What beer should I serve at the end of a meal to replace a digestif?

The digestif, that end-of-meal ritual where we pull dusty bottles out of the cupboard, thinking that only spirits have a place. As if cognac and armagnac had signed a lifetime lease on the end of the evening.

Bad news for them: a strong craft beer does the job just as well. Or even better.

We're not talking about that mass-produced lager lurking at the back of the fridge. We're talking about beers with an ABV between 7 and 12%, boasting flavor profiles that rival a fine cognac. Think Belgian Triple with fruity and spicy notes, malty Barley Wine that ages like a grand cru, and tropical Double IPA with a velvety texture.

Serving a strong beer as a digestif is hardly revolutionary. In Belgium, Trappist and triple beers have been enjoyed after meals for centuries. In French-speaking Switzerland, spirits have simply been allowed to dominate the scene for a little too long.

Three beer styles ideal as a substitute for a digestif

Not all beers are created equal at the end of a meal. You need presence, complexity, and a respectable alcohol content. Here are three styles that are truly exceptional.

1. Belgian Triple (7-9%): fruity roundness and spicy notes

Belgian Triple is something of a hidden star among digestifs. At between 7 and 9% alcohol, it sits right in the sweet spot where it's interesting without being overpowering.

What makes it perfect at the end of a meal? Its roundness. Fruity notes of ripe banana, apricot, sometimes even pear. All this enveloped in a spicy touch that comes from the work of the Belgian yeasts. Clove, white pepper, a hint of honey. The kind of profile that prolongs the pleasure without overwhelming the palate.

The Estafette beer brewed here in Renens perfectly illustrates this style. At 7% ABV, it strikes a balance between malty sweetness and liveliness. Aromas of ripe fruit, a slight bitterness on the finish that cleanses the palate. Exactly what you want after a hearty meal.

2. Barley Wine (8-12%): malty power and candied fruit

Barley Wine , literally "barley wine." The name says it all. These beers have an alcohol content between 8 and 12%, with an aromatic richness that rivals the best spirits.

Caramel, toast, dried fruit. Barley Wine develops notes of candied figs, dates, and molasses. Some barrel-aged versions add woody, vanilla notes, reminiscent of a good port or sherry.

What makes it unique? Its aging potential. Like a fine wine, Barley Wine improves with age. Years spent in the cellar can transform these beers, adding even more complexity. Perfect after a rich meal. This style has enough character to stand up to any dish.

3. The Double IPA (8%+): tropical creaminess and silky finish

A Double IPA as a digestif? That might seem surprising. Yet, some versions play this role perfectly.

We're talking about Double IPAs rich in oat flakes, like our 8% Double Oat . These beers develop a velvety, almost creamy texture that makes all the difference. Mango, pineapple, passion fruit. Tropical aromas burst on the nose, but without the aggressive bitterness of classic IPAs.

Oats and wheat lend a smooth, rounded mouthfeel. This sweetness contrasts with the strong alcohol content. The result? A surprisingly easy-drinking beer despite its 8% ABV, with a refreshing finish.

Double Oat is deceptively simple. Its silky texture and fruity aromas make you forget it's a strong beer. Dangerous, but incredibly effective at the end of a meal.

What style of craft beer should you choose to match your dessert?

A digestif is nice. The perfect pairing of your beer and dessert is even better. To truly understand how to analyze flavors and create pairings that work, discover our complete guide to craft beer tasting .

Intense dark chocolate → Malty and roasted beers

Dark chocolate demands something more. Beers with roasted malts, notes of cocoa, coffee, and burnt caramel.

Stouts obviously work. But a dark Triple or a malty Double IPA can also play this role. The idea? To create a resonance between the chocolate aromas of the beer and those of the dessert.

The bitterness of dark chocolate finds its balance in that of the beer. The malty sweetness softens the whole. A chocolate fondant with a beer rich in roasted malts is the kind of pairing that leaves a lasting impression.

Caramelized desserts → Triples with notes of honey and biscuit

Tarte tatin, crème brûlée, caramel desserts. These sweet creations call for beers that play in the same aromatic register.

Belgian Tripels , with their notes of honey, biscuit, and butterscotch, create a perfect harmony. No conflict, just a mutual amplification of flavors.

The Estafette, for example, with its fruity and slightly sweet notes, perfectly complements a caramelized apple tart. The carbonation cleanses the palate between each bite.

Fruit tarts → Double IPA with tropical aromas

Fruity desserts require freshness. Beers that bring bright, tangy notes without overpowering the fruit.

Double Oat, with its mango and pineapple aromas, pairs perfectly with an exotic fruit tart. Or even a fresh fruit salad. The beer's tropical flavors enhance those of the dessert.

The slightly bitter character of the Double IPA balances the sweetness of the dessert. And its velvety texture adds a creamy dimension that enriches the whole experience.

Want to take your beer and food pairings to the next level? We'll explain all the secrets to successful food pairings .

Dare to serve craft beer to surprise your guests at the end of the meal.

Serving a strong craft beer as a digestif is breaking the rules. With class.

Forget the idea that beer is just for happy hour or barbecues. A 7% Tripel, a 12% Barley Wine, a well-crafted Double IPA deserve as much respect as a good Armagnac.

Some practical tips to help you succeed:

Serve between 8 and 12°C depending on the style. The stronger the beer, the warmer it can be served. A Tripel is best at 8-10°C. A Barley Wine is best enjoyed at 12-14°C.

Opt for small portions. A tasting size of 15 to 20 cl is sufficient. Offer your after-dinner beer after coffee. Or even instead. It works either way. The important thing is that your guests have finished their main course.

And if you really want to impress? Bring out two or three different styles. Let your guests choose according to their preferences. Triple for those seeking a smoother experience, Barley Wine for those who love a stronger beer, Double IPA for the adventurous.

Temperature, choice of glass, ideal serving time: discover all our techniques to serve your beers like a pro .

Enjoying craft beer as an after-dinner drink isn't just a brewer's whim. It's a sensible practice. Centuries of Belgian tradition prove it. It was high time we rediscovered this in French-speaking Switzerland.

Cheers 🍻