Beerometric

Minestrone Soup and Munich Helles Minestrone.  It is a soup for sure, but with a plethora of regional variations. In theory, this pairing should work with most iterations, but for clarity, we are talking about the classic minestrone. Vegetables, small pasta shapes, potatoes, and beans in a vegetable and tomato based broth. This pairing is easy.… Read more: My Minestrone Has a First Name…..

Tikka Masala and Weissbier Dunkel Chicken (or in my case, tofu) Tikka Masala is a dish of debatable origin. “It’s not real Indian food”, some may tell you. “It was invented in Scotland”, others might say.  For a food historian, this might matter. For those of us who want to eat something tasty, it does… Read more: A Match Made….. Somewhere

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

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!

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?