Sharing Your Pairing

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

  1. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    On the plate: Chocolate cupcakes with a chocolate peanut butter ganache filling and either a milk chocolate icing or more ganache on top
    In the glass: Brooklyn Black Chocolate Stout (2011)

    I thought this would be overkill on the chocolate, but it was pretty darn solid because the cupcakes had a nice balance of dark chocolate to keep the whole pairing from being a chocolate/sugar overload. I was more along for the ride making these... my fiance killed it with them! "S" was for the person's bday these were for.
  2. Greywulfken

    Greywulfken Aug 25, 2010 New York
    Beer Trader

    You had me at "Crispy duck..." - lol - everything looks and sounds amazing
    OldPenguinHunter likes this.
  3. cyde

    cyde Feb 12, 2012 Texas
    Beer Trader

    Simple pairings are always good. I'd be happy with a nice beer, salted almonds, and a cigar.

    Yeah I'm a sucker for crispy duck skin. I'd take it over bacon any day of the week.
  4. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    Wow strong statement. I love it, but I think I like bacon better. That being said, I prefer duck fat to bacon fat to use in cooking (duck fat fries?!?!).
    BRZvice likes this.
  5. OldPenguinHunter

    OldPenguinHunter Oct 13, 2010 California

    can you send me the recipe for the bacon? Must. Clog. Arteries.
  6. Greywulfken

    Greywulfken Aug 25, 2010 New York
    Beer Trader

    Sunday beer and football snacks, with a new triple IPA from Green Flash...

    On the olive plate: pimento stuffed green olives and kalamata olives, bleu cheese stuffed greens, and a sundried tomato/olive medley - olive oil in the mix, too ;)
    Cheeses: Saga bleu brie cheese and Auricchio provolone
    Also on the plate: Boar's Head Riserva Stradolce prosciutto, Carr's Table Water crackers
    In the glass: Green Bullet - a New Zealand dry hop Triple IPA

    The Green Bullet was relatively light and surprisingly crisp, with a dry, bitter finish. The bleu brie, something I've not had before, was super creamy with a slight nuttiness. The provolone is tangy and almost flaky. The proscuitto's just a guilty pleasure. I'll take any excuse to eat prosciutto.
    Unsurprisingly, everything paired quite well.
    I wish my game picks today had been as well-paired with my picked teams' play! :rolleyes:
  7. smakawhat

    smakawhat Mar 18, 2008 Maryland

    Pretty simple dinner tonight, just grabbing a brew more so do drink then to pair...

    Pork chop with Rosemary
    Ratatouille with ingredients from my garden:
    • thyme
    • shallots
    • Vidallia onions
    • garlic
    • Genovese basil
    • Squash and zucchini
    • some chicken stock
    • lots of time to stew...
    All comes out nicely. Ultimate pairing? no but who cares...
    Ratatouille and Chops with Oktoberfest by imbibehour, on Flickr
  8. Jack_Around

    Jack_Around Aug 2, 2013 Texas

    A buddy and I threw down an arugula dinner, with which I paired saisons, ryes, and IPA.

    Favorite of the night:
    On the plate: Arugula, mint, feta, and watermelon salad.
    In the glass: Full Sail Brewer's Share Berliner Weisse

    PaulQuinn, futura123, BRZvice and 4 others like this.
  9. Greywulfken

    Greywulfken Aug 25, 2010 New York
    Beer Trader

    Gettin' ready for some football with a terrific farmhouse saison and some reliable conterparts...
    In the glass: Brooklyn's Sorachi Ace, made with Maris Otter and German rye malts, English Nugget and Kent Goldings hops; house ale yeast. Main pour up-front; yeasty, back-end pour to the rear
    On the plate: Carr's Water Table Crackers, Saga's creamy bleu brie cheese, Auricchio tangy provolone
  10. BRZvice

    BRZvice Apr 7, 2012 Michigan

    Monday Night Football and dessert after a long day
    Badfish, BeerKangaroo, Zaphog and 2 others like this.
  11. nanobrew

    nanobrew Dec 31, 2008 California

    I made the stout marshmallows shared by others. I used FBS and paired them with a 4 year vertical of KBS (I will post that picture later) and enjoyed with friends on my Birthday.


    Blueberry Sorbet made with Bruery's Beauregarde. Had this for dessert during a Jolly Pumpkin (will post pictures of that later too.)


    I needed to put my Mother Funker to good use

  12. Parrotshake

    Parrotshake Nov 29, 2008 Australia

    I went to Animal restaurant in Los Angeles the other night and had their chocolate bacon cruch bar with salt & pepper ice cream with a Maui Coconut Porter. Killer pairing. The pepper comes on quiite late in the ice cream, much like the coconut does in the beer, so you take a spoonful of the dessert and a sip of the beer and it initially tastes like chocolate & salt vs chocolate & roasty coffee, then 30 seconds later it tastes like coconut vs black pepper. Loved it.
    Greywulfken likes this.
  13. GabrielM

    GabrielM Jun 22, 2010 New Mexico
    Beer Trader

    On the plate: Calabrese and an ultra-salty, somewhat crumbly pecorino toscano.
    In the glass: La Fin Du Monde, which is pairing absolutely spectacularly with this snack after a long day.

  14. Greywulfken

    Greywulfken Aug 25, 2010 New York
    Beer Trader

    Sunday breakfast...
    On the plate: from a buttered pan, three scrambled eggs (one yolk), with some milk, cumin, salt, and pepper, and Montreal steak seasoning; included Carr's Table Water crackers for texture and to cut into the butter's grease; accessorized with some green olives stuffed with bleu cheese.
    In the glass: EvilTwin's Femme Fatale Yuzu Pale, an IPA with yuzu fruit (think grapefruit meets lime) and brettanomyces

    Stupendous breakfast (all this after a cup o' coffee): First of all - cumin is a favorite spice - adds that subtle, mellow smokiness to a dish, perfectly complementing eggs, for example. The crackers really transformed the eggs when eaten together; as I indicated, they added texture and also helped cut/break up any greasiness from the butter that I used in the pan.
    I love olives, green in particular... and when stuffed? Wow. The olive and bleu cheese was tangy, tart, and crumbly/creamy from the bleu cheese.
    The ale was my "grapefruit juice" - the farmhouse brettiness and grapefruit-iness paired perfectly.
  15. Henamonster

    Henamonster Feb 2, 2007 California

    On the Plate: Butternut Squash gnocchi w/Anderson Valley's Fall Hornin' Pumpkin Ale replacing the traditional white wine.

    In the glass: The Bruery's Bryeian black ale.


    Not a bad pairing at all. What really surprised me was how flavorful the gnocchi turned out with the addition of 1/2 cup of the Fall Hornin' instead of white wine. Very Autumny and fresh with a strong pumpkin taste. The sauce I used was a browned butter and sage. The Bryeain was a good counter balance of hops to the savory dinner.
  16. Greywulfken

    Greywulfken Aug 25, 2010 New York
    Beer Trader

    On the plate: Stone's Vertical Epic 10.10.10 - a Belgian strong pale ale/tripel made with muscat grapes, chamomile flower, triticale, and candi sugar - store-aged 3 years!!!!
    On the plate: flatbread "pizza" with moxxarella, feta, and asiago cheese, red onion, kalamata olives, and just a touch of tomato sauce




    Yeah, it rocked!
  17. Greywulfken

    Greywulfken Aug 25, 2010 New York
    Beer Trader

    lol - I typed, "moxxarella"

    Uh... you do know I meant "moccarella," right?

    aoampm likes this.
  18. Henamonster

    Henamonster Feb 2, 2007 California

    That would be a great name for fake cheese.
    Eriktheipaman and Greywulfken like this.
  19. BalancingBrooms

    BalancingBrooms Aug 22, 2013 Louisiana

    Boulevard Tank 7
    -spring mix salad/french vinaigrette

    Speakeasy Prohibition Ale
    -Prosciutto wrapped chicken stuffed with mushrooms, spinach and gouda.
    -Garlic Mashed potatoes

    Founders Breakfast Stout
    -with vanilla bean ice cream for a beer float

    Birthday Dinner, took some planning and "work" to find the right pairings. thanks to those who helped out and celebrated with me!

    sorry no pictures :(
  20. Shagtastic

    Shagtastic Jul 30, 2011 Indiana

    Birthday Dinner last night at Bluebeard Indy


    Charcuterie Plate


    Morcilla (blood Sausage) Scramble with French toast Fois Gras


    walleye, bok choy, bacon confit, butternut squash, tart cherry nage, pumpkin latte

    Done with some cocktails, cider, FBS and Sorachi Ace.

    About Perfection
    aoampm, Coldsnack, Zaphog and 4 others like this.
  21. futura123

    futura123 Jul 29, 2010 California

    Everything has Foie Gras must be perfect. In fact it is so good that they decided to ban it in California :(
  22. Greywulfken

    Greywulfken Aug 25, 2010 New York
    Beer Trader

    On the plate: brie cheese, Auricchio provolone cheese, blue cheese-stuffed olives, prosciutto
    In the glass: DirtWolf DIPA from Victory
    Wasn't pushing any new boundaries here - beer and cheese with some accoutrements is a pretty safe bet. The brew features Citra, Chinook, Simcoe, and Mosaic hop action, providing plenty of pine and citric flavors for the salty and tangy cheeses and olives. Crackers and creamy brie ground the palate and provide some contrast.
    futura123, Crusader, Zaphog and 4 others like this.
  23. Bierlerner

    Bierlerner Aug 17, 2010 Oklahoma

    On the plate: Black bean, ham hock, and pumpkin ale stew
    In the glass: Southampton Pumpkin Ale

    Spicy, citrusy, warm, meaty, and filling stew. The pumpkin ale I used in the stew was same in the glass. It paired nicely. But perhaps a pale ale or IPA would pair a little better with the heat. Still, this was nom nom nom.

    aoampm, futura123, Hockey_Fan and 4 others like this.
  24. Henamonster

    Henamonster Feb 2, 2007 California

    A double-bill this evening.

    In the Glass During Prep: Stone/10 Barrel/Blue Jacket Suede Imperial Porter
    On the Plate/bowl: Smoked Cheddar Potato & Leek soup w/homemade bread
    In the glass w/meal: Firestone's Velvet Merkin

    [​IMG] [​IMG]

    This is my go-to meal when it turns cold. Nothing beats a hot bowl of potato soup and warm bread paired with a nice imperial stout. Even during the prep, I opted for a little weight to the evening (the soup takes about two hours.)
  25. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    On the plate: Spicy oven "fried" chicken with roasted red potatoes. Topped with a homemade malt vinegar aoli. Arugula salad on the side.
    In the glass: Lagunitas DayTime IPA (served ice cold)

    Pairing was awesome. The chicken was marinated in a hot sauce/dijon/paprika mixture which was darn spicy. The cold beer was great to mellow that out. Also the citrus went well with the aoli (which was AWESOME) because it also had some lemon in it.
    jbakajust1, aoampm, Coldsnack and 7 others like this.
  26. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    I totally agree. I love me some potato soup. Any basics for making homemade bread you have in mind? I've only ever tried no-knead before and it turned out so-so.
    BRZvice likes this.
  27. Henamonster

    Henamonster Feb 2, 2007 California

    Someone actually gave me the book "Artisan Bread in 5 Minutes A day" and the main recipe is spot-on excellent. You make it the day before, refrigerate it and it's ready to go the next day.
    bpgpitt10 likes this.
  28. zookerman182

    zookerman182 Oct 8, 2013 Alabama
    Beer Trader

    Dinner: poached eggs with thyme and paprika red potato hash, crispy pancetta and spinach.

    Beer: you know

    Badfish, jbakajust1, aoampm and 10 others like this.
  29. zookerman182

    zookerman182 Oct 8, 2013 Alabama
    Beer Trader

    Dinner wasnt rich enough...

  30. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    On the plate: Cheese tortellini (TJ's brand) with a mushroom ragout topped with crushed walnuts
    In the glass: Monk's Cafe Flemish Sour

    Did this pairing because of the discussion in another thread about making a flemish carbonnades. The mushroom ragout was just so rich and "meaty" that the sour did a nice job balancing that and adding a hint of acid and sweetness. Also, this bottle had seemingly extra carbonation which was nice against the rich meal.
  31. Zormac

    Zormac Nov 18, 2012 Ohio

    Dinner: Blackened Ahi Tuna with wild rice washed down with GLBC Dortmunder Gold simple beer for a simple meal
  32. bpgpitt10

    bpgpitt10 May 12, 2008 District of Columbia

    In the bowl: Butternut squash soup with a chipotle cream. Garnished with apple and toasted pine nuts
    In the glass: Russian River Redemption

    Solid pairing. Lots of good things going on. The hops had a nice balance with the spice of the chipotle. The sweetness of the Redemption and the butternut squash also paired well too. Really, really enjoyed this pairing.
  33. Greywulfken

    Greywulfken Aug 25, 2010 New York
    Beer Trader

    In the glass: CCB's Jai Alai IPA
    On the plate: Canadian pork pate, French Camembert cheese, California olives w/ bleu cheese, and crackers


    For dessert: British salted caramels

    All this, FTW (a new internet acronym I've learned! = "for the win" lol)

    Here's to beer in your glass and food in yer gullet: Cheers!
  34. Henamonster

    Henamonster Feb 2, 2007 California

    In the bowl: Roasted Garlic parmesan soup w/croutes sprinkled with black lava sea salt.
    In the glass: Rogue's Pumpkin Patch Ale


    Cold weather comfort food continues! The recipe for the roasted garlic soup calls for 26 oven-roasted cloves with an additional 19 thrown into the soup as it simmers. Surprisingly, it's not garlic overload, but has a nice roasty flavor which pairs incredibly well with the spice from the Pumpkin Patch.
  35. Greywulfken

    Greywulfken Aug 25, 2010 New York
    Beer Trader

    On the plates: Carr's Table Water crackers, Boar's Head riserva stradolce prosciutto, Tour Eiffel Perigord truffle pork pate, President brie; an olive stuffed with bleu cheese
    In the glass: Great Divide's Fresh Hop Pale Ale (an APA)
    Real simple works here: everything works here. Cheeses like brie are easy to pair with almost anything, from a crisp IPA to a silky stout, to a rich old ale. The pate tasted like high-class, specially-seasoned-and-spiced liverwurst. Prosciutto, salty, chewy, and umami (am I using it right?), is seemingly always good with rich or crisp ales. The crackers are inoffensive, lending some texture and context for everything else.
    In thieglass: AleSmith's 2010 Decadence Anniversary Ale (an old ale)
    The prosciutto and the pate at the same time was amazing - salty and creamy, briny and spicy. The old ale added dark fruity sugars to the mix, and proved a favorite pairing. The fruits from the old ale were also quite winning with the brie, suggesting figs or plums, and complementing the creamy cheese.
  36. PaulQuinn

    PaulQuinn May 27, 2011 British Columbia (Canada)

    Classic Greywulfken: Crackers, prosciutto, soft cheese and something else. Always a good combination.
    jbakajust1 and Greywulfken like this.
  37. USAF77

    USAF77 Oct 21, 2013 Illinois

    Oh that looks fabulous. I'd prefer a good, quality craft sour dough bread with a full bodied olive oil to match with the cheese but for sure you are spot on with the pairings. Olive, cheese, and Ale are naturals for each other.

    Greywulfken likes this.
  38. 9uns

    9uns Jun 5, 2013 California
    Beer Trader

    IKEA Milk Chocolate with Hazelnuts+ 10 Barrel / Blue Jacket / Stone Suede Imperial Porter
  39. BRZvice

    BRZvice Apr 7, 2012 Michigan

    A Recipe for this soup would be great.. it sounds like a mandatory winter line up!
    jbakajust1 likes this.
  40. Henamonster

    Henamonster Feb 2, 2007 California

    Greywulfken and BRZvice like this.
  • About Us

    Your go-to website for beer (since 1996), publishers of BeerAdvocate magazine (since 2006) and hosts of world-class beer events (since 2003). Respect Beer.
  • Return of the Belgian Beer Fest

    BeerAdvocate Brings its All-Belgian Fest to Portland, Maine on September 17, 2016. Tickets are on sale now.

    Learn More
  • Get the Mag

    Become a BeerAdvocate magazine print subscriber today.