[an occasional series on how “regular folks” can integrate craft beer into their “culinary” endeavors]
She’s better now, but one of the few “dishes” I could look forward to as a kid included the less-than-ambitious grilled cheese sandwich with canned tomato soup on the side. Nowadays, I funkify this dish with alt-cheeses that work well with saisons and double IPAs, but the old school version remains a sentimental favorite and is one of the few uses I have for ketchup. Though I’m liable to throw pan-seared cabbage or grilled asparagus on the side, I find guilty pleasure in the occasional use of lame, processed American cheese slices.
This week, I paired this simple plate of food with a Belgian wheat, which massaged the cheese in a soft and yummy way. A Vienna lager would work nicely to complement the toasty bits of this simple sandwich.
Give ’em a try!