17 replies to this topic

[Bklmt2000]

Just curious what my fellow brew homies eat w/ their beers.

 

Earlier tonight, I made a pan of fudge brownies (w/ chopped walnuts mixed into the batter), and they paired incredibly well with a tall pint of Edmund Fitz porter.  I also dig Buffalo wings paired with most hoppy ales (especially IPA).

 

What do youse guys eat with your beer (homebrew or commercial)?

[positiveContact]

English anything with fish and chips.

American wheat with buffalo wings.

IPA with Thai or Indian food.

Vienna lager with Mexican.

Brown ale with BBQ.

[Big Nake]

I never got into the food-pairing thing. I would say that many, many of my beers go very well with food because they're straightforward and refreshing. The dark lager thing with Mexican food is something that I do at home and also when I'm out but that could also be an Amber Ale or even one of these so-called "American Pub Ales" that would fill that void as well. They say that ultra-hoppy beers clash with spicy food so I generally stay with maltier beers in that case but otherwise I often have helles on tap along with some sort of dark lager or ale which covers a lot of options.

[Bklmt2000]

Another one i just thought of:  a good German lager with a roasted pork tenderloin.

 

One of my wife's favorite meals is a good roasted pork tenderloin w/ gravy, mashed spuds, etc.  Made it one year for her birthday, and I happened to have a dopplebock-ish lager on tap.

 

Long story short, it was absolutely terrific with the pork (and the sides, too).

[shaggaroo]

Framboise with triple fudge cake

[positiveContact]

They say that ultra-hoppy beers clash with spicy food so I generally stay with maltier beers in that case but otherwise I often have helles on tap along with some sort of dark lager or ale which covers a lot of options.

 

who says that?  I feel like IPA is almost always the recommended beer with spicy food.

[HVB]

who says that?  I feel like IPA is almost always the recommended beer with spicy food.

I agree with you on that.  IPA and spicy food is a match made in heaven for me.

 

I also like sour beers with fatty foods or BBQ.  The sour really helps cleanse the palate IMO

[positiveContact]

I agree with you on that.  IPA and spicy food is a match made in heaven for me.

 

I also like sour beers with fatty foods or BBQ.  The sour really helps cleanse the palate IMO

 

have you had any smoky brown with BBQ though?  goes so well.

[Bklmt2000]

I agree with you on that.  IPA and spicy food is a match made in heaven for me.

 

Count me in on that; whenever I have wings, they're almost always grilled, and always dressed with a spicy wing sauce.  IPA just seems to pair better against the spices than other beers.

 

Years ago, I bought a copy of Garrett Oliver's "The Brewmaster's Table."

 

Solid book for learning how to pair beer with food.  Highly recommended if you don't already have it.

[Poptop]

Another one i just thought of:  a good German lager with a roasted pork tenderloin.
 
One of my wife's favorite meals is a good roasted pork tenderloin w/ gravy, mashed spuds, etc.  Made it one year for her birthday, and I happened to have a dopplebock-ish lager on tap.
 
Long story short, it was absolutely terrific with the pork (and the sides, too).

A favorite childhood meal that I still make today is Roast Pork, Dumplings and Sour Kraut. A German Lager is a definite. The dumplings come down from the heavens like big fluffy clouds. Family recipe. And now, I think I'm going to have to make them Sunday. Recipe upon request.

[HVB]

A favorite childhood meal that I still make today is Roast Pork, Dumplings and Sour Kraut. A German Lager is a definite. The dumplings come down from the heavens like big fluffy clouds. Family recipe. And now, I think I'm going to have to make them Sunday. Recipe upon request.

 

Yes please!

[Big Nake]

It goes back to doing homework on Mexico, their food, their beer and their history. The original brewers in Mexico were European and they eventually concluded that the hoppier beers they were used to making were not working with the local, spicier cuisine. From my site:

2. Beers in Mexico have low hopping rates. When the early brewers in Mexico (almost all German or Austrian) started brewing, they brewed the beers they knew, and the light lagers seem to have been mostly pilsners. But pilsners have are often somewhat highly hopped. My guess is that they quickly found out that hoppy beers clash with the spicy cuisines in Mexico, and they especially clash with chiles (hops accentuate the chile flavor rather than moderating it). I think this is the primary reason why almost all Mexican beers are lightly hopped. And you are right about the hops - a German or Czech noble hop is usual, producing beers with little or no hop aroma.

Clearly that's a historic blip on the beer radar and has nothing to do with buffalo wings and IPA. If you like heat and want to accentuate it, IPA would be the way to go.

[positiveContact]

A favorite childhood meal that I still make today is Roast Pork, Dumplings and Sour Kraut. A German Lager is a definite. The dumplings come down from the heavens like big fluffy clouds. Family recipe. And now, I think I'm going to have to make them Sunday. Recipe upon request.

 

I tend to really like a nice crisp german lager with burgers on the grill in the summer.

[shaggaroo]

A favorite childhood meal that I still make today is Roast Pork, Dumplings and Sour Kraut. A German Lager is a definite. The dumplings come down from the heavens like big fluffy clouds. Family recipe. And now, I think I'm going to have to make them Sunday. Recipe upon request.

Yes please!

[Murphy]

I took a beer and cheese pairing class once, a gift from the wife, and it was outstanding so I should see if I can dig up my notes from that night as some of the pairings were outstanding

[Poptop]

Yes please!

 
 

Yes please!

Gents, it's on an index card at home and will be in this thread tomorrow morning They are really that good with a nice brown gravy. The next morning we dice the dumplings into 1/2" cubes and add to scrambled eggs

[Poptop]

Here's my Dad's recipe for Polish dumplings. After the dough has rested and is ready to shape, I roll several dumplings into the size of baseballs pinching them complete closed. Big pot rolling boil is definitely key. One by one drop them in and they will sink and then rise. After a couple/3 minutes turn them so both sides hit the boil. They will swell pretty big. Remove, slice and serve with your favorite gravy. We prefer the roast pork pan drippings thickened a little.

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[armagh]

Good Belgian lambic with smoked blue cheese.