How we taste, how to taste, and how to pair beer with food.
Recent Pairings
- Almost Too Easy
Lentil, Spinach, and Bulgur Soup- Munich Dunkel A hearty and well balanced soup with lentils, bulgur, and spinach in a tomato base, lightly accented with cumin and coriander seed. I feel like there are many potential mates for this soup. Some extra acidity might be nice, matching the aromatics might be interesting, and earthiness is… Read more: Almost Too Easy - What a Pair!
Rigatoni Panna Pesto e Pomodoro- Westmalle Tripel This is an interesting and pleasant dish. Essentially a combination of a very basic tomato sauce, pesto, and cream. It sounds strange but it works swimmingly. A beautiful pairing for this is Belgian Tripel, specifically Westmalle Tripel. Why does it work? So first let’s talk about beer and… Read more: What a Pair! - What’s for Dinner?
Thai Red Curry and Belgian Witbier Thai red curry with jasmine rice is a delicate and fragrant dish accompanied by varying levels of heat. Belgian Witbier is the perfect match. Excellent choices are Hoegaarden or Unibroue Blanche de Chambly. Why does it work? The spiciness of thai curries can range from mild to nuclear. The… Read more: What’s for Dinner?