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Beer pairing suggestions?

Discussion in 'Beer & Food' started by DBCOACHEMUP, Feb 15, 2013.

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    DBCOACHEMUP Dec 16, 2011 Illinois

    A friend of mine is doing a dinner:

    I need help with a pairing for next weekend - flank steak stuffed with cheese and braised in marinara, served with fennel mashed potatoes and green beans. I was thinking something smoked, or a brown ale. Any suggestions?

    Affordable, off the shelf, Illinois available...

  2. Melikeydahop

    Melikeydahop May 19, 2012 New Jersey

    I find Arrogant Bastard to go well with meats, maybe go with the Oaked AB, although it's not smoked, the slight woody flavor could be a good stand in.
  3. bradcochran1234

    bradcochran1234 Jan 22, 2011 Georgia

    Go with a Barley Wine. That will work well with your main course. Find one aged in oak, like Uinta Cockeyed Cooper and that will go very well. For a cheaper alternative you could do SN Bigfoot.
  4. mecummins

    mecummins Nov 16, 2012 Illinois

    I can't imagine enjoying a barleywine with the fennel flavor. Personally, I'd go moderate so as not to combat the fennel, cheese (what kind of cheese are we talking about? Mild like ricotta or sharper like Parmesan?) and the tomato sauce. If you want a solid brown ale I'd try Smuttynose Old Dog. I'm in Chicago and it's pretty easy to find most places. You could also try a porter. GL Edmund Fitzgerald would be good and Revolution Eugene is a nice local option. I think you could also try a good Saison. Two Brother's Dupage Domaine is easy to find in IL and is very food friendly.
    seakayak and FlakyBiscuit like this.
  5. lookrider

    lookrider Apr 22, 2007 Pennsylvania
    Beer Trader

    Affordable, off the shelf, midwest - I'd do a nice IPA like Two Hearted or Founder's Centennial
  6. aasher

    aasher Jan 27, 2010 Indiana
    Beer Trader

    I'd go with a nice German pilsner or maybe a Kristalweizen.
  7. bradcochran1234

    bradcochran1234 Jan 22, 2011 Georgia

    Agreed, I was saying the it would go well with the main course.
    mecummins likes this.
  8. jmw

    jmw Feb 4, 2009 North Carolina

    I think your pairing would go well over in the "Beer and Food" forum.
  9. CurtFromHershey

    CurtFromHershey Oct 4, 2012 Minnesota
    Beer Trader

    Belgian strong dark
  10. loafinaround

    loafinaround Jul 16, 2011 New York

    barley wine. You don't want something so over the top that it would compete w/ your food. Barrel-aged big foot was the first to come to mind, but that's difficult to get at this point.
    I'm not well versed in barley wines, but I'm sure others can recommend specific brands....

    DBCOACHEMUP Dec 16, 2011 Illinois

    My bad. Was doing it on my phone...
  12. gpawned

    gpawned Jun 5, 2012 Illinois
    Beer Trader

    Try a mix 6 and you'll find out what works for next time. I think something hoppy and bright would be good to cut through the hearty richness of the food.
  13. FlakyBiscuit

    FlakyBiscuit Sep 11, 2012 Pennsylvania

    The Dupage Domaine is a great call. If you want something a little more hoppy that would pair well, North Coast Red Seal
    mecummins likes this.
  14. lucasj82

    lucasj82 Aug 13, 2009 Indiana
    Beer Trader

    Avery's Ellie's Brown Ale or Stone's Smoked Porter
  15. bluemooncanyon

    bluemooncanyon Jan 31, 2010 Maryland
    Beer Trader

    How about Bells Expedition Stout.
  16. jmw

    jmw Feb 4, 2009 North Carolina

  17. smakawhat

    smakawhat Mar 18, 2008 Maryland

    Brown ale is a good thought. For the starch and fennel you could also go for a Strong Belgian Pale Ale, I'll just throw that wrench out there.

  18. ricochet173

    ricochet173 Jul 6, 2011 Quebec (Canada)
    Beer Trader

    La Maudite (Unibroue) is big enough to stand up to a robust meat dish, and it is one of the few beers I've had that pairs well with tomato sauces. I think it is definitely your best bet.
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