Ken B wrote:Looked over the old thread, did not really bring much to this discussion, but am putting the link here 'cause I said I would:
viewtopic.php?f=1&t=18898
Rob Coffey wrote:I havent read it all, but one thing you said there: bitter beers are hard to pair?
Not even remotely true. Spicy asian and hoppy pair great, for example...And since Dragon King's Daughter was mentioned...I was there last weekend and ordered something hoppy to go with my spicy tuna roll. Hops do a great job of cutting thru the spice.
Rob Coffey wrote:It annoys me that more Thai (to pick a specific example) places dont carry an IPA on tap.
Shane Campbell
In Time Out Room
626
Sun Apr 17, 2011 10:08 pm
Hoosierville
Ken B wrote:Rob Coffey wrote:I havent read it all, but one thing you said there: bitter beers are hard to pair?
Not even remotely true. Spicy asian and hoppy pair great, for example...And since Dragon King's Daughter was mentioned...I was there last weekend and ordered something hoppy to go with my spicy tuna roll. Hops do a great job of cutting thru the spice.
I will have to politely agree to disagree here. When I discuss pairing (which I do regularly in a professional context), I use language like "complement", "lift" or "support". Not "cutting thru". Clearly you have a different idea of what pairing is about.
Rob Coffey wrote:It annoys me that more Thai (to pick a specific example) places dont carry an IPA on tap.
In this case I must also disagree but cannot do so politely. To reiterate what I said above: us backwards, ignorant Asians can't thank folks like you enough for telling us what we should be serving/drinking with our cuisine.
Shane Campbell wrote:From Publishers Weekly
“Oliver, the brewmaster of the Brooklyn Brewery, argues that brewing beer is far more complicated than making wine, and pleads with beer drinkers to reach past the shelves of mass-produced hops toward bottles produced in more specialized breweries. His message may seem past its sell-by date, but his tour of beers and his brew-and-food match-ups are anything but stale. After explaining beer-making processes, Oliver launches into his beer-food combinations; though he offers no recipes, his recommendations- the classic pairing of Irish stout with oysters; the dark, caramely flavors of Trappist ales balancing a duck confit; the IPA from his own brewery complementing Thai, Mexican, and Vietnamese food-are excellent. Beer drinkers of all sorts will happily drift along Oliver's exhaustive tour.
Copyright 2003 Reed Business Information, Inc.”
Rob Coffey wrote:If Im eating it, its MY cuisine.
Ken B wrote:(Note to self: when the topic of beer comes up, stay out of it next time. It never ends up good, whether I'm involved or not.)
Rob Coffey wrote:If Im eating it, its MY cuisine.
I'm going to drop out of this thread, though I have a fair bit more to say. My hackles have been raised enough, and I don't really intend to do so to anyone else, or at least any more than I have already, but I do have one correction to add here. When you open your own restaurant that serves spicy food (Thai or otherwise) with IPAs, then it will be "YOUR cuisine".
I'd have a little more respect for other opinions if they weren't based on information pulled from one source (however strong Mr Oliver's book may be) and they may well be, but I haven't seen any evidence of that.
Or say something to the proprietor about it. We all have complaints about some aspect of the food and/or beverage industry in town (as well as compliments), if you voice it here, expect there to be commentary.
David R. Pierce wrote:
While certainly not IPA, Sing Ha has 5 more bittering units than standard Sierra Nevada Pale Ale and is Thai. I wonder what food it was meant to complement?
David R. Pierce wrote:
BTW, 5 bittering units amounts to the difference between water and Budweiser.
Rob Coffey wrote:David R. Pierce wrote:
BTW, 5 bittering units amounts to the difference between water and Budweiser.
Has it really gotten that low? I would have guessed somewhere around 8. Whats the human threshhold for detection? I know its pushing up against it.
David R. Pierce wrote:Rob Coffey wrote:David R. Pierce wrote:
BTW, 5 bittering units amounts to the difference between water and Budweiser.
Has it really gotten that low? I would have guessed somewhere around 8. Whats the human threshhold for detection? I know its pushing up against it.
Probably not, I'm just being a dick.
David R. Pierce wrote:
While certainly not IPA, Sing Ha has 5 more bittering units than standard Sierra Nevada Pale Ale and is Thai. I wonder what food it was meant to compliment?
BTW, 5 bittering units amounts to the difference between water and Budweiser.
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