As promised, I once had a pleasant spicy food with hoppy beer pairing. It wasn’t an IPA, but here is how it went down. It was a Brooklyn Lager, which is an American pre-prohibition-style lager–meaning it has a solid hop profile and a nice malt backbone. For a basic lager, it has all the right stuff. [...]
Continue reading about Brooklyn Lager + Chipotle-Orange Chicken BBQ
Fantastic. I’m going to have jump on the “IPAs with spicy food” bandwagon.
The wings were frozen (and thawed) and deep fried in canola oil till lightly browned. Then I poured on some Ken’s Steakhouse wing sauce. Intense stuff.
And really, it’s hard to imagine anything other than an IPA working here. The ultra-spicy wing sauce is [...]
Oh yeah. Sometimes it just works.
The 1888 Bock is actually Leinie’s spring seasonal. What are the others, you ask? Summer Shandy in… the summer, Oktoberfest in the fall, and Fireside Nut Brown in the winter. I really like their Oktoberfest, the Summer Shandy is simply not a style I’m interested in, and frankly, the Fireside [...]
Continue reading about Leinenkugel 1888 Bock + Steak Fajitas
Courtesy of Butch, who is a brother-in-arms fighting against the evil forces of neo-prohibitionism in Mississippi. My Free The Hops compadres will all appreciate this bit of wisdom:
“Do not suppose that abuses are eliminated by destroying the object which is abused. Men can go wrong with wine and women. Shall we prohibit and abolish women? [...]
Leftovers. And this stuff was appreciably better fresh. Sigh.
The beer:
Monk’s Cafe is a relatively recent entry in the Birmingham market, brought in by the local Budweiser distributor. Which is a good sign. Unfortunately, it’s a bit hard to find. I was talking to the beer buyer at Whole Foods and he informed me he had [...]
Continue reading about Monk’s Cafe Flemish Sour + Clean-out The Fridge Pasta
That, my friends, is an actual phrase some poor soul recently typed into Google and found this blog (we’re actually the sixth hit as I write this).
Just to be clear, the answer is “no.”
I’ve been itching to try our red rye homebrew with some spicy food ever since I had a good experience pairing the He’Brew Lenny’s RIPA with a gordita. This one is very thick, syrupy, and cloudy from the 30% rye. And you can taste the rye right up front, while the hops finish it out. [...]
Continue reading about Red Rye + Red Beans And Rice w/ Andouille Sausage
This weekend, my wife and I had our monthly date night where a neighbor with whom we swap babysitting service comes over to watch our kids while we go to dinner and a movie. After being inspired by a review by a local food blogger of a nearby Korean barbeque restaurant, we decided to make [...]
Yes, a repeat of the beer style and food style from last night. It was such a winner, and I was in the mood for pasta.
This is the same homebrew that Doug recently paired. Highly phenolic, fruity and spicy. Close to four years old, but this is a style that ages very well.
The pasta was [...]
Continue reading about Belgian Strong Dark + Clean-out The Fridge Pasta
The last time I attempted a pairing with one of these pizzas, it was an unmitigated disaster. This time, however, I was working off the recent experiences of one “Doug,” Beerlicious contributor. Doug had a good experience pairing up a Belgian strong dark with Italian food, so I figured that was a good direction to [...]
Continue reading about Unibroue 17 + Palermo’s Hearth Italia Napoli Pizza