question: What beer recipe is recommended to pair with Cheesecake with raspberry (or peach/passion fruit) sauce?
answer: {
    "id": 193,
    "name": "Blitz Berliner Weisse",
    "tagline": "Berliner Fruit Beer.",
    "first_brewed": "07/2013",
    "description": "Our sour recipe for all fruit Blitz beers uses a process called kettle souring. In this we steep a bag of malt in the wort to allow the bacteria to grow in it.",
    "image_url": "https://images.punkapi.com/v2/keg.png",
    "abv": 3,
    "ibu": 8,
    "target_fg": 1040,
    "target_og": 1007,
    "ebc": 9,
    "srm": 4.5,
    "ph": 3.2,
    "attenuation_level": 82.5,
    "volume": {
      "value": 20,
      "unit": "litres"
    },
    "boil_volume": {
      "value": 25,
      "unit": "litres"
    },
    "method": {
      "mash_temp": [
        {
          "temp": {
            "value": 65,
            "unit": "celsius"
          },
          "duration": 60
        }
      ],
      "fermentation": {
        "temp": {
          "value": 19,
          "unit": "celsius"
        }
      },
      "twist": "Before main fermentation steep a bag of malt in the wort for 48 hours. Re boil the wort before pitching in the yeast for the main fermentation."
    },
    "ingredients": {
      "malt": [
        {
          "name": "Extra Pale",
          "amount": {
            "value": 1.88,
            "unit": "kilograms"
          }
        },
        {
          "name": "Wheat",
          "amount": {
            "value": 1.88,
            "unit": "kilograms"
          }
        }
      ],
      "hops": [
        {
          "name": "Magnum",
          "amount": {
            "value": 8.5,
            "unit": "grams"
          },
          "add": "start",
          "attribute": "bitter"
        }
      ],
      "yeast": "Wyeast 1056 - American Ale™"
    },
    "food_pairing": [
      "Grilled salmon with a light lemon sauce",
      "Lobster bisque",
      "Cheesecake with raspberry (or peach/passion fruit) sauce"
    ],
    "brewers_tips": "Making sour beers is an art, and is mostly related to trial and error with your process. Experiment with different temperatures for steeping the grain. 40 - 50°C willallow the lacto to grow and produce a clean profile.",
    "contributed_by": "Ali Skinner <AliSkinner>"
  }
  