This beer works well with Mangalitsa.
When people ask me how I cook my stuff, I say I braise it in beer. Despite the tremendous selection of beers, I'm using fairl specific stuff, so here's more info about my personal preference.
My favorites so far are from Unibroue, in Quebec. They make many beers. The ones I've tried so far have been exceptionally good. They have complex flavors due to special chemical reactions that take place during fermentation.
Here's info on how they produce their ales, why they do it that way, etc. As they say:
Unibroue's brewing methods were inspired by the great European brewing traditions and, in this respect, are one of a kind in North America. Our brewing methods are time consuming and costly.I don't think it is just marketing hype. As they explain about one of their beers, "... La Fin du Monde is a deluxe beer made by triple fermentation and a unique way of straining the yeast. This method produces an unexpectedly subtle flavour."
By objective measures, that beer is in a different category. It is 9% alcohol, keeps for 8 years and is triply-fermented. Likewise, Mangalitsa pigs can have marbling of 11.8% - versus the 2.3% of typical pork. Mangalitsa products don't look anything like normal pork products. It is a fact that the refermented beers of Unibroue and the pork of Wooly Pigs are very physically and chemically different from their competitors.
The relationship of Unibroue to other producers is like that of Mangalitsa producers to other pork producers: the products are perceived as fundamentally different by consumers.
As with Mangalitsa, Unibroue's methods came from Europe. Like Wooly Pigs with its Mangalitsa, they have brought a new category of product to our hemisphere.
Unibroue looks to be the first mover and the market leader in their category. I don't know of any American producers (big or small) who make beer like (or as complex as) Unibroue's, but I would be interested in finding one. Just as with Spain's jamon producers, Unibroue is a large company. If there is a smaller "artisanal" company that actually produces better "ale on lees" than Unibroue, I'd be very interested to know about it.