Homebrew and food...

Danbowski · Post by **Danbowski** » Friday Nov 24, 2006 1:07 pm

Not sure if this is the best part of the forum for a discussion like this but from a combination of sources (a Squire talk at the beer fest in Brissie and Monteiths Wild Food festival in NZ!) I think a chat about homebrew food matches is interesting...

Straight off the bat I would say that a spicy wheat beer (submitted the recipe elsewhere) with a vindaloo or something similar is a winner. Any thoughts of your own faves?? Wine people shouldn't have a monopoly on this stuff and the James Squire talk was the freaking obvious. Porter with Chocolate... thanks champ.

Chris · Post by **Chris** » Friday Dec 01, 2006 10:51 am

I like a highly hopped IPA with a vindaloo, and most other Indian curries.

And stout goes well with a good stew.

drsmurto · Post by **drsmurto** » Friday Dec 01, 2006 11:52 am

I use the when in Rome philosphy in restuarants - inidan beer with indian food, thai, chinese etc. At home i tend to use my hoppy lagers/pilseners for spicy or highly flavoured food and leave the ales for those that arent too powerful.

Dark ale or a nut brown ale with a stew cooked from them is a captain obvious but damn tasty!

Italian has me stumped tho, tend to go the red wine instead. Any suggestions?

111222333 · Post by **111222333** » Friday Dec 01, 2006 12:38 pm

I recon a crisp pale with your pizza

drsmurto · Post by **drsmurto** » Friday Dec 01, 2006 1:51 pm

111222333

cheers for the prompt reply - am off to an italian cafe tonight and in all likelihood will be eating pizza (unless they have a devilishly spicy pasta) so a nice pale sounds fair. I have in the past drank Peronis with pizza but find they are lacking when it comes to a big tomato based pasta dish. pales may well be able to keep up with them.

Chris · Post by **Chris** » Thursday Dec 07, 2006 11:13 am

Pizza and pilsner!

Though a good PA works too.

Wheat beers go well with pasta.

In place of red wine, try a red ale?

Anzac Cookies · Post by **Anzac Cookies** » Thursday Dec 07, 2006 12:13 pm

TCB Oak Ale and King Island Roaring Fortys Blue Vein Cheese on Thin Captn biscuits

Pale_Ale · Post by **Pale_Ale** » Thursday Dec 07, 2006 3:13 pm

Nice one Anzac

I'd say the rules of food and wine would apply to food beer i.e light taste for white meat and lighter foods, and heavier bodied wine for red meat and heaver dishes.

Chicken or a creamy pasta dish with a Pilsener
Steak with a Dark Ale or a Porter
Stew with a Stout

I reckon Pizza is good with Coopers Pale Ale, nothing heavier than that though.

111222333 · Post by **111222333** » Thursday Dec 07, 2006 6:37 pm

I kid you not but Stout and ......... Duck. It goes an absolute treat.

lethaldog · Post by **lethaldog** » Thursday Dec 07, 2006 6:48 pm

Beer and food

Whatever the beer with whatever food is all good for me

But seriously id go a nice stout with a lamb roast any day of the week and the pilsner for some nice fresh fish (maybe some freshly caught whiting)

beernut · Post by **beernut** » Friday Dec 08, 2006 12:18 am

The only time I drink plonk is when I eat so please dont deny me the pleasure of a " cab merlot sav melbec shiraz " thats "nutty fruity and roundy with vanilla overtones"
You cant beat a big hoppy lager with Indian though.

Chris · Post by **Chris** » Friday Dec 08, 2006 9:26 am

I've never TRIED to beat a big hoppy lager with an Indian... or vice versa.

Anzac Cookies · Post by **Anzac Cookies** » Friday Dec 08, 2006 9:43 am

Chris wrote:I've never TRIED to beat a big hoppy lager with an Indian... or vice versa.

LOL, worth a shot though

Chris · Post by **Chris** » Friday Dec 08, 2006 9:52 am

Whatever works for you...