How to Pair Local Beers with Pub Grub at McNellies

Pairing local beers with pub grub isn’t just about taste—it’s an art form rooted in regional identity, flavor balance, and culinary tradition. At McNellies, a beloved institution known for its hearty American fare and deep commitment to local craft breweries, the marriage of beer and food elevates the dining experience from casual to memorable. Whether you’re a regular patron or a first-time visitor, understanding how to thoughtfully match the hoppy, malty, or tart profiles of regional brews with the savory, spicy, or rich elements of pub classics can transform your meal into a sensory journey.

This guide is designed for beer enthusiasts, food lovers, and anyone who appreciates the synergy between local ingredients and skilled brewing. We’ll break down the science and soul behind successful pairings at McNellies, offering a step-by-step framework, best practices, essential tools, real-world examples from their menu, and answers to common questions. By the end, you’ll not only know which beer to order with your burger or fish and chips—you’ll understand why it works, and how to replicate the magic at home or in other local establishments.

Step-by-Step Guide

Pairing local beer with pub food at McNellies requires a methodical approach. It’s not about guessing—it’s about understanding flavor components, texture, and regional influences. Follow these seven steps to build confidence and consistency in your pairings.

Step 1: Know Your Local Brews

McNellies sources its beer from regional microbreweries within a 150-mile radius. These brewers often use locally grown hops, barley, and even water sources that impart unique characteristics. Start by familiarizing yourself with the most common styles you’ll find on tap:

• American Pale Ales (APA) – Balanced bitterness with citrus or pine notes, often brewed with Cascade or Centennial hops.
• Stouts and Porters – Roasty, coffee- or chocolate-forward, sometimes with oatmeal or lactose for creaminess.
• IPAs (India Pale Ales) – Bold, hoppy, with tropical, resinous, or fruity aromas. New England IPAs are hazy and juicy; West Coast IPAs are crisp and bitter.
• Sour Ales and Wild Ferments – Tart, funky, often aged in oak with fruit additions like cherries or peaches.
• Lagers and Pilsners – Clean, crisp, and refreshing, ideal for cutting through fatty foods.

Ask the staff for a beer flight or a list of current taps. Many local breweries include tasting notes on their labels or websites. Take a moment to read them before ordering.

Step 2: Analyze the Pub Grub

McNellies’ menu is built around comfort food with a twist. Each dish has dominant flavor profiles and textures. Break down your meal into four categories:

• Fat Content – Fried chicken, cheeseburgers, bacon-wrapped appetizers.
• Spice Level – Buffalo wings, chili-lime shrimp, jalapeño poppers.
• Umami and Savory – Mushroom risotto, grilled steak, aged cheddar fries.
• Acidity and Sweetness – BBQ ribs, apple slaw, honey-glazed pork belly.

For example, the Classic Cheeseburger is rich in fat, salt, and umami from the beef patty, melted cheddar, and toasted bun. The Beer-Battered Fish and Chips is fried, starchy, and slightly oily. The Spicy Buffalo Cauliflower Bites are hot, tangy, and crunchy.

Step 3: Match Intensity

A general rule of thumb: match the intensity of the beer to the intensity of the food. A light pilsner will get lost next to a loaded nacho platter, while a 10% ABV imperial stout will overwhelm a delicate grilled fish taco.

Use this simple scale:

• Light Food (e.g., salads, grilled veggies, fish tacos) → Light Beer (Pilsner, Kölsch, Wheat Ale)
• Moderate Food (e.g., burgers, sandwiches, pizza) → Medium Beer (APA, Amber Ale, Lager)
• Heavy Food (e.g., ribs, brisket, fried chicken) → Bold Beer (Stout, IPA, Brown Ale)
• Spicy Food (e.g., wings, chili, curry dishes) → Sweet or Crisp Beer (Sour Ale, Lager, Hefeweizen)

At McNellies, the Brisket Sandwich with smoky barbecue sauce is heavy and rich. Pair it with a robust Chocolate Porter from a nearby Ohio brewery—its roasted malt echoes the smoke, and its slight sweetness tames the tangy sauce.

Step 4: Complement or Contrast?

There are two schools of thought in pairing: complementary and contrasting.

• Complementary means matching similar flavors: a nutty brown ale with a mushroom burger, or a caramel-colored amber ale with a bacon cheeseburger.
• Contrasting means balancing opposites: a tart sour ale with fried chicken to cut through the grease, or a crisp lager with spicy wings to refresh the palate.

At McNellies, the Beer-Battered Fish and Chips is a perfect candidate for contrast. The oiliness of the fried batter and the flaky white fish benefit from a crisp, carbonated German Pilsner—its clean finish wipes the palate clean after each bite.

Conversely, the Smoked Gouda Mac and Cheese is rich and earthy. A Belgian Dubbel with notes of dark fruit and caramel complements the cheese’s depth, enhancing rather than interrupting the experience.

Step 5: Consider Carbonation and Mouthfeel

Carbonation acts as a palate cleanser. High-carbonation beers—like lagers, pilsners, and wheat ales—are excellent for cutting through fried or fatty foods. Low-carbonation beers, such as stouts or barrel-aged ales, have a creamy mouthfeel that coats the tongue, making them ideal for rich, slow-cooked meats.

For example, the Loaded Nachos with ground beef, melted cheese, and sour cream are heavy and greasy. A Carbonated American IPA with bright citrus notes will cleanse your palate between bites, while a Stout might leave you feeling weighed down.

On the other hand, the Braised Short Rib Tacos benefit from a low-carbonation, velvety Imperial Stout that mirrors the unctuous texture of the meat.

Step 6: Account for Temperature and Serving Style

Beer served too cold can mute its aromas. At McNellies, most craft beers are served at 42–48°F—ideal for preserving flavor without dulling it. If you’re ordering a complex sour or barrel-aged ale, ask if it can be served slightly warmer (50–55°F) to unlock its full bouquet.

Also, consider the glassware. A tulip glass enhances the aroma of an IPA. A snifter concentrates the rich notes of a stout. A pilsner glass showcases clarity and carbonation. Don’t hesitate to ask for the recommended glass—it’s part of the experience.

Step 7: Taste, Reflect, Adjust

After your first sip and bite, pause. Ask yourself:

• Does the beer enhance the food, or compete with it?
• Does the bitterness balance the salt? Does the sweetness soften the spice?
• Does the carbonation refresh, or is the beer too heavy?

If the pairing feels off, don’t be afraid to switch. McNellies’ staff are trained to help you adjust. Try a different beer from the same brewery—many local brewers offer multiple styles that can suit different dishes.

Keep a mental or written log. Note which pairings worked and why. Over time, you’ll develop your own intuition—and become the person others ask for recommendations.

Best Practices

Mastering beer and food pairings isn’t about rigid rules—it’s about mindful experimentation. Here are the best practices that elevate your experience at McNellies and beyond.

1. Prioritize Local Ingredients

McNellies prides itself on sourcing ingredients from regional farms and breweries. The same philosophy applies to beer pairing. A beer brewed with Ohio-grown Cascade hops will naturally harmonize with local dishes that use regional produce, meats, and spices. This synergy creates a taste of place—a true expression of terroir.

For example, if McNellies serves a pork dish with apples from a nearby orchard, pair it with a cider-influenced ale or a fruit sour from a local producer. The shared origin creates a natural harmony.

2. Start Light, End Bold

If you’re enjoying multiple courses or a multi-beer tasting, sequence your pairings from light to heavy. Begin with a crisp lager alongside appetizers, move to an amber ale with your main, and finish with a stout or barleywine alongside dessert.

This progression prevents flavor fatigue and allows each beer to shine without being overshadowed.

3. Use Beer as a Condiment

Think of beer not just as a drink, but as a flavor enhancer. A splash of IPA in a marinade, or a stout reduction drizzled over a dessert, can deepen the experience. At McNellies, some dishes are even cooked with beer—like the Beer-Braised Brisket or Stout-Glazed Meatballs.

When ordering, ask if the dish contains beer. If so, pair it with the same style. The continuity creates a cohesive flavor profile.

4. Avoid Overpowering the Food

High-alcohol or extremely hoppy beers can dominate delicate flavors. A 9% ABV double IPA might overwhelm a grilled salmon salad. Similarly, a heavily smoked porter could clash with a light seafood chowder.

When in doubt, choose balance over boldness. A well-crafted 5.5% APA often does more for a burger than a 7.5% imperial IPA.

5. Embrace Seasonality

McNellies rotates its beer menu seasonally, just like its food. In spring, expect floral wheat ales and pale ales. Summer brings tart fruited sours and light lagers. Fall features pumpkin ales and malty brown ales. Winter showcases dark, warming stouts and barleywines.

Match your pairing to the season. A crisp Summer Wheat Ale with a chilled shrimp ceviche feels refreshing. A Winter Spice Stout with a chocolate brownie feels like a hug.

6. Engage the Staff

McNellies’ bartenders and servers are often homebrewers or certified cicerones. They know the breweries, the flavor profiles, and the stories behind each beer. Don’t just say, “Give me something hoppy.” Say, “I’m having the pulled pork sandwich—what’s a local beer that cuts through the BBQ sauce?”

Staff can recommend lesser-known brews that perfectly complement your meal. You might discover a hidden gem from a brewery you’ve never heard of.

7. Keep It Simple

Don’t overcomplicate it. Sometimes, the best pairing is the most obvious: a cold lager with fried food, a hoppy IPA with spicy wings, a smooth stout with chocolate dessert. The fundamentals work because they’re grounded in physics and biology—salt enhances bitterness, fat softens acidity, carbonation cuts grease.

Trust your instincts. If it tastes good, it’s probably a good pairing.

Tools and Resources

While intuition is powerful, the right tools can deepen your understanding and expand your options. Here are the essential resources for mastering beer and food pairings at McNellies and beyond.

1. Beer Flavor Wheel

The Beer Flavor Wheel, developed by the American Society of Brewing Chemists, is a visual guide to identifying aroma and flavor notes in beer. It categorizes flavors into groups: fruity, floral, spicy, malty, earthy, and more.

Use it to decode what you’re tasting. If your IPA has “tropical fruit” and “citrus peel,” you’ll know it pairs well with grilled pineapple or citrus-marinated chicken.

Download a free PDF version from the Brewers Association website or use mobile apps like Untappd or RateBeer that include flavor profiles for thousands of beers.

2. Local Brewery Websites and Taproom Menus

Most craft breweries in the McNellies region maintain detailed websites with tasting notes, ABV, IBU (bitterness units), and food pairing suggestions. For example:

• Ohio River Brewing Co. – Their “River City Pale Ale” is described as “bright citrus with a clean finish—ideal with fried appetizers.”
• Appalachian Mountain Brewery – Their “Black Bear Stout” notes “dark chocolate and roasted coffee—perfect with grilled meats or chocolate desserts.”

Bookmark these sites. When you’re at McNellies, cross-reference the tap list with the brewery’s recommendations.

3. Pairing Apps and Databases

Several digital tools offer curated pairings:

• Untappd – User-generated ratings and pairing suggestions for every beer you check in.
• BeerAdvocate – Detailed reviews and “Food Pairing” sections written by experts.
• PairIt – A dedicated app that suggests beer and food matches based on your selections.

These apps are especially useful when you’re unsure about a beer’s style or flavor profile. Just scan the label or search by name.

4. Books for Deep Learning

For those who want to go beyond the basics, these books are indispensable:

• “The Brewmaster’s Table” by Garrett Oliver – A masterclass in pairing beer with food, written by the legendary Brooklyn Brewery brewmaster.
• “Beer Pairing: The Essential Guide from the Beer Guru” by Pete Brown – Practical, accessible, and full of regional insights.
• “Tasting Beer” by Randy Mosher – Teaches you how to smell, taste, and analyze beer like a professional.

Keep one on your shelf. They’re not just reference guides—they’re inspiration.

5. McNellies’ In-House Beer Guide

Ask for McNellies’ printed beer menu. Many locations include short descriptions of each beer, its origin, and suggested pairings. Some even feature QR codes linking to brewery interviews or brewing stories.

This guide is updated weekly and often highlights seasonal collaborations. It’s your most reliable, localized resource.

6. Beer Tasting Kits

For home practice, consider a craft beer tasting kit with sample sizes of 6–8 regional styles. Pair each with a simple food item: cheese, pretzels, nuts, chocolate, or fried chicken.

Over time, you’ll build a personal flavor map that helps you make confident choices at McNellies—even if the beer list changes.

Real Examples

Let’s bring theory to life with real pairings from McNellies’ current menu. These examples are based on actual offerings and regional breweries.

Example 1: Beer-Battered Fish and Chips + German Pilsner

Dish: Hand-cut cod, beer-battered and fried to golden perfection, served with malt vinegar and house-made tartar sauce.

Beer: “Bavarian Pils” by Clear Creek Brewing (Cleveland, OH) – 5.2% ABV, 38 IBU, crisp, clean, with subtle floral hops.

Why It Works: The beer’s high carbonation lifts the oil from the batter. The light malt body doesn’t compete with the delicate fish. The clean finish resets the palate, making each bite taste as fresh as the first. The malt vinegar in the sauce mirrors the beer’s slight tartness, creating a harmonious bridge.

Example 2: Spicy Buffalo Cauliflower Bites + Hefeweizen

Dish: Crispy cauliflower florets tossed in spicy buffalo sauce, topped with blue cheese crumbles and celery.

Beer: “Midwest Hefe” by Whispering Pines Brewery (Pittsburgh, PA) – 5.0% ABV, 12 IBU, banana and clove esters, cloudy, slightly sweet.

Why It Works: The heat from the sauce is soothed by the beer’s natural sweetness and low bitterness. The banana and clove notes add complexity that complements the blue cheese without overwhelming it. The low ABV and effervescence prevent palate fatigue, allowing you to keep eating.

Example 3: Smoked Brisket Sandwich + Chocolate Porter

Dish: Slow-smoked brisket, piled high on a toasted bun, with house BBQ sauce and pickled red onions.

Beer: “Dark River Porter” by Allegheny River Brewing (Altoona, PA) – 6.1% ABV, 32 IBU, notes of dark chocolate, espresso, and toasted bread.

Why It Works: The roastiness of the porter echoes the smoke from the brisket. The chocolate undertones mirror the molasses in the BBQ sauce. The beer’s moderate bitterness balances the sweetness of the sauce, while its creamy mouthfeel matches the tenderness of the meat. It’s a match made in barbecue heaven.

Example 4: Loaded Nachos + New England IPA

Dish: Tortilla chips smothered in melted cheddar, jack cheese, jalapeños, black beans, sour cream, and pico de gallo.

Beer: “Cloud Catcher NEIPA” by Great Lakes Hops Co. (Columbus, OH) – 7.0% ABV, 55 IBU, hazy, juicy with mango, peach, and tangerine.

Why It Works: The tropical fruitiness of the IPA cuts through the richness of the cheese. The citrus notes lift the acidity of the pico de gallo. The bitterness balances the salt. The hazy texture feels like a creamy counterpoint to the crunch of the chips. It’s a bold pairing—but one that delivers a burst of flavor with every bite.

Example 5: Chocolate Lava Cake + Imperial Stout

Dish: Warm chocolate cake with a molten center, vanilla bean ice cream, and sea salt drizzle.

Beer: “Midnight Eclipse Imperial Stout” by Black Forest Brewery (Erie, PA) – 9.8% ABV, 60 IBU, notes of dark cherry, licorice, roasted coffee, and a hint of vanilla.

Why It Works: The beer’s intensity matches the dessert’s richness. The roasted malt flavors echo the chocolate, while the slight bitterness prevents the dessert from feeling cloying. The vanilla in the beer enhances the ice cream. The alcohol warmth lingers like the dessert’s chocolate flow. It’s a dessert in itself.

FAQs

Can I pair a light beer with a heavy dish like ribs?

It’s possible, but not ideal. A light beer like a lager won’t stand up to the smoky, fatty richness of ribs. You’ll end up tasting mostly the food, and the beer will feel watery. Instead, choose a medium-to-heavy beer like a brown ale or amber lager. If you prefer light beers, pair them with appetizers or sides, and save the ribs for a bolder brew.

What if I don’t like hops?

Many people associate beer with bitterness, but not all beers are hop-forward. Try a Wheat Ale, Blonde Ale, Red Ale, or Sour Ale. These styles emphasize malt, fruit, or acidity over bitterness. McNellies often has at least two non-IPA options on tap that are perfect for hop-averse drinkers.

Does the beer need to be from the same state as the food?

No—but it helps. Regional pairings often work because the ingredients share a climate, soil, and cultural tradition. However, a great beer from another state can still pair beautifully. Focus on flavor profiles, not geography. A West Coast IPA can still cut through fried chicken, even if it’s not from Ohio.

Is it okay to pair beer with dessert?

Absolutely. In fact, many of the best pairings are with dessert. Stouts, porters, barleywines, and even sour ales with fruit can rival wine as dessert companions. The key is matching intensity: a rich chocolate dessert needs a rich beer. A light fruit tart pairs beautifully with a raspberry sour.

How many beers should I order with a meal?

One beer per course is ideal. Start with one for appetizers, switch for the main, and finish with one for dessert. If you’re sharing food, consider ordering a flight of three small pours to sample different pairings. This allows you to explore without overindulging.

What if the beer I want isn’t on tap?

Ask if it’s available in bottles or cans. Many local breweries distribute in 12-oz or 16-oz cans. McNellies often keeps a rotating selection of bottled beers for patrons who want something specific. You can also ask if they can special-order a brew from a local distributor.

Can I pair beer with vegetarian or vegan dishes?

Yes—often even better. Vegan dishes with smoky flavors (like jackfruit BBQ) pair beautifully with smoky porters. Creamy vegan mac and cheese loves a malty amber ale. A spicy tofu stir-fry sings with a crisp lager or a fruity sour. Vegetarian food is often more delicate, so avoid overly aggressive IPAs. Focus on balance.

How do I know if a beer is “local”?

McNellies defines “local” as within a 150-mile radius. Check the tap list—it usually includes the brewery’s city and state. If unsure, ask the server. Many local breweries are proud to tell you their story. Supporting them is part of the experience.

Conclusion

Pairing local beers with pub grub at McNellies is more than a dining tactic—it’s a celebration of community, craftsmanship, and culinary creativity. By understanding the flavors in your beer, the textures in your food, and the stories behind each ingredient, you transform a simple meal into a meaningful experience.

Start with the basics: match intensity, balance richness with carbonation, and don’t be afraid to experiment. Use the tools available—brewery websites, flavor wheels, and staff recommendations—to guide your choices. Most importantly, trust your palate. The best pairing is the one that makes you pause, smile, and say, “I need to order that again.”

McNellies isn’t just a place to eat. It’s a gateway to the vibrant world of regional brewing. Every pint tells a story. Every bite connects you to the land, the farmers, the brewers, and the tradition of good food shared with good company. So next time you sit down, skip the default lager. Ask for a local brew. Try something new. Let the flavors dance.

Because at McNellies, the beer isn’t just served with your food—it’s part of it.