So, do you folks believe that Saison's are the best food pairing beers? Obviously it depends on the food, IPA's being good for fried seafood for example, however on an overall basis? If so, what foods pair well with Saison's?
Like I said, I think it's a perfect beer to have with almost any meal because it is extremely dry and usually fairly highly carbonated. That makes it especially good for boldly flavored food, fatty foods, and spicy foods. I just love its ability to quench and cleanse when I'm eating something big on flavor, fat, or spice. And many good examples of the style do this while possessing a medium body, so it feels good in your mouth too.
On a more nuanced level, I think the key is to make use of the peppery spiciness. I love Saison Dupont and scallops. Same is really true for SD or any other classic style saison and other seafood dishes. You can probably get even more complex with all the great domestic options available that push the traditional flavor profile in a lot of different directions--all the way from fruity, even bubblegummy, to herbal and grassy. 21st Amendment Sneak Attack has a lemon/dill component that would probably be nice to pair with something that could use those flavors. Brooklyn Sorachi Ace is another saison with a strong lemon/citrus presence. Then you have all of the "wild" saisons that use brettanomyces--great with cheeses that play well with the funk and the ultimate beer for pairing with super fatty meals, imo. Something like a fatty seafood mac and cheese heavy on truffle oil makes for an incredible counterpoint to the acridity of the sour and funky brett flavor, while also sharing some similar earthy components.
North Country... Have tried a couple of their beers. Their Firehouse red is pretty solid. Tried a stout and an ipa that were pretty meh. Their pumpkin seemed decent, but I only had a sip of it.
North Country... Have tried a couple of their beers. Their Firehouse red is pretty solid. Tried a stout and an ipa that were pretty meh. Their pumpkin seemed decent, but I only had a sip of it.
Beer was pretty average last I had. I do see their buck snort stout around a lot though. I did get a growler of something, but I forget what it was. The restaurant is pretty awesome, great food, really cool atmosphere and close by is a toy store in the shape of a giant stealth bomber (great for kids/adults). Definitely worth a trip.
Brainless on Peaches was pretty good. I really enjoyed their saisons though. Like many on here, I've always wanted to like saisons, but never found any that had that wow factor. Epic had a few like that.
I really do enjoy epic brewery. The ipa is great, I'd love to try their sampler with someone that sounds awesome. Going to rahr brewery tomorrow.
Currently enjoying founder breakfast stout.. Yum yum yum
Looking for epic big bad Baptist, might just be my favorite beer.
They also make a 825 state stout that's top notch
Going to world of beers tonight so hopefully I'll find it, did you get it at your beer store or at a bar?
Unfortunately I can't find it around here,my buddy usually brings one home for me when he returns. I did find one in Columbus at a world of beer or 1000 beer place, so you may be in luck
I picked up a locally brewed quad to try out for a second time. I had noticed that it improved as it got warmer, so I'm drinking this at room temperature. The flavors really stand out this way. So the question is which styles most benefit from warming up?
I picked up a locally brewed quad to try out for a second time. I had noticed that it improved as it got warmer, so I'm drinking this at room temperature. The flavors really stand out this way. So the question is which styles most benefit from warming up?
Imperial stouts and DIPAs for me. The latter has a smaller window before it gets too warm imo
I picked up a locally brewed quad to try out for a second time. I had noticed that it improved as it got warmer, so I'm drinking this at room temperature. The flavors really stand out this way. So the question is which styles most benefit from warming up?
Imperial stouts and DIPAs for me. The latter has a smaller window before it gets too warm imo
Agree. Would also add barrell aged stouts. Any beer with complex flavors gets hurt by the cold, but think that sweet spot is a lot smaller for an IPA than a stout.
Rodenbach Caractere Rouge. This is easy to say with how it's regarded, but this is easily one of the best things I've ever had the pleasure of experiencing. Might be the best beer I've ever had.
Rodenbach Caractere Rouge. This is easy to say with how it's regarded, but this is easily one of the best things I've ever had the pleasure of experiencing. Might be the best beer I've ever had.
Wow; where might I acquire this in the 412, counselor?
