As a foodie and an admirer of both craft beer and fine wines, I often wonder what the perfect food pairing is. What follows is a monthly debate on just that. Once a month I’ll toss out a food for pairing suggestions from my fellow beer geeks and wine nerds. Some dishes will come with a convention that popular opinion dictates a specific pairing. Other posts will present a dish that is a toss-up between beer or wine. I look forward to hearing your suggestions in this conversation. Be creative, challenge norms, have fun, and check back often to read what others have to say.
This month’s food pairing challenge comes to us from The Wandering Sheppard. What is your perfect beer or wine pairing with a classic Philadelphia Cheesesteak? I realize that many restaurants have bastardized the City of Brotherly Love’s beloved sandwich much like they have chicken wings. After all, variety sells right? I’m talking authentic here – thin sliced beef, sautéed peppers and onions, melted cheese, white Italian role. What would you sip with it?
Me? I need something with bite. That means wine is out. And no, hopheads, the bite I’m talking about isn’t coming from some ridiculously over hopped so bitter that I feel like I just sucked on a lemon IPA. I’d reach for Stone’s Arrogant Bastard. Something with strong malts and strong hops that literally bites back when I sip it. It’s bold flavor profile would match perfect with the many flavors of the cheesesteak, including the grease. If an Oaked Arrogant Bastard is available, even better!