Saison goes with everything

In my younger, ignoble days when I thought that there were many foods that beer didn’t pair so well with, I used to believe that champagne was the accompaniment that worked with all kinds of foods & cuisines - well, perhaps not some desserts, but nearly everything. But in the past couple of weeks I’ve had an Indian seafood dish and a cabbage dish, with a saison, and tonight I’m having a beef-with-broccoli with loads of garlic, mustard and honey, and again having saison. The general dryness, full body, soft mouthfeel, lightly mineralic qualities and herbal characteristics just seem to work with most kinds of foods to me - not drowning out the flavor of the meal, but also being able to stand up and assert themselves. I like lambic with a lot of food also, but there aren’t that many I can get here, it’s expensive, and sometimes that level of tartness is too aggressive. Saison is IT I think.

Hard to disagree. Is this your experience with different types of cheeses as well? I used to think the same of Pils (Czech) until having it with certain types of cheeses.

Orval pairs with everything, including chocolate. But saison is pretty versatile.

Not my favorite style, but I’d have to agree it tends to cover a lot more bases that most anything else.

Originally posted by ContemplateBeer
Hard to disagree. Is this your experience with different types of cheeses as well? I used to think the same of Pils (Czech) until having it with certain types of cheeses.

What would your uncle say?

Originally posted by fly
What would your uncle say?