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Discussion in 'Beer & Food' started by BalancingBrooms, Nov 29, 2016.
I like Belgians with fresh oranges and I am doing fruit with beer today too =)
Pear Galette with Spent Grain Crust and Peak Organic Nut Brown Ale
Cheers you all! Fried fish with Marjoram and Resurgence IPA - I used a pinch of my spent grain flour that I made to batter this fish and let me tell you the flavor is outstanding. The crystal 15 is delicious if not dark as flour and I thought this came out tasting and looking like beer battered fish . I used only a mere tablespoon of oil. I paired the beer with fried fish and bell pepper salsa. A touch sweet in the finish I thought this beer would be the perfect compliment to the green pepper. Imo the green pepper is especially hard to pair with beer. The reason I think that is because it is neither sweet nor bitter but leaning towards bitter. The sweet finish of this IPA and the absence of any slick or oily feeling is the exact reason it will pair well with the green pepper.
First pour of my new NE IPA. Lots of fruit, light dankness and pine, juicy, soft with a slightly rough bitterness in the end (Columbus). I'm really digging it except for the touch of tartness in the end from the acid malt, going to nix that on the next batch.
Paired with Brown Ale Risotto topped with carrots, steak, and chili beans.
Was going lighter on the flavors for the dish to keep my palate prepped for the bottle share after dinner. Would've been a much better pairing had I added some heat to the beans to play off the IPA.
On the Plate: Grilled steak with a cucumber salsa, baked potato with sour cream, and Saison garlic asparagus.
Paired with: Block 15 Sticky Hands, of course!
Cucumber salsa is light and refreshing with the jalapeno lending heat to the bite. The IPA cuts the heat and the lime juice in the salsa pairs well with the juicy citrus of the beer. Carbonation and bitterness helps break up the heaviness of the potato, and the smoothness of the potato and smooth mouth-feel of the beer work well together. Asparagus were over cooked and slightly mushy
@smakawhat does it so I am going to do it too. Here instead of there. This me talking instead of writing. Yesterday I made lasagna bolognese . I paired it with the pilsner but meh. I say meh because I mean it. Here is the same dish almost; with victory's bier brut.
I can't see the photo but it sounds good. The cucumber is a good thing and I like it. Did you know that Julia Child or some french chef will braise cucumbers.
Huh, not sure why you can't see the pic? I checked from another browser that doesn't have my google logged in to see if it had to do with my Google Photo settings and I can still see it.
It's an easy salsa: cucumber, cilantro, shallots, jalapeno, and lime juice, touch of salt.
Never tried braised cucumber.
Gaffel Kolsch with Potato salad with Dill
So here is another seemingly random tasting of some cheese I had laying around and beers within more or less the same style.
I had a soft, funky goat cheese, a goat tomme, and a three-year-old cheddar. I paired these over the course of a few weeks with different hoppy beers (mainly IPAs and IIPAs). Here are my notes and some pictures.
This was a "Bavarian IIPA" brewed with new-German varieties. The beer was kind of fruity in a strange way. Grapes and floral bittersweet flavors/aromas.
Brought out a little more bite to the beer, creamy and tangy and soft and fatty. Beer brought out a little funkiness in the cheese. Not quite big enough to stand up to it though. Good either way.
Brought out fruitiness a little more. Most enjoyable after the beer. Earthy as it melts and spreads to replace the beer as the main flavor on your radar. It made the beer almost off-puttingly floral I thought.
Beer became much more earthy, dank hop bitterness scrubbed the sharpness of the cheese. Best one all around with this beer. Really took the beer to another level the cheese tasted a lot sweeter and almost nutty after the beer.
English pale ale with Kent Holding hops earthy and mellow woodsy/earthy hop presence, malt body.
Floral hops and crackery malt come out more in the beer, and the creaminess of the cheese seems to be boosted a little as well.
Beer a little more bitter. Brings out more of the hops. good all-around but beer not quite enough to cut through this one (creamiest and goatiest).
A little too big for the beer. The cheese was fine with it but it made the beer pretty hollow and seltzery tasting after.
Fruity Citra NEIPA, like drinking tropical/grapefruit juice.
Cheese nice and mellow after the beer. More floral flavors in the beer after the cheese.
Funk in the cheese and lots of mellow peach and slight alcohol made more apparent in the beer. Not super good.
The winner, most definitely. Cheese falls in behind the sweetness of the beer. Creamy and the beers is able to feel sweet and creamy too.
Big, boozy IIPA that tastes like bitter candied oranges. Like drinking citrus rind liqueur
Really good, surprisingly enough. Creamy, sticky, nutty, funky and salty it covers the beer's bitterness. Beer is fruitier and smoother after. You can kind of feel the flavors fighting but it ends up good.
Earthy spice from the beer. Cheese mellows out the bitterness.
Absolutely perfect bright cheddar taste kind of nutty and tangy after the beer. Brings out candied orange sweetness I'm the beer and some crusty malt.
So in conclusion, as in my last effort at doing this (with only "NE-IPAs") buying a Tomme is a solid bet for pairing with anything that isn't too aggressively hoppy, as it is mellow enough flavor-wise to not overwhelm the beer. For anything more boozy/bitter, a stronger cheese can do a better job but it is a fine balance. The soft goat cheese got really stanky and it just got better and better, but with sweet beers it was not a pleasant experience. Anyway, enough of my cheese-themed rambling.
On the Plate: Teriyaki Chicken, Saison Jasmine Rice with Siracha and Chocolate Brett Porter Teriyaki sauce, Brett IPA Kimchi
In the Glass: Saison finished with Orval Brett.
The spicy pepper and ginger phenols in the Saison played well with the ginger and garlic in the all three. Bone dry beer cleansed the palate for each new bite.
They only show up for me when I am on mobile as well. It has started happening a lot in the other picture-heavy threads. On my laptop it looks like an error in both Firefox and Chrome. But on mobile it looks fine. I assume it is due to the image host but I don't know.
And here I thought roasted radishes seemed a little crazy. I can't really imagine that...
On the plate: Pork chops with a shallot, garlic, pork drippings, and Saison reduction, brown ale risotto, and Saison Purple Broccoli Rab.
In the Glass: Flat Cherry Adam from the Wood
I should have paired something different with this meal. It wasn't unpleasant, just, risotto and the reduction were rich enough on there own that the beer was just too heavy. Maybe if HotD could get the damn beers carbonated it would have been better. Took me most of the night to nurse that beer. Should have paired it with my Saison or NE IPA to have something to cut through the richness.
In the Bowl: Roasted Chicken, Broccoli, and spaghetti noodles in a Saison Alfredo sauce.
In the Glass: NE IPA with Citra, Simcoe, and Columbus.
The bitterness and carbonation cut through the rich sauce. The pairing isn't over top exciting, but they go good together. Would be good with the Saison from the sauce as well.
Sorry for the fuzzy pic
On the Plate: Roasted Cauliflower (boiled in Saison, Water, orange juice, lime juice, Bayleaf, Red Pepper Flakes, Peppercorns, Salt, and coconut oil, then roasted in the oven), Brown Ale Pork Chops, and linguine tossed in the cauliflower broth reduced with heavy cream and sour cream and Basil.
In the Glass: More NE IPA
The roasted cauliflower could have used some more salt and a touch of Balsamic Glaze as the flavors from the broth didn't really carry over. The sauce for the pasta was rich and creamy which paired well with the carbonation on the IPA and the bitterness. The fruitiness of the hops played well with the fruitiness of the peppercorns and the citrus juices.
Outstanding and very nice too =)
Greek style Mac and Cheese
I used kale instead of spinach and kalamata olives in this greek mac and cheese. Home made ricotta is so easy and I think it tastes great. To fancy up the dish I would add lemon peel. I paired it with Victory Summer Love. I like the blonde ale. It;'s a little hoppy and the olives and pungent kale played well off the beer. The hoppier finish lets me keep eating happily. The bitterness lasts a touch longer than the malt. The style finishes "medium dry with the balance toward the malt." That part there is what separates it from an IPA. If it's too hoppy it will be there.
Sad I can't see the photos
I am an idiot. I cleaned up a bunch of imgur photos mostly beer and food and went form over 12,000 images to about 3,000. That's where all my photos went. I bet there are holes all over the website in every thread. I never thought of that
I feel like the biggest jerk. and spoiler of all things good. I will never erase another image from imgur again. This is peaches with oregano and cream . Pairs with Bittburger. Ancho chili powder, cinnamon and honey make this a lovely dessert. The oregano is fantastic with the tart peach! Cheers!
Chicken and waffles
Coffee stout and chocolate cake. It works well.
Ok I may be a dummy but I'm back. "Do not erase things form the internet."
Roasted Cantaloupe with Black Bean Noodles and Bok Choy. I was drinking this when I made it and I could pair ti with almost every beer I have. I have a few. New Beer Sunday is coming.
I was drinking this when I made it.
On The Plate: Nachos. Pulled Jerk Pork (NE APA marinade), Wee Heavy Mole, Kolsch Beer Cheese sauce, corn, black beans, cilantro, NE APA sour cream.
In The Glass: ColdFire Sunshine Shake (NE APA).
Damn tasty, that's for sure. The Mole could use a little more heat but I had to keep it calm for the fam (took a pints worth and added more peppers). The citrus and soft mouthfeel of the beer played well with the citrusy notes of the cilantro and habanero in the Jerk. Saison may have been a better choice.
On the plate: Pork Chops topped with Mole, pan drippings, and Cotija cheese, grilled jalapenos, and baked potato with cream cheese.
In the glass: 21A el Sully
Great pairing. The sweetness of the corn and toastiness of the Vienna in the beer went well with the spiciness of the peppers and mole. Nice, crisp, crushable, clean, with a bitter finish. Bitterness and carbonation cut the richness of the potato.
French Apple Cake with White IPA with yuzu
My beautiful cake also pairs with gerwurtztraminer and riesling.
To add clove and star anise would embolden or darken this cake. You could then add raisins. I had to fill 10 inches so I tweaked the recipe with a half cup more flour. I added cream and nutmeg instead of more butter and rum. Pecans because I had some and lemon. I have saved the most daring beers in sierra nevadas case for last.
Pungent grapefruit, dank weeds, earthy spice and an exotic citrusy fruit. Drinks bitter but not harshly . Lemony, dry, crisp.
My wife treated my well for Father's Day last night. She cleaned up the dog's messes in the lawn and then mowed it for me. The she grilled sausage and veggies with Jasmine Rice and grilled Jalapeno poppers.
Paired it with my red tea and rose petal Saison.
The zip of the carbonation helped cut through the richness of the cheese in the poppers and fattiness of the bacon and sausage. The herbal notes played well with the veggies and herbs.
This is a match made in heaven. The Dortmunder Export Lager and the peanut. This is Chinese Spinach with Peanuts paired with Great lakes Dortmunder Export Lager. By the way can anyone name another lager of this style that is distributed nationally?
Looks awesome as usual. That's a great beer.
I feel like I am cheating on your question, but, DAB?
The original: https://en.wikipedia.org/wiki/Dortmunder_Actien_Brauerei
I figure if we get it here it would be easy to find down in your neck of the woods, but maybe not.
The only beer in that style I have ever had is the great lakes. I have never seen another. I have seen premium lagers like spaten but no dortmunder style lagers except for GL.
Oh, OK. It's definitely not the most common style. Honestly, the GL one is hard to beat, but keep your eye peeled for DAB Dortmunder Export. Up here it is around in tall-boys. A green can or bottle with DAB in huge letters, can't miss it!
Aquavite sausage & Rauchbier
This last week I had a couple meals (pretty bachelor-esque ones, too) and nerded out with different iterations of IPAs.
The first was a cheeseburger with sautéed mushrooms. I had it while screwing around with blending a local El Dorado NEIPA and Enjoy By July 4th.
The beers blended well and the fruitier blend (2/3 NEIPA) went excellent with the burger. Since it wasn't too spicy or anything the fruit aspects came out more. I finished it off with just the Stone beer and it was good, but the bitterness was a little overpowering. Regardless, if there is a bad burger-beer combo, I haven't had it.
Then last night I had take-out Lebanese food with a Nimble Giant. It went off like gangbusters.
The general "spicedness" of the food really changed my perception of the beer and vice versa (in a wholly good way). The beer lost any citrusy character with the food and the rich alcohol, malt and spicy hops came out. Also the pickled turnips mixed in (I think that's what they are) kinda reset my palate and brought out the sappy, orange oiliness in the beer.
Really a killer combo. I am not a fan of IPA with curry and similar food like everyone says because I don't think it goes well with spiciness. Here I have proof that it goes well with spices (to me at least), just not hot-ness.