Favorite beer w/ what food

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BrutalBrew

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I like a amber with steak and PA's with sweets. What is your favorite food/beer combo?
I know a lot of people that say they can't eat while they drink but I love to (attempt) pare food w/ brew.
Snickers bars ROCK with beer. Even better cut a thin slice of cheddar , lay it on the snickers bar and yum..
 
I like pale german beers and pizza and mexican lagers and lime with salsa and chips.
 
I love a nice sharp/funky cheese with an IPA. With anything sour or bretty, I prefer blue cheese and crackers with a little bit of fig spread.

I cannot eat pizza without a blonde ale or lager. It just doesn't work.

I've cooked cedar planked halibut on the grill about once a week for the last month, and have been enjoying it with my homebrewed wit.

A brownie w/ice cream complements a nice porter or stout wonderfully.
 
Toga said:
I love a good IPA with anything spicy such as jambalaya.
Click to expand...

Spicy or fried -- I like IPA's or a strong blonde.

I like Belgians with seafood, especially fresh oysters. I even poach fish in a tripel and serve the beer with the dish.
 
DIPA and Indian food is pretty much the best thing ever. Also along a similar vein: vanilla ice cream, fresh mango and garam masala + a saison is pure bliss.
 
All tables have an ice water carafe, small wine/tulip glasses for the water and a warm mixed "spent grain" bread basket along with a beer bottle candle holder.

Starter:
A cup of beer cheese soup OR baby button mushrooms boiled in a cream/blond beer with garlic, sweet onion and butter- Paired with 4-6oz. of an aged barley wine (not hoppy)

Appetizer:
3 Breaded, deep fried jumbo shrimp, with a few pinches of hops (like 1 crushed pellets worth of dust) in the batter. Served with wasabi and a spicy hot "asian style" General Tso's dipping sauce. Paired with 6-8oz of an IPA or IIPA.

Palate adjustment:
A small cube of 10 year cheddar served with 3oz. of porter to cleanse the palate.

Main course:
Bacon wrapped tenderloin - flash seared in a bourbon reduction w/ a light montreal seasoning, grilled to order over a mesquite hardwood grill. Paired with a shwartz/black lager.
OR
A boneless skinless pheasant breast hammered flat, Cut into 2" wide strips wrapped in turkey bacon, (Yielding 4-5 rolls)skewer rolls and lightly sprinkle with brown sugar, (Skewer removed prior to serving), grilled over same grill as above. Paired with a cloudy wheat beer.
OR
3 Boneless pork ribs, Seared in a apfelwien reduction, seasoned with a mesquite rub and slow cooked on the edge of above grill. Paired with a rauch/smoked beer.

all above served with herb seasoned baby red potatoes, green beans and a full pint of paired beer in appropriate glassware.

To finish the meal:
- A chocolate mousse served with 6oz of a breakfast/coffee stout
or
- A cheese cake with caramel topping served with 6oz of a bourbon aged beer

And this is just ONE meal from the top of my head. I could do this all day, for any meal, making it more or less fancy... :mug:
 
:off: I know this is OT, but my lovely SWMBO made a wonderful Beer Cheese Dip this past weekend out of some aged cheddar, cream cheese and some of my Bohemian Pale Ale. Just fantastic. She also makes a quick beer bread that uses the yeast in the beer to make the bread rise. So getting back to your question, my favorite beer/food combination is food made with beer. :)

Mike
 
Crawfish or hot wings with IPA

Anything sweet or with peanut butter with a cream stout.

Pasta with an irish red or 80\-
 
Zamial said:
All tables have an ice water carafe, small wine/tulip glasses for the water and a warm mixed "spent grain" bread basket along with a beer bottle candle holder.

Starter:
A cup of beer cheese soup OR baby button mushrooms boiled in a cream/blond beer with garlic, sweet onion and butter- Paired with 4-6oz. of an aged barley wine (not hoppy)

Appetizer:
3 Breaded, deep fried jumbo shrimp, with a few pinches of hops (like 1 crushed pellets worth of dust) in the batter. Served with wasabi and a spicy hot "asian style" General Tso's dipping sauce. Paired with 6-8oz of an IPA or IIPA.

Palate adjustment:
A small cube of 10 year cheddar served with 3oz. of porter to cleanse the palate.

Main course:
Bacon wrapped tenderloin - flash seared in a bourbon reduction w/ a light montreal seasoning, grilled to order over a mesquite hardwood grill. Paired with a shwartz/black lager.
OR
A boneless skinless pheasant breast hammered flat, Cut into 2" wide strips wrapped in turkey bacon, (Yielding 4-5 rolls)skewer rolls and lightly sprinkle with brown sugar, (Skewer removed prior to serving), grilled over same grill as above. Paired with a cloudy wheat beer.
OR
3 Boneless pork ribs, Seared in a apfelwien reduction, seasoned with a mesquite rub and slow cooked on the edge of above grill. Paired with a rauch/smoked beer.

all above served with herb seasoned baby red potatoes, green beans and a full pint of paired beer in appropriate glassware.

To finish the meal:
- A chocolate mousse served with 6oz of a breakfast/coffee stout
or
- A cheese cake with caramel topping served with 6oz of a bourbon aged beer

And this is just ONE meal from the top of my head. I could do this all day, for any meal, making it more or less fancy... :mug:
Click to expand...

Holy moly. Im coming over for dinner :rockin:
 
If you're really into this, Garrett Oliver has a book called the Brewmaster's Table talking only about pairing beer and food. Good read.

I like PA's with goat cheese, althogh pretty much any Belgian (+/-) Brett with cheese is a waaaay better pair than wine could ever be. The bubbles wash the cheese down and cleanse the palate a bit for the next bite, as opposed to wine just coating everything and muddy-ing the flavors.

Hard to find a food that doesnt go decently with a Pale. IPAs with spicy, although I've found that doppelbock goes really well with spicy food too.
 
Actually last week at my store we hosted a Belgian style beer dinner. I call this masterpiece "Porkocalypse Now!". It's a pork shoulder stuffed with manchego cheese, caramelized onions and Spanish chorizo the rolled in a whole pork belly then tied and roasted for nearly 8 hours. That got paired with Rochefort 10

image-1604120829.jpg
 
Homebrewtastic said:
Actually last week at my store we hosted a Belgian style beer dinner. I call this masterpiece "Porkocalypse Now!". It's a pork shoulder stuffed with manchego cheese, caramelized onions and Spanish chorizo the rolled in a whole pork belly then tied and roasted for nearly 8 hours. That got paired with Rochefort 10
Click to expand...

Holy Sheep Sh*t!! That looks really good!
 
Homebrewtastic said:
Actually last week at my store we hosted a Belgian style beer dinner. I call this masterpiece "Porkocalypse Now!". It's a pork shoulder stuffed with manchego cheese, caramelized onions and Spanish chorizo the rolled in a whole pork belly then tied and roasted for nearly 8 hours. That got paired with Rochefort 10

<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=59019"/>
Click to expand...

You Bastardo dat looks amaze balls
 
Homebrewtastic said:
Actually last week at my store we hosted a Belgian style beer dinner. I call this masterpiece "Porkocalypse Now!". It's a pork shoulder stuffed with manchego cheese, caramelized onions and Spanish chorizo the rolled in a whole pork belly then tied and roasted for nearly 8 hours. That got paired with Rochefort 10
Click to expand...

Anything called "Porkocalypse" is just pure man food!

Now back to the original question. I never really thought about it to be honest. I tend to stick to pales, ambers, browns with my dinner. Stouts I tend to enjoy after dinner or with desert.

Nothing like ice cold PA while grilling. That just makes you proud to be an American! Beer + Charcoal + grill + meat + backyard = HELL yeah!
 
Even better is that next month we're doing one with Jester King. That dinner is tying into a store event called "Pork-a-palooza". Which will feature a dish called "Porkocalypse Now Redux". The whole dinner is pork. Terrines of pork rillettes and foie, open faced smoked salmon BLT, duck legs confit in pork and bacon fat, Porkocalypse, and bacon candy bars (basically homemade snickers but with bacon that I'm going to candy with begian candy syrup). All paired with beer!!!!!

Back to pairing beer with food though I apply the same rules that I would with wine. Similar characteristics tend to nullify one another making others stand out more, acidity cuts through fat as does hop bitterness, sweet will balance out spicy etc....
 
I have recently found that a good bock goes great with BBQ. Also, I've always heard that stouts go good with raw oysters, but I like them with a nice wheat.
 

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