Snacking, moreover, is best enjoyed with company. Some 65% of Glovo users who order products to prepare an aperitif at home do so to share them in a group. And if one drink is particularly associated with this moment, it is beer: according to the 2025 Socioeconomic Report on the Beer Sector in Spain, it is the preferred option during the aperitif for 64% of respondents, ahead of afternoon social gatherings (53%) and dinner (44%). Almost 90% of beer consumption takes place during social or gastronomic occasions, and 86% is consumed in the company of friends or family.
But which beer goes best with each aperitif? Cerveceros de España and Glovo have joined forces to create a pairing guide that combines the products most frequently ordered for home delivery with different beer styles.
THE THREE APERITIFS ARAGONESE DINERS ORDER MOST
Nuts take first place in Aragon. In 2025, 13,500 Glovo orders included this product. As for pairing, they call for a beer with more body and color and a longer maturation period—one that matches the unique character of nuts. These qualities can be found in styles such as Märzen, a traditional lager beer style from Bavaria, or Bock, another strong German lager beer made through bottom fermentation and known for its intense malt flavor.
French fries remain in second place, with 13,000 orders. The ideal companion for this bite is a non-alcoholic beer, preferably a blonde. This pairing achieves a double harmony: on the one hand, the sweet balance between pale malts and the flavor of the potato; and on the other, the crunchy contrast between the potato’s crisp texture and the beer’s bubbles.
Olives complete the podium with 7,800 orders. They are fatty and salty, providing the perfect counterpoint to the light body and balanced flavors of beer. They are usually paired with beers whose bitterness is slightly greater than their sweetness, such as an international golden lager.
FROM FUET TO HUMMUS: FOUR COMBINATIONS TO TRY
Fuet ranks fourth. In 2025, Aragonese diners placed 4,400 orders that included this product in their basket. This type of more highly cured sausage is usually served with breadsticks. Beers made with roasted malts therefore contribute notes of nuts and crusts that support the intensity of the fuet. The chosen beer style for this product is Dunkel: dark, with a very clean and light profile, it embraces the sausage and prevents it from overwhelming the palate, allowing the salty and spicy flavors of the fuet to take center stage.
Fifth in the Aragonese ranking is pork pâté. In 2025, 2,800 home-delivery orders included this product. The ideal pairing is a beer made with caramelized malts and through top fermentation: an Amber, a top-fermented beer (Ale) known for its characteristic amber or copper color, or Brown Ale, a traditional top-fermented beer style (Ale) originating in England and characterized by its brown color. A bite as rich and creamy as pâté, with salty flavors and iron-like notes, pairs well with the beer’s toffee and dried-fruit flavors.
Guacamole ranks sixth, with 2,400 orders. Avocado offers pure vegetal creaminess, crowned in guacamole with the fresh touch of lime and cilantro. Nothing pairs better with it than a Session IPA: a very easy-drinking beer with the ideal body and bitterness to balance the density of the avocado. At the same time, the hop’s tropical aromas intensify the dish’s freshness.
Hummus takes seventh place, with 1,900 Glovo orders in 2025. Its essence contains nuances that are highly compatible with blonde top-fermented beers. A Blond Ale is perfect for hummus, as it is a traditional craft beer style originating in Belgium, the United Kingdom or the United States, characterized by its golden color, balance, smoothness and easy drinkability. This type of beer is soft and honeyed on the palate, cutting through the hummus’s creaminess and tempering the flavor of the garlic.
CANNED SEAFOOD, GILDAS AND ANCHOVIES ROUND OUT THE TOP 10
Canned seafood is also among the favorite aperitifs. With more than 1,800 orders, products such as mussels and cockles rank eighth. Mediterranean Lager, the first native beer style from Spain, pairs perfectly with these products. Why? The sea’s mineral notes connect perfectly with the beer’s salinity and citrus notes.
Gildas rank ninth, with 400 orders. If you look up “aperitif” in the dictionary, the picture that appears is a gilda with a Pilsner beer. It works like a well-oiled mechanism because each element finds its complement and its opposite in this pairing: the sweetness of the malts with the saltiness of the anchovy, the bitterness of the hops with the acidity of the pickles, and the warm spiciness of the piparra pepper with the freshness and carbonation of the beer.
Anchovies in vinegar round out the Aragonese ranking. Vinegars are very common in aperitifs, but they pose a real challenge for sommeliers. The perfect ally for this dish is a Radler, a type of beer blended with lemon juice. Its bittersweet, light and distinctly refreshing profile balances the vinegar’s sharp acidity and elegantly softens the intensity of the garlic.
