Tronathon
08-22-2010, 03:44 PM
So my Girlfriend's mom wants to have a beer dinner before my gal heads back up to school for the year. As the resident beer "expert" (cough cough...right) she wants me to pair the beers with the meal.
She wants to have...
- Baked Brie with home made plum jam (from my plum tree)
- Gazpacho (with my garden veggies)
- Provencal Halibut with Fennel, olives, garlic and sage served over wild rice with golden raisins and corn (in some form TBA)
- home made peach pie
So, we're apparently loosely touring France and Spain (and Georgia) for the evening. Or maybe it's just a summer inspired menu.
I've got these pairings set up for now:
Brie - 3 Philosophers and Cantillon Kriek
- I thought the 3 phillies was perfect but it's high ABV which isn't great for the first course so I paired it with a lighter, and lower ABV fruity beer.
Gazpacho - Saison (I was thinking Hennepin) and maybe a Kolsch?
- I figured a Saison (I mean Sasion) would be nice, crisp fruity and work well with the clean Gazpacho, I was thinking Kolsch would be clean and uncomplicated along side the Gazpacho.
Halibut - I wanted to do the Saison with the Fish, So I was thinking maybe a Bierre De Garde (brand suggestion? I know I can get the Ommegang Biere de Mars). Or maybe a tart Berlinerwiesse (Again suggestions? Mine's fermenting) that would act lemony with the fish... and definately2 pilsners (one soft and maltier [maybe a dortmunder export] and a hoppier one [suggestions?])
Peach Pie - Uhm...........maybe a peach lambic, and DFH Festina Peche?
So, what do you guys think of my choices? what would you like to see if you were eating the meal?
(any any suggestions of what to do with the corn? I feel like corn on the cob alongside the rest of the main course is kinda like a throw-away addition.)
Tronbie
She wants to have...
- Baked Brie with home made plum jam (from my plum tree)
- Gazpacho (with my garden veggies)
- Provencal Halibut with Fennel, olives, garlic and sage served over wild rice with golden raisins and corn (in some form TBA)
- home made peach pie
So, we're apparently loosely touring France and Spain (and Georgia) for the evening. Or maybe it's just a summer inspired menu.
I've got these pairings set up for now:
Brie - 3 Philosophers and Cantillon Kriek
- I thought the 3 phillies was perfect but it's high ABV which isn't great for the first course so I paired it with a lighter, and lower ABV fruity beer.
Gazpacho - Saison (I was thinking Hennepin) and maybe a Kolsch?
- I figured a Saison (I mean Sasion) would be nice, crisp fruity and work well with the clean Gazpacho, I was thinking Kolsch would be clean and uncomplicated along side the Gazpacho.
Halibut - I wanted to do the Saison with the Fish, So I was thinking maybe a Bierre De Garde (brand suggestion? I know I can get the Ommegang Biere de Mars). Or maybe a tart Berlinerwiesse (Again suggestions? Mine's fermenting) that would act lemony with the fish... and definately2 pilsners (one soft and maltier [maybe a dortmunder export] and a hoppier one [suggestions?])
Peach Pie - Uhm...........maybe a peach lambic, and DFH Festina Peche?
So, what do you guys think of my choices? what would you like to see if you were eating the meal?
(any any suggestions of what to do with the corn? I feel like corn on the cob alongside the rest of the main course is kinda like a throw-away addition.)
Tronbie