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Discussion in 'Beer & Food' started by atomeyes, Apr 12, 2013.
in my head, it works...
in real life, does it?
The Panil Barrilique Reserva? I haven't paired the two myself, but I'm really liking Gueuze with pizza lately. I always use some type of smoked or cured meat, which adds richness, which may be why the pairing works. The bubbles help cut the fat while the sour/tang/funk pairs particularly well, even holding up to the high acidity and sweetness of the San Marzano tomatoes. Going off my Panil tasting notes, it seems like the flavors and sourness could pair nicely. I mentioned red wine in my notes, with some mineral qualities and dark fruit. I did note that the carbonation was low, so maybe 86 anything fattier than the cheese?
I'll have to try this sometime myself, considering I make pizzas at least once a week and wrote positive comments on the beer, but I can't remember it at all. As a side note, if you cook pizzas in your oven you should check out baking steels. They upped my pizza game more than any ingredient or dough recipe could have.
Could depend on the pie, I usually prefer a food pairing with gueuze rather than drinking it alone.
Trying it isnt going to kill you...