Most recently I had made Salmon with a BBQ mustard sauce, baked asparagus with olive oil and parmesan, and rice with teriyaki sauce and paired it with a Bell's Two Hearted. The Two Hearted was the perfect drinking companion to a savory dish like that. What are some of everyone's personal favorites?
Arrogant Bastard and General Tso's chicken. Not exactly gourmet from $1.35 Scoop, but it's a damn good combo.
A barleywine with a nice blue cheese and chocolate chip cookies with an IPA are two that immediately jump to mind.
I made a lemon coriander chicken curry with a fair amount of heat (I make my curry from scratch, no curry powder for me), and the lemon and heat paired really well with the citrus and hops of Odell IPA.
I wish we got New England Brewing Co. in Chicago. Ghandi-Bot sounds amazing. Side note - seeing those steaks reminds me of the good old days when I was in college at Kansas State as an Ag major. For one of my classes, a meat lab, we would evaluate the cattle in the arena first (usually Angus) and then next time we had class we would be in the big meat locker measuring the sorry bastard's ribeye and grading the meat quality. Gave me such a better appreciation for steaks.
This is a good one (not my pic): Bavarian beer cheese, fresh pretzel, and a liter of Augustiner Helles
It is delicious! It's a relatively easy curry with a lot of flavor when I'm craving Indian food. But still tasty and authentic. I'm going through some of my food photos (yes, I'm a food geek...I love to cook, and then I love to pair delicious beers and take bad pictures on my phone...I'm a pretty dang good chef, reasonable at beer pairings, and a terrible photographer) I made this bbq chicken pizza with homemade crust and we paired it with Dale's Pale Ale. Very tasty combo... I'll have to look for a few more...
IPA and grilled salmon. IPA and any cheese with a blue vein running through it. Mussels in gueuze is probably my favorite ever.
Sadly, no. The meat was given to the university and processed for the dining halls. I did have my fair share of excellent aged steaks on my many visits to Kansas City, which still is my favorite city to dine in
Cheddar cheese and most hoppy beer styles. IPA and DIPA with most spicy foods. Chocolate desserts with Barrel aged dark beers. Farmers cheese with saisons and witbeers. A malt forward amber ale with steak or pizza. A fruity sour beer with fish especially salmon. Porters and brown ales with burgers. Coffee beers and APA go wonderfully with eggs, any breakfast meat, hashbrowns. Staghorn Octoberfest with a soft pretzel.
Went to Belgium for my honeymoon and had the best pairing at a small restaurant in Wallonia: Anchovies w/ Hanssens Oude Gueuze. Shit you not. Saltiness of the anchovies paired incredibly well with the sour Gueuze.
While the citrusy flavors of an Ipa can real pair well with some spicy dishes... ipas really are not the ideal pairing. The overly exerted hoppiness of an Ipa only enhances the spice, or at least tge tasters perceotion of spice, from the dish. In terms of pairing, or complementing a dish, Scotch ales or other malt forward beers tend to be a better fit.
I think that I need to preface this by saying in the nicest possible way...your an idiot! Actually for me... IPA's and DIPA's are infact MY ideal pairing... thats why I wrote that in my post that you commented on. Maybe, I do infact like the hops enhancing the heat in the spicy foods that I eat. Let me decide what I like to eat and drink! YOU ARE NOT THE BOSS OF ME AND MY FAVORITE BEER/FOOD PAIRINGS!!! I do what I want!
im not trying to shit on your parade man! but i have to correct you on your use of you're as opposed to your. wrong. but really though, thats totally fine.... i mean, what you like to drink. but from an actual beer and food pairing perspective where the idea is to really complement the food with the beverage just as wine does with many foods, you really have to consider the properities of the food and the beer wholisticallly. pairing an ipa with spicy food not only magnifies the experience of the spiciness of the dish but also the carbonation and mouthfeel. they really are not ideal pairings. scotch ales, scottish ales, amber lagers, and light amber ales are much more ideal because of their malt forward sweetness which actually compliments the dish (the whole point of wine/beer/food pairings). to each their own brother!!! im honestly not shitting on you, just really trying to pull in a different perspective who follows beer, food, and wine very closely. I personally love spicy food, but you cant deny the fact that a really hoppy double ipa really brings that crazy spice out and causes an intense chemical reaction with the food you are eating that more than doubles the carbonation in your mouth. it literally turns into foam! any insight or ideas that i am not familiar with, please bm me. I will never turn down an opportunity to learn something. cheers, Steven pps. cbl's on the 23rd? despite recent differences, see you there?
im not trying to shit on your parade man! but i have to correct you on your use of you're as opposed to your. wrong. but really though, thats totally fine.... i mean, what you like to drink. but from an actual beer and food pairing perspective where the idea is to really complement the food with the beverage just as wine does with many foods, you really have to consider the properities of the food and the beer wholisticallly. pairing an ipa with spicy food not only magnifies the experience of the spiciness of the dish but also the carbonation and mouthfeel. they really are not ideal pairings. scotch ales, scottish ales, amber lagers, and light amber ales are much more ideal because of their malt forward sweetness which actually compliments the dish (the whole point of wine/beer/food pairings). to each their own brother!!! im honestly not shitting on you, just really trying to pull in a different perspective who follows beer, food, and wine very closely. I personally love spicy food, but you cant deny the fact that a really hoppy double ipa really brings that crazy spice out and causes an intense chemical reaction with the food you are eating that more than doubles the carbonation in your mouth. it literally turns into foam! any insight or ideas that i am not familiar with, please bm me. I will never turn down an opportunity to learn something. cheers, Steven pps. cbl's on the 23rd? despite recent differences, see you there?
Steak tartare & fries with Gueuze Duck confit with Westmalle Dubbel or the like. Also a good beer with a steak with blue cheese sauce. Cacio e pepe with Cantillon Kriek (don't get to have this enough) Peanut butter & chocolate with Old Rasputin
Believe me, I love Chicago and all the restaurants it has to offer having lived here my entire life, but it can be crowded and pricey on most weekends and going down to the city is expensive. I loved Kansas City's Midwestern charm and felt more relaxed, plus the steaks and ribs were out of this world.
