Give me a break. What does it take to find a good beer pairing with this dish?
This time it was a homebrewed tripel. A fine example of the style if I do say so myself. Previously I’d tried two different IPAs with a big fail. In contrast, I’ve had some success with pairing Belgian-style beers and Italian food. I felt good about this one going in.
Bah! This was a tiny bit better than the IPA pairings, but still not right. I’m forelorn.
I guess my next attempt with something similar will be a malty Belgian. Tripels are very light and spicy; maybe a little more raisin and plum from some dark candi sugar would bring this around.
Right now I’m just irked at three failed rounds with this one dish. Criminy.
February 20th, 2009 at 7:31 am
I’ll bet that a Flanders Red would pair well with the spaghetti.