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Food Pairing with D/Head 120 IPA

Any suggestions? .

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  1. Pour over pancakes or waffles?

    1. I haven't had it in awhile, but from the current descriptions:
      http://www.dogfish.com/brewings/Occas...
      http://beeradvocate.com/beer/profile/...

      I'd pair it with sashimi (the beer is 450cal/bottle and 20% abv) or roasted pork. It might be perfect with suckling pig too.

      12 Replies
      1. re: Caralien

        Try it as an aperitif, i.e. as a sipping drink BEFORE you eat; the bitterness and alcohol content will get your appetite going.

        1. re: BeerWeezil

          I'd have it after dinner myself. I'd think it's strength and "boozy" character would tend to numb your palate.

          1. re: Chinon00

            I agree. Better a pilsner, say, as an aperitif.

            1. re: Chinon00

              Aperitifs are either sweet, salty, bitter, or a little of all of the above, set to induce one's appetite. Having a strong cocktail prior to a meal is also rather common.

              1. re: Caralien

                What isn't an aperitif in your opinion?

                Thanks

                1. re: Chinon00

                  A digestif. :)

                  Seriously, there's a lot of overlapping between the 2 (Ricard being one of my favourites before and after a meal, but not during). I personally don't like beers, tall carbonated cocktails, vodka oj, etc. prior to a meal, as they fill me up too quickly. Cognac, port, dessert & ice wines, Licor 43--better after a meal, accompanied by or instead of a dessert.

                  Back to the OP's question, though some good cheeses would be a great pairing too!

                  1. re: Caralien

                    Thanks for sharpening your point.

                    1. re: Chinon00

                      I have to disagree on the palate numbing issue. Campari comes to mind as it is a bitter and higher in alcohol than the 120 Minute I.P.A. and is often drunk as an aperitif either cut or straight, but mostly with soda or water.

                      1. re: BeerWeezil

                        I've never heard of Campari straight as an aperitif. Straight Campari would make quite an impression on your palate before your first course wouldn't it?

                        1. re: Chinon00

                          I have never seen anyone drink Campari straight. As a Negroni or with soda and a twist, yes, but never straight up, although I'm sure it has been done.

                        2. re: BeerWeezil

                          Campari is barely higher in alcohol. Campari is 20.5%, 120 Minute is 20%. I wouldn't want to drink Campari with food, either.

            2. re: Caralien

              Wow, very few adventurous people on this board! I like Caralien's options of roast pork or suckling pig. A solid roast duck dish may work as well. I think the salty/sweetness of such meats (and their skins) would complement the bitter/sweetness of the 120min. Also, the 120min is boozy enough to cut through the fat of such dishes. I would however recommend getting your hands on a well aged 1 or 2 year old version of 120min. Much more refined and mellow (relatively speaking).

              1. I would hold off until after your meal. This is one beer that really turns harsh as it warms. My suggestion is to pour it into a a few snifter glasses and share the 12 oz bottle with a friend or 2.

                1. Who ever said pancakes has got it right... The best you could hope is to make it into a dessert. Maybe drop a couple scoops of french vanilla in there...