Smoked Salmon Pairing?

[rabid_dingo]

I just recently gained a piece of home-smoked salmon filet. It looks fantastic. I love smoked salmon that
I have bought. I am so anxious to try it. But I ask this. Does anyone have a recommendation as to which
beer to pair with it? The one beer that comes to mind for me is Ft. Collins Brewing Z-lager. A smoked lager.

Anyone else have a suggestion? I'm in Denver so any locally available beer would be preferred but any suggestion
will be taken seriously.

Thanks.

[tschmidlin]

Personally, I like to pair my smoked salmon with non-smoked beers.  I like a weizen, saison, or other flavorful and effervescent beer, I think it helps clear the palate for the next bite, plus they have enough flavor not to be overwhelmed by the smoky fish.

I'd be interested to hear what you think of whatever your pairing ends up being though.

[mtnrockhopper]

Personally, I like to pair my smoked salmon with non-smoked beers.  I like a weizen, saison, or other flavorful and effervescent beer, I think it helps clear the palate for the next bite, plus they have enough flavor not to be overwhelmed by the smoky fish.

I'd be interested to hear what you think of whatever your pairing ends up being though.

All of my favorite beer pairings contrast the food they are paired with, and for this reason. Smoky/slightly fatty fish? I'd go with something to neutralize those flavors. Maybe even a mildly sour beer.

[bluesman]

I like an APA or an Altbier with smoked fish. I think German wheat or sour beers work well too.

[rjharper]

I'd lean towards a good hefeweizen or saison, with some citrusy notes to compliment the delicate flavor of the fish.

EDIT: Is it hot or cold smoked?

[denny]

I make my own smoked salmon (and albacore tuna) and I really like a nice AIPA with them.  The hops cut the fat and smoke of the fish.

[garc_mall]

I make my own smoked salmon (and albacore tuna) and I really like a nice AIPA with them.  The hops cut the fat and smoke of the fish.

Agreed regarding the AIPA. I find the citrusy hoppy notes to accent salmon in all of its various forms.

[jeffy]

I like a spritzy Pilsner, like a German Pils, Dort Export, or even a Classic American Pils with my smoked fish.

[rabid_dingo]

Interesting choices. I wonder if it would be worth it to set up a
set of 4 different styles and play with the palate.

Thanks for the replies.

[euge]

Sorry guys.

Cider.

[morticaixavier]

Interesting choices. I wonder if it would be worth it to set up a
set of 4 different styles and play with the palate.

Thanks for the replies.

you could do a sort of sashime with four or five different flavour/texture combinations and serve each with a 4 oz sample of a particular beer style.

[tschmidlin]

Interesting choices. I wonder if it would be worth it to set up a
set of 4 different styles and play with the palate.

Thanks for the replies.

you could do a sort of sashime with four or five different flavour/texture combinations and serve each with a 4 oz sample of a particular beer style.

Wow, I am instantly hungry.  I'll be smoking more salmon this weekend, I'll have to give that a try.

[morticaixavier]

Interesting choices. I wonder if it would be worth it to set up a
set of 4 different styles and play with the palate.

Thanks for the replies.

you could do a sort of sashime with four or five different flavour/texture combinations and serve each with a 4 oz sample of a particular beer style.

Wow, I am instantly hungry.  I'll be smoking more salmon this weekend, I'll have to give that a try.

well your in the right part of the world for salmon tom. I wish I liked fish sometimes. I have never craved beef, pork or poultry but I have often wished I liked fish as it seems like such a fun thing to cook. But, every time I try fish it just feels wrong in my mouth. There are textures in fish that simply do not occur in vegetarian food and I guess I do not have the experience for my brain to tell me that it's food. But I still like to think about cooking fish.