What do you think is the best beer with smoked foods?
Looking for something a little heavier than the canadian,big rock versions.
curious to see which ones you smokers like?
THIS post should get lots of attention!! Soooooo many beers to choose from. My personal favorite is a micro, produced locally by Homer Brewery, named 'Red Knot' ale. I normally prefer the darks produced my micros, but I definitely don't rule out "corporate darks" either! Second would be a good heady porter or stout, although for a lighter production beer,(even though you mentioned "something a little heavier than the canadian,big rock versions"), Kokanee seems to maintain the good hops/grain flavor that I like. Guinness is also, being readily available anywhere these days, one that enhances the pallet of smoked stuff.
Try Molsons Pilsner, that is what the Molson brew masters call the best Molson's beer. My dad and his friends used to drink it all the time, but I've only now started appreciating it. Good taste!!!
We have a micro brewery here that does a great Nut Brown. If you are ever in the
area of Langley, give Dead Frog Nut Brown a try. A great beer with a great name.
There tag line is there are more hops in a dead frog.
Not a huge beer selection here, some but mostly mainstream. I miss the micros, etc.
Went to univ in GA..you could pick from about a 100.
Going to try a guiness, and a few darker ones this weekend.
COLD
I'm hooked on Samuel Adams. It depends on the food that is smoked, and the spices and other seasonings I have added; and because Adams brews seasonal beers it depends on the season. Right now I like their larger (year round beer) with beef and lamb. There Summer Ale is great with pulled pork, chicken and fish, but there are so many others to choose from.
my favorite beer is the one someone else buys ! ! !!
Beef
(http://www.theirishpub.de/Bilder/guiness.gif)
This would be for ABTs.....obviously much more for a brisket!
Creamor Springs
http://www.creemoresprings.com/live/
Lumpy
The best beer I have ever had was chilled for about 10 minutes, on the window ledge in the barracks just off the Michigan lake. In 10 minutes ice crystals were already forming. That is the best beer. The brand? Don't remember. I think it was the chill that made the real difference, and taking a break from the Military. :D
I'm with Hab on this one.
I love a Samuel Adams with just about anything.
Peter
Quote from: Gizmo on June 25, 2009, 08:45:08 PM
The best beer I have ever had was chilled for about 10 minutes, on the window ledge in the barracks just off the Michigan lake. In 10 minutes ice crystals were already forming. That is the best beer. The brand? Don't remember. I think it was the chill that made the real difference, and taking a break from the Military. :D
Giz was that on Ft. Sheridan or Great Lakes Naval Base? I managed to eek out 20 mos on Sheridan 88-90
Great Mistakes. :D
Electronics A school. Oct 30 to June 9. Hit the solid part of winter. You know it is cold when it is too cold to snow and the snow on the ground squeeks when you walk on it.
I developed a taste for beer at a very early age.I have moved on from "Rolling Rock" to other brews.
(http://i282.photobucket.com/albums/kk250/smokinsoon/beerbaby.jpg)
Boulevard Bully! Porter is excellent with a variety of smoked beef dishes. They recommend the Pale Ale with chicken wings and they were spot on. I haven't had a Boulevard beer I didn't like.
That being said, if you have access to a variety of breweries at your grocery/liquor store, I would strongly suggest trying them out.
New Belgium beers are fantastic. Goose Island 312 is also fantastic.
Try a "Rauchbier" better known as a smoked beer.Imparts a slight and not over bearing flavor to food.An Imperial stout goes well with smoked beef .Have not had much luck with the lighter lawnmower beers, just not enough maltiness.I have also tried a raspberry fruitbeer (homebrew) smoked with pork ribs,came out great.Personally I would rather guard the bradley sippin a homebrew instead of stickin a beer in the bradley, but that's just me.....
Sam Adams hands down.
Love their Cream Stout and Pale Ale, and Boston Ale, but Boston Lager is great too, along with their Hefeweizen and Honey Porter is real good, so is their seasonal Winter Lager and Octoberfest, and their Old Fezziwig Ale but can only get that seasonal in their holiday collection.
Stuff is good ;D
If you have access, try
1. a dunkelweiss (dark wheat) - for example,Coopersmiths brewpub in Ft Collins CO used to make a nice one
2. Kostricher (brewer) swartzbier (black beer) - not sure how this is made, but I've found the German archetype in groceries in urban/suburban areas in a couple of states...
the common element for me is that they have a dark color & nice richness, but have more bite/crispness than a typical porter or stout. With that said, I would fervently agree that the answer to "which drink goes with my food" is frequently "whatever you like best" - anything is usually someone else's snobbery...
live well!
There really is only 1 beer ;D
(http://www.badlog.be/images/heineken.jpg)
yuengling
or a guinness
Was recently in Alexandria and ate a ta chili place called "Hard Times" and they served "Peg Leg" beer which was a nice dark stout, similar to Guinness but less bitter. With that said I go to one extreme or the other- Guinness or Strongbow Cider.
if i want a little more flavor i hit the becks dark, if i want something more smooth i go for the molsen canadian, if i am going to drink a lot, i go cheap(and lose a lot of flavor) and get the gut rock michelob golden.
Pilsner Urquell by far preferred. Sam Adams always a good brew. Guinness is always a good choice with beef or sausage.
Anyone remember the Scottish Ale Sam Adams used to make (or perhaps still do?). That Ale was awesome...made with smoked peat moss if I recall. Haven't seen it around in a while.
Lienkugals Honeyweiss
From the land of sky blue waters. Comes the beer refreshing. Hamm's.
(http://www.blvdbeer.com/images/UWB_bottle.jpg)
Boulevard Wheat
or
(http://1.bp.blogspot.com/_zikSxOpljDc/SFvHeQbqRbI/AAAAAAAAAFU/DwmtTIdXx38/s400/Samual+Adams+Boston+Ale+2008.JPG)
Sam Adams Boston Ale
If you can get your hands on some I recommend ZiegenBock Amber (made by Budweiser), but they only sell it in Texas. Second choice would be a Shiner bock, made in Shiner, Texas but available in 37 states. Third, I would try a Shock Top (Budweiser). Well, there was my top three. Starting to get thirsty.......
Quote from: DoubleTSmoker on September 01, 2009, 06:40:38 PM
If you can get your hands on some I recommend ZiegenBock Amber (made by Budweiser), but they only sell it in Texas. Second choice would be a Shiner bock, made in Shiner, Texas but available in 37 states. Third, I would try a Shock Top (Budweiser). Well, there was my top three. Starting to get thirsty.......
I used to buy & drink Budweiser and collect their steins until they sold out to a foreign company...
Best beer w/ smoked food?
Of course that would be Shiner Smokehaus ;D, from Shiner TX
Just had these for dinner along w/ baked beans and garlic bread. The beer is pretty good, just a slight smoke taste that can be missed if you didn't know it was there.
Used 6 hickory pucks on the ribs and had them on the OBS from 8-5, and 230 to 200 deg on the Auber PID, then FTC for 1 hour. Family agreed they were the best ribs we've had in a while, and they like all that I make. I think the hickory worked better than the apple I was using.
get smokin
drano
(http://i721.photobucket.com/albums/ww217/drano38/Shinerribs.jpg)
Shiner? HELL YEAH!
I used to drink Shiner Bock years ago....IF I can find it on draught, I still grab one (the bottled stuff, to me at least, tastes different).
Next time I visit my dad, I'll have to try this one.
drano, the beer and the ribs look good. I've gain 5 lbs just looking at pics of food on this forum.
Victory Hop Devil!!
Quote from: drano on September 05, 2009, 06:20:23 PM
Best beer w/ smoked food?
Of course that would be Shiner Smokehaus ;D, from Shiner TX
Just had these for dinner along w/ baked beans and garlic bread. The beer is pretty good, just a slight smoke taste that can be missed if you didn't know it was there.
Used 6 hickory pucks on the ribs and had them on the OBS from 8-5, and 230 to 200 deg on the Auber PID, then FTC for 1 hour. Family agreed they were the best ribs we've had in a while, and they like all that I make. I think the hickory worked better than the apple I was using.
get smokin
drano
(http://i721.photobucket.com/albums/ww217/drano38/Shinerribs.jpg)
Mesquite smoked beer....now we're talking! ;D
C
[shameless advertising mode ON]
Obviously it is any beer from Snoqualmie Falls Brewing Company, since I am the Founder and President. Read about us here (http://www.fallsbrew.com).
I would usually go for a Wildcat IPA with smoked foods!
(http://www.fallsbrew.com/ipa.jpg)
[shameless advertising mode OFF]
Pat,
That looks great! Glad to see your business is doing well.
I just added home brewing to my too-long list of hobbies.
I'm drinking my first brew, a stout that everyone tells me is very good--I'll call it beginners luck.
My second went into the fermentor last Sunday. Its a clone of Belhaven Scottich Ale, purchased from Austin Homebrew, Austin TX. If it tastes as good as it smelled going into the bucket, its gonna be awesome.
I'll most likely get a keg system in the next week to put it in. Bottling that first batch confirmed everyone's input that bottling is a lot of work.
get smokin brewin
drano
WOW! Looks awesome Pat. I know it's work but at the same time alot of fun. Congrats
Quote from: classicrockgriller on November 19, 2009, 04:48:00 PM
WOW! Looks awesome Pat. I know it's work but at the same time alot of fun. Congrats
I have a day job too...I am not the guy in the boots brewing the beer, but I can be found around there some parts of most every day!
The brewery has had ups and downs since 1997, right now is a pretty good up. We have an ace head brewer, a great GM / assistant brewer, a wonderful Taproom manager and staff, and (finally) a dang good outside sales guy. You are right, it IS a lot of fun!
I just stumbled along a new beer last weekend. Tin Whistle brewings Peaches and cream ale. Wow went great with the pork roast on Saturday night, not over powering with a nice finish. It is brewed in Penticton B.C.
Mike
A quality Root Beer :o
I live in a town with LOTS of microbreweries and I am a loyal customer! One of the families at my school is part owner of one and next week (last school week before Christmas) their 9 year old is going to come running up to me with a gift bag full of beer as a present for the principal! My favourite for lighter or summer time smokes is a good hoppy micro IPA, and for pulled pork and brisket, a stout (local micro called "Lightkeeper's stout) or a dark ale only produced at xmas time with 8 or 9% alcohol called the "Hermanator". Give me a pulled pork sammy, a couple of Hermanators and I'll be out howling at the December moon in pure happiness. ;D
T2
Quote from: tsquared on December 11, 2009, 10:31:27 PM
I live in a town with LOTS of microbreweries and I am a loyal customer! One of the families at my school is part owner of one and next week (last school week before Christmas) their 9 year old is going to come running up to me with a gift bag full of beer as a present for the principal! My favourite for lighter or summer time smokes is a good hoppy micro IPA, and for pulled pork and brisket, a stout (local micro called "Lightkeeper's stout) or a dark ale only produced at xmas time with 8 or 9% alcohol called the "Hermanator". Give me a pulled pork sammy, a couple of Hermanators and I'll be out howling at the December moon in pure happiness. ;D
T2
I like a good IPA with any spicy Q (Sierra Nevada Torpedo or, this time of year, Celebration Ale are pretty standard), a medium amber ale with chicken or fish, and a heavy porter or stout w/ prime rib, lamb or pork chops. Almost anything's good with pulled pork.
Man o Man, so many beers and so little time!
One easy answer...
Whichever one is handed to me while I'm doing the cooking.
I draw the line at Bud Light. Like making love in a canoe, if you catch my drift.
Quote from: squirtthecat on December 12, 2009, 05:15:28 PM
One easy answer...
Whichever one is handed to me while I'm doing the cooking.
IMHO the best beer is the ice cold one you have on hand at that moment ;)
Brewery Ommegang in Cooperstown, NY makes some great Belgium beers. Many different styles and alcohol levels (the burgundian brew goes roughly 9% ABV). They have a beer to match any 'Q. If you ever get a chance to try Duvel on tap, DO IT! Incredible and totally different than the bottled Duvel.