What food and drink to serve as the main course depends largely upon what is in season- as well as the style of food that was served previously.
Vegan sushi with seasonal veggies or stir-fry and rice would be delicious with an IPA. If you are not an IPA kind of person, try an ESB. Negro Modela would also be nice.
Stuffed portobella mushrooms or fettucini alfredo with spinach match well with an oatmeal stout like Wolaver's or Anderson Valley.
Something heavier like a mushroom stroganoff or vegan loaf with mashed potatoes would hold up to the strong taste of a scottish style ale nicely. Kilt Lifter by Pike is a thick, hearty ale. Skullsplitter is for more adventurous tastes who aren't afraid of a higher alcohol content. This would also make a great beer for those who wish to finish the evening with a lambic instead of something super-strong.
The common theme for dinner ales is something malty and rich, yet still not too rich or overwhelming. Save the imperial stout for desert!
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