Best Beer pairing with strip steak??

Beer and food paring chart.

http://www.craftbeer.com/attachments/00 ... ndfood.pdf

Heineken.

Beer and food paring chart.

http://www.craftbeer.com/attachments/00 ... ndfood.pdf

Also, if really into it:

The Brewmaster's Table by Garrett Oliver.

Heineken.

Strip steak, not skunk steak.

<Huge Painful Sigh>....I'm longing for the days when it when beer wasn't so "uppity" and the words "beer" and "pairing" never appeared in the same sentence. God God man, just crack a freaking cold one of YOUR choice, belly up to that big ol' hunk of red meat and to hell with "pairing" <insert raised pinky finger>.

While I totally understand where you're coming from, asking suggestions for a meal I'm having allows me to step out of my box of regulars (everything from Coors Light <can only> for summertime swill , to Bells Two Hearted <always in fridge>, and try some beers I may not have known about or tried before. I agree that to some extent beer has gotten a little too high tech for my simple pallet, but there's nothing better than trying something new someone has suggested and loving it. I'm always looking to expand my fridge options, and sometimes picking blindly at the store has left me dissapointed. And don't get me started on sticker shock, I'm almost stroked out last time I stocked my fridge for game night!

BTW, thanks for all the suggestions, I'm going to have to start knocking through some of them,

<Huge Painful Sigh>....I'm longing for the days when it when beer wasn't so "uppity" and the words "beer" and "pairing" never appeared in the same sentence. God God man, just crack a freaking cold one of YOUR choice, belly up to that big ol' hunk of red meat and to hell with "pairing" <insert raised pinky finger>.

and sometimes picking blindly at the store has left me dissapointed. And don't get me started on sticker shock, I'm almost stroked out last time I stocked my fridge for game night!

Brian...I'm thinking my comment could have been worded a bit less harsh (might have been the 4 Bell's Two Hearted Ales). ...Still I stand by my remark that this whole "pairing" thing has gotten a little out of hand. As for picking blindly, yep I'm with ya on that although I've recently improved the odds by not selecting anything that has "Dogfish Head" on the label (sans 60 minute IPA).

As for picking blindly, yep I'm with ya on that although I've recently improved the odds by not selecting anything that has "Dogfish Head" on the label (sans 60 minute IPA).

Heh...while Im off-centered, Im apparently off-centered in a different direction than Sam Caglione, as I agree on DFH. Well, not entirely true, the Dogfish Head Red and White is very good. But other than that, I can do without them.

Sidestepping ever so lightly around the populist palaver ...

Note that amber/brown Bieres de Garde are great with such a meal. Imported brands include La Choulette and St. Amand. Schlafly makes a good one, and so does Two Brothers.

<Huge Painful Sigh>....I'm longing for the days when it when beer wasn't so "uppity" and the words "beer" and "pairing" never appeared in the same sentence. God God man, just crack a freaking cold one of YOUR choice, belly up to that big ol' hunk of red meat and to hell with "pairing" <insert raised pinky finger>.

I am in a different boat on this one,

My biggest weakness in this industry is wine pairings ( just do not enjoy them ), I have been to numerous wine tastings, conventions, have had distributors come in to do seminars, purchased Robin's 30 Second Wine Advisor book many moons ago and just still do not have the palate.
Fortunately I work with a very knowledgeable bar manager and service manager whom have the know how of creating a wine list that is very good and also brings in very good profit margins on sales

With that being said, beer pairings I can relate to !, and I do enjoy going into almost every local establishment in Louisville now and having the choices of local or semi regional craft beers to pair with my meal, absolutely LOVE flights !
I am now trying to think of ways to create more space to add more taps on the river because of the demand for craft beers and the demand for pairings with them.
IMO the tides are turning.

[Robin Garr]

this whole "pairing" thing has gotten a little out of hand.

Four words: "Falling off the bone."

You can't care as much as you do about one food-related passion, Stevie, and then blow off people who have a different one. Or you CAN care, I guess, but it ain't right ...

this whole "pairing" thing has gotten a little out of hand.

Four words: "Falling off the bone."

You can't care as much as you do about one food-related passion, Stevie, and then blow off people who have a different one. Or you CAN care, I guess, but it ain't right ...

Point taken ..........Not my best effort at "stirring the pot" was it ? (perhaps a bit too transparent, ya think ?) Pot stirring aside, I will say your analogy was not totally on the mark. The "pairing" food and beer is simply an effort on ones part to better enjoy a meal (or a beer as it were), whereas FOTB is a (serious) sin against pigs.

Speaking of "pairings"...After cutting the grass yesterday, I sat on the deck and paired a "pair" of ice cold Rolling Rocks (in frosty mugs no less) with a nice Flat Iron Steak.

[Robin Garr]

Speaking of "pairings"...After cutting the grass yesterday, I sat on the deck and paired a "pair" of ice cold Rolling Rocks (in frosty mugs no less) with a nice Flat Iron Steak.

That'll work! It follows the "Rock, paper, scissors" principle.

Speaking of "pairings"...After cutting the grass yesterday, I sat on the deck and paired a "pair" of ice cold Rolling Rocks (in frosty mugs no less) with a nice Flat Iron Steak.

My current "lawnmower" beer (as of mowing on Friday) is a homebrew style-breaker. Basically a dopplebock with about 80 IBUs of west coast hops. It actually works...somehow. If I wanted cold water after mowing the lawn, guess what I would drink?

my fave lawn-mowing-pairing has nothing to do with beer...it's a tall glass of sweetened, strong ice tea with a jigger (or two) of Tanqueray gin and a sprig of mint mmmmm...mmm