Pairing Craft Beer with Our Bar Menu at 31TEN

A well-chosen beer can bring out the best in a dish, soften a strong spice, or add contrast to a rich bite. At 31TEN Lounge in Santa Monica, craft beer offers a relaxed alternative to cocktails while fitting naturally into an evening of shared plates, table service and lounge-style dining.

For Australian guests, the experience may feel familiar in spirit but different in rhythm. Think of the easy sociability of a Melbourne beer bar, the late-night energy of Sydney, or a long Brisbane evening, with an upscale Santa Monica setting and a menu designed for lingering. The right pour can make a snack feel considered and a full meal feel more balanced.

Start with the beer style

The safest place to begin is with the beer’s body, bitterness and carbonation. A crisp lager or pilsner cleanses the palate after salty food, while a hazy pale ale brings tropical fruit notes to fried or charred dishes. A darker stout adds roasted depth to beef, chocolate desserts and smoky sauces.

Australian drinkers are often comfortable moving between a schooner, a pot and a full pint, but American serving sizes can vary. Ask your server about the pour before ordering, especially if you want to compare two styles across the meal. A smaller serving can be useful when sharing several dishes or pacing an evening.

The setting at 31TEN Lounge suits this kind of gradual pairing. Begin with something bright and refreshing during happy hour from 6 PM to 8 PM, then move towards a fuller beer as the food becomes more substantial.

Bright beers for lighter bites

Wheat beers, blonde ales and dry saisons work well with fresh flavours, creamy dips and lighter appetisers. Their gentle fruit character can complement herbs and citrus without covering delicate ingredients. They are particularly useful when the table includes several dishes with different seasonings.

An Australian pale ale is another practical choice. It tends to offer more hop aroma than a standard lager while retaining enough balance for snacks. Guests used to the hop-forward selections found around Adelaide or Melbourne can choose an Australian-style pale ale when they want character without the intensity of a double IPA.

For a warm Southern California evening, a crisp beer can also provide welcome refreshment. Carbonation cuts through creamy textures, while a modest bitterness keeps each bite feeling fresh rather than heavy.

Match hops with smoky and savoury food

Smoked, grilled and barbecued flavours need a beer with enough presence to stand beside them. Amber ales, brown ales and balanced IPAs can handle caramelised edges, roasted spices and savoury sauces. Their malt character echoes the browned flavours in the food, while hop bitterness prevents a rich dish from becoming tiring.

The smoked brisket nachos are a natural example of this style of pairing when available. A balanced amber ale can mirror the brisket’s smoky depth, while a citrus-led pale ale can lift the cheese, toppings and seasoning. If the dish has extra heat, avoid an aggressively bitter IPA, since high bitterness may make chilli feel sharper.

For guests familiar with Australian barbecue culture, the principle is much the same as pairing beer with pulled pork or grilled sausages at home: match intensity, then use freshness to keep the palate moving.

Use dark beer for deeper flavours

Porters and stouts are suited to dishes with roasted, charred or sweet elements. Their coffee, cocoa and toasted grain notes can complement beef, mushrooms and desserts. A dry stout is often lighter than expected, making it a useful option with savoury food rather than something reserved only for the end of the night.

A rich bar menu does not always require a strong beer. A moderate-strength porter may be more versatile than a high-alcohol imperial stout, especially when guests are also sharing cocktails or planning a late dinner. Alcohol warmth can quickly dominate subtle flavours, so balance matters more than intensity.

This is also where texture becomes important. Creamy sauces and melted cheese can feel smoother alongside a rounded dark ale, while crisp carbonation keeps the pairing from becoming dense.

Let cocktails and beer share the table

Craft beer does not need to replace cocktails. It can provide a refreshing first drink before a more spirit-forward order, or offer contrast when different guests choose different styles. A pilsner beside a barrel-aged cocktail creates a clear shift between clean, bitter refreshment and oak-led depth.

The venue’s barrel-aged cocktails are especially interesting alongside malt-driven beers. A malty amber ale can echo vanilla, caramel and toasted oak, while a crisp lager gives the palate a reset between sips. Sharing a few bites makes the contrast easier to appreciate.

For Australian visitors, this approach fits the local habit of ordering rounds according to individual taste rather than making everyone drink the same thing. One guest might choose a saison, another a cocktail, and the table can still share food successfully.

Time the pairing around your visit

Happy hour is a useful window for exploring combinations without committing to a large order. Start with a lighter beer and a small plate, then decide whether the table is moving towards grilled, smoky or sweet flavours. This approach works well for guests arriving after work in Los Angeles or making an evening stop before another Santa Monica activity.

The venue operates Thursday through Saturday from 6 PM to 2 AM, so the best pairing may change as the night develops. Early evening suits crisp, lower-intensity beers and lighter food. Later, a richer ale can match heartier bites, especially when the atmosphere becomes more lounge-focused and the table shifts from dinner to relaxed grazing.

Reservations and table service make it easier to plan a shared meal rather than relying on quick bar snacks. Guests visiting during busy periods, including summer weekends when Santa Monica attracts visitors from across California and overseas, should consider booking ahead.

Make each order work harder

A few simple decisions can keep the pairing enjoyable across the whole table. Begin with the lightest beer and food, move gradually towards stronger flavours, and keep water available between drinks. Responsible service is important in Australia and the United States alike, particularly during a late-night visit.

Keep these practical pointers in mind:

• Choose a lager, pilsner or wheat beer for salty appetisers, seafood-style flavours and creamy dips.
• Select a pale ale or saison for herbs, citrus, fried dishes and moderate spice.
• Pair amber ales and brown ales with brisket, grilled food, barbecue sauce and roasted flavours.
• Reserve porters and stouts for rich savoury dishes, chocolate desserts or an end-of-meal pour.
• Ask the server about current taps, serving sizes and the best match for a dish with strong heat.

The venue’s story and setting help explain why flexibility matters here. 31TEN is built for an evening that can move from drinks to food, from conversation to music, and from a casual first pour to a more considered final order.

Choose a style that suits your first bite, share a few dishes, and let the pairing develop across the evening. Reserve your table at 31TEN Lounge for Thursday, Friday or Saturday service, and make craft beer part of a polished Santa Monica night rather than an afterthought.