Hosting a Stout Tasting - Food suggestions?

Discussion in 'Beer & Food' started by noslenwerd, Jan 14, 2013.

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  1. noslenwerd

    noslenwerd Aspirant (219) Sep 28, 2009 Pennsylvania
    Beer Trader

    Opening up some pretty heavy beers with some friends in a couple weekends from now (2007 Dark Lord, Hunahpu, Darkness, GIBCS).

    Want to have some hors d'oeuvre type food for people to pick at. So far I am going to have chocolate covered potato chips, bourbon chocolate truffles, and a charcuterie board (creamy blue cheese, gouda etc). Anything else that isn't dessert related you would add?


    Thanks!
     
  2. smakawhat

    smakawhat Poo-Bah (5,779) Mar 18, 2008 Maryland
    Subscriber

    I would stick with the cheese, the issue with those beers (with the exception of Hunahpu which I haven't tried) is that they are quite sweet or heavy.

    I would have suggest some sort of grilled meats, but those are far too sweet, or a bit boozy (BCBS) I think to enjoy with such a thing.

    Those beers to me are finishing beers, or desserts in themselves. It's a tough call. Try a gaint pot of beef stew, short ribs, or some big long timed cooked piece of meat (like a brisket).
     
  3. Hockey_Fan

    Hockey_Fan Devotee (452) Jan 13, 2013 Maryland

    I'm thinking some dried figs and dates might go well with your cheese board. Also, some cold roast beef would be good too.
     
  4. noslenwerd

    noslenwerd Aspirant (219) Sep 28, 2009 Pennsylvania
    Beer Trader

    Thanks guys,.. decided i'm doing:

    - Chocolate covered potato chips
    - Bourbon chocolate truffles
    - Fig and Blue Cheese on melba toast (or similar)
    - Smoked ribs with Gouda on melba toast (or similar)
    - Pickled Daikon with Raclette on melba toast (or similar)
     
    fortsambo, Henamonster and Hockey_Fan like this.
  5. smakawhat

    smakawhat Poo-Bah (5,779) Mar 18, 2008 Maryland
    Subscriber

    sounds good!
     
  6. diesel59

    diesel59 Initiate (0) Jan 3, 2012 New York

    potatoes!.......... small red skin potatoes, halfed and par boiled till slightly tender.... then strained and put in a bowl drizzle with olive oil and sea salt cracked pepper and rosemary then transfer to a casserole dish and roast @ 400 degrees for 45 mins....... oh yeah............. thats what i'd do....
     
    Hockey_Fan likes this.
  7. duchessedubourg

    duchessedubourg Aspirant (227) Nov 2, 2007 Vermont
    Beer Trader

    Someone turned me onto this with big, sweet RIS beers: Soft blue Cambozola cheese spread on thin Swedish papparkor (ginger cookies.) Was skeptical, but it was great!
     
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