What beer pairs well with spaghetti?

Obviously, Spaghetti Western / end thread

 

I like to throw some red pepper flakes in my spaghetti and pair it with a nice IPA like Two Hearted. I think spice and hops go well together.

 

Slowpoke: )

 

...but seriously. never ever do this.

 

Gueuze or a nice dry Saison.

 

Helles/pils

 

Water. No more carbs nevessary in that diet lol.

But seriously I have always liked a nice spicy sasion with italian.

 

I mix a little o a floral IPA into the sauce and have the rest of the bottle with dinner.

 

A pale sour sounds perfect.

 

i did a beer vs wine dinner and the 2nd course was a pasta course with a red sauce. i paired it with Game Of Thrones: Fire & Blood and actually won the course. I thought there was no way I could win against a delicious red wine but did. Shocked even the my competitor (I think she may have voted for beer too)

 

I know this is weird... But I usually like to drink red beers when I eat red food. Lol! Amber ales, Imperial Reds, Barleywines, etc...

 

You guys will think I am crazy but I really think a cold glass of milk pairs perfectly with spaghetti, it just washes down all that garlic and tomato acidity. I have been doing it for decades and I swear by it.

Absent that though, a nice glass of red wine will do. If it must be beer, maybe a quad? Something clean and robust with a dry finish.

 

Probably just get some Peronis.

 

Moretti LaRossa.

 

I totally thought of it first

 

Mamma Mia Pizza Beer because pizza goes with everything.

Description from the website: Pizza Beer is a debris free product. The Margarita pizza is put into the mash & steeped like a tea bag. A whole wheat crust made with water, flour & yeast is topped with tomato, oregano, basil & garlic. The essence of the pizza spices is washed off with hot water and filtered into a brewpot, where it is boiled for a long, long time. During the process, we add hops & spices in a cheesecloth type bag & filter the cooled liquid into a fermentation vessel. (big glass 6 gallon water jug). After a week or two, the beer is good to go. Keg it or bottle it.

 

It's a tough one, one chef I heard swears by Schwarzbier and pasta, but no 2 pasta dishes are alike as far I am concerned.

I just gotta have wine with pasta... there I said it.. and so if you want that angle... you could try to pull off a Flanders Ale which is bigger in body, or perhaps some other similar brew... but I think it's tricky...