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Old 11-13-2011, 11:06 PM   #1
LeverTime
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I like pasta, but I find it hard to drink beer with it, since it seems like all carbs. I used to like wine with pasta, but I don't drink anything except beer anymore. Any suggestions for beers that go particularly well with pasta?

 
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Old 11-13-2011, 11:09 PM   #2
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IPAs go with everything: breakfast, lunch, dinner...

 
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Old 11-13-2011, 11:54 PM   #3
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Quote:
Originally Posted by AZ_IPA View Post
IPAs go with everything: breakfast, lunch, dinner...
This.
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Old 11-13-2011, 11:57 PM   #4
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This.

Yep, hard to disagree with that.
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Old 11-14-2011, 01:04 AM   #5
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you may have the wrong pasta, ever try Dreamfeilds pasta, it's protected carbs are just the ticket, for those people counting carbs.

 
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Old 11-14-2011, 01:19 AM   #6
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Beer goes with any pasta...now the sauce you choose may be a different story

 
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Old 11-14-2011, 01:38 AM   #7
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Quote:
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Beer goes with any pasta...now the sauce you choose may be a different story
Exactly. I like a good pilsner with tomato sauces. Preferably something slightly tart. With cream sauces, and many other italian dishes, I love a nice malty Moretti bock.

Last night I was at an amazing traditional Italian restaurant and they had an imperial stout which was awesome with the cheeses, lamb hearts, and rabbit that I had. REAL Italians eat pasta with lunch or as a "first plate" (basically an appetizer) with dinner.
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Old 11-14-2011, 11:14 AM   #8
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I've been drinking brown ale or porter with pasta for a long time, I even add some to the mushroom cream sauce I came up with for added flavour.
Regards, GF.

 
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Old 11-14-2011, 06:56 PM   #9
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When I think of beer with pasta, I think creamy or sauceless. My go-to bachelor meal was pasta with sausage, onions, red pepper flakes, and greens, which I frequently paired with a glass of porter. Likewise, I can think of many three-days-of-calories-in-one-meal cream bomb pasta dishes I have had at brew pubs with the house beer. But if I am going for a tomato sauce or a bolognese, wine is my go-to.

 
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Old 11-19-2011, 11:49 PM   #10
LeverTime
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I am not Italian at all, if it matters.

I tried a Washington's Tavern Porter (by Yards) with my pasta tonight, and I still felt like it was a bit off. I made my own egg noodles with a pasta roller, and then I made a simple tomato sauce and some meatballs to go with it. This is one of my go-to recipies, since it's relatively easy, tastes good, and I can make a lot of it and re-heat some for lunch for a few days.

I'll try an IPA next time.

 
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