In the right setting, beer can surprise and delight folks who haven’t had a swill since high school. Spoiling Mom with a homemade Mother’s Day Brunch is just that occasion. So whether your ma’ can slay a six-pack, or hasn’t had a sip in two decades, one of these five beer and brunch pairings is destined to please her palate.

FOR THE JAVA NUT
FRENCH TOAST WITH BLUEBERRIES, MAPLE SYRUP + DARK LAGER

The perfect coffee substitute, dark lagers are the skinny, hipper cousins to roastier stouts and creamy porters. These molasses or nutty notes in these brews will marry with the dish’s toasty, maple syrup flavours, while the brew’s dry, crisp roast coffee finish provides refreshing contrast.
Best Bets: Köstritzer Schwarzbier, Bernard Dark, Silversmith Dark Lager 

FOR THE CHAMPAGNE SIPPER
BACON AND EGGS + WHEAT BEER  

Like champagne, German and Belgian wheat beers continue to ferment in the bottle, making them burst with microbubbles, while the wheat lends a zingy citrus note and creamy feel. These ales balance coriander or clove-like spices with fruity orange or banana notes, flavours that add peppery zest to your poached, fried or scrambled eggs.
Best Bets: Weihenstephaner Heffe Weissbier, Hoegaarden, Mill Street Belgian Wit, Side Launch Wheat 

For the bread addict
Croque Madame + Dortmunder or Helles Lager  

Egg, ham and Gruyere sandwiched between two grilled slices of thick, fresh bread is the ultimate breakfast sandwich. Bready, golden Dortmunder and Munich Helles lagers will echo the dish’s toasty goodness, and grassy hops will cut the richness.
Best Bets: Howe Sound lager, Hacker-Pschorr Munich Gold

FOR THE SWEET TOOTH
YOGURT PARFAIT + FRUIT BEER      

Invite guests to build their own parfaits with sweet-and-salty granola, fresh berries, tangy yogurt and honey. Serve with white wine glasses of lightly-sweetened raspberry, strawberry or cherry beers and the combination will burst.
Best Bets: For sweet lovers, try Fruli. For a kick of sweet-and-tart look for Lindeman’s Framboise (raspberry), or Mort Subite Kriek (cherry). 

FOR THE ADVENTUROUS PALATE:
GOAT CHEESE OMELETTE + FLANDERS RED OR BROWN ALE

Each brewery ferments these wild, ancient ales with its own “house” yeast strain containing a funky mix of bacteria and beer yeasts. The results are weird and wonderful wild ales with caramel centres and fruity and acidic notes ranging from raisin, to sour cherry, to balsamic vinegar. The acidity slices through goat cheese omelettes or Eggs Benny with panache. The real challenge is hunting one down to serve to mom this weekend.
Best Bets: Petrus Aged Pale Ale, Duchesse de Bourgogne