Friday, January 15, 2010
Recap: Will's and Roger's excellent beer and cheese pairing adventure.
EIGHT CHEESE AND BEER PAIRINGS
Delice de Bourgogne / rich and decadent triple cream cheese
Maredsous 10/ effervescent and deceptively strong Tripel from Belgium – Tripel, with triple cream cheese
Caciotta Dolce (goat cheese) / locally made semi-hard cheese from Sapori d'Italia, paired with peach and coriander jam
Sierra Nevada Pale Ale / made distinctively “American” by the liberal use of citrusy west coast Cascade hops
Cahill’s Farm Porter Aged Cheddar / Irish cheddar marbled with Porter beer
NABC Bob’s Old 15-B Porter / the style of dark ale that begat Irish stout, with notes of roast, chocolate and coffee
Widmer Farms Aged Brick / classic American washed rind cheese
Schlenkerla Rauchbier Marzen / beechwood smoked amber lager from Bavaria
Epoisses / THE stinky French masterpiece
NABC Hoptimus / double strength India Pale Ale, brewed with 4 additions of bitter Nugget hops and citrusy Cascade to finish
Grand Cru Gruyere Surchoix / Wisconsin's excellent take on the Swiss classic
Saison Dupont / hoppy, peppery farmhouse golden ale from the French-speaking Belgian province of Hainaut
Chimay Fromage Bier / Belgian monastic cheese, washed in the monastery’s own Trappist ale
Chimay Premiere (red label) / classic Belgian monastic amber ale, certified Trappist
Moody Blue / light blue cheese smoked with sweet fruit woods
Kloster Ettaler Doppelbock / sturdy Bavarian dark lager originally formulated by monks as a dietary supplement for Lent
Red Dragon / Welsh cheddar laden with strong English mustard … "the dragon bites you back"
Cantillon Gueuze Lambic / THE funky Belgian masterpiece, naturally fermented with wild yeast
Original posting: Will's and Roger's excellent beer and cheese pairing adventure at Campbell's Gourmet Cottage, Monday, January 11.