Favorite Beer and Food Pairings

Discussion in 'Beer & Food' started by DHS1029, Mar 7, 2013.

  1. DHS1029

    DHS1029 Feb 14, 2013 Illinois
    Beer Trader

    Most recently I had made Salmon with a BBQ mustard sauce, baked asparagus with olive oil and parmesan, and rice with teriyaki sauce and paired it with a Bell's Two Hearted. The Two Hearted was the perfect drinking companion to a savory dish like that. What are some of everyone's personal favorites?
     
    BeerKangaroo likes this.
  2. Flight0011

    Flight0011 Jan 8, 2013 Washington

    Scuttlebutt tripple and Ruffles!
     
  3. dvmin98

    dvmin98 Nov 1, 2010 North Carolina
    Beer Trader

    Big Eye IPA and spicy Thai
     
  4. taxman

    taxman Feb 22, 2012 Illinois

    Pizza and any beer.
     
  5. jtdolla911

    jtdolla911 Nov 18, 2011 Massachusetts
    Beer Trader

    Oud Bruin and French Dip
     
    iatethecloudsfor likes this.
  6. carteravebrew

    carteravebrew Jan 21, 2010 Colorado

    Arrogant Bastard and General Tso's chicken.

    Not exactly gourmet from $1.35 Scoop, but it's a damn good combo.
     
    jtdolla911 and bigedct like this.
  7. shebby

    shebby Feb 29, 2012 Utah
    Beer Trader

    A barleywine with a nice blue cheese and chocolate chip cookies with an IPA are two that immediately jump to mind.
     
    VictorWisc and DHS1029 like this.
  8. gatornation

    gatornation Apr 18, 2007 Minnesota
    Beer Trader

    Imperial Stouts and a Porterhouse steak
     
    TastefulNudity likes this.
  9. MammaGoose

    MammaGoose Jan 10, 2013 Wyoming

    I made a lemon coriander chicken curry with a fair amount of heat (I make my curry from scratch, no curry powder for me), and the lemon and heat paired really well with the citrus and hops of Odell IPA.
     
  10. DHS1029

    DHS1029 Feb 14, 2013 Illinois
    Beer Trader

    No one said it had to be gourmet ;)
     
  11. DHS1029

    DHS1029 Feb 14, 2013 Illinois
    Beer Trader

    That chicken sounds amazing...
     
  12. bigedct

    bigedct Jun 23, 2011 Connecticut

    This:
    [​IMG]
    Steaks in the grill with Gandhi Bot
    And this:
    [​IMG]
    Pepe's pizza with Pliny.
     
    JKali860, MickJ0nes and DHS1029 like this.
  13. ShogoKawada

    ShogoKawada May 31, 2009 Pennsylvania

  14. ShogoKawada

    ShogoKawada May 31, 2009 Pennsylvania

    Amen, an IPA and a spicy pepperoni pizza and you don't get much better than that
     
    DHS1029 likes this.
  15. DHS1029

    DHS1029 Feb 14, 2013 Illinois
    Beer Trader

    Those are some nice looking ribeyes
     
  16. bigedct

    bigedct Jun 23, 2011 Connecticut

    That
    would undoubtedly be my wife's post. Cheese n 'white. Her favs. I enjoy it as well.
     
  17. bigedct

    bigedct Jun 23, 2011 Connecticut

    Almost
    as good as the 'bot. They were delicious. Bone in steaks are the best.
     
    DHS1029 likes this.
  18. Droogins

    Droogins Sep 4, 2012 Massachusetts

    Supermarket sushi and Prima Pils.
     
  19. jtdolla911

    jtdolla911 Nov 18, 2011 Massachusetts
    Beer Trader

    Kriek and Stilton, my mouth came.
     
  20. DHS1029

    DHS1029 Feb 14, 2013 Illinois
    Beer Trader

    I wish we got New England Brewing Co. in Chicago. Ghandi-Bot sounds amazing.

    Side note - seeing those steaks reminds me of the good old days when I was in college at Kansas State as an Ag major. For one of my classes, a meat lab, we would evaluate the cattle in the arena first (usually Angus) and then next time we had class we would be in the big meat locker measuring the sorry bastard's ribeye and grading the meat quality. Gave me such a better appreciation for steaks.
     
    bigedct likes this.
  21. herrburgess

    herrburgess Nov 4, 2009 South Carolina
    Beer Trader

    This is a good one (not my pic): Bavarian beer cheese, fresh pretzel, and a liter of Augustiner Helles

    [​IMG]
     
  22. MammaGoose

    MammaGoose Jan 10, 2013 Wyoming

    It is delicious! It's a relatively easy curry with a lot of flavor when I'm craving Indian food. But still tasty and authentic.

    I'm going through some of my food photos (yes, I'm a food geek...I love to cook, and then I love to pair delicious beers and take bad pictures on my phone...I'm a pretty dang good chef, reasonable at beer pairings, and a terrible photographer)

    I made this bbq chicken pizza with homemade crust and we paired it with Dale's Pale Ale. Very tasty combo...
    [​IMG]

    I'll have to look for a few more...
     
  23. bigedct

    bigedct Jun 23, 2011 Connecticut

    But did you get to eat them after you measured them?? Finish the story!
     
  24. bigedct

    bigedct Jun 23, 2011 Connecticut

     
  25. tstigz

    tstigz Dec 6, 2010 Illinois

    IPA and grilled salmon. IPA and any cheese with a blue vein running through it. Mussels in gueuze is probably my favorite ever.
     
  26. DHS1029

    DHS1029 Feb 14, 2013 Illinois
    Beer Trader

    I think some sort of trade can be arranged ;)
     
  27. DHS1029

    DHS1029 Feb 14, 2013 Illinois
    Beer Trader

    Sadly, no. The meat was given to the university and processed for the dining halls. I did have my fair share of excellent aged steaks on my many visits to Kansas City, which still is my favorite city to dine in
     
  28. Hockey_Fan

    Hockey_Fan Jan 13, 2013 Maryland

     
    itchytasty likes this.
  29. ShogoKawada

    ShogoKawada May 31, 2009 Pennsylvania

    yesss ittt issss
     
  30. TrickyTunaDicky

    TrickyTunaDicky May 18, 2012 Illinois

    Southern Tier Creme Brulee & Cinnamon Rolls. More than one and diabeetus.
     
  31. 4DAloveofSTOUT

    4DAloveofSTOUT Nov 28, 2008 Illinois
    Beer Trader

    Cheddar cheese and most hoppy beer styles.
    IPA and DIPA with most spicy foods.
    Chocolate desserts with Barrel aged dark beers.
    Farmers cheese with saisons and witbeers.
    A malt forward amber ale with steak or pizza.
    A fruity sour beer with fish especially salmon.
    Porters and brown ales with burgers.
    Coffee beers and APA go wonderfully with eggs, any breakfast meat, hashbrowns.
    Staghorn Octoberfest with a soft pretzel.
     
    DHS1029 likes this.
  32. awinkro

    awinkro Oct 15, 2008 Texas
    Beer Trader

    Went to Belgium for my honeymoon and had the best pairing at a small restaurant in Wallonia:

    Anchovies w/ Hanssens Oude Gueuze. Shit you not. Saltiness of the anchovies paired incredibly well with the sour Gueuze.
     
  33. ABisonEgo

    ABisonEgo Jan 31, 2012 Illinois

    While the citrusy flavors of an Ipa can real pair well with some spicy dishes... ipas really are not the ideal pairing. The overly exerted hoppiness of an Ipa only enhances the spice, or at least tge tasters perceotion of spice, from the dish. In terms of pairing, or complementing a dish, Scotch ales or other malt forward beers tend to be a better fit.
     
  34. 4DAloveofSTOUT

    4DAloveofSTOUT Nov 28, 2008 Illinois
    Beer Trader

    I think that I need to preface this by saying in the nicest possible way...your an idiot!

    Actually for me... IPA's and DIPA's are infact MY ideal pairing... thats why I wrote that in my post that you commented on. Maybe, I do infact like the hops enhancing the heat in the spicy foods that I eat. Let me decide what I like to eat and drink! YOU ARE NOT THE BOSS OF ME AND MY FAVORITE BEER/FOOD PAIRINGS!!!:rolleyes: I do what I want!:cool:
     
  35. ABisonEgo

    ABisonEgo Jan 31, 2012 Illinois

    im not trying to shit on your parade man! but i have to correct you on your use of you're as opposed to your. wrong.

    but really though, thats totally fine.... i mean, what you like to drink. but from an actual beer and food pairing perspective where the idea is to really complement the food with the beverage just as wine does with many foods, you really have to consider the properities of the food and the beer wholisticallly. pairing an ipa with spicy food not only magnifies the experience of the spiciness of the dish but also the carbonation and mouthfeel. they really are not ideal pairings. scotch ales, scottish ales, amber lagers, and light amber ales are much more ideal because of their malt forward sweetness which actually compliments the dish (the whole point of wine/beer/food pairings).

    to each their own brother!!! im honestly not shitting on you, just really trying to pull in a different perspective who follows beer, food, and wine very closely. I personally love spicy food, but you cant deny the fact that a really hoppy double ipa really brings that crazy spice out and causes an intense chemical reaction with the food you are eating that more than doubles the carbonation in your mouth. it literally turns into foam! any insight or ideas that i am not familiar with, please bm me. I will never turn down an opportunity to learn something.

    cheers,

    Steven

    pps. cbl's on the 23rd? despite recent differences, see you there?
     
  36. ABisonEgo

    ABisonEgo Jan 31, 2012 Illinois

    im not trying to shit on your parade man! but i have to correct you on your use of you're as opposed to your. wrong.

    but really though, thats totally fine.... i mean, what you like to drink. but from an actual beer and food pairing perspective where the idea is to really complement the food with the beverage just as wine does with many foods, you really have to consider the properities of the food and the beer wholisticallly. pairing an ipa with spicy food not only magnifies the experience of the spiciness of the dish but also the carbonation and mouthfeel. they really are not ideal pairings. scotch ales, scottish ales, amber lagers, and light amber ales are much more ideal because of their malt forward sweetness which actually compliments the dish (the whole point of wine/beer/food pairings).

    to each their own brother!!! im honestly not shitting on you, just really trying to pull in a different perspective who follows beer, food, and wine very closely. I personally love spicy food, but you cant deny the fact that a really hoppy double ipa really brings that crazy spice out and causes an intense chemical reaction with the food you are eating that more than doubles the carbonation in your mouth. it literally turns into foam! any insight or ideas that i am not familiar with, please bm me. I will never turn down an opportunity to learn something.

    cheers,

    Steven

    pps. cbl's on the 23rd? despite recent differences, see you there?
     
  37. fortsambo

    fortsambo Feb 14, 2011 Colorado
    Beer Trader

    Almost any smoked cheese with a heavy RIS.
     
  38. Parrotshake

    Parrotshake Nov 29, 2008 Australia

    Steak tartare & fries with Gueuze
    Duck confit with Westmalle Dubbel or the like. Also a good beer with a steak with blue cheese sauce.
    Cacio e pepe with Cantillon Kriek (don't get to have this enough)
    Peanut butter & chocolate with Old Rasputin
     
    DHS1029 likes this.
  39. maximthegreat

    maximthegreat Feb 13, 2013 Illinois
    Beer Trader

    Chicago has some of the best restaurants in the world and Kansas City is your favorite?
     
  40. DHS1029

    DHS1029 Feb 14, 2013 Illinois
    Beer Trader

    Believe me, I love Chicago and all the restaurants it has to offer having lived here my entire life, but it can be crowded and pricey on most weekends and going down to the city is expensive. I loved Kansas City's Midwestern charm and felt more relaxed, plus the steaks and ribs were out of this world.
     
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