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Jan 8, 2010 11:20 AM

Beer Pairing for Eggplant Parmasan?

Any suggestions?

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  1. I'd stick with red wine for that one. Barbera would be great. I can't conceive of a beer that would be well-suited to tomato sauce pairing.

    5 Replies
    1. re: Josh

      I tend to agree. Tomato sauce and beer don't seem to work together very well

      1. re: chuckl

        Something that is malt dominant will do. Bock or Doppelbock or a blegian Dark ale (not a brune). Try to see if Morretti LaRossa is around.

        1. re: chuckl

          I find darker and maltier beers go best with tomato sauce.

          But I've had an IPA or two that did the trick as well.

          1. re: chuckl

            "I tend to agree. Tomato sauce and beer don't seem to work together very well"

            Really? I heard there are people who like to drink beer while they eat pizza. ;-)

            1. re: Shaldag

              Beer and pizza can work OK, but you have that added component of crust, which is pretty significant, and not present in Eggplant Parmigiana.

        2. If, like me, you don't like wine I would go with a Belgian Pale Ale

          4 Replies
          1. re: niquejim

            Just curious: do you dislike all wine? I find that a little puzzling, equivalent to someone saying they don't like beer, or they don't like bread. The flavors of wine are so different, it seems strange that one can categorically dislike all of them.

            1. re: Josh

              I don't dislike the flavor of wine so much, its the acidity that I can't deal with - which includes 99% of all the wine I have tried. I have tried different styles at different price points, and some were better than others, but they all seem to have the same theme to me - somewhat boozy and too acidic for me to enjoy sipping.

              1. re: LStaff

                You must be just like me
                The acidity really makes my reflux go nuts, much like citrus

                Also probably why I didn't like the Cantillion

                1. re: niquejim

                  Yeah, if I drink a whole glass of wine, I get wicked bad reflux when I sleep.

                  Sometimes I would add sugar to Cantillon or blend with a sweet lambic when I was going through my sour beer phase.

          2. I've never tasted such a pairing, but, off the top of my head, I'd recommend a marzen or doppelbock.

            1. I agree with the Marzen and Dopplebock suggestions. You are going to want something malty that will contrast with the acidity of the sauce.

              2 Replies
              1. re: AZeagle

                I started the post, so I might as well chime in. I enjoy both wine and beer (although I am a wine novice and a slightly educated beer drinker) and would agree that wine is the more natural pairing. I was hosting dinner and my wife cooked eggplant parm as the entree. My guests consisted of a beer lover and his pregnant wife. I decided to not bother with wine, as the only two drinkers at the table prefer beer (my wife doesn't drink much) and I wanted to get some interesting beers. I ultimately gave up on the pairing concept and just bought a couple of beers I either wanted to try (Sam Smith Winter), or wanted my guest to try (DF Head 90 Minute IPA, DF Head India Brown Ale).
                Did the beers pair well with the egg parm? I don't really remember, as the ABV of the aforementioned beers are quite high and we also did some damage to a bottle of 15 year French Oak Glenlivet. I don't remember anyone complaining though...

                1. re: abu applesauce

                  well done, Abu, I certainly wouldn't have complained either