Monday, November 19, 2007

Program for tonight's Merchant du Vin beer & cheese pairing in Prost.

Beer & Cheese Pairing from the Merchant du Vin portfolio
Monday, November 19, 2007 – 6:30pm
New Albanian Brewing's Prost Room

Cheeses provided by LOTSA PASTA; presented by Will Eaves.

Merchant Du Vin beers provided by World Class Beverages & the New Albanian Brewing Company; presented by Tisha Dean & Roger Baylor.

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Tasting Notes (from Merchant du Vin)

Ayinger BraĆ¼ Weisse (Germany)
Delicious lemon-scented wheat beer with yeast. This is an aristocratic beer with a champagne sparkle and a beautifully sustained head. Pale in color, tart in palate—a brut beer. Experience as an aperitif or with your meal.
Cheese Pairing: Capriole Soft Goat Cheese

Zatec Bright Lager (Czech Republic)
Medium-bodied; natural, soft conditioning; hedonistic fresh herbal aroma; a flavor that is the best of fresh-baked bread, fields of grain, and spice, with a solid malt middle. Clean, sparkling, and quintessentially thirst-quenching.
Cheese Pairing: Kenny’s Horseradish Cheddar

Orval Trappist Ale (Belgium)
Sunset-orange color; a fruity and slightly acidic bouquet, firm body, profound hop bitterness, and long, dry finish.
Cheese Pairing: Orca & Capriole’s Sofia

Samuel Smith Winter Welcome Ale (England)
Honey-amber-colored, creamy head of small bubbles, floral aroma and delicious malt flavor with great finesse.
Cheese Pairing: Kenny’s Mild Cheddar

Green’s Gluten-free Quest Tripel Ale (Belgium)
Fairly light body for beer of this strength; spice and herb nose with flavors of candied fruit. Aromatic, long finish. Vegan.
Cheese Pairing: Capriole’s Tomme

Traquair House Ale (Scotland)
Deep reddish-golden in color; full, velvet-like body; medium dry and powerful, with an earthy hint of peat character.
Cheese Pairing: Kenny’s Kentucky Bleu

Lindemans Cassis (Belgium)
Deep reddish-purple color with exceptional aroma, flavor, and complexity. Fuller bodied and soft, while still being refreshing and crisp.
Cheese Pairing: Capriole’s Chocolate Bourbon Torte

Special thanks to the following that made this event possible: Reva Hagedorn, Prost Special Events Coordinator ... and Chefs Andrew McCabe and Josh Lehman for consultation & preparation.

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