To many, brunch isn’t brunch without bottomless mimosas and Bloody Marys. But for some intrepid weekend warriors who aren’t afraid to break from tradition, brunch can also be the perfect excuse to go ahead and have a beer before noon. If you’re not the type to let convention stand in the way of drinking what you want, we’re here to help you break the boring brunch routine by rounding up the best sudsy saviors for a bit of day-drinking, and show you the best classic breakfast dishes to pair them with. Photo by Noah Fecks / Styling by Nadine Bauchamp The Dish: French Toast The Beer: Founders Breakfast Stout Consider this pairing a serious upgrade from a standard cup of coffee—the bold, roasty flavors of the stout, including espresso, dark chocolate and vanilla bean, marry seamlessly with the dish’s dense, eggy bread, sweet baking-spice dusting and syrup. The stout’s ample carbonation keeps the palate refreshed, despite the heaviness of the dish and creamy texture of the brew.

The Dish: Belgian Waffle with Fresh Berries The Beer: Dogfish Head Black & Blue A blackberry-blueberry Belgian-style golden ale, it’s the ideal companion to a Belgian waffle topped with fresh berries. Puréed blackberries and blueberries are added to the beer during fermentation, which results in complex fruity aromas and flavors that harmonize with the fruit topping. The ale’s clove-spiked orange rind, bittersweet cocoa and yeasty dough notes complement the waffle’s sweet batter flavor and crust. The Dish: Eggs Benedict The Beer: Allagash Saison Velvety Hollandaise sauce and runny yolks are the stars of this classic brunch dish, so you need a beverage that can stand up to those rich flavors and cleanse the palate. The light, effervescent body and dry, minerally finish of the saison cuts through the fatty richness of the dish, while the beer’s nuances of white pepper, whole nutmeg, clove, ginger and orange zest are a spicy counterpart. The Dish: Vegetable Frittata

The Beer: Sprecher Black Bavarian A crisp, clean lager is the way to go for this baked egg dish. But not just any lager will do—turn to the dark side for complexity added to cereal-grain notes and subtle caramel richness. This black lager, or schwartzbier, brings everything you need to the table. Its robust notes of roasted coffee bean, cocoa nib and licorice are framed within a clean, direct and precise mouthfeel. best wines to drink in springThe lager’s ample carbonation and dry finish cut through the richness of the eggs, while the char and earthy spice play nicely with the veggies.best wine for easter ham dinner The Dish: Bagel with Lox and Accompanimentsbest wine with wings

The Beer: Westbrook Gose A traditional German-style sour wheat beer that’s brewed with coriander and salt, this gose is the perfect partner to a masterfully built brunch bagel. It’s light enough to not overpower the flavors of the lox and its accompaniments, while the wheat core harmonizes with the bagel. The beer’s crisp, subtle salinity and earthy, peppery spice matches the salmon (and capers, if that’s your thing), while its lemony acidity lifts the fattiness of fish and cream cheese, prepping you for the next bite.top wine destinations 2015 How to Master Italian Brunchman o war wine for sale 7 Fizzy Cocktail Recipes to Help Cool You Downbeer and wine cocktails 9 Wine Brunches to Get You Through Winterthe best wine marketing

Best Brunch Restaurants in Sonoma County Brunch at the Terrace Grill in the Flamingo Conference Resort and Spa is a popular Sunday morning destination. Back To The Top Get the FREE Visitors Guide and Wine Map Discover Things to Do Browse Wineries & Wine Find Hotels & Lodging andThis post comes to us courtesy of wine expert Jordan Mackay.best wine catalogue design This time of the year, it’s all about the light. best big bottle of wineSunlight is streaming through our windows again, the air smells like flowers, and Mother’s Day is just around the corner: It’s brunch season. When planning the meal, I tend to favor the “unch” over the “br.” That is, the savory over the sweet, as it makes for much better wine pairings. But what kind of wine? While Champagne is obvious, don’t dwell on the mimosa—straight, dry sparklers are better with food.

All styles work well, but especially beautiful at brunch is rosé Champagne, like the Alfred Gratien. The little touch of red-berry pink gives the wine a roundness and fruitiness that makes it a snap with mixed berries (a brunch staple). Egg dishes often make the centerpiece of brunch, which is fortunate for those of us who love white wine, because the two are infallibly fantastic together. The exact type of white wine you serve should be determined by what you mix with the eggs. With cheddar and broccoli, as in Suzanne Goin’s Mother’s Day brunch menu, I’d love to have a Sauvignon Blanc (especially if the cheddar is sharp). Its great acidity and zingy herbal flavors will bring brightness and punch. On the other hand, if your egg dish has mushrooms, there’s a great opportunity to drink Chardonnay. The varietal’s rounded body and softer flavor pair beautifully with both eggs and mushrooms. For heavier dishes involving vegetables, pork or poultry I still love keeping the wine light.