliner have Brettanamyces, you may find your beer does a firm and impressive handshake with the goat cheese, creating a connection of flavor echoes that circle round and round.
The hollandaise sauce, with its emulsified egg yolk and liquefied butter, is the flashiest thing about this creation. But lemon is used to brighten and lighten the entire dish, and it can find harmony with the lemon-like tartness of Berliners.
Bohemian-Style Pilsener
ABOUT THE STYLE
Bohemian-style Pilseners have a slightly sweet malt character and a toasted, biscuit-like, bready malt character. Hop bitterness is medium, with a medium-low level of Saaz hop aroma and flavor. This style originated in 1842, with Pilsener originally indicating an appellation in the Czech Republic. Classic examples of this style used to be conditioned in wooden tanks and have a less-sharp hop bitterness despite the similar IBU ranges to German-style Pils. Bohemian-style Pilseners can be darker in color and bigger in final gravity that their German counterparts as well. The water content also comes into play, creating distinct differences between the two styles. Bohemians come from very low ion water known to be “soft.” German Pils beers have water with higher levels of sulfate, which concentrates the bitterness of the Spalt hops.
Quantitative Style Statistics
• OG: 1.044–1.056
• FG: 1.014–1.020
• Apparent Attenuation: 64–68 percent
• ABV: 4.1–5.1 percent
• IBU: 30–45
• Color/SRM: 3–7 (straw to light amber)
US Commercial Examples:
Ninkasi Bohemian Pilsner, Dock Street Bohemian Pilsner, Lagunitas Pils, Oskar Blues Mama’s Little Yella Pils
Country of Origin:
Czech Republic
Beer Sensory Notes
• Intensity: Medium-low to medium
• Malt: Pilsener, Carapils®
• Hops: Czech Saaz
• Yeast: Lager
THE STYLE AND FOOD
This is a beer style with low alcohol intensity, so be careful to not overpower it with food that is too rich or too umami-centric. However, the bitterness level does give it a big enough boost that it can play in the sandbox with medium-intensity food. It’s a great beer to pair with Japanese, Chinese, or Thai foods—even Indian foods on the milder side work well. You will notice how the crisp, slight hoppiness of the beer will blend and lift the starches and spices in the food to allow all the flavors in both to shine through.
Try This First: Salmon Sushi with Wasabi Paste and Sliced Ginger
This sultry and silky fish brings some fat to the table, and also umami. Salmon has a unique mouthfeel as well; it’s like soft ribbons of silk. Juxtapose this with the sharp impact of wasabi and ginger, which both pack some tingling heat, and you’ve got taste elements and textures positioned for impact. The slightly moist and starchy rice serves as a nutty-tinged buffer and also as a vehicle of slight acidity because of its vinegar. (The acidity helps mop up some of the soy sauce salinity so other flavors sing more strongly.)
If you pair the sushi with water, you are still left with wasabi sting. If you try it with a beer that is too high in bitterness or alcohol, you’ll get a clash — maybe even a train wreck. However, try it with the Pilsener and you’ve got it: enough bitterness to balance the fat and umami so you can better taste the flavor of the fresh salmon. The residual sweetness of this beer style also helps to stave off heat.
And while overall this is more of a contrast pairing, the Pilsener’s graham cracker malt flavor helps embrace the nutty flavor of the rice as well as the wheat and soybean-based soy sauce.
American India Pale Ale (IPA)
ABOUT THE STYLE
Characterized by floral, fruity, citrus-like, piney, or resinous American hops, this style is all about hop flavor, aroma, and bitterness. This has been the most-entered category at the Great American Beer Festival for more than a decade, and it’s the top-selling craft beer style in supermarkets and liquor stores across the United States. So it’s probably a good one to figure out on the pairing front, right? And IPA is the style not to take for granted. Sure, it’s a bitter-forward style, some would say aggressive. Yet with variants including imperial IPA, English IPA, black IPA, brown IPA, red IPA, white IPA, Belgian IPA, rye IPA, and session IPA, there is so much diversity. Even among classic IPAs, you can go from big tropical fruit to malty and herbal. Whoa!
Quantitative Style Statistics
• OG: 1.060–1.075
• FG: 1.012–1.018
• Apparent Attenuation: 76–80 percent
• ABV: 6.3–7.6 percent
• IBU: 50–70
• Color/SRM: 6–14 (gold to light brown)
US Commercial Examples:
Firestone Walker Union Jack, New Belgium Ranger IPA, Ballast Point Sculpin IPA, Bear Republic Racer 5 IPA, Bell’s Two Hearted Ale
Country of Origin:
United States
Beer Sensory Notes
• Intensity: Medium-high
• Malt: American two-row
• Hops: Centennial, Simcoe®, Amarillo®
• Yeast: Ale
THE STYLE AND FOOD
Even if you love IPAs, be careful when pairing them with food. You can have a clash due to the bitter nature of these beers. In addition, IPAs can degrade fast (in a matter of weeks) and should absolutely be stored cold and enjoyed fresh. Salty and fried foods are a great place to start. Likewise, grilled meats are a sure bet. Top a dish with mango salsa and look for a sweet and spicy complement and contrast with the sweet caramel malt and bitter tropical hops to balance perfectly. Creamy risotto with asparagus and artichoke hearts harmonizes beautifully with grassy and citrus hops, and the bitter and alcohol will cut through the creaminess of the sauce. Or finish off your meal with an IPA and a lemon bar for citrus refreshment.
Try This First: Fettuccine Alfredo or Carrot Cake
Butter, cream, and Parmesan cheese — yes, this is a coronary waiting to happen. But as a treat, it doesn’t get much better for cheese and pasta lovers. Add cracked pepper and fresh diced parsley sprinkled on top. Mmm, mmm, mmm, umami fat goodness. It’s all a girl (or guy) could ever want . . . once in a while, that is.
American IPA is the perfect companion here. It has enough bitterness to balance the fat of this dish, and the residual sweetness of the malt lessens the sweetness of the cream sauce (sweet calms sweet). Additionally, the fresh hop flavors act like herbs on top of the dish, increasing complexity. American hops are not only known for citrus notes but also for what we call forest herbs: sage, juniper, and spruce.
Moving on, yes, we said carrot cake and IPA! This classic pairing is one that certainly makes the rounds in the beer world, so why not give it a whirl at home? We suspect it works because the two generally have an equal match of intensities. Additionally, the hop bitterness is your friend, cutting the richness of the cream-cheese frosting, and the tasty cake notes echo malt notes in the IPA. Plus the carrot cake itself loves to play against the citrus and herbal hop notes of most IPAs. Try it and see for yourself!
American Stout
ABOUT THE STYLE
This is a coffee- and chocolate-forward ale, but with a noticeable hop aroma and flavor, often from a citrus-forward variety. American stouts are bold, with a distinctive dry-roasted bitterness in the finish. Fruity esters should be low, but head retention is high. Oatmeal is a common ingredient in American stouts, lending additional body and head retention. Dark roasted barley is the ingredient that truly differentiates these beers from porters.
Quantitative Style Statistics
• OG: 1.050–1.075
• FG: 1.010–1.022
• Apparent Attenuation: 71–80 percent
• ABV: 5.7–8.9 percent
• IBU: 35–60
• Color/SRM: 40+ (black)
US Commercial Examples:
Rogue Ales Shakespeare Oatmeal Stout, Bison Organic Chocolate Stout, Mad River Steelhead Extra Stout, Big Wood Morning Wood, Left Coast Black Magic Stout
Country of Origin:
United States
Beer Sensory Notes
• Intensity: Medium to medium-high
• Malt: Pale, black roasted barley, chocolate, crystal
• Hops: Horizon, Centennial
• Yeast: Ale
THE STYLE AND FOOD
Matching the intensity of the big, bold beer is the pairing goal here, but also look for coffee, chocolate, roast, oatmeal, and nutty sweet harmonies in foods. Start with an assertive cheese course featuring sharp aged cheddars or earthy, nutty Swiss cheese. Go for smoked and grilled fish or meats, or even full-on barbecue. For the vegetarians, how about a vegetable pot pie with mushrooms, spinach, and root vegetables such as potatoes and carrots? Dessert calls for chocolate and espresso, or perhaps an oatmeal coffee cake.
Try This First: Grilled Portobello “Steak”
This beer’s bitterness, alcohol, roast, and body play oh so well with a grilled portobello’s texture, high umami character, and also the mushroom’s char. Since umami intensifies with acidity, many chefs prepare portobello “steaks” with balsamic vinegar, which helps boost the savory richness of the mushroom. (You also cannot go wrong by coating these earthy gems in soy sauce as you grill.)
A classic example of American stout will have notes of espresso, dark chocolate, and roast along with flavor from American hops. All of these flavors work so well with the mushroom’s complex but earthy character. Lastly, the mouthfeel and body of these beers tend to be heavier on the tongue, therefore American stout also stands up to the meaty texture of the mushroom — in this case there are even texture harmonies to note.
English-Style Pale Ale/Extra Special Bitter
ABOUT THE STYLE
This combined style of English pale ales and ESBs covers a range of three styles, ordinary bitter, special bitter, and extra special bitter, or ESB. Each is more full flavored and higher in alcohol and residual sugar than the previous. English pale ales display earthy, herbal English variety hop character. They have medium to high hop bitterness, and hop flavor and aroma should be noticeable. The yeast strains used in these beers lend a fruitiness to their aromatics and flavor, referred to as esters. The residual malt and defining sweetness of this richly flavored, full-bodied beer is medium to medium-high. ESB is known for its balance and the interplay between malt and hop bitterness.
Quantitative Style Statistics
• OG: 1.040–1.056
• FG: 1.008–1.016
• Apparent Attenuation: 71–80 percent
• ABV: 4.4–5.3 percent
• IBU: 20–40
• Color/SRM: 5–12 (gold to copper)
US Commercial Examples:
Odell 5 Barrel Pale Ale, Shipyard Old Thumper, Summit Extra Pale Ale, Great Divide Denver Pale Ale, Great Lakes Devil’s Pale Ale
Country of Origin:
United Kingdom
Beer Sensory Notes
• Intensity: Medium-low to medium
• Malt: British pale ale, crystal
• Hops: Kent Goldings
• Yeast: Ale
THE STYLE AND FOOD
Earthy and malty with some fruity esters and hop characteristics, these beers can be paired with a range of foods. Seafood fried or grilled, chicken pot pie, shepherd’s pie, curries, aged cheddars, and just good old burgers or pizza. Basically, you can’t go wrong if you are in a pub and order an English pale as your pairing partner.
Try This First: Fish and Chips
Fish, chips, and ESB are an oldie but a goodie, and there’s a reason why. The core elements, fried fish and chips, are a match made in heaven with ESB. Biscuit and caramel pale malts echo the rich fried foods, but the carbonation helps keep the palate from getting bogged down. But then, think of the whole meal: there’s likely tangy, pickle-flecked tartar sauce as well, and maybe even a dash of malt vinegar. The ESB continues to shine with each element.
Editor’s No
te: This story is excerpted from the book Beer Pairing: The Essential Guide from the Pairing Pros (Quarto Publishing Group, 2015) by Julia Herz and Gwen Conley. Julia Herz is the Craft Beer Program Director at the Brewers Association and Publisher of CraftBeer.com. Gwen Conley is the Director of Brewery Production and Quality at Port Brewing/The Lost Abbey in San Marcos, California, one of the most highly regarded and award-winning breweries in the United States.
