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Discussion in 'Beer & Food' started by Greywulfken, Aug 26, 2012.
repost cuz my pic died
Jalepeno Cheddar Dog with Barb-en-naise Fries and a Hopslam
Beer: Maine Beer Company's Lunch (AIPA), beer courtesy of @lordofthewiens
Lunch: Sweet beef chili
On the plate: pan cooked salmon with Zucchini with almonds
In the Glass: Rogue Dead Guy Ale
Forgot to take a picture...
On the plate: Beer braised chicken and black bean enchiladas with a stout infused red enchilada sauce. Topped with a lime/cilantro crema
In the glass: Parkway Get Bent Mountain IPA
Hops with the spice and citrus with the crema. Played really nice together. Wish I took a picture, but made this for a dinner party and didn't feel like popping the phone out!
In the glass: Sierra Nevada Ruthless Rye
On the plate: Grilled Chicken & Pepper pizza with a BBQ based sauce
Spicy mustard crusty baked chicken
Cheddar and chive grits
In the glass: Kona Koko Brown
On the plate: Bacon and Chedder cheese scrambled eggs
Playing a little catch-up...
This... red pepper and onion on olive oiled flatbread with shredded mixed Italian cheeses melted on top...
...and this... sea salt melba with bruschetta and Auricchio provolone and dried parsley (Brie to the left)...
...went with some Two Hearted Ale at some point this past week
Natural pairings, honestly, but the beer was the superior partner to the melba and bruschetta, whereas the flatbread pizza and beer were more on par with one another. The bruschetta set-up was too bold in terms to seasonings and came across coarse, while the beer maintained its cool.
Got Brooklyn Brewing's Wild Streak together with some Brie, too, and they hit it off really well. The Brie was creamy, maybe a little nutty, and beer had some orchard fruit elements, sure, but it also brought a brett funky dankness to it that really melded together with the cheese to underscore the malt sugars and hop flowers.
This great plate was readily devoured while consuming a bomber of Yuzu Pale
Great beer finger food, even if in an unusual combination. The "dark meat" at 2 o'clock is beef jerky.
Yuzu's got a grapefruit and lime character edged softly with a classic brettanomyces funk.
Stone's Enjoy By made its rounds, and found itself paired with things like this...
Italian hero open-faced sandwich topped with coleslaw, pepper, and parsley...
Auricchio provolone sprinkled with parmesan, hot cherry peppers sprinkled with red pepper flakes, sun-dried tomatoes topped sprinkled with parsley, and prosciutto sprinkled with capers.
This beer'll go with anything, but its just as well on its own.
Also got some action along side this fried tilapia and crinkle-cut fries, sprinkled with lemon juice, parsley and parmesan cheese. Pairings are easy when the beer is this good.
Espresso Oak Aged Yeti
Scallops wrapped in bacon.
In the glass: Firestone Walker Union Jack
On the plate: King Salmon spread on a toasted Italian Garlic beer bread (Rogue Chipotle was added)
On the plate: Oven "fried" drumsticks over a black pepper spiced corn puree with a side salad
In the glass: Troegs Nugget Nectar
Chicken was a bit spicy so the hops were good there. The citrus played well with the vinaigrette. The corn was good but not exactly spot on for the pairing. Overall solid though.
In the glass: Deschutes Red Chair
On the plate: Turkey Macaroni with Pepperjack cheese; carrots and sliced apples on the side
wife slightly photobombed the background
In the glass: Deschutes Hop Henge IPA
In the bowl: vegetable beef soup
In the glass: Alaskan Winter Ale
In the bowl: Chicken vegetable soup
Honestly, I don't think it fared quite as well as I had hoped for as this Old Ale seems to be just a tad lighter than other Old Ales I've had. Anways, cheers to experimentation.
Dinner tonight was tasty. Made a marinade for this vegan chicken out of: salt, pepper, garlic, onion, cumin, oil, lime, and tequila. Then my wife made Mexican street corn with cream cheese, chipotle sauce, and cilantro.
In the glass: schalfly pale ale.
Such a good combo. The marinade ended up being really good. I like my "chicken" with a lot of flavor since I know it isn't real. I eat vegetarian at home so I make it work. Cheers all!!
In the glass: Victory Hop Devil
On the plate: Thinner Mexican Dinner (recipe from Abs Diet Cookbook) with two pieces of sliced pears on the side
Bourbon BBQ Glazed Sliders w/ caramelized onions & jalapenos and baked potato wedges
paired w/ ST 2XONE
Homemade Molten Lava Cakes paired w/ NG Serendipity
I have been disappointed in all my pairings of beer with soup, I don't think they really go together.
Yeah, this one was a strikeout for me. Oh well, live and learn, right?
Ever try something thicker like a chowder? I have never paired with soup but I could see the difficulties, but have had great success with chowders or thick stews.
I could see that working.
Agreed I have to say wine doesn't work either. Maybe it's the liquid in the soup but it just doesn't work for pairing.
In the glass: Lagunitas Sucks
On the plate: Chicken meatballs and spaghetti
This worked very well! Recommend!
In the can: Marshall Wharf's Cant Dog Imperial Pale Ale (beer courtesy of @lordofthewiens )
On the plate: open faced tuna salad sandwich (mayonnaise was replaced with sweet and sour sauce) with shredded chedder cheese
This lunch is a must try!
In the glass: Victory's Golden Monkey
On the plate: Chicken Broccoli Cheesey Casserole
In the glass: Laurelwood's Workhorse IPA
On the plate: Pistachio Chicken, baked potato, and steamed broccoli
Both excellent choices for their respected meals. A spectacular day!
In the glass: Pizza Port's Chronic Amber Ale
In the Bowl: Beer Bacon Cheeseburger Soup
This was the perfect cold-weather cure. The recipe called for an amber ale (Bell's), but being in SoCal that particular one wasn't available. I went with some Chronic and it was an excellent match. For a beer named "Chronic", you would think it would be particularly dank and hoppy, but in fact it leans towards the mild side. Perfect for cooking. The soup, sprinkled with a little bacon on top, paired nicely with the beer (as an ingredient AND on the side.) This is one heavy soup... but man, does it go over spectacularly on a chilly winter evening.
Recipe courtesy of Fontina Turner over at Drinkingcraft.com
In the glass: Stochasticity Project Grapefruit Slam IPA - full of bright, wet, and sometimes sweet grapefruit notes - ruby deep and pale and light - rounded off with a nice malt bill
On the plate: angel hair pasta with cherry tomatoes, fresh basil, and mozzarella - sprinkled with fresh pepper and olive oil. Paired with garlic toast.
I went back for second servings of everything. The grapefruit elements of the ale were the perfect compliment to the garlic and oil of the pasta. The pepper and tomato brought a sharpness and brisk acidity to the palate, which readily embraced the ale's crisp hops, Centennial, Chinook, and Magnum.
Delightful pairing. Simple foods and a truly slammin' IPA.
In the glass: 21st Amendment's Sneak Attack Saison
On the plate: Cold Reuben sandwich
I enjoyed how the spiciness and light sweet yeastiness complimented
the meaty pastrami with the sauerkraut and then come in with that
thousand island dressing to add a different sweet. This one just seemed
to fulfill almost every flavoring I could have ever wanted.
In the glass: DC Brau - On The Wings of Armageddon
On the plate: Medium to Medium Rare grass fed T-Bone, with pork, sage, apple, and butternut squash stuffing.
DC Brau - Wings of Armageddon with medium rare T-bone and pork apple sage butternut squash stuffing by imbibehour, on Flickr
The heck with you porter, I've had it up to here with your "rules".
This is actually a full contrasting meal. Fat and richness, stuffing and sweetness, then the DIPA which is a meal in itself with it's fruit qualities and all. I can bounce around and enjoy each of these and nothing is jarring. Fantastic T-bone (hey it's not a porterhouse but still), great sweet squash sage and apple, and then a fantastic beer.
Happy eating indeed.
In the glass: Blanche De Namur
On the plate: Picante chicken, Mexican steamed brown rice, steamed carrots, and cheddar cheese broccoli
Short's ControversiALE (recycled pic)
Paired with bruschetta, spinach salad & parmesan
On the plate: Blueberry waffles with a beer syrup, butter and crushed pistachios
In the glass: Founders Breakfast Stout
Beer syrup is always fun. It always shocks me how much the beer comes through with so little being added. The pistachios were a nice extra crunch and salt component. Really, this was basically coffee and waffles. Can't really complain with that pairing!
On the plate: Poached egg with venison sausage "lardons" over mixed greens dressed with a dijon vinaigrette
In the glass: Sam Adams Boston Lager
Nice little lunch on a day off. Say what you will about Sam Adams, but sometimes you need something mild with a meal. This meal had big acidity (vinaigrette), richness (egg and sausage), and some bitterness (greens) already. The lager added a light touch of sweetness and played nicely with all the other parts.
In the glass: Ithaca Flower Power IPA
On the plate: Beef Curry pie
Absolutely excellent and if you try to put a wine against this, you are absolutely out of your mind!
In the glass: Bell's Hopslam
On the plate: Pepper steak with brown rice
This has to be one of the best pairings I've ever done. The honey sweetness from the beer to compliment the spices from the steak. This is greatness at its best! More than recommend!
St. Paddy's Day Feast- corned beef, cabbage, onions and carrots with BA Old Rasputin XIV Anniversary
In the glass: Stone IPA
On the plate: Chicken bacon artichoke spinach pizza
This was very good as the Stone IPA expires by April 3rd, so its getting somewhat maltier as the hops are starting to die just a tad and with the bacon, chicken, artichoke and spinach, whoah, yeah, this one knocked it outa the park for me. Cheers y'all!
RR Consecration paired with dark chocolate with strawberry filling. Just one of those things that make sense.
I know I kinda did this a few weeks ago but its just so good. Plus this time there's bacon.
Homemade Bacon Mac and Cheese and Hombrewed Cream Ale.
One more for posterity:
Same beer, Hombrewed Cream Ale.
On the plate: Chicken Schnitzel fried in bacon fat (from the mac) and some tricolor quinoa.