so many mouthsores...I don't think the sours would mesh well with wings... thoughts?
Can always go with some trussed up nachos/charcuterie.yeah... I think I may stay away from the wings because we wanted to open those bottles
5 Sciences
send that one to me and I promise to let you know how it pairs with a reubenI'm sure there will be a ton of rueben pairings
Port Omna was awesome with spicy wings last night. Any well-balanced stout is great w/ wings. Of course that's only if you don't want to drink something big and malty like a TIPA (best pairing ever) or Barleywine/Scotch Ale/etc. Heady might not have quite enough malt depending on how spicy those wings are, but maybe.might do Heady and spicy wings...
save the sours for after? I tend to only like pairing sours with sweet stuff
I actually found the maple bacon porter to improve immensely with about a year on it, not that that takes much...There is no better beer pairing than Voodoo Doughnut Maple Bacon (beer) and a steamy pile or corn filled **** (food).
The "go-to" book on the subject: http://tkbr.me/1iKVrorI don't know crap about this. Someone teach me.
Anyone got a good cheese recommendation to go with Hill Farmstead Arthur and Cantillon Classic Geuze? Was thinking Gouda but would also like to try something new.
Speedway Stout & Double Fudge Godiva brownies is a match from God
Geuze/Lambic and Basajo. Life-changing cheese and beer pairing
Humboldt Fog is so hnnngggg.Also can't go wrong with Humboldt Fog. Oh, and Drunken Goat. I also like pretty much any Roquefort and a Truffle Pecorino (the latter is a fun style to pair with a Trippel).
Ha! I read that same article before posting too. Was wondering if anyone had some personal experience pairing with ramen as well. Definitely a great starting point though.http://drinks.seriouseats.com/2013/...n-tonkotsu-miso-shio-ramen-what-to-drink.html
(Not that I’d take this 100% at face value, but Serious Eats usually doesn’t lead me too far astray.)
Need some help on what to bring to a BYOB ramen joint. Some hamachi collar will most likely be had as well. I'm thinking a geuze and a saison.
Whats you guize got for me?
Ok guys, not sure if this is the best place to drop this but here goes.
Planning a beer/food themed weekend (2 weeks from yesterday) with 6-7 buddies. Most of the guys like good beer but are a few light years from a beer website being their most trafficked . A chef friend is doing all the cooking and below is potential menu (still finalizing). I'm planning on supplying the beer from a combo of my cellar and whatever gems my boy Chris at Peabodys can drum up for me.
Saturday brunch
Pan Fried Gnocchi with Crispy Pork Belly & Eggs
Veggie Frittata with Homemade Garden Chile Hot Sauce
Spicy Sausage Gravy and Buttermilk Cheddar Biscuits
Brioche French Toast with Maple Syrup & Roasted Bananas
Soft Scrambled Eggs with herbs & creme fraiche on Sourdough
Breakfast Polenta with Chile Peppers and Cheese
Candied Bacon (Man Weekend Must Have)
Lunch Saturday---large mixed charcuterie board (at a certain time) with different cured meats, cheeses, homemade focaccia bread, pickles & mustard. Also, i'll have a selection of roasted veg and other sandwich condiments. tabbouleh salad (fresh mint, parsley, bulgur wheat, tomatoes, red onion, lemon, za'atar spices), cut seasonal fruit & a few bags of chips.
Dinner Saturday---
Fried Green Tomato
herbed chevre, candied bacon & basil
Late Harvest Panzanella
Sourdough, pickled watermelon, fresh mint & thai basil
Corn Soup
smoked bacon, lemon thyme & pepitas
Warm Octopus Salad
tomatoes, white beans & capers
Pumpkin & Golden Beet Risotto
pan roasted meat
Prime NY Strip Steak
Buttered Potatoes, roasted onions & carrots
Salted Caramels & Chocolate Torta with fresh cream"
Obviously we won't have quite all of these courses but lots for sure. Factoring in palate fatigue and maybe not quite as seasoned livers as some of my neck bearded brethren, I'd love to get some input on pairing. Get as specific as you like.
And Gene, link clicked and book ordered!
Cheers
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