finally figured out how to beat marinara sauce

[studentofbeer]

well i finally cracked the code, i think. i never could figure out what beer went well when i or the gf got lazy and we make some variation of pasta with marinara sauce. i tried IPAs and pale ales, which didn't work because the hops and the acidity from tomatoes did something not too pleasant when they met. i tried american tripel-style beers, and some like pranqster worked ok, but others, not so much. the spicing, like the hops, didn't agree well with the tomatoes.

so tonight i tried something different. i pulled out the budweiser (Czechvar/Budvar) id brought back from england because it said budweiser on it, and lo and behold, the beer worked pretty darn well. its soft and malty, which met the pasta and the sweetness in the tomato, and the light saaz hopping nicely avoided any collision with the tomatoes' acidity. now i know something that works at least. i may try a pilsner next as well, but im a bit worried the higher hopping might bring it down a bit. anyway, thought id share, since this pairing has been killing me. i also want to try schneider-weisse and some other hefes to see if they would work.

[steveh]

Since a hearty red wine is so often suggested with pasta and marinara, had you thought about a nice ESB or even a porter?

Although, I do like the suggestion of a light-bodied, soft-flavored beer to wash down a thick tomato sauce.

S.

[studentofbeer]

hrmmm those are interesting suggestions--i will give them a try. a nice malty esb makes sense, and a porter could either be really good or really gross.

[steveh]

Yeah, I suppose a porter could end up being too filling on top of pasta. But a nice, estery, full-bodied ESB might match as much as a nice Chianti.

S.

[brewmonkey]

Originally posted by steveh
Yeah, I suppose a porter could end up being too filling on top of pasta. But a nice, estery, full-bodied ESB might match as much as a nice Chianti.

S.

How about some fava beans with a nice chianti? :D

Actually an ESB sounds like the trick for this type of meal.

[chazwicke]

I think the Czechvar is a good pairing. I really like that beer. I have always preferred it to Urquell.

[skahtboi]

Originally posted by brewmonkey
How about some fava beans with a nice chianti? :D


Yikes, Brewmonkey! That was exactly what I thought, and I think I actually read that post hearing Lecter's voice!

[skahtboi]

Another beer that works well with the flavors in any style Italian cooking, and especially with something as simple as pasta and marinara is, of all things, Birra Moretti. Why not enjoy an Italian beer with Italian cuisine? They really do compliment each other.

[steveh]

Originally posted by skahtboi
Why not enjoy an Italian beer with Italian cuisine?

The Italian beer factor occurred to me last night too - big DUH on my part. Moretti's LaRossa and their Doppio Malto are pretty tasty, malty brews - maybe a bit cleaner than an estery ESB, but brewed at the source of the cuisine for sure.

I always tend toward wines when I go to my favorite Italian restaurants, but I really should try a good Birra next time.

S.

[steveh]

Originally posted by skahtboi
I think I actually read that post hearing Lecter's voice!

Har.

S.

[chazwicke]

Originally posted by steveh
The Italian beer factor occurred to me last night too - big DUH on my part. Moretti's LaRossa and their Doppio Malto are pretty tasty, malty brews - maybe a bit cleaner than an estery ESB, but brewed at the source of the cuisine for sure.

I always tend toward wines when I go to my favorite Italian restaurants, but I really should try a good Birra next time.

S. The last time I was in Italy (In the Alps) I had Forst Sixtus for breakfast along with some fine bread and cheese. I needed a beer or two after a harrowing night of crossing the Grossglockner pass in fog (or clouds) so thick that we could not see the sides of the road to know which was the cliff side. It took us more than 2 hours to drive down with the smell of burning brakes and clutch. Imagine being blind and on a very steep and narrow road with cliffs thousands of feet down. Darkness and extremely thick fog. I was leaning out the window shining a flashlight trying to see where the cliff side was. It was about 3 am when we finally reached the bottom. I have never been so scared.

[davesarman]

Originally posted by steveh
TMoretti's LaRossa and their Doppio Malto are pretty tasty, malty brews

Italy isn't really known for their beer, but those two are pretty good. I especially like the Doppio Malto.