burger, fruit, pasta not with marinara. mostly just regular stuff. the sour beer should have the acidity to handle most foods but i want to taste the beer if it’s sour and hard to find and or costly.
Originally posted by paytoplay
burger, fruit, pasta not with marinara. mostly just regular stuff. the sour beer should have the acidity to handle most foods but i want to taste the beer if it’s sour and hard to find and or costly.
I agree completely. Of course they’re usually both hard to find and costly, but nothing completes a great bottle of beer or wine like a nice meal to go with it.
Originally posted by joet
sourdough bread is outstanding with sours
acetic pickles
cabbage dressed in vinegar
apples and pears with acetic sours
neutral cheeses like young bries and camemberts
I completly disagree with joe here. I think that aged hard cheese, like oude gouda that has a good amount of salt formation towards the rind to be the epic win. However having just arrived back from belgium a matter of hours ago, i had an outstanding pairing of lambic with saurcuit and sausages. I want to melt cheese over it next time.
