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.
Click image to visit Paradise Pantry.
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!-)
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.
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
Topics: Food Pairing, Beer Pairing, Cheese Pairing, Beer and Food, Beer and Cheese
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