Made a Belgian Beef dish called Carbonnade last night paired with an Ommegang Abbey Ale which was also used in the dish, when I have a minute I will post the recipe absolutely delicious and easy to make.

Belgian Carbonnade - Beef & Beer Stew

2 pounds chuck roast beef cut into 1-inch pieces, generously seasoned
with salt and pepper
3 tablespoons oil
2 tablespoons of butter
3 lg yellow onions sliced about 1/4in thick half moon style
1 tablespoon tomato paste
2 medium cloves garlic, minced
3 tablespoons all-purpose flour
3/4 cup chicken broth
3/4 cup beef broth
1 1/2 cups Belgian Ale (Ommegang Abbey, Chimay, or Oktoberfest works great here but just make sure it is low in hops and malty)
1 tbsp dried thyme
2 bay leaves
1 tablespoon cider vinegar

For a twist I added
1 cup 1 inch diced yellow boiling onion (yukon gold)
1 cup 1 inch diced peeled carrots

1. Preheat oven to 300 degrees.

2. Heat 2 tsp oil/butter in large heavy-bottomed stock pot over medium-high
heat until very hot; add half the beef to pot until well browned, turn each piece and continue cooking until second side is browned, put the browned beef in a bowl.
Repeat with additional 1 teaspoons oil and the other half of remaining beef.

3. reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook,scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to
medium and continue to cook, stirring occasionally, until onions are
lightly browned, 12 to 14 minutes. Stir in garlic and cook until
fragrant, about 30 seconds. Add flour and stir until onions are evenly
coated and flour is lightly browned, about 2 minutes. Stir in broths,
scraping pan bottom to loosen browned bits; stir in beer, thyme, bay,
vinegar, browned beef with any accumulated juices, potatoes and
carrots. Increase heat to medium-high and bring to full simmer,
stirring occasionally; cover partially, then place pot in oven. Cook
until fork inserted into beef meets little resistance, about 2 hours.

3. Discard bay leaves. Add salt and pepper to taste and serve over egg
noodles or mashed potatoes.

OK that sounds AWESOME, i have a couple good recipes I'll post up once we get back. awesome thread man, been meaning to do this

Some new food and beer pairing:

Nøgne Ø Imperial Stout-This beer from Norway pours a dark brown probably black leaving a thick brown head. The body is syrupy and clings to the glass. The aroma is chocolate, coffee, vanilla, earthy hops, herbal in nature. The taste is dry, espresso, dark chocolate, roasted coffee beans, dark, sweet and delicious. This finsih is on the dry side, leaving an espresso, chocolate after taste. I'm looking to try more from this brewery. I paired this beer with vanilla ice cream and wafer cookie the chocolate and espresso flavors in the beer played nicely off the creamy vanilla ice cream

Barleywine Pork Ribs:

Dry rub: 2 tbsp black pepper, paprika, onion powder, garlic powder, 1 tbsp celery salt, chili powder, and ½ cup brown sugar. Rub half of the dry rub thoroughly onto both sides of the ribs. Place ribs in a zip closure bag or covered container and let marinate overnight in your refrigerator. Reserve the remaining dry rub to use on the ribs prior to cooking.

Basting mixture: mix 1 cup of barleywine or ½ cup whiskey and ½ cup cider vinegar with ¼ cup of orange juice and 2tbsp of water. Reserve this mixture to apply half way through cooking and at the end.

Smoking instructions: Smoke your ribs using mesquite wood chips at 225 degrees farenheit for 4 hours.

For this pairing, I’m recommending a great barleywine from Nashoba Valley, a local brewery that specializes in craft beers and fruit wines. Nashoba Valley Barleywine is aged in bourbon casks used in their in-house distillery, giving this beer heavy bourbon notes that pair well with the sweetness of orange and brown sugar from the ribs. As the barleywine warms a bit, the aroma reveals more subtle hints of fruit, oak and spice that mirror the flavors of the ribs’ dry rub. The beer’s malty sweetness and fantastic smooth bourbon finish leave your palate wanting more, the way a good pairing should.

Good read about chocolate and beer from Belgianshop.com

Porters and stouts
There are three general categories of beers to pair with assorted chocolates. Dark beers, such as porters and stouts, are made from caramelized barley and toasted malts offering really deep earthy tones. They're a perfect pairing with any chocolate, especially a caramel truffle, chocolate turtle with caramel and nuts or caramel-infused dark milk chocolate bar, said chocolatier Charles "Smitty" Golczynski, executive chef at The Catering Co.

Fruity, spicy beers
These are Belgian-style ale beers that go great with nearly any chocolate because they are made from barley that is roasted until the nutty, cocoa chocolate tones start coming out, said Steve Smith, beer buyer at Martha's Vineyard, 200 Union Ave. NE.

"The yeast the Belgiums use has a lot of underlying fruit tones, especially Trappist-style dubbels (double), so you might pick up some chocolate, caramel, toast, dried fruit or clove spice," Smith said. For a double wow, combine any berry-flavored truffle or chocolate bar with dried berries and amber ale.

Maltier golden beers
Pale malty beers, such as American wheat beers and white ales, tend to pair beautifully with malt-flavor truffles, gourmet malt balls and chocolate and nut combinations. "You want to be careful with pale ales produced in the Midwest because they are more hop-accentuated than others," Smith explained. "The hops will add more citrus, bitter tones with some chocolates." A word about black chocolate stouts -- which are an excellent pairing with a chocolate dessert. Black chocolate stout is made with black chocolate and roasted malts (not chocolate candy), so it imparts powdered cocoa and creamy, dark, bittersweet chocolate flavors.

Read the label
Skip white chocolate, since it's not really chocolate (it lacks cocoa solids.) Milk chocolates, which have more sugar than dark and milk solids, take away from the flavor of chocolate, but a good 41 percent cacao dark milk chocolate pairs well with bock or a double bock. "A dark milk chocolate with nuts and a bock beer -- just wait for the magic," Golczynski said. Essentially, you want to pair any beer with good-quality dark chocolate containing 52 percent to 72 percent cocoa mass to get that intense chocolatey flavor.