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Steak and Beer

Discussion in 'Beer & Food' started by iceatalamo, Apr 28, 2013.

  1. iceatalamo

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    I usually drink wine with my steak, but thinking about beer tonight. What are some recommendations? Thanks
     
  2. SSEngelbrecht

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  3. fullmetal1381

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    With steak: Whatever nice lager you have on hand.

    After steak: BCBS (think dessert).
     
  4. gatornation

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    i like a stout with my porterhouse steak
     
  5. PieOhMy

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    Since you usually like wine with steak, find a good Fladers Red. Or on the complete opposite side, oatmeal stout seems to go good with red meat IMO.
     
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  6. tstigz

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    Gulden Draak, ribeye, and garlic smashed potatoes is a great combination.
     
  7. iceatalamo

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    Interesting, I was thinking BCBS with it, but you have a point.
     
  8. Soxfan45

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    I had a Big John with my ribeye last week and it was awesome!!!
     
  9. jakecattleco

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    Personal preference, Black Butte XX... with a porterhouse, and occassionally some bleu cheese crumbles
     
  10. BuckeyeOne

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    A recent favorite is Petrus Pale Ale with steak.
     
  11. Infinite1

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    I am going to agree with a nice stout
     
  12. jeffjeff1

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    Stouts and porters go well with them. A few years ago I made steaks with SN Porter and it was great.
     
  13. evilcatfish

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    How is it being prepared?
     
  14. Ernest_Hooper

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    My ideal would be a good baltic/imperial porter. The sweetness and flavors would match up perfectly. I wouldn't want hops with my steak but that is just a personal thing.
     
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  15. ZAP

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    I like a bock or doppelbock personally
     
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  16. smakawhat

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    There's lots of options, for char and roast accents, porter and stouts, I would save the heavy stuff for dessert.
    for Belgian sweetness Dubbels, Quads
    Buttery senses Tripels or Belgian Strongs
    Flanders reds and browns are also great also as someone mentioned.
    Bock and Doppels as someone else mentioned are also totaly do able as someone mentioned.

    So many choices, so little time..
     
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  17. Ernest_Hooper

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    I might steal this thread title for my religious movement.
     
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  18. Vav

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    Depends on the cut.

    Ribeye should be a bit fattier with a touch of gamey-ness, so i'd suggest a robust porter or an american pale ale.
    NY Strip will be a touch leaner with richness near the bone, so a nice brown ale works well.
    Porterhouse gets an Oatmeal stout. Trust me.
    Filet Mignon, i usually go with a little funk...Jolly Pumpkin's Madrugada Obscura is perfect...it's sort of a sour stout.
     
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  19. VictorWisc

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    Depending on the cut or preparation, I'd go with either a Tripel/Quad or a decent stout. A Tripel would be ideal for the more tender, delicate cuts. A quad or an cellared BA stout can stand up to prime rib or a well grilled T-bone. Stouts would go better with earthier cuts and pot roasts. So, off the top of my head, I'd go with Three Philosophers or Old Rasputin, just as the two most accessible in most parts of the country. Most authentic Belgian Tripels or Strong Ales would also work, but avoid sours and blonds. Honestly, I cannot understand how anyone could recommend a DIPA or a lager with a steak, but for completely different reasons. Let me put it this way--would you drink the same beer with wings and with a sirloin? What about Kansas City or Memphis ribs and a ribeye? A decent IPA would overwhelm the taste of the meat, and a lager, a wit or a blond ale would clash with it and really water it down.

    I've mentioned this before, but the other benefit of a Tripel is that it goes well with different kinds of food, including different proteins, something that cannot be said about most wines.
     
  20. evilcatfish

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    Personally, I am not a fan of porters or stouts with most food unless it is dessert. In my opinion you can never go wrong with a brown or pale, perhaps the most versatile of beers to pair with food.
     
  21. EdwardFortyHands

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    If you have ever watched Alton Brown's good eats, he does a segment where he teaches you all about where the word Porter House came from. When the sailors came into a port they went to the only inn or commonly Porter House. Since inns were the only hotel and only restaurant in town, it was also the de facto bar.

    He says that they wanted their steaks cut a certain way to serve the sailors and that became known as the PorterHouse cut. The beer they served??? PORTER!

    You got off the boat after being at sea for months at at time. Went straight to the Inn for a PorterHouse Steak had a pint of Porter Ale, and then if you had enough coin burning a hole in your pocket... Well lets just say there were hookers and blackjack! WHAT A LIFE HUH??!
     
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  22. VictorWisc

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    Alton Brown's historical segments are about 70% accurate, on average. This one sounds plausible, but I'd take that source with a grain of salt until I get more info. Either way, the connection between PorterHouse and Porter to "port" makes sense. Not sure if the connection between them makes as much sense. Still, Porter is good drinkin'...
     
  23. kojevergas

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    Call me a simpleton, but plain ole Black Butte Porter is best.
     
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  24. mpalestino

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    a nice stout or porter................
     
  25. ManforallSaisons

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    I'm grilling a strip tonight and aiming to try a smoked amber ale from MilleVertus called La Fumette, which I'll probably also have to add on this site. Fingers crossed... Oerbier from De Dolle as backup. Which probably means for dessert.
     
  26. StubFaceJoe

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    ...actually before my bcbs for desert, I'll take that third porterhouse.
     
  27. paulys55

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    I like a nice thick stout with a nice thick steak. But then again, I like a nice thick stout just about any time so YMMV.
     
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  28. VictorWisc

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    Just an observation, but the smoke flavor might both be an overkill and lost in the smokiness and robustness of the meat. I can understand the desire for matching things thematically, but, to me, it's like having a fish dinner with a fish soup, fish salad and fish dessert. Let us know how they match up--I'd love to be proven wrong.
     
  29. ManforallSaisons

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    Bah, I won't be able report back. I already drank the beer I had in mind, which was great with a different piece of grilled meat, but that was spiced and whatnot. I agree with a steak it might've been a bit more risky, which is why I had backup beer planned. Incidentally, I got the idea from, of all things, an incredibly smoky tasting Spanish red *wine* I had a few years ago. (Notes from an epic meal tragically lost somewhere.) Well, I thought I had another bottle of La Fumette down in the cellar. Harrumph. I discovered this immediately after getting back from a run to a store that stocks a few different smoked offerings.
     
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  30. ManforallSaisons

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    Sorry for repeated postings. Opted for an Engelszell Gregorius, as I'd just picked up my first bottle today and you don't often get that first experience with a Trappist (unless the order keeps installing new breweries). Bam. Steak was seared to a decent crust with Montreal seasoning, and the beer contributed a lot of roasted malt that worked with both the grill flavors on the crust and the beefy sweetness inside. Score another one for a strong dark ale with good roast character. The caveat, though, is I didn't think there was a lot of room at the top, so to speak, for an even bigger or darker brew.
     
  31. poopinmybutt

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    call me crazy but i love a solid IPA with a steak
     
  32. grilledsquid

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    If I were to go with a beer, porter, BSDA, dubbel, or quad would work, though, I prefer a nice cab over any of those options.
     
  33. BuckeyeOne

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    You're crazy.
     
  34. Greywulfken

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    Duvel will pair with almost anything, and with steak, it is exceptional.
     
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  35. michman

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    this is one situation where i really find myself leaning towards a nice red. love beer but just find wine to pair better here
     
  36. MisterKilderkin

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    Love FW Double Barrel Ale with steak, so I guess English Pale Ale. I feel that a stout may overpower the steak, porter is another great option.
     
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