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consecration food pairing

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

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  1. Jefeipa

    Jefeipa May 6, 2009 Arizona

    My girlfriends favorite beer is Consecration, so I wondering what food I should pair it with for Valentines day dinner?
     
  2. Beerandraiderfan

    Beerandraiderfan Apr 14, 2009 Nevada

    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. EricMc513

    EricMc513 Feb 27, 2007 California

    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 Apr 9, 2009 Vermont
    Beer Trader

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

    WickedGoodBBQ Mar 8, 2012 Massachusetts
    Beer Trader

    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 Feb 28, 2009 Florida

    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 Dec 12, 2012 Oregon

    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.
     
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  8. smakawhat

    smakawhat Mar 18, 2008 Maryland
    Subscriber

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

    duchessedubourg Nov 2, 2007 Vermont
    Beer Trader

    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.
     
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