Tue Aug 16, 2011 9:37 am
Is it traditional german style (with currants and sour cream) or the french style with rosemary and herbs?
For German Style I'd say a good Dry Stout or a nice heavy porter. Think along the same lines as a stew.
If it is more the Provencal I would go with a hefe or a wit even though they are not my favorite beers.
Private First Class BN Army, Signal Corps
Primary 1: Jamil's Wiezenbock
Primary 2: Sorachi Pilsen SMaSH)
Aging: AHS Imperial Red Ale
Drinking: Innnebrewated English Barleywine
