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consecration food pairing

Discussion in 'Beer & Food' started by Jefeipa, Feb 11, 2013.

  1. Jefeipa

    Jefeipa Aficionado (210) Arizona May 6, 2009

    My girlfriends favorite beer is Consecration, so I wondering what food I should pair it with for Valentines day dinner?
  2. Depends. Are you having V-day dinner with her?

    Mayor Quimby bought 5 dresses for Valentine's Day. 1 in wife size (huge) 4 in mistress size (small).
  3. I've had good luck with buttery deserts: shortbread cookies and madeleines. Dark chocolate, too.

    I know it often gets paired with duck confit, too. I think many fatty foods will do well as the acidity will cut through it.
  4. youbrewidrink

    youbrewidrink Advocate (720) Vermont Apr 9, 2009 Verified

    Molten Chocolate Cake. The duck confit is also spot on.
  5. WickedGoodBBQ

    WickedGoodBBQ Aficionado (150) Massachusetts Mar 8, 2012 Verified

    I think barrel aged sours go great with the same foods you might match with champagnes (think rose champagne). Oysters, intense cheeses, charcuterie, smoked salmon, a fried appetizer like say crab fritter, steamed fish with curry sauce or chocolate dessert.
  6. hoppy99

    hoppy99 Aficionado (205) Florida Feb 28, 2009

    Consecration goes great with goat cheeses. I've had good pairings with cheeses like Purple Haze, Humboldt Fog, and a goat cheese that was flavored with truffles. I'd use the plain fresh bread or plain crackers such as water crackers so you don't overpower the cheese or the beer.
  7. Treb0R

    Treb0R Savant (320) Oregon Dec 12, 2012

    I too, would recommend it as an aperitif (before your main meal) but perhaps with some creamy cheese and crackers or some kind of elegant amuse-bouche. The sourness will open up your palate and offer intrigue to the meal to come.
    Jefeipa likes this.
  8. smakawhat

    smakawhat Poobah (1,290) Maryland Mar 18, 2008 Verified

    Duck would be a great choice, pork belly, as someone mentioned, fatty richness... mmm m mm
  9. duchessedubourg

    duchessedubourg Advocate (545) Vermont Nov 2, 2007 Verified

    I made seared duck breast which I then braised for a little while in Consecration with some creme de cassis. Pulled it out to keep it rare, and then made a reduction for the sauce (de-fatted.) Served over faro pilaf with almonds & dried black currants - with the beer to accompany. Everyone raved. Can't wait to do it again.