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The Official Beer Thread

erictheobscure

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I enjoy drinking beer with food, but I'm of no help here since my "pairings" are obvious (burgers) and/or ethnic (sushi, Indian, Thai, Vietnamese, Mexican).
 

indesertum

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i mean it's hard to help you when you dont have anything yet.

one easy way to do it is geography. english bitters with english farmhouse cheeses, moules frites with gueuze, bratwurst with oktoberfest type beers, etc


one pairing that is pretty classic is chocolate desserts with rich stouts/porters

otherwise i feel like most good beers pair well with most foods. carbonation helps lift and cleanse the palate, malts complement carmelized meats etc well, bitterness adds a bit of complexity to meals.


i love eating spicy foods with really bitter IPAs
 
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kwilkinson

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Okay, here are a few random thoughts for dishes. No idea if any of these will make it in.

Poached halibut with a mint and mead broth and pea tendril salad
Thinking a decent pairing with this would be a wheat-ish beer... hitachino white?

Potato leek ravioli with mushroom, caramelized onion/lager puree, pickled shallot

Beer brined pork cheek with mustard sauce, white cheddar grits, asparagus

I dunno. Other thoughts in my head, but none coming together as a dish, just separate components.

Oh and for mignardises, I'm going to make a little porter candy and an IPA caramel. Kinda excited about that one.
 
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kwilkinson

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Well I do have a relatively wide range of beer available through my various distributors. It's not just bud light and corona.
 

kwilkinson

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It's mostly American craft stuff... can't think of a ton of producers off the top of my head. But some included are lagunitas, 3 floyds, shlafly, goose island, new belgium, anderson valley, and a bunch of others. Can post more of the producers once I'm at work in a few short hours.
 

erictheobscure

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Okay, here are a few random thoughts for dishes. No idea if any of these will make it in.
Poached halibut with a mint and mead broth and pea tendril salad
Thinking a decent pairing with this would be a wheat-ish beer... hitachino white?
Potato leek ravioli with mushroom, caramelized onion/lager puree, pickled shallot
Beer brined pork cheek with mustard sauce, white cheddar grits, asparagus
I dunno. Other thoughts in my head, but none coming together as a dish, just separate components.
Oh and for mignardises, I'm going to make a little porter candy and an IPA caramel. Kinda excited about that one.


Really like the halibut + wheat beer idea as well as the pork cheek (the asparagus seems like a witty way to showcase beer's pairing abilities). Not sure about the potato leek ravioli; am having a hard time imagining the experience of eating it and sipping on a beer.
 

kwilkinson

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Really like the halibut + wheat beer idea as well as the pork cheek (the asparagus seems like a witty way to showcase beer's pairing abilities). Not sure about the potato leek ravioli; am having a hard time imagining the experience of eating it and sipping on a beer.


Therein lies my biggest problem. People think of beer food and immediately think of bar food, or really well made sausages. I'm sitting here like WAT THE **** AM I SUPPOSED TO DO MANG
 

alexg

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Okay, here are a few random thoughts for dishes. No idea if any of these will make it in.
Poached halibut with a mint and mead broth and pea tendril salad
Thinking a decent pairing with this would be a wheat-ish beer... hitachino white?
A wheat beer might work, the only thing I'm thinking is it might clash a bit with the mint. A pilsner might work better. Lagunitas makes a decent one.

Potato leek ravioli with mushroom, caramelized onion/lager puree, pickled shallot
Pale Ale? The carbonation and bolder flavor will balance out some of the heaviness, and the flavor won't be as overwhelming as an IPA.

Beer brined pork cheek with mustard sauce, white cheddar grits, asparagus
I'd do either a porter or something acidic like a lambic. Sinebrychoff or Olfabrikken make good non local porters, or of you can get Great Lakes beer, I've heard good things about Edmund Fitzgerald. As for the lambic, Lindemans Geuze Cuvee Rene would be one of the cheaper yet still good options.

I dunno. Other thoughts in my head, but none coming together as a dish, just separate components.
Oh and for mignardises, I'm going to make a little porter candy and an IPA caramel. Kinda excited about that one.


People will probably come along to tell me how wrong and stupid I am, but those are my first thoughts.
 

Rambo

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If you're going to serve non-beer foods, don't get too froofy with it. Potato leek ravioli is WTF with a beer. Some kind of lobster ravioli or other seafood pasta **** is right in there. Nice clean pale ale and you'd be fuckin set.
 

Tooch4321

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:confused:
This is why this entire thing is a stupid ******* idea.


You obviously both know nothing then or maybe you just haven't ever actually experienced a restaurant or even that does it right. The old stigma of beer = bar food is long gone and I'll put it a much easier way of saying it's complete bullshit. Hell, it's become such a trend it seems like the only places opening here in Chicago are bars/restaurants that are heavily based on craft beer and cocktails. I love wine, I appreciate wine, hell half my family works in the business, but many beers have similar qualities, flavors and variances that a wine will have. Come up with a complete menu first and then maybe we can give you some suggestions. My friend works with multiple breweries every month to do a beer and dinner pairing and I'll tell you it ain't nachos and burgers, especially since he's a classically trained French chef who also may or may not work at Avec as well...
 

texas_jack

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Any tips on trying to preserve a large opened bottle of beer?
I've tried a champagne stopper, but it doesn't work that great.


It's not the cap it's the fact that the co2 fills the empty part of the bottle as it sits.
 

Rambo

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You obviously both know nothing then or maybe you just haven't ever actually experienced a restaurant or even that does it right. The old stigma of beer = bar food is long gone and I'll put it a much easier way of saying it's complete bullshit. Hell, it's become such a trend it seems like the only places opening here in Chicago are bars/restaurants that are heavily based on craft beer and cocktails. I love wine, I appreciate wine, hell half my family works in the business, but many beers have similar qualities, flavors and variances that a wine will have. Come up with a complete menu first and then maybe we can give you some suggestions. My friend works with multiple breweries every month to do a beer and dinner pairing and I'll tell you it ain't nachos and burgers, especially since he's a classically trained French chef who also may or may not work at Avec as well...


THIS. Come on Kyle. Its actually not that hard. You just have to play to your audience. In NY/Chi/LA, yea you could probably pull that off. In bumfuck, Indiana, you'll need to bring down the haute level a bit.
 

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