Episode 53: Beer and Food Part Two – And now the beer

Our second food and beer show, Kurt is back as a special guess and this is our “real” so enjoy and extra long (20 minute +) show.

Let’s Review

Last week we looked at beer and food generally. If you are looking for a primer on food and beer, check out last week shows with the link at the top of this page.

This week we’re looking at specific beer styles and food so you can get some mouth watering ideas of beer meals to make.

IPAs

The hop flavor will cut through just about any food, espcially spicier ones. For example Hops and Coriander are great cutters for Habenero/Jalepeno/Chilis in general. Smokiness of Habenero/earthy citrus of certain hop varietals as well as the Chili’s very good flavor companion: coriander.

In addition to spicy foods, IPA’s are great with sweet Savory foods. Not desserts, although I think there could be a pairing made for a coriander/orange peel IPA with orange or citrus sorbet!

Brown Ales

Brown ales, I have always found, go great with BBQ. I tried really hard to find some other foods these guys liked with Brown Ales, but we kept coming back to the BBQ.

Fruit Beers

Blueberry/Apple, etc beers are great with Venison (earthy to earthy flavors match well). Ever heard of Raspberry Vinegarette Dressing? How ‘bout Rasperry Wheat Vinegarette? Mix beer with vinegar and some thyme. Whisk, and there you have it.

Belgians

As we have discussed, Monks brewed them to be a hearty addition to a meal of very heavy bread. Good with Hearty meals. Pot Pie/Thanksgiving and Christmas Dinner, think stuffing.

Porters/Stouts

These beers tend to go well with beef/veal/venison/rosemary/mushrooms The dark roasted (malt) flavors of dark beers go well with earthy flavors such as Rosemary/Sage/Mushrooms, etc.

In addition, these work great with desert. For example Ice Cream (Guiness Flavored) and floats. Guiness instead of root beer for a float. The bourbon/vanilla flavors of stouts will go well with ice cream. And of course, anything Chocolate goes well with the roasty and chocolatly flavor of the stouts.

Next Week

Well we hope you enjoyed the food shows, and once again thanks Kurt! We will be back to our normal format next week when we talk about Ommegang Abbey Ale, the second dubbel as we continue our Belgian series.

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Episode 52: Beer and Food Part One – Basic training, without getting your head shaved

The long awaited Food and Beer show has arrived! This is also our one year anniversary show, so we went a bit long this week than we usually do. Hopefully ya’ll won’t mind.

A New Voice

Our friend Kurt joins us on this show. If you’ve listened to the show you know a bit about who Kurt is. He’s a friend of Jake’s and has worked in a kitchen for a bunch of years. Listen to the show if you want to hear why that means you don’t call him a chef. He is also responsible for the theme music for the show.

An Introduction

This week we are looking at food and beer generally. So this show is by way of introduction. It’s a little tough to actually write show notes for this kind of show. But, we touch on a number of food/beer topics.

• Can you pair beer and food?
• What are the different schools of thought with pairing?
• What is a food flavor memory (patent pending)?
• Just what does coriander taste like?

Next Week

If you’re a nerd like me you will have realized, that since there is no show 0, next week is actually our one year anniversary. I would say welcome to the light nerd brethren and sistren. The good news for everyone is we have Kurt back next week to talk about some more specific food and beer topics. Just a tip, don’t come to that show hungry.

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