Sharing Your Pairing

Discussion in 'Beer & Food' started by Greywulfken, Aug 26, 2012.

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  1. Greywulfken

    Greywulfken Poo-Bah (3,014) Aug 25, 2010 New York
    Beer Trader

    A thread in the same vein as the Late Night Beer Advocate, but this'll be an on-going thread looking for you to post what you're eating with your beer tonight. Pictures really rock, but I'm not ready personally either - so if you got 'em, post 'em because it's always awesome to look at beer and food.

    Okay, not the best start, but I've gotta kick this off...

    Here's what went down tonight:
    On the plate: thin crust pizza with sausage, black olives, red onions, spinach, sundried tomatoes, mozzarella and feta cheses.
    In the glass: Firestone Walker Double DBA

    And I'll be honest, the bomber got started well before the meal, continued through and after it, and everything - the beer and the pizza - were awesome.

    The old thread was this: (Don't post there anymore - we'll let it die off)

    So, what are you pairing with your ale tonight?
    Badfish, jhartley, Rhleocp and 2 others like this.
  2. Henamonster

    Henamonster Initiate (60) Feb 2, 2007 California

    Ah, I liked this thread better when it had a date attached to it... Ha! (Obviously kidding.)

    Pizza and beer. Always fantastic.

    For me tonight... (I'll steal your format):

    On the plate: Tuna melt (substitute the mayo w/olive oil, saute some shallots prior to mixing with the tuna and add a bit of dijon mustard to the mix with a few slices of cave-aged gruyere for the cheese. Put it together on some rosemary sourdough bread and you have a great melt (heating it in the pan you sauteed the shallots in.) Finished it off with a serving (or two!) of tater tots with truffle salt. A meal from my youth... with a few adult twists.

    In the glass: Stone Anniversary Ale 16. The lemony aspects of the beer gave a fresh citrus kick to the meal.

    No pictures, but from now on I'll definitely try to do that.
    BeerKangaroo and Greywulfken like this.
  3. RustyP

    RustyP Aspirant (201) Dec 22, 2008 Texas
    Beer Trader

    Lunch time!


    In the bowl: some of the best pre-packaged ramen noodles I've ever had! A friend of mine who lived in S Korea for a few years told me this was the brand he though was the most legit. I can't say it really tastes much like lobster, but its pretty damn tasty for $1.29.

    In the glass: Racer 5. Nothing out of the ordinary, but IPA + spicy food always hits the spot for me.

    Last night I paired a Hite with a massive dinner of Korean gogigui-style bbq. The tasty food (brisket, short ribs, chicken, pork belly + countless types of banchan) more than covered for the not-so-tasty beer :wink: After dinner it was a warm brownie w/ vanilla ice cream alongside a pint of Convict Hill Oatmeal Stout.
    jhartley, gjoker321, minimari and 3 others like this.
  4. mikecharley

    mikecharley Devotee (401) Nov 6, 2008 Pennsylvania
    Beer Trader

    Not eating right now, but it was possibly the best main dish/beer pairing I've ever had, so I thought i would share it here.
    Spanikopita with Oro De Calabeza. Even my non-beer drinking mom was super impressed with this. Please try it, if you get a chance, you will not regret it.
  5. Henamonster

    Henamonster Initiate (60) Feb 2, 2007 California

    In the glass: Peak XV Imperial Porter

    In the bowl: Slow-cooked yellow beans w/a smoked ham hock and the juices of some (Downtown) Brown-Ale braised pork.

    I didn't snap a picture of the beans, but here's a photo of the beer (snaked from a previous photo I had on instagram.)


    About a month back, I made the pork in a dutch oven and had about three cups of juices leftover. A quick freeze later and I pulled it out to add to the slow-cooked beans. By far the best tasting beans I have ever made. I threw in some onions, garlic and a little bit of chipotle pepper and a tbs of pepper flakes to give it a spicy snap. The vanilla beans in the XV balanced the meal quite nicely. A little spice, a little sweetness. Overall, an experiment (saving the juices for soup) that was a success!
    Greywulfken likes this.
  6. Greywulfken

    Greywulfken Poo-Bah (3,014) Aug 25, 2010 New York
    Beer Trader

    In the glass: Port Jeff Porter (bourbon barrel aged)
    On the plate: whole wheat toast with salted butter, scrambled eggs w/ salt & pepper, and crispy, chewy bacon
    I see a lot (whatever that means) of breakfasty-looking foods paired with porters. So I gave it a try. The only porter I had on-hand was this Port Jeff bba... Not sure if the bba version was the best choice for a breakfast pairing - I wish I'd had, for example, a Fuller's London Porter instead; but let me tell you: No harm done. Think about it: beer, bread, butter, bacon, bourbon... ("eggs" is the only part of this ensemble that broke the "b" theme; maybe if I went with "baby birds"?).

    Totally ready to fight crime, nap, or watch TV. Whatever happens first, eh?

    Avengers Assemble!
  7. Henamonster

    Henamonster Initiate (60) Feb 2, 2007 California

    In the glass (last night): Citra EPA - Knee Deep Brewing
    On the Plate: Homemade tacos w/handmade corn tortillas and spicy tater tots!

    The extreme hoppiness of the Citra actually went rather well with the tacos. I was expecting to be a little taken aback with each sip (being the first time I've had Citra,) but the two balanced each other out. And you absolutely cannot beat tater tots seasoned w/chipotle peppers and seasoned salt.

  8. bpgpitt10

    bpgpitt10 Aspirant (287) May 12, 2008 District of Columbia
    Beer Trader

    In the glass: Port City Porter
    On the plate: Porter, peach, cinnamon BBQ chicken thighs w/ pear vinaigrette mixed greens and corn on the cob.

    The BBQ sauce came out absolutely perfect. Didn't use a recipe so the ingredients w/out measurements were ketchup, port city porter, cider vinegar, cinnamon, cayenne, onion powder, garlic powder, and Worcestershire. Soooo good.

    I'm a big fan of pairing the beer you use to cook with the food so that's what i did here and it was solid. I'm guessing a nice citrusy IPA would have been nice against the fruity and spicey BBQ sauce.

  9. Greywulfken

    Greywulfken Poo-Bah (3,014) Aug 25, 2010 New York
    Beer Trader

    After dinner, for a dessert treat
    In the glass: Founders Breakfast Stout
    On the plate: caramel apple tartlet

    Great blending of the sweet caramel and tart apple with the smooth espresso and roasty chocolate malt of the stout. Every bite of the tartlet made me want to drink the beer and every drink of the beer made me want to have more of the tartlet. The combination reminded me of a great stout I had a couple of times, the Mikkeller Beer Geek Brunch Weasel Calvados edition (a coffee stout aged in apple brandy barrels). The pic doesn't do justice to how good it tasted.

  10. duchessedubourg

    duchessedubourg Aspirant (232) Nov 2, 2007 Vermont
    Beer Trader

    Tonight I made a lamb tagine, and added a beer I've never seen before from Saranac (NY) - part of "High Peaks Series." I never buy Saranac anymore, but the label "Lemon Ginger Saison" made me curious. My favorite beer style, and two of my favorite flavors together - in a beer.

    So, got out my tagine and filled it with carrots, leeks, green olives, preserved lemon, red peppers, golden tomatillos ("ground cherries") lots of garlic and some grated fresh ginger. Added 2 teaspoons of Ras el Hanout Moroccan spice mixture. Seared the boneless lamb on the grill then cut it into chunks and added it, with about a cup of the beer. Put it in a 350 degree oven for 1 hour, and served it over quinoa pilaf instead of couscous (was out.) A revelation! The beer was decent for a Saranac, and it paired with the tagine brilliantly. Low hops so no notable bitterness in the dish to speak of. I may have to do this one again if I can find another bottle.
    gjoker321 and Greywulfken like this.
  11. Bierlerner

    Bierlerner Initiate (0) Aug 17, 2010 Oklahoma

    In the glass: Ommegang Hennepin
    On the plate: spicy black bean cakes, on mixed greens, with a lemony-dijon vinaigrette, and a fried egg.

    Usually, I do this in a burger form on english muffins and add some sauteed jalapenos and bacon to it. But this was nice and healthy this time around. A little spice makes everything nice. The cakes are firm and super moist. The salad is spritzy. The citrus and carbonation of the beer really cut through the yolk of the egg, contrasted the black bean cakes a bit while also complimenting it's spice, and matched the vinaigrette. Seemed a good combo to me. I know the lady loved it.

  12. bpgpitt10

    bpgpitt10 Aspirant (287) May 12, 2008 District of Columbia
    Beer Trader

    Sounds awesome and healthy. I hear a post on your blog coming up! (if not, please post the recipe for the cakes here) :-)
    gjoker321 likes this.
  13. Bierlerner

    Bierlerner Initiate (0) Aug 17, 2010 Oklahoma

    Actually, very healthy. And only takes about 10min prep and 10min to cook.:sunglasses:

    I'll post soon. Got so much stuff to post and so much going on too lol.
  14. Greywulfken

    Greywulfken Poo-Bah (3,014) Aug 25, 2010 New York
    Beer Trader

    In the glass: Double Bastard
    On the plate: salted and lightly oiled brussel sprouts cooked with bacon, brown and wild rice medley, broiled thin-sliced pork cutlets seasoned with Montreal steak seasoning
    I wasn't sure if the DB was gonna be too big to pair with the food, but it was an excellent combo.
  15. nanobrew

    nanobrew Initiate (0) Dec 31, 2008 California

    Not the best beer and food pairing, but everything was great.

    In the glass: Timmermans Oude Gueuze
    On the plate: Loaded mashed potatoes (chives, mushrooms, bacon, garlic and port salut cheese) with toast. Fillet cooked in garlic butter sauce. Green beans with almonds and onions (cooked in bacon fat) with a balsamic vinegar and honey dressing.

  16. Bierlerner

    Bierlerner Initiate (0) Aug 17, 2010 Oklahoma

    I'm really diggin that, man. Yum!
  17. Bierlerner

    Bierlerner Initiate (0) Aug 17, 2010 Oklahoma

    Tonights dinner

    In the glass: Choc Beer Co "Gose"
    In the bowl: beer mussels using the gose ale, with red potatoes, bacon, fennel, green beans, chile sauce, etc.

  18. PaulQuinn

    PaulQuinn Initiate (174) May 27, 2011 British Columbia (Canada)

    For me anything with a DB would be excellent.
    Greywulfken and BeerKangaroo like this.
  19. Parrotshake

    Parrotshake Initiate (0) Nov 29, 2008 Australia

    Tonight I roasted some fresh pork belly just rubbed with a little sea salt, served it up with braised puy lentils, sauerkraut and a little hot mustard on the side. Beverage was an Aecht Schlenkerla Marzen. Pretty damn agreeable.
  20. nanobrew

    nanobrew Initiate (0) Dec 31, 2008 California

    Thanks, it was really fun to make. Plus it helped cheered up the wife as she was not feeling well.

    I love the mussels in your photo! I wish I could get away with making those, but my wife does not like shell fish. Plus I just added that gose to my want list. I am glad to see those and Berliner Weisses are becoming popular.
  21. Parrotshake

    Parrotshake Initiate (0) Nov 29, 2008 Australia

    A rare couple of nights off in a row with the house to myself yields further tipsy cooking experiments. Tonight was tuna empanadas (tuna, green olives, hardboiled egg, tomato, onion, parsley, puff pastry) with a drizzle of chimichurri sauce and no sides because I cbf, paired with Sierra Nevada Southern Hemisphere Hop Harvest. Mighty nice, although an even hoppier beer might have kicked it up yet another notch.
    gjoker321 and Greywulfken like this.
  22. nanobrew

    nanobrew Initiate (0) Dec 31, 2008 California

    Last night, some home made pizza with some home made beer.

    In the Glass: Session IPA, a SMaSH beer with Vienna Malt and Simcoe hops.
    On the Plate: Pizza with tomato, onion, basil sauce, topped with mozzarella, mushrooms, and chives.

  23. Parrotshake

    Parrotshake Initiate (0) Nov 29, 2008 Australia

    Steak sandwich - scotch fillet, lettuce, tomato, smoked gouda, red onion, a dab each of mayo and chimichurri - and Ballast Point Black Marlin Porter.
    gjoker321 and Greywulfken like this.
  24. wonderbread23

    wonderbread23 Initiate (0) Aug 4, 2009 New York

    Braised short ribs, cucumber salad, steamed rice paired with Goose Island Lolita.

    The acitidity and oak tannin were great at cutting through the fattiness of the short ribs. Unfortunately, the raspberry in the beer was a bit much and clashed with some of the flavors in the rib. Full write-up at my blog (URL in my profile).

  25. quirkzoo

    quirkzoo Initiate (0) Jul 7, 2011 Colorado

    in the glass: Beatification
    on the plate: Lamb Stew with Flageolet

    The sourness of the beatification was a great palate cleanser for the hearty stew. The citrus peel in the stew was also enhanced by the citrusy elements in the beer. I was hoping that the beatification funk was going to bring out the slightly gamey qualities of the lamb but the funk in the beer was actually much lighter than I was expecting. Overall it was a very solid pairing though.
  26. bpgpitt10

    bpgpitt10 Aspirant (287) May 12, 2008 District of Columbia
    Beer Trader

    In the glass: Hop in the Dark
    On the plate (bowl): Cumin and smoked paprika popcorn

    I randomly wanted to make some homemade popcorn. The roasty flavors in the beer helped match well with the spiced popcorn. Then I really can't ever argue with an IPA and popcorn so that was good as well!

  27. Parrotshake

    Parrotshake Initiate (0) Nov 29, 2008 Australia

    I really need to get a phone with a halfway-decent camera.

    For dinner tonight, lamb tagine - lamb shoulder, zucchini, tomato, bell pepper, onion, tons of garlic & ginger, coriander, cumin & mint - with couscous and some lemon wedges for squeezin'. To drink, Yeastie Boys Gunnamatta, an IPA with brewed with Earl Grey tea leaves. Interesting combo. Big floral notes in the beer intertwined with all the flavors in the tagine very nicely, but the beer was a bit too ballsy overall for what was a pretty subtle, homely dish.

    Bought some pretty nice cheeses while I was shopping today as well. Currently enjoying a midnight snack of oozy Seal Bay triple cream brie with crackers, dried muscatels and Lindemans Kriek. As much as I don't drink much sweetened lambic, these beers really do a nice thing with soft cheese.
    gjoker321 and Greywulfken like this.
  28. Bierlerner

    Bierlerner Initiate (0) Aug 17, 2010 Oklahoma

    In The Glass: Marshall Brewing "Arrowhead" APA
    On The Plate: ciabatta crostinis, topped with peach habanero beer jam, crumbled goat cheese, and coppa

    Had a few guests over last night for a little beer and dinner. Still had quite a bit of peach habanero beer jam I made a couple weeks ago. Made it with the Arrowhead pale ale. Really fruity and hot with a little hop character. The appetizer itself was fruity, hot, cooling goat cheese, and the peppery coppa paired really awesome with the citrusy and hoppy APA. Quite excellent.

    No pics this time, unfortunately. Sorry.
    Greywulfken and callmeishmALE like this.
  29. jivex5k

    jivex5k Initiate (0) Apr 13, 2011 Florida

    Wait a minute....where's the big lobster that comes with your soup? They must have forgotten it or something man...I'd ask for a refund.

    In george constanza's voice: "This thread is making me hungry!"
    WassailWilly likes this.
  30. Greywulfken

    Greywulfken Poo-Bah (3,014) Aug 25, 2010 New York
    Beer Trader

    I don't know how to "multi-quote" on this forum, but lemme just shout out to wonderbread23 (the short-ribs: I cannot see past them to the cucumber salad and rice - and I don't want to - those ribs are dominant!), bierlerner (the mussels, oh my god, the mussels), and nanobrew (the filet, mashed potatoes, and beans - and what a great-looking plate, bro! Your choice or the wife's?)...

    Dammit. Not only did you all prepare a meal I would steal off your plate, but you also plated it and photographed it expertly.

    P.S.: no slight intended to other posters, I'm just citing the great displays of savory animal flesh...

    *transformation ensues*
    DaverCS and Bierlerner like this.
  31. nanobrew

    nanobrew Initiate (0) Dec 31, 2008 California

    Thanks for the compliments. I love this thread more than the LNBA or similar type beer porns as I feel it adds a more interesting and thought out process. Great idea starting this! I wish I took pictures of my meal tonight as I had a few other beer geeks over and we went through a good number of amazing beers.

    The meal with the filet was a surprise meal I did for my wife. She was not allowed in the kitchen, as she was having a bad day so I wanted to take over the meal (we usually cook together). Plus it had been a long time since we had had a steak, especially since with our CSA we have been eating 90% of meals vegetarian.
  32. Bierlerner

    Bierlerner Initiate (0) Aug 17, 2010 Oklahoma

    In the Glass: Marshall "Atlas" engliish IPA
    On the plate: IPA black beans and braised turkey, queso fresco, and cheddar jack stuffed poblanos

    Worked out rather nicely. Not too spicy, hence why I went with the not so hoppy IPA. The malt worked really well with the whole mingle of flavors and spices, the hops brought out the heat just a tad, and carbonation helped break up all the cheese on the palate. Looks like a loaded green potato. lol! Served with some "spanish" rice.

  33. redmagik99

    redmagik99 Initiate (197) May 15, 2007 California
    Beer Trader

    In the glass: old rasputin
    on the plate: trader joe's toaster waffles, toasted til golden and crispy, crunchy peanut butter and vanilla ice cream on top. best easy munchy creation ever
  34. errantnight

    errantnight Meyvn (1,070) Jul 7, 2005 Iowa
    Subscriber Beer Trader

    Made some fresh corn "Farrotto" (risotto made with farro) with tomato and basil and served it with a Stillwater Cellar Door last night and it was tits.
    gjoker321 and Greywulfken like this.
  35. Mohican88

    Mohican88 Initiate (192) Jan 20, 2010 Ohio
    Beer Trader

    Last week I made a pizza with chevre and caramelized mushrooms then wilted some arugula with a few shots of balsamic in the warm cast iron pan I used for the mushrooms. I topped the pizza with the arugula and served it with Bell's Oarsman. It was a pretty fantastic combination.

    I also recreated the Dogfish Head simple inquiry pizza by roasting a couple heads of garlic using that as the sauce for my pizza, poaching some tomatoes in Genesee Cream Ale, (I'm convinced DFH uses uhopped 60 min wort because I tried this with 60 min before and the hops made the tomatoes bitter) then topped with fresh mozzarella and basil. I had this with a Dark Horse Boffo Brown and it was pretty good.

    I need to start taking pictures.
  36. duchessedubourg

    duchessedubourg Aspirant (232) Nov 2, 2007 Vermont
    Beer Trader

    I made farrotto recently with mushrooms and fresh fava beans, and paired it with Almond 22's Farrota Italian farro saison - tasty! I love farro soup, too.
    Greywulfken likes this.
  37. hogrider

    hogrider Disciple (315) Dec 9, 2010 Florida

    Just took the wifey to a Spanish Tapas bar, I had olive tapas, meat tapas which included suculent Spanish smoked sausages and the libation to drown all this down was a Estrella Galicia; a lager with no wow factor...but ok for a Friday night. HOG
    Greywulfken likes this.
  38. errantnight

    errantnight Meyvn (1,070) Jul 7, 2005 Iowa
    Subscriber Beer Trader

    Bought a bunch o' farro (yay, bulk) so definitely should track down some farro saison... there'll be more.

    Tonight is going to be pork shoulder braised with tomatillos and serranos paired with Batch #300 from the Bruery.
  39. Bierlerner

    Bierlerner Initiate (0) Aug 17, 2010 Oklahoma

    This is my favorite thread. I love all the various food and beer pairings you guys are doing.
  40. nanobrew

    nanobrew Initiate (0) Dec 31, 2008 California

    with a big tasting tonight I plan on adding a bunch of stuff (most likely tomorrow). I agree with bierlerner, this is a thread I am always excited to check when I get an alert.
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