Tomatoes and Beer

Not sure about those being a bad pairing but that's a sure recipe for heartburn for me.

 

There are a lot of foods that change the flavors of the beer. Too many to list actually.

At least one of the major ones is salt. That's the reason something like unsalted crackers or pretzels make a good palate cleanser but salted versions just change the palate.

Also, the effects can last quite a while in that what you have for lunch can influence how a beer tastes that evening. More than once I've had two bottles from the same sixpack on two different nights that showed something different in their flavor profiles. The problem is pinning down which foods change things for you.

Same thing applies to having two different beers in a row. The first has an effect on the flavors of the second.

This one is easy to test out. Two bottles of a nice IPA and two bottles of something like a nice Saison or some nice malty lager Lager. On each of two nights drink them both but reversing the order on the second night. You'll probably notice a difference there as well. Anything that follows an IPA will have reduced intensity of flavors.

 

i'm sure there is a pairing but i don't like beer with pasta/tomato sauce/meat

 

You don't salt your High Life?

 

Ahhh, didn't say that!

Been known to use salt and even tomato juice in a High Life (for a Bloody Mary). The really nice one though is a shot glass of rye whiskey dropped into a full mug of High Life to do a Boilermaker.

 

I find any beer following another one is greatly affected--and I feel really under appreciated by some. I have been ruined by having a too big/too bitter early in the evening and really try to avoid that. Takes a bit to reset.

Bet its all the acid in the tomato. As a big IPA fan, really find they struggle to complement many foods and are adversely affected by some. Seems to go well with spicy/hot things but suspect much more affected than I appreciate.

 

Had that experience last night. Was drinking the Hoponius Union IPL from Jack's Abby and about half way through I began pairing it with a Cheese--a locally made Habanero Chedder. Each had a powerful and noticable effect on the other.

 

But without the Lime Juice, Salted Rim, and Hot Sauce... :-)

 

Tomatoes are highly acidic, so that could have jacked with your palate. One of the few things I keep out of my cast iron as it will wreak havoc on the cure

 

I used to be the same. But if you would like, saisons work well especially ones with a lot of clove or spice going on.

 

And here I thought this was a thread about chelada....

 

It can be perceived as a negative [one beer/food item affecting the consequent beer] but it can be fun to play with. Try a really roasty porter or stout and follow it with a really "bright" hoppy beer. The hops will really shine in contrast.

 

This past Saturday I drank a Blaze Farmhouse IPA from Foundation ( IPA brewed with "saison" yeast) with a yellowfin steak tuna marinated in Tamari and red chili paste and a salad of greens with yellow tomatoes. What an unexpected delicious combo. The weird thing is I usually don't like tuna with tomatoes or tomatoes with beer - but everything worked. The yellow toms are lower in acid but still...

 

This is pretty much why I don't review beers (officially) here and it's another reason I tend to try to buy the six pack (and not the single). My taste buds are changing daily. I almost drain poured a local IPA mainstay because it seemed to have that murky unfresh tea flavor that I despise. Two cans were like that. Third try, and its still off. Last two of the sixer, and its back to tasting WONDERFUL.

I'm not always eating or drinking the same thing prior. Allergies recently has my nose often obstructed or partially obstructed. No drinking experience is the same. So often, the more aromatic flavorful beers really but a test to my limits. Craft lagers always seem to taste the same, or the more malty stuff. The hops, or other aromatic nature, or in IBU can really alter your whole weeks worth of drinking. Light pine with a ton of citrus is how its supposed to taste and feel. Medium Mfeel. But never ever murky tea like.

I wonder how many reviews on BA are reflected in this one drink, first impression manner? I've had many go the other way. First try was amazing. Orgasmic, as some may say lol. But then your second or third try, and you are officially grounded. At some point, these review scores are so heavily skewed in some sort of direction, IMHO.

Review wise, if anything, if I can have a full sixer and come to a solid conclusion, that is where I may want to set my rating. Otherwise, I am too leery of even my own taste buds.

Food wise, have some soda, then try to have some ice cream, or vice versa. At some point, one of those items isn't going to taste as sweet or vibrant. Beers, even in a smaller sampling can hinder your taste buds dramatically

 

Have had that same thing happen before, Guinness IPA, ruined my mouth for the beer that followed, I thought the beer was crap until I went back to Louisiana and had it on tap, went home with a six pack of it. I can usually tell when that happens and will not review the beer until I can try it again.

 

I'd like to pair a beer with a red sauce dish, but for the life of me I can't think of what would go well with it. Maybe a witbier or hefeweizen.

 

I find Belgian strong pale ales and tripel stet the job done nicely. I like the palate cleansing effervescence and the blending of flavors; I try to match strength with strength. A witbier or hefe sounds like it would do the trick as well. Thanks for the idea!!