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Love Belgian Beer?

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Sharing Your Pairing

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

  1. Greywulfken

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    Snackety-snack-time...
    Been loooving the Duvel Tripel Hop, so I figured I'd pair it up with some of my other favorites...
    [​IMG]
    In the glass: Duvel Tripel Hop 2013, featuring Sorachi Ace, Saaz Saaz, and Styrian Golding hops
    On the plate: Carr's table water crackers, applewood-smoked gouda cheese, dry vermouth-marinated martini olives, riserva stradolce prosciutto

    No worries! :D
     
  2. PaulQuinn

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    On the plate: Salmon on a very mild hot sauce with bell peppers and onion, risotto with portobello mushrooms, sliced tomatoes and rocket salad.
    In the glass: Orval

    The light taste of the risotto along the light spiciness of the sauce mixed well and complimented without overpowering Orval's funk and spice notes. Not that it matters much as Orval is so good I can pair anything with it and be happy.
    [​IMG]
     
  3. bpgpitt10

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    On the plate: Walker's Shortbread cookies
    In the glass: Ballast Point Victory at Sea - Coffee Vanilla Porter

    On the road so no chance to cook but swung by the Total Wine near my hotel in Orlando and snagged the Victory at Sea. I saw the shortbread in the checkout line and thought, "perfect!" It was so tasty as a pairing. Buttery goodness that was like dunking the cookie in coffee. So basic but so good.

    [​IMG]
     
  4. Henamonster

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    On the Plate: Pan-fried pork chop and truffle tater tots.
    In the glass: Port Brewing Santa's Little Helper

    [​IMG]


    When the wife's away, I will eat like a king!
     
    aoampm, callmeishmALE, Zaphog and 8 others like this.
  5. queens1130

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    On the plate: chocolate stout cupcakes using CW satin solstice as the base, topped with a dark chocolate ganache & fresh raspberry
    In the glass: '11 blushing monk

    I thought this pairing would work very well. I very much enjoyed them as separate entities, the cupcake being fluffy & moist, extremely tasty though I substituted brown sugar for the white. Blushing monk was as sweet & raspberry forward as I remember from last time. However when paired together, the cupcake may have overpowered the beer, creating a slight tartness on the palate, possibly I needed a sweeter beer to stand up to the cupcakes bold flavors?

    [​IMG]

    [​IMG]
     
  6. Bierlerner

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    I forgot to place the beer in the pic cause I was focusing on the close up shot. lol. But anyway....

    On the cutting board: smoked sausage fatty. Homemade mexican chorizo, stuffed with spinach and oaxaca cheese, and wrapped in a bacon weave. Then smoked with apple and hickory.
    In the glass: Santa Fe Brewing "Java Stout"
    [​IMG]

    This was an excellent breakfast. Coffee stout and smokey porky goodness. nom nom nom.
     
  7. LotsofLupulin

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    Holy shit.
     
  8. bpgpitt10

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    On the plate: Tequila, lime marinated shrimp with cuban black beans
    In the glass: DC Brau OTWOA

    So I had some OTWOA in the fridge and was more worried about drinking that than nailing the pairing. The OTWOA was definitely a huge palate wrecker but it could have been worst. The lime hit the citrus well and the black beans were fine with the malt in the beer. Not the worst ever... but the beer was still great!

    [​IMG]
     
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  9. bpgpitt10

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    Uhh breakfast? That's amazing sir.
     
    jbakajust1 likes this.
  10. Bierlerner

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    Yeah, I made the chorizo and put together the whole fatty the night before. Got up a little early and set the smoker up. Smoked for about 3.5 hours. Had with some fried eggs and avocado and bit of sriracha.
     
    aoampm, libbey and marine1975 like this.
  11. bpgpitt10

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    On the plate: Chicken and dumplings
    In the glass: Southern Tier Pumking

    I did this last fall (with Schlafly)and thought it was a great pairing. The richness of the chicken and dumplings that also doesn't have any punch in the face flavors match well with the pumpkin beer that adds a punch of fall. I do add tumeric to the chicken and dumplings to up the aromatics in it a bit which is the one extra I use outside of pretty standard chicken and dumplings.
    [​IMG]
     
  12. Hockey_Fan

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    When I saw that smoked fatty I thought about posting same exact thing, you just beat me to it.
     
  13. Henamonster

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    On the Plate: Farm fresh eggs (not store bought) and sourdough bread.

    In the glass: Midnight Sun's Treat (Imperial Pumpkin Porter) and a cup of freshly ground coffee.


    [​IMG]

    This pairing was superb. The subtle chocolaty-ness of the beer went rather well with the mild, almost bland egginess of the omelet. Don't get me wrong, by bland I don't mean boring, but I couldn't think of anything to emphasize an "egg" flavor. I didn't add anything other than olive oil, salt and pepper.
     
  14. Greywulfken

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    Had this a little earlier today...
    [​IMG]
    On the plate: melted sharp cheddar cheese (albeit the processed kind - lol) on toasted bread - I call it "cheese toast"
    In the glass: Stone's 17th Anniversary Gotterdammerung IPA

    Hard to beat the basic stuff sometimes - the salty, tangy cheese over crusty-edged chewy bread was perfect to pair with the ale, which had a brilliant array of hops and a drying finish.

    Later, I cut up some hot soppressata...
    [​IMG]
    ...and Auricchio provolone...
    [​IMG]
    ...to pair with my Bear Republic Café Racer 15...
    [​IMG]
    Yeah, I just basically stood there, eating and drinking - nothing made it to a plate or table...

    The beer was not as good as I'd expected, despite favorable reviews - the hops and malts seemed muddied/muddled, and not as crisp as I'd have preferred, and fell short of the task actually, despite my attempt to meet Bear Republic's pairing suggestions.

    But lemme tell ya: that Auricchio provolone is excellent - they use an exclusive rennet to produce a powerfully sharp and tangy cheese - and you can see how its almost flaky, like a parmesan reggiano. If you like that sort of thing, I'd recommend you pick some up if you spot it.

    Cheers!
     
  15. bpgpitt10

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    On the plate: Bourbon county homemade marshmallows!
    In the glass: Coffee

    Come on... it's early. But the bourbon county shines through these things like crazy because 4oz of it (half the beer used) is uncooked. The nuances of the bourbon, vanilla, and coffee really pull through to create a complex marshmallow (never thought I'd say those words together). Oh and dropping one of these in my coffee is basically freaking heaven.

    [​IMG]
     
  16. BalancingBrooms

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    Plate: chicken stuffed with spinach, mushrooms, and smoked gouda; wrapped in prosciutto
    Glass: General Sherman IPA

    sorry no photo :(
     
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  17. Greywulfken

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    The international melting pot: Roman history, Belgian-ish beer, and Mexican-inspired food...

    While watching an episode of Rome...
    [​IMG]
    In the glass: Hennepin, Ommegang's farmhouse saison, brewed with Grains of Paradise, coriander, ginger, and sweet orange peel.
    [​IMG]
    On the plate: avocado quesadillas (Haas avocadoes; mozzarella and provolone cheese; with some hot sauce and sour cream).
    [​IMG]
    Initially, the pairing seemed a miss - particularly with the hot sauce, which didn't mix well with the saison - but used with less enthusiasm, and as the Hennepin warmed, it was very gratifying to wash down the quesadilla - soft and slightly chewy, with mild cheese and avocado flavors - with the fuzzy-feeling and slightly citric and herbal-tasting saison.

    ;)
     
  18. Greywulfken

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    Just a quick note (a day late :rolleyes:):

    Yesterday marked one year (yea! :D) that this thread has been up and running, and it's been awesome seeing all the delicious meals we've been making - thanks to all of you for making this thread such a feast for the eyes and imagination!

    And, wow, I didn't realize the vast amount of stuff that's appeared in here over the past year, as I just went through the whole thread (*stomach grumbling* lol :p), amazed by all the great stuff I saw.

    Cheers!
     
  19. nanobrew

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    and how does one go about making this?
     
  20. marine1975

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    Like I said....my favorite thread on BA by far!
     
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  21. stx00lax

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    Time for another one..
    Plate: halibut cheeks on a ragout of chanterelles, yukons, preserved lemon, fresh English peas and sweet corn with sorrels and herb oil.
    Glass: 3-way ipa
    [​IMG]
    [​IMG]
    [​IMG]
     
  22. Greywulfken

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    Today's Lunch
    In the glass: Had some Golden Delicious left over from last night - an "American" tripel aged in Apple Brandy barrels, featuring Simcoe, Amarillo, and Columbus hops, and Canadian 2-row malts
    [​IMG]
    On the plate: toasted white bread with sliced Haas avocado (leftover from last night) sprinkled with salt and lemon juice, and tuna salad made with (Hellman's) mayonnaise, salt, freshly ground pepper, cumin, and just a touch of cayenne.
    [​IMG]

    [​IMG]
    A great summer lunch combination with lots of comfort-flavors, from the tangy apple in the tripel to the smooth and creamy tuna and avocado, with the slight chew from the bread.
     
  23. solo103

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  24. Zaphog

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    Founders Inspired Artist Black IPA...
    [​IMG]
    ...with fresh squeezed lime juice and soy sauce marinated flank steak topped with homemade corn salsa (corn, red onion, basil, cider vinegar, olive oil, salt and pepper).
    [​IMG]
     
  25. Zaphog

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    Aww Jeah & Huma
    [​IMG]

    paired w/ steak & corn salsa 'chos
    [​IMG]
    [​IMG]
     
  26. bpgpitt10

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    On the plate: Leftover old bay chicken wings turned into a hash with celery and bell pepper. EVOO fried egg on top to act as a "sauce"
    In the glass: Victory Summer Love

    Nice little lunch with all kinds of old-bay flavoring and yolkey goodness. The summer love was a nice refreshing beer for a lunch meal (vacation day!) that didn't need anything other than a light palate cleanser. Would do it again in a heartbeat.
    [​IMG]
     
  27. Bierlerner

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    I could write up an edu for everyone. Its relatively simple. At work currently, but I'll do it this weekend.
     
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  28. BRZvice

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    Homemade Heirloom tomato & Red Haven peach salsa topped over grilled chicken nachos
    Paired with Short's Aww Jeah with a squeeze of lime
    [​IMG]
    [​IMG]
     
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  29. callmeishmALE

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    Not my most exciting pairing, but I finished off an overtime week and realized I had no food.
    On the plate: hashbrowns with salt, pepper, smoked paprika, and a little mustard seed
    In the glass (can): dales pale ale
    [​IMG]
    It was a good, if not poor, breakfast.
     
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  30. datphoo

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    In the glass: a Little Sumpin Sumpin
    On the plate: maple bacon cheeseburger, topped with mozzarella and caramelized onions

    [​IMG]
     
  31. bpgpitt10

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    On the plate: Hot dog, potato hash fried in bacon grease with an apple, cilantro salsa
    In the glass: DC Brau OTWOA

    You know, this was surprisingly tasty together. The OTWOA is about a month old so the citrus is mellowed out leaving more malt and some nice bitter. I mean it's still solidly bitter, but I was feeling that. The salsa complimented the citrus notes well and the malt with the carmelized hot dog and bacon grease worked... shockingly.
    [​IMG]
     
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  32. Houser

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    i will start it off with a beer ive been chasing for months and pizza with bacon :)
    [​IMG]
     
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  33. Kanger

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    Ichiran Ramen in Shibuya, Tokyo with a Suntory.

    [​IMG]
     
  34. cyde

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    Crispy duck (yard raised) leg & breast, mandarin pepper jelly, roasted chili-lime brussels sprouts.
    Lindemans Cuvee Rene to drink.

    [​IMG]

    Also made some 10Fidy beer candied bacon. Killer for snacking, salads, or crumbled on top of a bagel smeared with cream cheese.

    [​IMG]

    Recipe was your typical candied bacon formula except I reduced 1/2 can of beer to a syrup before adding the brown sugar and cayenne pepper.
     
  35. bpgpitt10

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    Whole meal looks insanely good. Can you post the whole candied bacon formula? I've never done that before and sounds awesome.
     
  36. UCLABrewN84

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    That looks fantastic.
     
  37. cyde

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    Good video for candied bacon:


    I reduced about 6oz TenFidy (only stout I had available) down to 3 oz then added a handful of brown sugar and two pinches of cayenne (season to taste). Then brushed the glaze onto a sheet of cooked bacon, cooking for a few minutes, flipping, glazing, and repeating until the sugars caramelized to a nice crispy shell. Since the bacon is preserved in sugar, you can make large batches that will stay fresh for a few days (assuming you don't eat it all in a day or two heheh).

    The recipe calls for maple syrup and rice wine vinegar, but the beer will take the place of those two. Any beer will work, but I'd avoid using a hoppy beer as they taste extremely bitter when cooked down. The flavor profile of a stout worked very well with the brown sugar, cayenne, and savory bacon.

    The video will explain everything in detail. His recipe is fantastic, but I wanted to take it over the top by adding beer. I'd suggest following the video's recipe first, then experiment once you get the hang of it.

    Next on my list is to make beer candied pecans.
     
  38. Kanger

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    mmm My friend makes candied bacon a lot and it's so good.
     
  39. wr3ck00n

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    Compared to what everyone else has posted here, this is ridiculously simple... but Lindor Milk Chocolate Truffle bar + Southern Tier Oak Aged Backburner.. really quite lovely.
     
    Greywulfken likes this.
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