Guest guest Posted August 13, 2009 Report Share Posted August 13, 2009 hey all sorta an odd question been rolling around in my wee brain generally when one goes out to a wine shop, or a wine bar, or a tasting or whatever..they main pairing is curdled cow pus... cheese the same dominates the craft beer tasting experience there are reams of information on what cheeses go with what type of beer, what temperature, etc and forth ad naseum what i'm racking my tiny lil brain is, what is a good alternative.... what would you serve as an accompaniment to wine or beer? i like nuts i like hummous and pita but.... neither support and/or enhance certain flavors. i have nothing sharp or tart or... you get the picture i need something quick, easy, that doesn't take a lot of prep time or the like. i deal with a LOT of beer functions, and i'm frankly sick of seeing solidified cow juice (oh, and vegan " cheese " isn't really a good choice. i never liked cheese to begin with, and the vegan versions are just odd) fraggle " Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me. " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2009 Report Share Posted August 13, 2009 I don't know about wine.... but maybe this would work with a cabernet sauvignon, ... There have been local events where they have paired certain beers with chocolates.... so I'd say chocolate and beer! http://www.chocolate..com/articles/beer.html My husband and I make our own homebrew and the last batch was flavored with orange and corriander, so I'd venture to say it might go well with a nice orange dessert maybe? http://www.womansday.com/Recipes/Orange-Rice-Pudding (use soy milk in place of the fat-free in that recipe) Ann fraggle Thursday, August 13, 2009 10:04 AM vegan chat cheese and wine etc and so forth hey allsorta an odd question been rolling around in my wee braingenerally when one goes out to a wine shop, or a wine bar, or a tasting or whatever..they main pairing is curdled cow pus...cheesethe same dominates the craft beer tasting experiencethere are reams of information on what cheeses go with what type of beer, what temperature, etc and forth ad naseumwhat i'm racking my tiny lil brain is, what is a good alternative....what would you serve as an accompaniment to wine or beer?i like nutsi like hummous and pitabut....neither support and/or enhance certain flavors.i have nothing sharp or tart or...you get the picturei need something quick, easy, that doesn't take a lot of prep time or the like.i deal with a LOT of beer functions, and i'm frankly sick of seeing solidified cow juice(oh, and vegan "cheese" isn't really a good choice. i never liked cheese to begin with, and the vegan versions are just odd)fraggle"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." ---To send an email to -! Groups Links<*> /<*> Your email settings: Individual Email | Traditional<*> To change settings online go to: /join ( ID required)<*> To change settings via email: -digest -fullfeatured <*> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2009 Report Share Posted August 13, 2009 I never heard of " beer and cheese " ! I thought " beer and pretzels " was the standard pair. Maybe something like artisan breads or small toasted bread rounds or interesting whole-grain crackers? With some good sourdoughs and some aggressively herbed breads and quirky whole grain crackers, you could get a range of flavors. You could also offer thin spreads such as mustard, spicy red pepper, cashew pimiento, miso something, balsamic tofu tomato spread, even garlic hummus? You'd have to experiment a lot to see which spreads went with which beers, and it would make the presentation more complicated, although you could buy a lot of vegan spreads to simplify prep. Also, I wonder what vegan restaurants offer as munchies to go with wine and beer. At 1:04 PM -0400 8/13/09, fraggle wrote: >hey all >sorta an odd question been rolling around in my wee brain > >generally when one goes out to a wine shop, or a wine bar, or a >tasting or whatever..they main pairing is curdled cow pus... >cheese > >the same dominates the craft beer tasting experience >there are reams of information on what cheeses go with what type of >beer, what temperature, etc and forth ad naseum > >what i'm racking my tiny lil brain is, what is a good alternative.... >what would you serve as an accompaniment to wine or beer? >i like nuts >i like hummous and pita > >but.... >neither support and/or enhance certain flavors. >i have nothing sharp or tart or... >you get the picture >i need something quick, easy, that doesn't take a lot of prep time >or the like. >i deal with a LOT of beer functions, and i'm frankly sick of seeing >solidified cow juice > >(oh, and vegan " cheese " isn't really a good choice. i never liked >cheese to begin with, and the vegan versions are just odd) > >fraggle " Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me. " > > > >--- > >To send an email to >-! Groups Links > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2009 Report Share Posted August 13, 2009  Sounds like you need something with lemon juice in it - maybe a bean dip with quite a lot of lemon added? I've never tried it but something like tofu cubes marinaded in balsamic vinegar?? Jo - fraggle vegan chat Thursday, August 13, 2009 6:04 PM cheese and wine etc and so forth hey allsorta an odd question been rolling around in my wee braingenerally when one goes out to a wine shop, or a wine bar, or a tasting or whatever..they main pairing is curdled cow pus...cheesethe same dominates the craft beer tasting experiencethere are reams of information on what cheeses go with what type of beer, what temperature, etc and forth ad naseumwhat i'm racking my tiny lil brain is, what is a good alternative....what would you serve as an accompaniment to wine or beer?i like nutsi like hummous and pitabut....neither support and/or enhance certain flavors.i have nothing sharp or tart or...you get the picturei need something quick, easy, that doesn't take a lot of prep time or the like.i deal with a LOT of beer functions, and i'm frankly sick of seeing solidified cow juice(oh, and vegan "cheese" isn't really a good choice. i never liked cheese to begin with, and the vegan versions are just odd)fraggle"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2009 Report Share Posted August 14, 2009 "beer and pretzels" is one of those staid old traditions that goes back to the 30's at least, but has just become a way to get salty food into ppl so they get thirsty and drink more. craft beer and cheeses and all that ick has been the norm in many places for the last 6 yrs or so, if not a bit longer. as for restaurants, i think the only one i know of on the ball with something like that would be Millenium in SF yarrow Aug 13, 2009 3:51 PM Re: cheese and wine etc and so forth I never heard of "beer and cheese"! I thought "beer and pretzels" was the standard pair.Maybe something like artisan breads or small toasted bread rounds or interesting whole-grain crackers? With some good sourdoughs and some aggressively herbed breads and quirky whole grain crackers, you could get a range of flavors.You could also offer thin spreads such as mustard, spicy red pepper, cashew pimiento, miso something, balsamic tofu tomato spread, even garlic hummus? You'd have to experiment a lot to see which spreads went with which beers, and it would make the presentation more complicated, although you could buy a lot of vegan spreads to simplify prep.Also, I wonder what vegan restaurants offer as munchies to go with wine and beer.At 1:04 PM -0400 8/13/09, fraggle wrote:>hey all>sorta an odd question been rolling around in my wee brain>>generally when one goes out to a wine shop, or a wine bar, or a >tasting or whatever..they main pairing is curdled cow pus...>cheese>>the same dominates the craft beer tasting experience>there are reams of information on what cheeses go with what type of >beer, what temperature, etc and forth ad naseum>>what i'm racking my tiny lil brain is, what is a good alternative....>what would you serve as an accompaniment to wine or beer?>i like nuts>i like hummous and pita>>but....>neither support and/or enhance certain flavors.>i have nothing sharp or tart or...>you get the picture>i need something quick, easy, that doesn't take a lot of prep time >or the like.>i deal with a LOT of beer functions, and i'm frankly sick of seeing >solidified cow juice>>(oh, and vegan "cheese" isn't really a good choice. i never liked >cheese to begin with, and the vegan versions are just odd)>>fraggle>>>>>>>"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me.">>>>--->>To send an email to >- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2009 Report Share Posted August 14, 2009 what was the style of the beer you made? Ann Hall Aug 13, 2009 3:04 PM Re: cheese and wine etc and so forth I don't know about wine.... but maybe this would work with a cabernet sauvignon, ... There have been local events where they have paired certain beers with chocolates.... so I'd say chocolate and beer! http://www.chocolate..com/articles/beer.html My husband and I make our own homebrew and the last batch was flavored with orange and corriander, so I'd venture to say it might go well with a nice orange dessert maybe? http://www.womansday.com/Recipes/Orange-Rice-Pudding (use soy milk in place of the fat-free in that recipe) Ann fraggle Thursday, August 13, 2009 10:04 AM vegan chat cheese and wine etc and so forth hey allsorta an odd question been rolling around in my wee braingenerally when one goes out to a wine shop, or a wine bar, or a tasting or whatever..they main pairing is curdled cow pus...cheesethe same dominates the craft beer tasting experiencethere are reams of information on what cheeses go with what type of beer, what temperature, etc and forth ad naseumwhat i'm racking my tiny lil brain is, what is a good alternative....what would you serve as an accompaniment to wine or beer?i like nutsi like hummous and pitabut....neither support and/or enhance certain flavors.i have nothing sharp or tart or...you get the picturei need something quick, easy, that doesn't take a lot of prep time or the like.i deal with a LOT of beer functions, and i'm frankly sick of seeing solidified cow juice(oh, and vegan "cheese" isn't really a good choice. i never liked cheese to begin with, and the vegan versions are just odd)fraggle"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." ---To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2009 Report Share Posted August 14, 2009 this is from Millenium's beer dinner last summer a little bit on the ritzy side of what i have in mind..hahhahaah but, since yarrow sorta asked....thought i;d toss it out there Russian River Little White LieTrumpet Mushroom Ceviche,coconut milk chiles, aromatics, little gem lettuce Lost Abbey Red Barn Farmhouse AleCornmeal Crusted Squash Blossoms,herbed tofu “cheese,†roasted corn salad, saffron scented squash coulisNew Mexican chile emulsion Russian River BeautificationApricot and caramelized onion flatbreadpurselane salad, cashew ranch dressingwitte beer battered Blue Lake green beens, basil aioli Russian River SupplicationButter Ball Potato Stoemp Cakeseared porcini mushrooms, wilted Bloomsdale spinach, smoked dried cherriesSupplication reduction Russian River/Avery CollaborationBeer Braised Morel and Exotic Mushroomscollaboration broth, grilled broccoli rabe, gigaante beans, Avery Samuels Scotch AleSummer Cherry Napoleonbourbon glazed cherries, coconut vanilla bean ice cream,toasted coconut tuile, black pepper-marionberry coulis yarrow Aug 13, 2009 3:51 PM Re: cheese and wine etc and so forth I never heard of "beer and cheese"! I thought "beer and pretzels" was the standard pair.Maybe something like artisan breads or small toasted bread rounds or interesting whole-grain crackers? With some good sourdoughs and some aggressively herbed breads and quirky whole grain crackers, you could get a range of flavors.You could also offer thin spreads such as mustard, spicy red pepper, cashew pimiento, miso something, balsamic tofu tomato spread, even garlic hummus? You'd have to experiment a lot to see which spreads went with which beers, and it would make the presentation more complicated, although you could buy a lot of vegan spreads to simplify prep.Also, I wonder what vegan restaurants offer as munchies to go with wine and beer.At 1:04 PM -0400 8/13/09, fraggle wrote:>hey all>sorta an odd question been rolling around in my wee brain>>generally when one goes out to a wine shop, or a wine bar, or a >tasting or whatever..they main pairing is curdled cow pus...>cheese>>the same dominates the craft beer tasting experience>there are reams of information on what cheeses go with what type of >beer, what temperature, etc and forth ad naseum>>what i'm racking my tiny lil brain is, what is a good alternative....>what would you serve as an accompaniment to wine or beer?>i like nuts>i like hummous and pita>>but....>neither support and/or enhance certain flavors.>i have nothing sharp or tart or...>you get the picture>i need something quick, easy, that doesn't take a lot of prep time >or the like.>i deal with a LOT of beer functions, and i'm frankly sick of seeing >solidified cow juice>>(oh, and vegan "cheese" isn't really a good choice. i never liked >cheese to begin with, and the vegan versions are just odd)>>fraggle>>>>>>>"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me.">>>>--->>To send an email to >- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2009 Report Share Posted August 14, 2009 i just brewed a saison last nite, with lemon verbena... we'll see in a month or so how well it turns out your bavarian wheat was hoppy? Ann Hall Aug 13, 2009 7:54 PM Re: cheese and wine etc and so forth The first batch was a Bavarian wheat to which we added organic raw sugar and raspberry. It would go good with a dark chocolate. Our second batch is an Australian wheat to which we added malt, organic raw sugar, corriander and orange. I like this one better because it isn't bitter ("hoppy"). -Ann fraggle Thursday, August 13, 2009 4:34 PM Re: cheese and wine etc and so forth what was the style of the beer you made? Ann Hall Aug 13, 2009 3:04 PM Re: cheese and wine etc and so forth I don't know about wine.... but maybe this would work with a cabernet sauvignon, ... There have been local events where they have paired certain beers with chocolates.... so I'd say chocolate and beer! http://www.chocolate..com/articles/beer.html My husband and I make our own homebrew and the last batch was flavored with orange and corriander, so I'd venture to say it might go well with a nice orange dessert maybe? http://www.womansday.com/Recipes/Orange-Rice-Pudding (use soy milk in place of the fat-free in that recipe) Ann fraggle Thursday, August 13, 2009 10:04 AM vegan chat cheese and wine etc and so forth hey allsorta an odd question been rolling around in my wee braingenerally when one goes out to a wine shop, or a wine bar, or a tasting or whatever..they main pairing is curdled cow pus...cheesethe same dominates the craft beer tasting experiencethere are reams of information on what cheeses go with what type of beer, what temperature, etc and forth ad naseumwhat i'm racking my tiny lil brain is, what is a good alternative....what would you serve as an accompaniment to wine or beer?i like nutsi like hummous and pitabut....neither support and/or enhance certain flavors.i have nothing sharp or tart or...you get the picturei need something quick, easy, that doesn't take a lot of prep time or the like.i deal with a LOT of beer functions, and i'm frankly sick of seeing solidified cow juice(oh, and vegan "cheese" isn't really a good choice. i never liked cheese to begin with, and the vegan versions are just odd)fraggle"Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." ---To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2009 Report Share Posted August 14, 2009 It was just more bitter than the other, and I refer to anything bitter as hoppy. lol I don't think it truly was though. It sure was a lot higher in alcohol though, because we failed to add the extra malt to it, and just added sugar. I like a lot of malt flavor, and I do like the ones with fruit flavor. Your lemon verbena Saison sounds wonderful! I am not sure what we will try next. It is an interesting hobby! My husband use to make it more from "scratch" but is lazier now and we just get the stuff that's in the can and add the malt and sugars to it. I might like to try a German Lager next time. I'm sort of a sissy with beer, I like the IBU to be around 12 to 25. -Ann fraggle Thursday, August 13, 2009 5:04 PM Re: cheese and wine etc and so forth i just brewed a saison last nite, with lemon verbena... we'll see in a month or so how well it turns out your bavarian wheat was hoppy? Ann Hall Aug 13, 2009 7:54 PM Re: cheese and wine etc and so forth fraggle Thursday, August 13, 2009 4:34 PM Re: cheese and wine etc and so forth what was the style of the beer you made? fraggle Thursday, August 13, 2009 10:04 AM vegan chat cheese and wine etc and so forth "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." --- "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." "Hobbes: Do you think there's a God? Calvin: Well, SOMEBODY'S out to get me." Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.