Discussion in 'Beer & Food' started by JuniperJesus, Nov 17, 2012.
Aged cheddar & almost any beer!
Oh, & This with anything if it's on tap:
I just got some Great Lakes Christmas, and will certainly try it! I love a nice rich saison with Thai curry.
TACOS DE AL PASTOR AND PLINY!
IPAs and greasy food. The carbonation and clean bitterness cuts through the grease in a very good way for me. I personally like veggie burgers and fries with a IPA.
C&B Stilton and a properly cellared JW lees harvest ale (1999 comes to mind).
Paired Jolly Pumpkin Maracaibo Especial with some pork and sauerkraut roasted together with tomato sauce (not sure the exact recipe, the wife made it). Quite a nice couple layers of sourness with the sweetness of stewed tomatoes balancing things out.
Plan on pairing some Old Numbskull with cheddar, asiago, and goat cheeses tomorrow to see which I like best.
A while back I had somebody make me an off-menu pizza: beer cheese base, with feta, onions, and spiked sausage. Washed it down with Rodenbach Grand Cru, it was pretty close the heaven.
A bacon cheese burger and a strong IPA. Tangentially related, what one of the best things I've ever eaten was the sweet potato tots smothered in pork green chili appetizer at the Avery Tap House. I don't see it on the menu now, unfortunately.
Literally exactly what I was going to recommend. JW Lees Harvard Ale, particularly the Port-barrel aged one, and Colston Basset Stilton, was probably one of the most orgasm-inducing culinary experiences ever.
Beer pairs very well with cheese, in my opinion better than wine does (though I say wine pairs better with food in general). The combinations are endless. Taleggio with strong Belgian darks is a go to, as well as malty ambers with fontina, cheddars with brown ales, all great.
I once had mushroom risotto and duck confit with 3 Monts Flanders golden ale. Was great.
My wife and I have what we call "country dinner." This excellent meal consists of a selection of cheeses, including a sharp, aged cheddar, a super-soft brie or something similar, some Maytag Blue, and maybe a chevre, a bulb of roasted garlic, a sliced apple, a baguette, fine whole wheat crackers, and a couple of handfuls of almonds.
I usually pair this dinner with Stone Oaked Arrogant Bastard, sometimes a Quad.
Steamed mussels and Ayinger Brau-Weisse
Gueze and funky blue cheese! Yes please.
A very stinky, gnarly blue cheese with an Imperial Stout.
Something kinda of off-the-wall but I loved a little bit of Ghost Face Killah with Alfredo Pasta. Thick and creamy pasta complimented with spicy habanero was interesting.
Cantillon Cuvee des Champions and a runny epoisses
rogue double dead guy and salmon, with asparagus and wild rice....brilliant stuff
I was drinking a Black Butte porter last night and for some reason chugged the last bit of my son's orange juice. It tasted great!
Black Butte has a lot of chocolate flavor in the back note for me. I love the taste of chocolate & orange together. You should look for the Irish cookie named Jaffa Cakes. It's a wafer with orange jam and covered in chocolate. Yum!
A gooey, grilled cheese sandwich is my comfort food and lately I've been pairing it with Revolution's Eugene Porter. The sharpness of the cheddar just works really well with the roast coffee and milk chocolate in the porter.
I have a couple that really stood out to me.
Chocolate chip cookies w/Sam Adams Wee Heavy, the mild smokiness in the Wee Heavy really went well with the sweetness of the chocolate.
Nugget Nectar with a 5 yr aged gouda, wow was that special! The cheese really brought out the pineapple qualities in the Nectar. One of my new favorites for sure!
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