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Beer & Food pairings for a tasting ... of sorts.
Beer and Food by BRETT
Need a little help here. I've been put in charge of a hospitality suite (think mini-party with a lot of people quickly in & out - with my goal to create the most hospitable suite). I was thinking about doing a type of beer tasting and pairing a suggested beer with certain finger foods. Most of my thoughts have centered around beer & cheese. I have started with Garrett Oliver's suggestions as follows: Sharp Cheddar with Pale Ale Feta with Wheat Beer Mascarpone with Fruit Beer American Cheese with Pilsner Colby with Brown Ale Gorgonzola with Barleywine Gruyére with Bock Beer Swiss Cheese with Octoberfest Beer Parmesan with Amber Lager Anyone have any specific suggestions for beer brand/cheese style pairings? I'd also like some suggestions on anything else easy to prepare (like cheese and crackers). Any wine gurus out there feel free to make those suggestions too as I will need to pick up some bottles of wine for those who do not drink beer. If it were up to me, it's Boone's Farm and cheese whiz just to make a point, but anyway...<BR><BR>[i]This message was edited by Brett at 10/11/2004 4:42:47 PM.</font>
20 years ago
UPSTATEDAVE
13900
I like a stilton and or double glouster with stout. Stout is also good with an aged cheddar. I had an 11 year old cheddar with stout that was really good. OK 11 year old chedar may be an acquired taste. Chimay with Chimay cheese A horseradish favored cheese with good lager
In Reply To #1 http://ommegang.com/cgi-bin/plugins/MivaEmpresas/miva?plugins/MivaMerchants/merchant.mvc+Screen=CTGY&Store_Code=OMM-DEMO&Category_Code=FODCH Goes great with Ommegang and pretzel sticks or unsalted crackers. My favorite of the three was the Ommegang Horseradish cheddar. The Rare Vos bleu cheese wasn't bad either. The Hennepin was a bit over the top for horseradish flavor IMO. As for wine, what the hell is wine? Get yourself a couple lambics (CANTILLON!!), and some Ommegang, and that'll please any wine fan. A couple different styles of Belgian beer mixed in with what you have listed will do well in creating a versatile blend of beer and cheese. The mention of Chimay and Chimay cheese is a good idea. Not sure where you would find it though. Just my opinion... which is usually wrong...
In Reply To #4 I know where I can get Chimay cheese (about 4 hours from here). Although I could make arrangements to get it down here in time, I've really heard mixed reviews of the cheese. Would a casual fan of gorgonzola or the typical bleu enjoy it? Or is it really over the top?
UPSTATEDAVE
13900
Stilton would go really well with any of the aged beers that have a port like quality. Something like a Raison d'etre from Dogfish or 3ps from Ommegang
UPSTATEDAVE
13900
In Reply To #8 Old foghorn and stilton could work nicely. I am going to give it a whirl myself now that the weather has cooled. I like both, but The oktoberfest may be your best bet for a more general audience. I know from experience that the more hoppy beers are kind of lost on newbies to good beer. From your posts I would guess that most of the visitors to your hospitality suite will be new to the world of good beer.
In Reply To #9 We'll have some swill for the newbies who stop in, but this will be a diverse crowd. Some will appreciate it, some won't, but for sure, it's no BeerPal gathering. Nice to know about the Oktoberfest though, I've been looking for an excuse to buy some more of Boulevard's Bob's '47 Munich Style Lager.
ST.PAULIESGIRL
528
From my experience, Hefe goes with chicken very well, even if theres a red sauce being served with the chicken; Lager goes with pork and italian sausages-hot italian sausages are my fav, Nevada Sierra Pale Ale goes well with fish; *Fat Tire goes well with just about everything.