Tomatoes and Beer

That looks amazing.

 

I've heard other people recommend tripels and quads, but they're sweet and spicy not too different from the sauce itself. I think I'm beginning to realize I prefer contrast over compliment when it comes to pairings. Hell, even a pilsner would probably pair well with spaghetti or lasagna--the crispness and high carbonation would cut rich through the richness of the sauce and clear the palate. A Belgian pale ale, like Duvel or Delirium Tremens, would probably well, though.

 

I usually go with a crisp Pils or I'll have water and sangria.

 

A straight up saison, I have found that this is one of the best pairing beers out there. Nothing fancy, no additives, just a basic saison. I always have them lying around the house for this occasion. It is also one of my favorite beers with sushi. Gets out of the way of the food and leaves very little aftertaste.

 

You also mentioned this happened with Yellow Rose which is Mosaic forward. We all know what a strange thing mosaic can be, I've never really noticed myself but I'm sure that a mosaic heavy beer might be weird with lots of different foods. Just thinking about mosaic alongside the taste of tomatoes is kinda turning me off right now.

 

This is my favorite subject. Beer is notoriously hard to pair with the tomato because it has a strong and acidic flavor all it's own BUT a good clean lager will do every time. The pilsner, the IPA if the flavors are light like victory's vital IPA and favor lemon and not tropical fruit or orange, belgians like duvel.

 

Schwarzbier is my go-to for pairing with Italian food. Of course, it is my go-to for pairing with lots of types of food.

 

hot sauce and mosaic hops. do. not. mix.

 

well i love this beer. i found it because i love bloddy marys and this beer hit the spot. if you dont like the taste of bloody marys why would you even try it... it is spicy and tomatoey just what you want when indulging. I had it one week in a different state and traveled back and was very excited to have it again. so its all about preferences and it takes differences to make the world diverse. i love it and hope to have it when i get the urge... now i wouldnt pic it if i had the urge for a beer straight up. The 25 oz can hit the spot

 

Had tomato soup last week. Popped open a Berliner weisse bottle after. Tasted flat, no sour or tartness. Same affect as OJ and toothpaste.

 

yes tomatoes are the culprit. I have always said that you can tell if a beer is good for everyday because it will pair with tomato sauce. ( an italain main fare) They have a strong flavor in and of themselves and then are acidic. You do not realize their strong flavor because you are accustomed to it. Put the perfectly ripe tomato on plain french bread with a slice or two of roast beef and see how strong the flavor is. Diacetyl does not go with the tomato and neither does chocolate or too much sugar.

 

Duvel goes with pesto and the german pils goes with the tomato. also the house lager and never a bock.

 

You had to be born before 1930 to do that.

 

Love beer, love pizza, just not together. Pizza along with any acidic food totally masks the taste of good brews. I think it's an acid / alkaline thing. I'm not a chemist but I did stay in a Holiday inn once,