During the long cold days of winter, many of us find ourselves craving hearty, warming, yet simple meals. More often than not, we reach for the gravy, even though that decision may be at odds with our New Year’s resolution.

I have found two locally available beers that beg to cozy up with rib-sticking stews, pot roast or baked steak and gravy. They are not heavy, dark or strong winter beers; they are subtle, malty beers that will enhance creamy sauces and peppery gravies. Like most beers, their carbonation refreshes your palate before the next bite.

There are few places in the world that do hearty “comfort food” better than Germany, Austria and Belgium. Furthermore, the fact that Belgium’s national dish is beef stew cooked with beer proves the point. It should come as no surprise that the two beers I recommend have their stylistic roots in northern Europe. So, the next time you’re putting that chuck roast on “auto-pilot” in the crock-pot, make yourself a note to stop by the store on the way home from work to pick up one of my recommended brews. Fuzzy slippers are optional.

Saranac Belgian Ale – This well-crafted ale is brought to you from our friends at Matt Brewing of Utica, NY. I enjoy many of their beers, and I like the Saranac brand’s price positioning; offering excellent beer at a slight premium over macro-swill. Saranac claims this beer to be brewed in the Trappist style, which is a bit of a marketing stretch. Saranac Belgian ale falls somewhere between a typical Belgian blonde and the classic Belgian pale ales of Antwerp. The beer delivers the very rich flavor of aromatic malt along with a spicy finish, which is a product of the yeast and fermentation. Currently, this is as close as we are going to get to real Belgian pale ale in WV. Saranac Belgian Ale weighs in with 5.9% ABV, so it’s right at the limit for our outdated beer laws. (Saranac products are well-stocked at most Kroger’s locations and The Wine Shop at the Capitol Market)

Food Pairing Tip: The first thing that comes to mind for me are creamy soups like seafood bisques, milder cheese soups, or creamy squash, mushroom or root-vegetable based soups or stews. Good old fashioned baked steak smothered in gravy with a little black pepper on top would also be a great pairing. How about a little beer at brunch? This beer would be great with peppery sausage-gravy over biscuits.

Shiner 98 – Hurry and get some before it’s all gone! Shiner 98 is a limited release Vienna style lager from Spoetzl brewing in Shiner, TX. Each year Spoetzl releases a beer to celebrate the brewery’s anniversary, this is year 98, so hence the name. The brewery traces its roots back to authentic German brewing, but somehow they went off track with their flagship brand called “Shiner Bock.” Like A-B’s Amber-Bock, it’s not a bock and it’s “flavor challenged,” but it pays the bills. This doesn’t take away from the fact that the folks at Spoetzl really do know how to brew; proving it with nearly every anniversary release. Shiner 98 is a delightful Vienna style lager, with a delicate malty flavor and a very balanced drinkability. (Spotty availability — try the Wine Shop at the Capitol Market or the Liquor Company at Patrick Street Plaza)

Food Pairing Tip: The lighter side of hearty fare will work here. This is a delicate beer, but its roots are from the land of “Schwarzenegger” (and also a boy’s choir…), so don’t expect it to hold up to strong gamey flavors, dark gravies and spicy foods. Keep it simple and hearty, like braised pork chops, schnitzel, veal shank or pot roast.

This entry was posted on Tuesday, January 29th, 2008 at 9:27 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.