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Discussion in 'Beer & Food' started by BalancingBrooms, Nov 29, 2016.
love the simplicity
On the plate: pineapple tangerine svotch bonnet NEIPA fried wings, Spiced Brett Belgian Golden rice, sour date dubbel Kimchi.
In the Glass: NEIPA.
Damn. Just damn.
On the plate: lemon caper Rock Fish, fried polenta, Irish Salt Potatoes with Butter.
In the Glass: read the label
Not exactly the best pairing, but damn it is all good on its own. Fish would be better with a Saison or Wit.
On the Plate: Arugala, Kale, Broccoli, Radiccio, Sunflower Seeds, Almonds, White Balsamic dressing, Red Pears, Sharp Cheddar, Humboldt Fog.
In the Glass: Strong spiced Saison. Cultured a wild Sacc strain(s) and Brett strain(s) from Nectarine Blossoms last Spring, Spiced with pepper, cardamom, grains of paradise, and ginger, fermented 5 weeks. Bone dry, spicy, nectarines, funk.
Really nice pairing. Spritzy and light, funk on both sides.
Keeping it low carb tonight. Burger on Napa Cabbage with Blue Cheese dressing, Arugala, Balsamic Glaze, baked Jicama chips, black eyed peas with fire roasted tomatoes.
In the Glass: ColdFire Cumulus.
I'm sorry I didn't take a photo, but Founders Backwoods Bastards pairs really well with honey roasted peanuts. I wanted a light snack that would pair really well with a big bourbon barrel aged beer. I know strong, savory foods like blue cheese or prosciutto are recommended, but sometimes you want something less intense than that. Turns out that peanuts pair really well with the big boozy beers. They're light and tasty and yet they didn't feel overpowered by the huge beer.
Gull Mack and pulled duck
Turkey escalopes and smashed potatoes with mushrooms sauce paired with Duvel and an extra botlle of Rosé de Provence.
Fresh no bake cookies and Pirate Bomb
@utopiajane your presence in this thread is requested.
Chargrilled oysters and Clown Shoes Galactica
With chili and cornbread.
The natural progression for the day after chili, is chili cheese dogs, paired with Founders Solid Gold Lager.
On the platter: Crawfish
In the glass: Bayou Teche Saison D'ecrevisses
No picture today. Brats, parboiled in Metropolitan Iron Works Altbier, onions, & Tony Chachere's Creole Seasoning, then finished on the grill. Toppings, just diced onions and yellow mustard. Paired with Metropolitan Iron Works Alt, of course.
Big Grove Boom Town Cream Ale with a Loaded Philly. For dessert, bread pudding.