Sharing Your Pairing

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

  1. Greywulfken

    Greywulfken Aug 25, 2010 New York
    Beer Trader

    Pizza and beer. Daring, aren't I?
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    On the plate: :cool: pepperoni pizza
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    In the glass: Nomad, a Czech pilsener from Great Divide
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    Nothing unsurprising about the fact this was excellent!
    The crisp, tight pilsener cut nicely into the salty, greasy meat and cheese bites of the pizza... :D

    Cheers!
     
  2. Greywulfken

    Greywulfken Aug 25, 2010 New York
    Beer Trader

    Snacking.
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    Really dig cheese and beer. Crackers add some grounding, but aren't really necessary.
    And the proscuitto is just a plus.

    In the glass: Double Trouble
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    On the plate: Boar's Head gouda and prosciutto; water crackers
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    There it is:
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    The cheese melded - "melted" - right into the beer. The beer was ina a dead heat with the proscuitto - the bitterness was neck-and-neck with the salty and umami flavors of the prosciutto.
     
  3. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    On the plate: Burgers! Bacon avocado and a simple bacon/cheese with homemade pickles. Both topped with a bourbon, porter, pepper BBQ sauce I made.
    In the glass: Evolution Lot 3 for me. Port City Porter for my fiance.

    Pairing was solid for both. I liked the porter better than the IPA though because the BBQ and bacon just played better with the malty base. The IPA was a nice change of pace and still tasty though.
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  4. Hockey_Fan

    Hockey_Fan Jan 13, 2013 Maryland

    On the Plate: Asopao de Pollo (Puerto Rican Chicken and Rice Stew)
    In the Glass: Czech Mate Pilsner from Brewer's Alley

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  5. marine1975

    marine1975 Apr 27, 2009 North Carolina
    Beer Trader

    This is the best thread on BA hands down! I'm not much of a cook but you guys always make me hungry....and thirsty!!! Keep the pics coming!
     
    Badfish, queens1130, dar482 and 5 others like this.
  6. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    That sounds like it was a pretty spot on pairing.
     
  7. bifrost17

    bifrost17 Dec 16, 2011 Washington


    I NEED that stew! Looks amazing.
     
  8. Hockey_Fan

    Hockey_Fan Jan 13, 2013 Maryland

    bifrost17 likes this.
  9. bifrost17

    bifrost17 Dec 16, 2011 Washington

  10. tx_beer_man

    tx_beer_man Jan 22, 2013 Texas
    Beer Trader

    Alrighty! My wife and I have been on a Pescado Al Vapor (Steamed White Fish) kick.

    A couple of weeks ago, Lagunitas Lucky 13.alt pescado al vapor with a Southern Star Valkyrie.

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    Yesterday, did a RuinTen citrusy Seafood Al Vapor! Both phenomenal and delish but I gotta say the Lagunitas 13.alt was superior.

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    dar482, Greywulfken, BRZvice and 3 others like this.
  11. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    On the plate: Eggplant napoleon with mozzarella, parm, and ricotta on top of a spicy tomato ragout
    In the glass: Blue Mountain Kolsch 151

    The Kolsch was pretty nice against the spicy tomato ragout. The sweetness was a nice balance with it. I'll still say though that I had a glass of red wine with my second helping and that was a better pairing. The beer didn't detract from the meal at all, but I can't say it really elevated it either. Red sauces are just tough to pair with beer!
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    aoampm, Zaphog, queens1130 and 5 others like this.
  12. jdhende

    jdhende Sep 27, 2010 Illinois
    Beer Trader

    [​IMG] jerk chicken over quinoa.
     
  13. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    I used to make something like this. A fun twist every now and then is to take half the veggies, puree them, then reduce with cream to create a thick sauce for the dish. Mmmm may have to do this again soon.
     
  14. tx_beer_man

    tx_beer_man Jan 22, 2013 Texas
    Beer Trader

    Hmmmm sounds delish!
     
  15. danfue

    danfue Sep 16, 2012 Germany

    I tried to cook a recipe by Jamie Oliver today. Tuna steaks on peas and beans, all of it in an oregano-marjoram olive oil. My beer of choice while cooking was a Kuchlbauer Alte Liebe, a nice dark Weizen from those crazy folks who built a Hundertwasser-beer tower in their village.

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  16. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    On the plate: Moroccan spiced shrimp over a cold summer quinoa salad (mostly black beans, tomatoes, basil, zucchini, lemon, EVOO)
    In the glass: 2011 Drie Fonteinen Oude Geuze

    The shrimp were flavorful but not hot (no cayenne). The lemony and herbaceous summer salad was a great match with the beer, and the the shrimp provided a nice contrast. Overall, this was great as a light summer meal and the gueuze helped make it feel even lighter. Really enjoyed the pairing.
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  17. nanobrew

    nanobrew Dec 31, 2008 California

    Dinner last weekend with the neighbors.
    Food: We all made our own Cornish hens. Mine has basil, orange and red pepper flakes. Side of mashed potatoes and Brussel sprouts.
    Beer: The Bruery Trois Poules Francois

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  18. stx00lax

    stx00lax Dec 27, 2009 Washington
    Beer Trader

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    Bottleworks 12 and posole verde. Horrible pairing. But a lot like sex. Even if its bad, it's still kinda good.
     
  19. JesseMurdock

    JesseMurdock Apr 14, 2013 Hawaii

    chocolate eclair
    deschutes obsidian stout
     
    jbakajust1 and BeerKangaroo like this.
  20. EliotRosewater

    EliotRosewater May 25, 2013 California
    Beer Trader

    Reuben with homemade fries. Paired with Alpine Nelson. Hot rye on rye action.

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  21. Murphey

    Murphey May 9, 2008 Pennsylvania

    Enjoying an ounce of Stilton with a Stone Ruination.

    Yum.
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  22. EliotRosewater

    EliotRosewater May 25, 2013 California
    Beer Trader

    Thanks man! I feel pretty strongly that a proper sequence of: sauce; cheese; sauce; meat; kraut; meat; sauce; cheese; sauce is imperative to Reuben construction. Wasn't super stoked on the whole foods procured rye. I also feel it necessary to reveal that pastrami was used in the making of this Reuben.

    Where you at? I try to frequent Alpine once a month or so when I'm in the area.
     
  23. callmeishmALE

    callmeishmALE Dec 30, 2010 Colorado

    First time posting in this thread, but I do love it. Hope it's cool it isn't food I made per se.
    On the plate(in the box): andouille po-boy with Cajun slaw and tomatoes
    In the glass: Sixpoint resin
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    This was really tasty, the resin was great with the spiciness of the sausage and remoulade.
     
  24. EliotRosewater

    EliotRosewater May 25, 2013 California
    Beer Trader

    Homemade (dough and sauce) pizza with mozzarella and prosciutto. Pliny and Duet.

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    Badfish, fede_glodo, BRZvice and 10 others like this.
  25. bifrost17

    bifrost17 Dec 16, 2011 Washington

    Looking at this thread after you've had a couple beers and no food is dangerous........I'm so damn hungry!
     
  26. b00m_b00m

    b00m_b00m Jul 10, 2013 California

    so much rage right now

    Not too far from Alpine, I also frequent OC and LA areas once a month or so.

    Best reuben in SD isn't too far from Alpine FYI
     
  27. mverity

    mverity Oct 6, 2012 Florida
    Beer Trader

    On the plate: Ensalada Mixta- Endive, Radicchio, Romaine, shaved carrot, purple cabbage and radish with a sriracha, honey, grain mustard, ketchup and worchestershire dressing.

    In the Glass: Stillwater/Thiriez 'French Connection' Belgian Pale
     
    callmeishmALE likes this.
  28. callmeishmALE

    callmeishmALE Dec 30, 2010 Colorado

    On the plate: grilled peach brushed with a mixture of: butter, sugar, bourbon, and cinnamon

    In the glass: a bit of woodford reserve and a tallgrass buffalo sweat
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    jbakajust1, aoampm, BRZvice and 9 others like this.
  29. bifrost17

    bifrost17 Dec 16, 2011 Washington

    I don't usually post in this thread, but....

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    HOLY FUCKIN SHIT!!! I opened the beer and then decided I wanted a little dessert to go with it. I rummaged through the pantry and found this chocolate bar. The stout by itself is pretty damn good, maybe even bordering on great, but take a bite of this chocolate and follow it up with a sip of this beer...WORLD CLASS INSANELY AMAZING!!! Tastes like drinking a vanilla, almond, chocolate chip cookie....there aren't even almonds in the chocolate so I'm not sure where that flavor is coming from, but still....DIS SHIT CRAY!
     
  30. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    On the plate: Cauliflower, quinoa cakes with roasted lima beans and grapes. Lemon, avocado, IPA dipping sauce
    In the glass: Schlafly Can Session IPA

    Pairing was pretty decent. The Schlafly doesn't have tons of flavor, but it does have a solid lemony taste to it that went well with everything. It's not overly bitter either so it was just a pretty mellow accompaniment to the meal.

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  31. Bierlerner

    Bierlerner Aug 17, 2010 Oklahoma

    Looks frickin excellent!! God, I love paella!

    We did a paella too a couple weeks back. Chicken and chorizo and paired with Arrowhead pale ale.
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  32. davemathews68

    davemathews68 Jan 25, 2013 Ohio

    On the plate: chocolate fudge cake
    In the glass: Sam Adams Longshot strawberry lager

    I would have took a pic but it was gone before I realized how delicious the pairing was!
     
  33. tx_beer_man

    tx_beer_man Jan 22, 2013 Texas
    Beer Trader

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    Ohio's Gangster Frog I.P.A. chicken tacos and brew! Desert was Karbach's Roshambo and Ghirardelli Chocolates!
     
    Greywulfken and Hockey_Fan like this.
  34. tx_beer_man

    tx_beer_man Jan 22, 2013 Texas
    Beer Trader

    I'm def going to do this! Any tips?
     
    callmeishmALE likes this.
  35. callmeishmALE

    callmeishmALE Dec 30, 2010 Colorado

    I did mine in a grill pan over medium heat for probably about 5 minutes, rotating occasionally. If you were doing charcoal or propane the timing is pretty similar. I just melted about a tablespoon and a half of butter for 1 peach mixed in the cinnamon,sugar, and I'd say a couple teaspoons of bourbon (probably couldve done with a bit more for me) and let it sit on the peach for a few minutes before grilling. Cheers!
     
    tx_beer_man likes this.
  36. ehammond1

    ehammond1 Jul 4, 2008

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    Russian River Row 2 Hill 56 Pale Ale and Reuben fixin's creepin'

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    Russian River Row 2 Hill 56 Pale Ale
    Reuben Tacos
     
  37. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    On the plate: Soy, maple, mustard marinated salmon with crispy skin in a ginger, mushroom broth. Topped with pickled serranos
    In the glass: Blue Mountain Kolsch 151

    The meal itself had a ton going on. Sweet, sour, spicy, earthy and rich. The Kolsch was a solid fit because it matched the sweetness and had a clean finish that let me get right back to the food with a pretty clean palate. Enjoyed it.
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  38. Greywulfken

    Greywulfken Aug 25, 2010 New York
    Beer Trader

    On the plate: steaming beef bourguignon stew and a bowl of oven-fresh, French-style rolls
    In the glass: Great Divide's Wolfgang doppelbock lager
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    The stew is nothing much to look at, admittedly (I mean, it's stew...), but lookit dem rolls!
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    Nice pairing. The beer was solid enough to stand with the beef stew, which was quite flavorful. The sweet malts of the beer and the savory salty beef, pearl onion, and carrot from the stew got along quite well with each other. The rolls, with a crisp/chewy crust and a super-soft interior, mopped up plenty of stew, too.
    There were no survivors.
    :p
     
  39. RichardMNixon

    RichardMNixon Jun 24, 2012 Pennsylvania
    Beer Trader

    Gose and gouda. Good stuff.
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  40. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    Did you make those rolls?!?! Regardless, they look awesome.
     
    Badfish and Greywulfken like this.
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