Meat

Barbequed or seared steaks or sausages: the caramelized, charred skin complements the caramel and malt tones in the beer.

Roast loin or belly of pork / suckling pig:
the sweet, juicy texture of the meat goes well with the beer’s citrus character, while its mild bitterness also offsets the salty/sweet
taste of the dish. Heston Blumenthal tried this recently at The
Fat Duck at Bray as part of a food and beer matching
competition; it triumphed over all other beer & food
combinations.

Roasted rack of Scottish Lamb: Lamb has a very
definite grassy, fresh, delicious taste; the maltiness
and oakiness of Innis & Gunn complements this
perfectly.

Stews: Stews like Boeuf bourguignon (or boeuf beerignon!) are great accompanied by Innis & Gunn as are hearty dishes like moussaka and spaghetti carbonara.

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