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At first glance, dessert and IPA might seem like an odd couple and an imperial or pastry stout a much more natural match.
But trust us—desserts to pair with IPA are a thing of flavor magic. Bitterness from hops can slice through sweetness, while fruity and herbal hop aromas can complement complex sweets. When done right, you get contrast, balance, and a flavor bomb in every bite and sip.
Why it works: Citrus-forward NEIPAs match the lemon while bitterness balances the sugar. Soft pastry and creamy filling echo the hazy body of the beer.
Pair it with: Lemon meringue tart or lemon cheesecake bars
Why it works: Classic piney, bitter IPAs amplify the spice and tone down the richness of chocolate. Bitterness + heat = fireworks.
Pair it with: Chili dark chocolate, chocolate truffles with cayenne, Mexican brownies
Why it works: Juicy IPAs with tropical hops (Citra, Mosaic) echo the fruitiness of mango or passionfruit sorbet. Chilled refreshment meets chilled refreshment.
Pair it with: Mango sorbet, passionfruit panna cotta, citrus granita
Why it works: DIPA sweetness and alcohol stand up to the density of spiced cake. Carrot cake’s cream cheese frosting plays off the fruity bitterness of the beer.
Pair it with: Carrot cake, spiced pumpkin bars with cream cheese drizzle
Why it works: Crisp, hoppy blond beers or session IPAs bring out the spice in gingery desserts without overpowering. Light but lively.
Pair it with: Ginger snap cookies, honey ginger cake, Dutch ontbijtkoek
When choosing desserts to pair with IPA, remember the golden rule: contrast or complement. Use fruit and acidity to mirror juicy hops. Use spice and fat to tame bitterness. And above all—trust your taste buds.
➡️ Related: Beer and Food Pairing: Food Tips with Moersleutel Beers
➡️ Check out our IPA Beer Boxes here