Sharing Your Pairing

[aml42000]

Shrimp étouffée
Pre cook about 2 lbs of shrimp

In a Dutch ovencook 4 slices of diced bacon on Med High for 3 min- it should render some fat.

Add a stick of butter, a diced onion, 3 minced garlic cloves, a diced pepper, a diced tomato & two chopped celery ribs. Cook for 7 min. Stir often. If it starts sticking to the bottom, keep some white wine handy.

Add 1.5 tsp of fresh thyme, 2 bay leaves, salt & pepper, 1 tsp paprika & 1/2 tsp cayenne. Cook 1 minute- stir in 1/4 cup of flour- cook 2 minutes. Add 2 1/2 cups of chicken or fish stock, bring to a boil, reduce heat to medium & cook 12 min.

Add shrimp, cook until hot. Stir in 1/3 cup heavy cream, 1 tbsp Worcestershire sauce, 3 tbsp of your hot sauce of choice & 1/3 cup of minced parsley.

Serve over rice & pair w/ a hoppy IPA.

 

[Michigan1]

Shrimp étouffée
Pre cook about 2 lbs of shrimp

In a Dutch ovencook 4 slices of diced bacon on Med High for 3 min- it should render some fat.

Add a stick of butter, a diced onion, 3 minced garlic cloves, a diced pepper, a diced tomato & two chopped celery ribs. Cook for 7 min. Stir often. If it starts sticking to the bottom, keep some white wine handy.

Add 1.5 tsp of fresh thyme, 2 bay leaves, salt & pepper, 1 tsp paprika & 1/2 tsp cayenne. Cook 1 minute- stir in 1/4 cup of flour- cook 2 minutes. Add 2 1/2 cups of chicken or fish stock, bring to a boil, reduce heat to medium & cook 12 min.

Add shrimp, cook until hot. Stir in 1/3 cup heavy cream, 1 tbsp Worcestershire sauce, 3 tbsp of your hot sauce of choice & 1/3 cup of minced parsley.

Serve over rice & pair w/ a hoppy IPA.

That was fit for a "share your recipe thread" but you redeemed yourself with the last 5 words.

 

[aml42000]

That was fit for a "share your recipe thread" but you redeemed yourself with the last 5 words.

Yeah- realized it was getting a little thick as I was typing. Probably should have gone to Food Pron. Sorry about that.

 

[BulkCarrier]

Dinner from this past Friday (May 23rd).

Ninkasi's Lux (Munich Helles Lager) with a strip of grilled flank steak, side salad and Mexican bean salsa.

Saturday night's dinner (May 24th).

Lagunita's Lil' Sumpin' Sumpin' with grilled chicken. Side of carrots, white rice, steamed snow peas and some broccoli.

 

[aml42000]

Pork & Kale soup w/rice noodles. Lots of spices in the pork, so I paired with the Flying Dog Dead Rise Old Bay Summer Ale. Any spiced beer would do well, including Gose. Will post recipe in food pron thread.

 

[stupac2]

Pork & Kale soup w/rice noodles. Lots of spices in the pork, so I paired with the Flying Dog Dead Rise Old Bay Summer Ale. Any spiced beer would do well, including Gose. Will post recipe in food pron thread.

...Does that beer actually have Old Bay in it?

 

[aml42000]

...Does that beer actually have Old Bay in it?

Indeed. It's actually really good.

 

[SourMonk]

Dale's Pale Ale and Lay's Salt & Vinegar chips. I find that the harsh acidity of the chips complements the bitter, crisp snap of the beer. I think you'll find that the hops cut through the vinegar quite swimmingly.

 

[falc0n26001]

Westbrook Gose and sunshine

 

[aml42000]

Braised Chicken w/apples & Calvados

Lots of flavors in this dish, esp the pan sauce. Decided to go rustic w/ the beer. Wanted a dark ale w/some yeast alongside the roast. Didn't want richness, so I went with Stillwater Brontide. Prairie Funky Galaxy or something like Black Albert would do as well. Will post recipe in food pron.

 

[aml42000]

Crepinettes- Spiced sausage patties.

These were seasoned w/allspice & cloves, so I thought quad. Then realized that I was looking for more straightforward malty flavors than the dark fruity flavors of the quad. I settled on Robert the Bruce from FFF. Will post the recipe in food pron.

 

[Scalzo]

I was going to ask what beer you all think goes best with a Reuben, then it dawned on me the answer is "any".

Love the pairings thing, will get on this ****.

Mamouche, per Cantillons website

gpawned will back me up on this

 

[gpawned]

Mamouche, per Cantillons website

gpawned will back me up on this

Truth!

Tried it with shelby3161 's reuben burgers.

 

[Michigan1]

Mamouche, per Cantillons website

gpawned will back me up on this

Yup! You must have a pickle on the side. Mamouche fits the bill

 

[gpawned]

Already ate the pickle but there were more in the jar.

 

[aml42000]

Made Chili Verde w/pork & hominy. This has a load of tomatillos in it, along with the rich chunks of pork. I wanted hoppy, but no sweet malt. Went with Bale Breaker Field 41 APA. Hops accented the combo of chile/tomatillo/lime/cilantro perfectly. Recipe cross posted in Food Pron.

 

[Trady]

Mamouche, per Cantillons website

gpawned will back me up on this

Truth!

Tried it with shelby3161 's reuben burgers.

Yup! You must have a pickle on the side. Mamouche fits the bill

But, that isn't a Mamouche

 

[Scalzo]

But, that isn't a Mamouche

*clears thought* what I meant to say was it goes great with Grand Cru Brouscella

"Its subtle taste enhances the savour of stewed dishes, underlines discreetly the taste of fish and crustaceans and constitutes a strong support for the taste of fine meat. Combined with sauerkraut, it tastes to full advantage."

but I think Michigan brought up an excellent point about the Mamouche, and the pickle is the crucial link

 

[gpawned]

But, that isn't a Mamouche

I didn't even read what Scalzo posted, I just assumed he remembered what we drank!

 

[BulkCarrier]

No glass, straight from the bottle - ABC Summer Ale
On the plate - Teriyaki Ginger burger (shredded ginger inside the beef patty with a piece of grilled pineapple on top and then fresh spinach) and a side of grilled red skin potatoes.

 

[aml42000]

Two of my very favorite things to make Picadillo & pickled beets. Red wine vinegar ties the dishes together, so a supporting beer w/ tart character is needed, Saison is a no brainer. Lots of brine, spice & sweetness present in the food. I went w/ HF Anna, but any saison will work. Recipes in food pron.

 

[Os]

HF Fancy BA Maple Syrup pancakes
Cantillon Classic Guezmosas (lots of pulp)
and french press coffee from El Salvador for my birthday weekend breakfast

 

[aml42000]

White wine braised chicken thighs w/parsnips, beets & green salad. Tons of earthy rustic flavors here, so paired w/ good old American IPA.

In this case Boneyard RPM. The piney hop flavors & the parsnips were particularly hhhnnggg.

 

[HenrikO]

HF Fancy BA Maple Syrup pancakes
Cantillon Classic Guezmosas (lots of pulp)
and french press coffee from El Salvador for my birthday weekend breakfast

1 million likes for Guezmosas. Gonna have me some of that.

 

[degardebrewing]

HF Fancy BA Maple Syrup pancakes
Cantillon Classic Guezmosas (lots of pulp)
and french press coffee from El Salvador for my birthday weekend breakfast

I am so happy guezemosas are becoming a thing.
People thought I was crazy.
So good!

 

[Os]

I am so happy guezemosas are becoming a thing.
People thought I was crazy.
So good!

so good! I had some funny responses to the pic but so worth it...

 

[FTowne1]

Dry rubbed and smoked country style ribs, German potato salad, and OE.

 

[voldemortadella]

Piggie and a burger.

 

[aml42000]

Clams w/ white wine sauce over pasta paired w/Propolis Ostara Saison. Beer is brewed w/ oats & chamomile flowers. Clams steamed w/garlic & red pepper flakes. Everything works.

 

[drbenzo1]

I did not take enough pictures of the awesome food we made at our Whalez Slaying tasting yesterday, but they were some of the best food parings I have ever been a part of making for sure!

We made Liege Belgian Waffles to pair with our old Belgian bottles, 1970's Belle Vue, 1996 Cantillon Gueuze, Brabantiae.
We also made Frites and Mussels! SOOOO GOOD!