Hot answers tagged pairing
Allow me to step in as the residential "semi" expert at food & beer pairings. This is how I break down ideal pairings: BODY: Pair like with like -- as with food & wine. THERE ARE EXCEPTIONS, naturally. But for the most part, this is a solid rule. What does this mean? Lighter dishes (such as salads, fresh seafood, fruits & veggies, light broth ...
First off, mussels steamed in beer is FREAKING amazing. Second off, the perfect pairing for mussels depends on the sauce in which they are prepared. Mussels in white wine or wit beer sauce -- Flavor of mussels is light and delicate and need not be overpowered with extreme beer. This style goes best with a Wit Bier, Hefeweizen or a Saison. Mussel marinara ...
There are two guidelines to follow when pairing beer & food. Put similar flavors together Put "opposite" or complimentary flavors together Similar Flavors Red velvet goes with a cherry or raspberry lambic. Try strawberry shortcake with a cream ale. Chocolate pairs extraordinarily well with a good black lager like Köstritzer. S'mores would go well ...
Old Raspy goes great with chocolates. I have heard of brownie recipe's that use Imp Stouts
Stouts, Porters and Lambics is my short answer for where to start. Nothing hoppy pairs well with sweets, at least on my palette.
Probably too late to enjoy with red sauce and shells, Paulaner's Special extra dry pils is perfect for food with a nice tomato-garlic flavor proflie. Nice to start with about 6%abv. As far as the debate about style about the website, I am here for info, with potentially friends added. If you don't serve beer with homecooked food and you brew, you may not ...
Red sauce goes well with Pilsner and lighter IPAs. Harpoon IPA would work well here as its relatively wimpy in the bitterness spectrum. The next thing to try if you wanted something different. Belgian Tripel would work well with red sauce too.
Belgian wit. Especially if the mussels are in a rich sauce, the spritzy carbonation of a wit will cut right through it and cleanse your palate between bites. Plus, pairing the delicate flavor of the wit will let the mussels shine!
If the Wit is strong enough in terms of citrus like esters then maybe it would be a good pairing. I think that many people like the idea of IPA with garlic and butter. But I don't find it a good fit if the hops are too earthy and herbal. You need that citrus punch to help cut through the fat of the butter and cheese. I find that American Amber ale pairs ...
Caramel goes well with somewhat raisiny wines, such as malbec or sherry. Extrapolating to beer, maybe for the Salted Caramel, you might want to try a raisiny beer, such as as Dogfish Head's Raison D'Etre or Midas Touch Golden Elixer, which is made with muscat grapes. Lindeman's Cassis Lambic could work, too, as it's made with currants. Beware - i'm ...
Ever heard of an oyster stout? The delicate, earthy flavor of mussels goes very well with a dry Irish stout or a porter.
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