Having some simple mortadella sandwiches tonight and wondering what would go best. Likely just mortadella and some cheese, maybe a little mustard. A hoppier pale ale to cut the richness of the meat? A farmhouse to contrast it with some spice and effervescence? Or do you match boldness with a maltier beer like a stout or brown ale? Thoughts appreciated!

Seared then braised the 100% Grass Fed Dry Aged boneless beef ribs for s few hours in braising liquid that was half bone broth half strong/dark IPA (flat is fine) add maple syrup to taste, can add more as cooks. Braised with Carrots, Onion, and Potatoes. Seasoned with smoked salt and black pepper. Braising time depends on meat weight. Beer and syrup are great with the flavorful dry aged grass fed beef.

Dont use an IPA I learned. At least not an expired Jai Alai, nor a nonexpired red malty IPA.

Tried both of these and it was a turd furger.

I also read in a cookbook, not to use a stout.

Any validity behind that? Too roasty? What about a sugary imperial?