Nice combo.
The main course was another quickie internet meal thingy. The recipe commanded the boiling of the chicken, plus some chopping of said chicken, plus cream of chicken soup, plus sour cream, plus poppy seeds. And Ritz Crackers on top. To hell with them. (Not the Ritz people, the recipe creators/distributors.)
Boiled chicken is crap. You [...]
Continue reading about Ommegang Three Philosophers + Poppy Seed Chicken
I wasn’t overly psyched about this pairing prior to sitting down for dinner, but when the mood hits for a Belgian Strong Dark Ale, you have to seize it. Actually, it turned out that the aged homebrew was a nice addition to the otherwise simple meal of parmesan crusted chicken breast and spinach and mushroom [...]
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Just to prove the veracity of an earlier comment, I paired up a bottle of the St-Ambroise Oatmeal Stout with a few nubs of dark chocolate (72%, “Endangered Species” brand from Whole Foods, which helps support efforts to preserve endangered species). I think the chocolate here may have actually been just a tad too bitter, [...]
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Total accident. I picked a beer before I’d even thought about dinner. And Port Brewing Hop 15 is a very slow sipper. Fifteen different hop varieties every 15 minutes? Holy lupulus, Batman!
So I was still sipping on it as sloppy joes came together. Bleh. Don’t go there.
The sloppy joes were pretty good but need even [...]
Meh. While malty beers generally may go well with red meat, I find stouts very hard to pair outside of the dessert world. They typically go great with stuff like chocolate and cheesecake. But with main courses, not so much. Stout + Philly cheese steak is actually pretty rank. It may be a challenge peculiar [...]
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Pulled pork BBQ was one of the delights I discovered after moving to the southern USA. I have been trying to find a good pairing with BBQ, working around the limitations we have in Alabama.
Paulaner Salvator is a very good option. Like all doppelbocks it is rich and malty, with a gentle hop presence to [...]
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That’s not a typo in the title. The pairing was with chicken covered in sour cream then dredged in crumbled Cheez-It crackers. The suggestion was from one of those online services that plans your meals for you and gives you a shopping list so that cooking, thinking about cooking, and shopping all take up as [...]
Continue reading about Alaskan Winter Ale + Cheez-It Chicken
I wanted a nice light and easy-drinking ale to accompany lunch on this Martin Luther King Day, and Tanner’s Jack fit the bill. I needed something a little on the malty side, although this one’s pretty hoppy by English standards. But the hops are of the earthy/floral English variety, not piney/citrusy American varieties. The flavor [...]
Continue reading about Tanner’s Jack + Steak And Cheddar Panini
Inspired by Danner’s Gueuze post, I thought I’d pull out a review I did of my first Gueuze. Cantillon’s 100% Organic Gueuze was my first Gueuze, although I have had lambics and Flanders Reds before, so I knew somewhat what to expect. Upon cracking it open, I immediately caught a whiff of that “horse blanket” [...]
Continue reading about Cantillon Gueuze + Double Cream Brie and Tart Apples
This is more or less the quintessential Southern meal, no?
Good steak is a relatively rare treat for us, so I carefully weighed my beer options for this. I didn’t want to screw it up. On one hand, on this very website Stuart has been praising the virtues of red meat with malty beer pairings. On [...]
Continue reading about Great Divide Hibernation Ale + Steak And Mashed Potatoes