Food Pairings »
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Shift Pale Lager food pairings »

NBB sensory crew
Shift Pale Lager food pairings

This beer is made to travel. Pack your lunch and choose your own adventure.


Peanut Butter & Jelly with salt and pepper kettle chips. The grains in the bread compliment the fruity jelly, just like Shift’s bready malts work so well with the fruity hops.

Consider contrasting elements. Pastrami on Rye with a healthy dose of whole grain mustard and Malt Vinegar chips. The sharp, pungent mustard and tart, salty chips will speak directly to Shift’s mild, sweet and smooth craft lager notes.

The Dagwood Muffalatta with creole or other spicy chips. This Cajun dream team has everything and a bag of chips. With so much going on Shift’s understated character is the perfect libation.

Tuna Salad (celery, mayo and sweet onion) on fresh wheat with sour cream and onion chips. Sour cream and onion chips punch up this tuna sammie the same way handfuls of specialty malts and aroma hops punch up Shift Pale Lager.

Grilled Cheese (creamy Havarti, gooey Mozzarella or Fontina for bite) and original Doritos. It’s not a cheese sandwich -- it’s a GRILLED cheese sandwich. That finger-licking buttery toast speaks to the Munich malts, while the carbonation cleanses your palate.

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Battered Croque Monsieur »

Anonymous Beer Lover
Battered Croque Monsieur
Shift Battered Croque Monsieur

First the ingredients-

SHIFT PALE LAGER Batter: makes 2 cups

1 cup all-purpose flour

1 egg, beaten

1 tsp seasoned salt/ garlic salt, whatever really- mix together then-

Stir in 1-1 ½ cups SHIFT PALE LAGER- depending on desired texture.


SHIFT PALE LAGER Mustard: makes about 2.5 cups- so much! so cut down as needed, but might as well make a LOT!

¼ cup black mustard seeds

¼ cup yellow mustard seeds

¾ cups malt vinegar


2 ½ TBSP local honey

¼ cup brown sugar

1 tsp ground allspice

3/8 tsp turmeric

½ cup dry ground mustard

Assembly and Enjoyment Instructions:

Take very hearty wheat/whole grain bread- big thick slices.

Take a slice of bread, place 1 thick slice or 2 thin slices of gruyere and a pile of your best sliced ham then put another thick slice of cheese on the top. Spread as much mustard as you think won’t completely fall out of the sides and top with other slice of bread.

Heat a griddle or skillet over medium-high heat (375F).

Put batter in a Corningware dish- just high enough to cover the bottom and just a touch over. Let it absorb the batter and drain excess back in the dish.

Melt lot of Real butter in the griddle- cook 4 minutes each side until golden brown.