Recently, I had the pleasure of "researching" my newest pairing project ... Beer and Cheese!  Kelly Briglio and Tina Thayer, owners of Paradise Pantry, took time to sit down with me and explain a little bit about cheese but more importantly they indulged me for two hours while we tasted eleven different cheeses and seven different beers. This series will detail each of those cheeses and the beers that brought a little extra life to them.

If you live in or near Ventura, CA be sure to stop in at Paradise Pantry and say hello and buy some cheese especially if these pairings inspired you to try something new be sure to let Kelly and Tina know you read about them here!  

This raw milk cheese is only in production when the Wisconsin pastures are green, May to October. This results in a cheese that is slightly sweet with just a hint of the green grass the cows were eating. Aged versions may have tiny calcium deposits which add a crunchy texture and a wonderful salty flavor burst that balances out the sweetness of the cheese

I have read that this cheese will go well with a fruit plate or a Riesling.  I can see that because of its sweet-grassy flavor and I will probably try the fruit plate at some point but you can bet I won't be drinking any Riesling!-)

Pleasant Ridge Production

American IPA

This pairing is all about complementary or resonating flavors. Sometimes American IPA's have a light grassy flavor.  The grassy flavor typically comes from using a large quantity of hops in the boil and from a processes called dry hopping. Dry hopping is a process where hops are added to the beer after fermentation.  This gives the beer an enormous hop aroma but none of the bitterness. That grassy hop flavors help to draw out the subtle grassy flavors found in the cheese, making them more noticeable. Also, this is a slightly sweeter -as opposed to drier- IPA so there is a pleasant residual malt sweetness that resonates the cheese's subtle sweetness.  This pairing just plain rocks! Each brings out the best in the other creating a pairing that you just don't want to end.


Examples:  Two Hearted Ale, 60 Minute IPA, Hop Devil Ale, Raser 5, Titan, Blind Pig

Serving Temp: 40°- 45°
GLassware: Pint Glass, Mug

Aroma: Think citrus (grapefruit), resinous pine, or even tropical fruit. There may be a slight sweetness present from the malt but the hop aromas will most likely cover up those aromas.
Appearance: Colors will vary from medium gold to a reddish copper but they will all be clear unless they have been dry hopped and then there may be a slight haze.  Because the malt used has very little dark color the head will be white to off white and should persist.
Flavor: IPA’s are all about the hops (bitterness, flavor and aroma) and so there will be medium to high amount of hop flavor and bitterness that will reflect the American hop citrus qualities (citrusy, floral, resinous, pine).  Malt flavor will be low to showcase all the hop characteristics.
Mouthfeel: You can expect a medium body with a pleasing mouth puckering bitterness (think grapefruit) that helps to dry the beer out and creates a thirst quenching, refreshing beer.

Food Pairings: Cheese: Pepper Jack, Pleasant Ridge. Meat: Fish, smoked salmon. Cuisine: American, Mexican.

HopHeadSaid:  I love IPA’s! They are refreshing when it is hot out and their warming alcohol keeps you warm when it is cold.  These beers pair well with many foods especially savory or sweet foods.  The bitterness and alcohol help cleanse the palate of savory foods like cheeses or fried foods and the bitterness also helps keep the sweet foods in check.  But if you want to spice things up a bit drink an IPA with some spicy salsa.  The bitterness momentarily emphasizes the spice but the alcohol helps to refresh the palate just like a tortilla chip.

*Photo credits: Photos linked to their source.

Topics: Food Pairing, Beer Pairing, Cheese Pairing, Beer and Food, Beer and Cheese

Recently, I had the pleasure of "researching" my newest pairing project ... Beer and Cheese!  Kelly Briglio and Tina Thayer, owners of Paradise Pantry, took time to sit down with me and explain a little bit about cheese but more importantly they indulged me for two hours while we tasted eleven different cheeses and seven different beers. This series will detail each of those cheeses and the beers that brought a little extra life to them.

If you live in or near Ventura, CA be sure to stop in at Paradise Pantry and say hello and buy some cheese especially if these pairings inspired you to try something new. Also, be sure to let Kelly and Tina know you read about them here!  

Ewephoria

Just as the punny name suggests, this is a sheep's milk cheese. Produced in Holland, this firm, Gouda-like cheese has a sweet nutty-butterscotch flavor.  However, the real treat is in the tiny calcium deposits which not only add a layer of interest to the texture but also add a wonderful salty flavor burst that balances out the sweetness of the cheese.  After the burst, the resulting flavor combination is reminiscent of sweet, salted nuts such as pecans. Truly euphoric.

Robust Porter

This is as smooth a pairing as you will find.  The  dark chocolate, roasty malt flavors in this beer perfectly balance the sweetness of the cheese. Together, the cheese rounds off the sharpest roasted malt (burnt toast/coffee) flavors and helps create a soft dark chocolate flavor.

Examples:  Anchor Porter, Sierra Nevada Porter, Great Divide Saint Bridget’s Porter, Deschutes Black Butte Porter

Serving Temp: 50°- 55°
Glassware: Pint Glass, Mug

Aroma: Roasty aroma should be noticeable may be pronounced with coffee and/or chocolate undertones.
Appearance: Pours a dark brown with garnet highlights with a fluffy tan head.
Flavor: Noticeable roasty malt flavors of strong coffee, dark chocolate or slightly burnt toast. 
Mouthfeel: Medium-full body that may finish drier because of roasty characters. Warming alcohol feeling may be present.

Food Pairings: Cuisine: barbecue, Mexican.  Cheese: earthy. Dessert: chocolate. Meat: beef, smoked meat, grilled meat.

HopHeadSaid: Robust porters are really easy to pair with food.  Their roasty notes resonate with grilled foods and their flavor intensities ensure they will hold their own in most pairings. Robust porters also pair well with many desserts.  Their roasty flavors help balance sweeter desserts while their dark chocolate/coffee flavors resonate well with chocolate desserts.

American Brown

This particular beer is a bit roastier then most American Brown Ales which is why this pairing is so ewephoric. Old Bar Brown Ale's roastiness combined with its crisp hop flavor causes the calcium crystals intensity to momentarily explode.  After the initial flavor burst, the bittersweet-roasty malt flavors combine with the sweet nutty flavors of the cheese to create a subtle candied pecan-like flavor.

If you cant'f find this particular beer, I suggest you start with Indian Brown Ale from Dogfish Head, Bender from Surly Brewing Co or Moose Drool Brown Ale from Big Sky Brewing Co.

Serving Temp:40°- 45°
Glassware:Pint Glass, Mug

Aroma: Hints of sweet chocolate, caramel with toasted nuts are typical of this style.  Some American browns have pronounced hop aromas especially if they are dry hopped.
Appearance: Pours clear brown to dark brown with a light tan head.
Flavor:  Pronounced sweet malty flavors reminiscent of caramel and chocolate are balanced by elevated hop flavors and bitterness.
Mouthfeel:  Medium-full body that finish fairly dry due to the hops and elevated carbonation levels.

Food Pairings:Cuisine: Barbecue. Cheese: Earthy, Nutty. Meat: beef. Dessert: Chocolate.

HopHeadSaid:  I prefer American brown ales over English brown ales because of the elevated hop profiles. The hop profiles help balance the toasted caramely/chocolate sweetness keeping the beer refreshing without limiting the beer’s pairing ability. The assertive hop intensity means the malt flavors have to be increased making it a great pairing beer for grilled foods, assertive cheeses and chocolate desserts.

Extra Special/Strong Bitter (English Pale Ale)

This pairing accentuates the nutty flavors of the cheese. The subtle toasted-nut malt flavors resonate with the cheese creating a more intense salted nut flavor. The sweet malt flavors bridge the gap between the nutty flavors and the hops which keep the pairing from becoming too sweet. 


Examples: Redhook ESB, Fuller’s ESB, Youngs Ram Rod, Bass Pale Ale, Morland Old Speckled Hen, Anderson Valley Boont ESB
Serving Temp: 45°- 50°
Glassware: Pint Glass, mug

Aroma: Hop aroma can range from low to high but will likely have a sawdust-like or earthy floral spice of traditional UK hops. Moderate caramel malt aroma and/or noticeable fruity esters will likely be present.
Appearance: The beer will pour clear, deep gold to copper with an off-white head.  Head size and density will vary depending on carbonation level – cask, nitro, force carbonated, etc.
Flavor: A pronounced bitterness will be balanced by a caramelly malt sweetness.  As the beer moves across the palate nutty or biscuity flavors may surface and mix with fruity esters.
Mouthfeel: These beers are generally medium bodied with low to medium carbonation.
Food Pairings: Cuisine: English, fried, roasted. Cheese: buttery (Gouda, Havarti, Swiss) Earthy (Blue, Brie, Winnemere) nutty (Asiago, Fontina, Parmesan). Meat: Pork, Game.

HopHeadSaid: These beers are great to pair with foods because their nutty/biscuity flavors resonate with many types of food but especially cheeses.  The earthy hop flavors also pair well with many cheeses and add a counterpoint to any residual sweetness or another layer interest that wasn’t there before.  Their medium intensity (flavor, body, alcohol) means their flavors won’t overpower many entrée’s and they can hold their own against all but the most intense foods or desserts.  In short – I guess I shoulda said this earlier- you can pair these beers with just about anything and not go wrong.  

*Photo credits: Photos linked to their source.

Topics: Food Pairing, Beer Pairing, Cheese Pairing, Beer and Food, Beer and Cheese

Recently, I had the pleasure of "researching" my newest pairing project ... Beer and Cheese!  Kelly Briglio and Tina Thayer, owners of Paradise Pantry, took time to sit down with me and explain a little bit about cheese but more importantly they indulged me for two hours while we tasted eleven different cheeses and seven different beers. This series will detail each of those cheeses and the beers that brought a little extra life to them.

At the beginning of each post I will briefly describe the highlighted cheese. Below the cheese description you will find the beer pairing suggestions. Most of the cheeses will have at least two detailed beer pairing suggestions and some will have three! The beer suggestions will include detailed descriptions of each pairing as well as detailed descriptions of the beer.

If you live in or near Ventura, CA be sure to stop in at Paradise Pantry and say hello and buy some cheese especially if these pairings inspired you to try something new be sure to let Kelly and Tina know you read about them here! 

Terza Birra (literally translated: one-third beer) is and Italian cheese made with one part beer and two parts cow's milk. This semi-soft cheese highlights the delicate bready malt flavors found in many European pilsners. Herbal spicy Pilsner-like hop aromas and flavors add another layer interest and remind you that beer was used to make this cheese.

Bohemian Pilsner
Pilsner Urquell is a great pairing with this cheese because it resonates (amplifies) the complex malt and hop profile flavors in the cheese. The unifying malt flavors blur the lines between cheese and beer and except for the liquidness of the beer it would be hard to tell where the cheese ended and the beer picked up!

When you buy a pilsner be sure to buy a brand that is either in cans or in a closed box.  Green bottles do little to block harmful light rays that cause a chemical reaction in the hops that produces a "skunky" aroma in the beer. Skunking can happen in a matter of minutes so make the extra effort to ask for a six-pack that hasn't been sitting under the fluorescent lights or in any amount of sunlight.  If you don't, you will likely end up with skunked beer.

Examples: Gambrinus Pilsner
Serving Temp: 35°- 40°
Glassware:Flute, Pilsner, Seidel, Stange or Stein

Aroma:Complex spicy hop aromas, very little malt flavor, no fruity esters or diacetyl.
Appearance:Light to deep gold, crystal clear with a white head.
Flavor:Crisp with a pronounced bitterness and a complex malt profile that softens the hop bitterness.
Mouthfeel:Medium-light body accentuated by softer water, decoction mash, and lower carbonation level
Food Pairings: Cuisine: Spicy Indian or Thai curries. Cheeses: sharp (blue, cheddar). 
HopHeadSaid: My favorite of the pilsner subcategories.  These beers are well balanced and complex if you take the time to dissect them OR they can be the perfect lawnmower beer; flavorful and thirst quenching.

Bohemian Pilsners are for people who would like a more pronounced pilsner malt taste yet crave the crisp balance of the noble hops. The hop flavor and bitterness is present only to balance the perceived maltiness that is accentuated by the medium body and carbonation. The medium to medium-full body and lower carbonation levels allow the sweet malt to coat your mouth before they are cleaned away by the lazy carbonation and spicy noble hops.  This beer should still pour crystal clear and have a long lasting white head.

American IPA
This is a great example of complementary pairing. A complementary pairing is one that seamlessly adds new flavor layers or combines flavors to make a new flavor. The beer's light toasty malt profile adds depth to the bready malt flavor in the cheese.  The beer's hop profile -aroma and flavor- combines with the cheese's hop profile and creates a new, incredibly complex layer.  The resulting layer has an herbal spicy depth that is balanced by a bright and cleansing citrus surface. 

Also, Redhook's Longhammer IPA is a milder American style IPA but if you are a true HopHead or really adventurous then you may want to try a more hop forward IPA like Racer 5 or Hop Devil.


Other Examples:  Two Hearted Ale, 60 Minute IPA, Hop Devil Ale, Raser 5, Titan, Blind Pig
Serving Temp: 40°- 45°
Glassware: Pint Glass, Mug

Aroma: Think citrus (grapefruit), resinous pine, or even tropical fruit. There may be a slight sweetness present from the malt but the hop aromas will most likely cover up those aromas.
Appearance: Colors will vary from medium gold to a reddish copper but they will all be clear unless they have been dry hopped and then there may be a slight haze.  Because the malt used has very little dark color the head will be white to off white and should persist.
Flavor: IPA’s are all about the hops (bitterness, flavor and aroma) and so there will be medium to high amount of hop flavor and bitterness that will reflect the American hop citrus qualities (citrusy, floral, resinous, pine).  Malt flavor will be low to showcase all the hop characteristics.
Mouthfeel: You can expect a medium body with a pleasing mouth puckering bitterness (think grapefruit) that helps to dry the beer out and creates a thirst quenching, refreshing beer.

Food Pairings: Cheese: Pepper Jack. Meat: Fish, smoked salmon. Cuisine: American, Mexican.

HopHeadSaid:  I love IPA’s! They are refreshing when it is hot out and their warming alcohol keeps you warm when it is cold.  These beers pair well with many foods especially savory or sweet foods.  The bitterness and alcohol help cleanse the palate of savory foods like cheeses or fried foods and the bitterness also helps keep the sweet foods in check.  But if you want to spice things up a bit drink an IPA with some spicy salsa.  The bitterness momentarily emphasizes the spice but the alcohol helps to refresh the palate just like a tortilla chip.



*Photo credits: Photos linked to their source.

Topics: Food Pairing, Beer Pairing, Cheese Pairing, Beer and Food, Beer and Cheese

Last week I had the pleasure of "researching" my newest pairing project ... Beer and Cheese!  Kelly Briglio and Tina Thayer, owners of Paradise Pantry, took time to sit down with me and explain a little bit about cheese but more importantly they indulged me for two hours while we tasted eleven different cheeses and seven different beers. This series will detail each of those cheeses and the beers that brought a little extra life to them.

At the beginning of each post I will briefly describe the highlighted cheese. Below the cheese description you will find the beer pairing suggestions. Most of the cheeses will have at least two detailed beer pairing suggestions and some will have three! The beer suggestions will include detailed descriptions of each pairing as well as detailed descriptions of the beer.

If you live in or near Ventura, CA be sure to stop in at Paradise Pantry and say hello and buy some cheese especially if these pairings inspired you to try something new be sure to let Kelly and Tina know you read about them here!  

Tomme de Savoie is a semi-firm cow's milk cheese produced in the French Alps.  It has a smooth, melt in your mouth texture with just a hint of nuttiness. The flavor can range from slightly grassy (the cheese was made in the spring and summer when the cows were in the pasture) to nutty (the cheese was made in the winter when the cows were in the barn eating hay) but will end with a slightly sweet tang. The rind has a great earthy funk aroma and taste - think wet leaf litter after a fall rain. 

"Tomme" refers to semi-firm cheeses. So... Tomme de Savoie refers to a cheese from the Savoie region.

Extra Special Bitter - English Pale Ale

This beer pairs well with Tomme de Savoie for two reasons.  First, the light caramelly sweetness and nutty malt profile resonates (amplifies) the sweet nutty "base" flavor of the cheese.  This helps to balance out any tang or grassy flavors that are present in the cheese. The earthy hop flavors resonate with rind bringing out the woodsy notes and balancing some of the funk. If you are squeamish about eating the rind then skip that part and think of the earthy hop flavors in Bass as a liquid rind because many of the rind's flavors are present in the hop's flavor profile. 

Other Examples: Redhook ESB, Fuller’s ESB, Youngs Ram Rod, Bass Pale Ale, Morland Old Speckled Hen, Anderson Valley Boont ESB
Serving Temp: 45°- 50°
Glassware: Pint Glass, mug

Aroma: Hop aroma can range from low to high but will likely have a sawdust-like or earthy floral spice of traditional UK hops. Moderate caramel malt aroma and/or noticeable fruity esters will likely be present.
Appearance: The beer will pour clear, deep gold to copper with an off-white head.  Head size and density will vary depending on carbonation level – cask, nitro, force carbonated, etc.
Flavor: A pronounced bitterness will be balanced by a caramelly malt sweetness.  As the beer moves across the palate nutty or biscuity flavors may surface and mix with fruity esters.
Mouthfeel: These beers are generally medium bodied with low to medium carbonation.

Food Pairings: Cuisine: English, fried, roasted. Cheese: buttery (Gouda, Havarti, Swiss) Earthy (Blue, Brie, Winnemere) nutty (Asiago, Fontina, Parmesan). Meat: Pork, Game.

HopHeadSaid: These beers are great to pair with foods because their nutty/biscuity flavors resonate with many types of food but especially cheeses.  The earthy hop flavors also pair well with many cheeses and add a counterpoint to any residual sweetness or another layer interest that wasn’t there before.  Their medium intensity (flavor, body, alcohol) means their flavors won’t overpower many entrée’s and they can hold their own against all but the most intense foods or desserts.  In short – I guess I shoulda said this earlier- you can pair these beers with just about anything and not go wrong.

Beer Trivia: The Bass triangle was the first registered trademark in the UK. Lore has it that a Bass employee waited in line all night, outside the registrar's office on New Year's Eve 1875 in order to be the first person in line. 

Below is Edouard Manet's "Bar at the Folies-Bergère" (1882). Please note that alongside the bottles of Champagne is an "alternative" beverage.

Robust Porter

This pairing is for people who are NOT squeamish about eating funky rinds. First, the slightly sweet nuttiness from the cheese is a wonderful counterpoint to the slight burnt toast and dark chocolate flavors in the beer. However, this pairing comes to life when the funky rind mixes with the porter. An exciting new flavor (think old world, barnyard chocolate) EXPLODES when the earthy funk and roasty chocolate flavors mix together. The sharp funky edge is rounded off by the roasty malt but the old world, barnyard chocolate flavor that is created dominates ... until you swallow and start all over again.   

Other Examples:  Anchor Porter, Sierra Nevada Porter, Great Divide Saint Bridget’s Porter
Serving Temp: 50°- 55°
Glassware: Pint Glass, Mug

Aroma: Roasty aroma should be noticeable may be pronounced with coffee and/or chocolate undertones.
Appearance: Pours a dark brown with garnet highlights with a fluffy tan head.
Flavor: Noticeable roasty malt flavors of strong coffee, dark chocolate or slightly burnt toast. 
Mouthfeel: Medium-full body that may finish drier because of roasty characters. Warming alcohol feeling may be present.

Food Pairings: Cuisine: barbecue, Mexican.  Cheese: earthy. Dessert: chocolate. Meat: beef, smoked meat, grilled meat.

HopHeadSaid: Robust porters are really easy to pair with food.  Their roasty notes resonate with grilled foods and their flavor intensities ensure they will hold their own in most pairings. Robust porters also pair well with many desserts.  Their roasty flavors help balance sweeter desserts while their dark chocolate/coffee flavors resonate well with chocolate desserts.

*Photo credits: Photos linked to their source.

Topics: Food Pairing, Beer Pairing, Cheese Pairing, Beer and Food, Beer and Cheese

Last week I had the pleasure of "researching" my newest pairing project ... Beer and Cheese!  Kelly Briglio and Tina Thayer, owners of Paradise Pantry, took time to sit down with me and explain a little bit about cheese but more importantly they indulged me for two hours while we tasted eleven different cheeses and seven different beers. This series will detail each of those cheeses and the beers that brought a little extra life to them.

At the beginning of each post I will briefly describe the highlighted cheese. Below the cheese description you will find the beer pairing suggestions. Most of the cheeses will have at least two detailed beer pairing suggestions and some will have three! The beer suggestions will include detailed descriptions of each pairing as well as detailed descriptions of the beer.

If you live in or near Ventura, CA be sure to stop in at Paradise Pantry and say hello and buy some cheese especially if these pairings inspired you to try something new be sure to let Kelly and Tina know you read about them here!  

Pondhopper 
This semi-hard goat cheese from Bend, Oregon is made with beer! There is a hint of of malt flavor from the beer in the cheese but it is quickly replaced by the tangy goat cheese.  Fortunately for all of us, a very subtle hop flavor -not bitterness- lingers in the aftertaste -think grapefruit. No citrus was harmed in making this cheese or beer and in fact the citrusy grapefruit notes are signature flavor profiles derived from hops produced in the Northwest US.

I wanted to find out a little more about this cheese from Bend, OR so I went straight to the source - Tumalo Farms.  They were happy to give me a little backstory to this delicious cheese ... 

"I can also expand on the name Pondhopper (a single word). Pondhopper came from a list of names I created and it was based on skipping stones with my children at the Deschutes River here in Bend. Some of the names that came up original were (Pond Skipper, Pond Hops, Pond Hopper, River Hopper, among many others). Eventually the Pond Hopper came up to the surface and I merged the words to give it a single word and sound "Pondhopper". Pond Skipper was right behind it, but I had decided that the word "hop" needed to appear somewhere in the name.
Anyway, just a little history, but the best part is simply to taste the cheese at room temperature and enjoy it with your favorite Pale Ale style of beer. If you need additional specification information about the cheese, please see our website [http://www.tumalofarms.com/collateral/Pondhopper%20Spec%20Sheet.pdf]. " Flavio DeCastilhos

Bohemian Pilsner
Pilsner Urquell is a great pairing with this cheese because it adds a new layer of complexity to the hop profile found in the cheese. Pilsner Urquell is brewed with Nobel hops -hops from continental Europe- that have a spicy flavor to them. Not only do the Nobel hops in this beer enlarge the residual hop flavor in the cheese they also create a wonderfully complex hop flavor that wasn't there before.

When you buy a pilsner be sure to buy a brand that is either in cans or in a closed box.  Green bottles do little to block harmful light rays that cause a chemical reaction in the hops that produces a "skunky" aroma in the beer. Skunking can happen in a matter of minutes so make the extra effort to ask for a six-pack that hasn't been sitting under the fluorescent lights or in any amount of sunlight.  If you don't, you will likely end up with skunked beer.

Examples: Gambrinus Pilsner
Serving Temp: 35°- 40°
Glassware:Flute, Pilsner, Seidel, Stange or Stein

Aroma:Complex spicy hop aromas, very little malt flavor, no fruity esters or diacetyl.
Appearance:Light to deep gold, crystal clear with a white head.
Flavor:Crisp with a pronounced bitterness and a complex malt profile that softens the hop bitterness.
Mouthfeel:Medium-light body accentuated by softer water, decoction mash, and lower carbonation level
Food Pairings: Cuisine: Spicy Indian or Thai curries. Cheeses: sharp (blue, cheddar).
HopHeadSaid: My favorite of the pilsner subcategories.  These beers are well balanced and complex if you take the time to dissect them OR they can be the perfect lawnmower beer; flavorful and thirst quenching.

Bohemian Pilsners are for people who would like a more pronounced pilsner malt taste yet crave the crisp balance of the noble hops. The hop flavor and bitterness is present only to balance the perceived maltiness that is accentuated by the medium body and carbonation. The medium to medium-full body and lower carbonation levels allow the sweet malt to coat your mouth before they are cleaned away by the lazy carbonation and spicy noble hops.  This beer should still pour crystal clear and have a long lasting white head.

American IPA

The Redhook Longhammer IPA pairs well with Pondhopper because its piney/citrus hop aromas and flavors resonate with the hop flavors found in the cheese. The hop flavors accentuate each other helping them become more noticeable and also more delicious. If you are new to IPA's or IPA's scare you, this is a good pairing as the cheese helps to reduce the IPA's iconic bitterness. Also, Redhook Longhammer IPA is a milder American style IPA but if you are a true HopHead or really adventurous then you may want to try a more hop forward IPA like Racer 5 or Hop Devil. 

Examples:  Two Hearted Ale, 60 Minute IPA, Hop Devil Ale, Raser 5, Titan, Blind Pig
Serving Temp: 40°- 45°
Glassware: Pint Glass, Mug

Aroma: Think citrus (grapefruit), resinous pine, or even tropical fruit. There may be a slight sweetness present from the malt but the hop aromas will most likely cover up those aromas.
Appearance: Colors will vary from medium gold to a reddish copper but they will all be clear unless they have been dry hopped and then there may be a slight haze.  Because the malt used has very little dark color the head will be white to off white and should persist.
Flavor: IPA’s are all about the hops (bitterness, flavor and aroma) and so there will be medium to high amount of hop flavor and bitterness that will reflect the American hop citrus qualities (citrusy, floral, resinous, pine).  Malt flavor will be low to showcase all the hop characteristics.
Mouthfeel: You can expect a medium body with a pleasing mouth puckering bitterness (think grapefruit) that helps to dry the beer out and creates a thirst quenching, refreshing beer.

Food Pairings: Cheese: Pepper Jack. Meat: Fish, smoked salmon. Cuisine: American, Mexican.

HopHeadSaid:  I love IPA’s! They are refreshing when it is hot out and their warming alcohol keeps you warm when it is cold.  These beers pair well with many foods especially savory or sweet foods.  The bitterness and alcohol help cleanse the palate of savory foods like cheeses or fried foods and the bitterness also helps keep the sweet foods in check.  But if you want to spice things up a bit drink an IPA with some spicy salsa.  The bitterness momentarily emphasizes the spice but the alcohol helps to refresh the palate just like a tortilla chip.

*Photo credits: Photos linked to their source.

Topics: Food Pairing, Beer Pairing, Cheese Pairing, Beer and Food, Beer and Cheese

Earlier this week I had the pleasure of "researching" my newest pairing project ... Beer and Cheese!  Kelly Briglio and Tina Thayer, owners of Paradise Pantry, took time to sit down with me and explain a little bit about cheese but more importantly they indulged me for two hours while we tasted eleven different cheeses and seven different beers. This series will detail each of those cheeses and the beers that brought a little extra life to them.

At the beginning of each post I will briefly describe the highlighted cheese. Below the cheese description you will find the beer pairing suggestions. Most of the cheeses will have at least two detailed beer pairing suggestions and some will have three! The beer suggestions will include detailed descriptions of each pairing as well as detailed descriptions of the beer.

If you live in or near Ventura, CA be sure to stop in at Paradise Pantry and say hello and buy some cheese especially if these pairings inspired you to try something new be sure to let Kelly and Tina know you read about them here!  

This is a rich, creamy and salty cheese with a great funky tasting rind.  Why does the rind taste so good?  Because it was washed with a lambic-style beer that was brewed with the farm's very own wild yeast! 

The sample I tasted was quite salty and had a pronounced meaty flavor (think bacon). The velvety texture of the cheese coats the inside of your mouth with a lingering aftertaste of salt and bacon. Make sure you take a bite of the rind as that will help balance the truly decadent nature of this cheese.

Paired with: Deschutes Black Butte Porter, Ouroboros Old Bar Brown Ale, Redhook Longhammer IPA, 

Other Beer Pairing suggestions: Barleywine (young), Biere de Garde, Doppelbock, Imperial Stouts, Wee Heavy, 
My cheese pairing categories: buttery, earthy, pungent

American IPA

Pairing Description: You can use any American style IPA and still get a great pairing.  The Redhook Longhammer IPA is a milder American style IPA with pleasant piney/citrus aromas and citrus hop flavors.  The refreshing bitterness balances the cheese's decadent flavors and funky rind.  The pronounced hop flavor and bitterness help cleanse the palate.

Other Examples:  Two Hearted Ale, 60 Minute IPA, Hop Devil Ale, Raser 5, Titan, Blind Pig
Serving Temp: 40°- 45°
Glassware: Pint Glass, Mug

Aroma: Think citrus (grapefruit), resinous pine, or even tropical fruit. There may be a slight sweetness present from the malt but the hop aromas will most likely cover up those aromas.
Appearance: Colors will vary from medium gold to a reddish copper but they will all be clear unless they have been dry hopped and then there may be a slight haze.  Because the malt used has very little dark color the head will be white to off white and should persist.
Flavor: IPA’s are all about the hops (bitterness, flavor and aroma) and so there will be medium to high amount of hop flavor and bitterness that will reflect the American hop citrus qualities (citrusy, floral, resinous, pine).  Malt flavor will be low to showcase all the hop characteristics.
Mouthfeel: You can expect a medium body with a pleasing mouth puckering bitterness (think grapefruit) that helps to dry the beer out and creates a thirst quenching, refreshing beer.

Food Pairings: Cheese: Pepper Jack. Meat: Fish, smoked salmon. Cuisine: American, Mexican.

HopHeadSaid:  I love IPA’s! They are refreshing when it is hot out and their warming alcohol keeps you warm when it is cold.  These beers pair well with many foods especially savory or sweet foods.  The bitterness and alcohol help cleanse the palate of savory foods like cheeses or fried foods and the bitterness also helps keep the sweet foods in check.  But if you want to spice things up a bit drink an IPA with some spicy salsa.  The bitterness momentarily emphasizes the spice but the alcohol helps to refresh the palate just like a tortilla chip.

Robust Porter

Pairing Description: This pairing is unique in that the cheese makes the beer taste sweeter.  The cheese's pronounced salty bacon flavors accentuate the slightly sweet malt flavors and hide nearly all of the beer's roasty flavors. This is a treat for people who prefer sweeter beers.

If you can't find this beer I suggest you try one or more of these porters instead:  Anchor Porter, Sierra Nevada Porter or Great Divide's Saint Bridget’s Porter.

Serving Temp: 50°- 55°
Glassware: Pint Glass, Mug

Aroma: Roasty aroma should be noticeable may be pronounced with coffee and/or chocolate undertones.
Appearance: Pours a dark brown with garnet highlights with a fluffy tan head.
Flavor: Noticeable roasty malt flavors of strong coffee, dark chocolate or slightly burnt toast. 
Mouthfeel: Medium-full body that may finish drier because of roasty characters. Warming alcohol feeling may be present.

Food Pairings: Cuisine: barbecue, Mexican.  Cheese: earthy. Dessert: chocolate. Meat: beef, smoked meat, grilled meat.

HopHeadSaid: Robust porters are really easy to pair with food.  Their roasty notes resonate with grilled foods and their flavor intensities ensure they will hold their own in most pairings. Robust porters also pair well with many desserts.  Their roasty flavors help balance sweeter desserts while their dark chocolate/coffee flavors resonate well with chocolate desserts.

I just found this video, loved it, and I thought would share it with you.  It showcases a road trip to see all the Deschutes Brewery label landmarks.  Warning: there is a brief, very brief, female nipple shot in this video. 

American Brown Ale
Pairing Description: Old Bar Brown Ale is one of the more assertive brown ales I have tried and that is what makes this such a great pairing beer for Winnemere. The funky rind combines with the chocolaty malt to create a incredible flavor that has to be experienced. Imagine a combination of tart sweet fruit (hops and esters) dark chocolate (beer malt) all being enjoyed in some old world horse barn. And all of that is happening in your mouth! Old Bar Brown Ale holds its own in this incredible pairing and ultimately out shines the cheese while it cleanses your palate.

If you cant'f find this particular beer, I suggest you start with Indian Brown Ale from Dogfish Head, Bender from Surly Brewing Co or Moose Drool Brown Ale from Big Sky Brewing Co.

Serving Temp:40°- 45°
Glassware:Pint Glass, Mug

Aroma: Hints of sweet chocolate, caramel with toasted nuts are typical of this style.  Some American browns have pronounced hop aromas especially if they are dry hopped.
Appearance: Pours clear brown to dark brown with a light tan head.
Flavor:  Pronounced sweet malty flavors reminiscent of caramel and chocolate are balanced by elevated hop flavors and bitterness.
Mouthfeel:  Medium-full body that finish fairly dry due to the hops and elevated carbonation levels.

Food Pairings:Cuisine: Barbecue. Cheese: Earthy, Nutty. Meat: beef. Dessert: Chocolate.

HopHeadSaid:  I prefer American brown ales over English brown ales because of the elevated hop profiles. The hop profiles help balance the toasted caramely/chocolate sweetness keeping the beer refreshing without limiting the beer’s pairing ability. The assertive hop intensity means the malt flavors have to be increased making it a great pairing beer for grilled foods, assertive cheeses and chocolate desserts.

*Photo credits: Photos linked to their source.
Topics: Food Pairing, Beer Pairing, Cheese Pairing, Beer and Food, Beer and Cheese

Below you will find some basic beer and cheese pairing suggestions. This is only a starting point! You will notice that many beers pair well with different cheeses. Use the list to guide your tasting experiments; pair your favorite beer with several different cheeses and pick your favorite "house" pairing.

Along the way you are sure to find a specialty cheese (one not on this list) and a beer style (one that isn't a suggested pairing) that are magical together. When you do find that magical pairing please share your experience with us. 

Buttery flavors: Asiago (w/age) Burrata, Gouda, Havarti, Mascarpone, Monterey Jack, Muenster, Oaxaca, Parmesan, Swiss, Gratte-Paille, 

Earthy flavors: Blue, Brie, Camembert, Fontina (mild), Gorgonzola

Milky flavors: Burrata, Colby, Mozzarella, Monterey Jack, Oaxaca, String Cheese, Abbaye du Mont des Cats, Abbaye de Tamie', Langres AOC, 

Nutty flavors: Asiago (w/age), Cheddar, Cream, Fontina, Gruyere, Parmesan (w/ age), Swiss, Ardi-Gasna, Banon AOC (aged), Banon aux Baies Roses, Brique du Forez, Buchette Pont d'Yeu (young), Crayeux de Roncq, Emmental de Savoie, Lou Sotch, Lucullus, 

Pungent flavors: Brie (w/ age), Limburger, Banon a la Sarriette, 

Sharp (piquant) flavors: Asiago (young), Blue, Cheddar, Chevre, Feta, Fontina (w/ age), Gorgonzola, Manchego (w/age) Monterey Jack, Provolone, Romano, Banon AOC (aged), Bergues, Berrichon, Bouton-de-Culotte,  

Spicy flavors: Pepper Jack

Topics: Food Pairing, Beer Pairing, Cheese Pairing, Beer and Food, Beer and Cheese