Monday, 18 October 2010 11:03

The Beer Goddess goes Multi-Media!

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The Beer Goddess was recently a guest on The Imbiber Show, a podcast featuring outlaw booze writer, Dan Dunn. Beer was imbibed and cheese was paired with craft and Belgium beers. A show to be savored, you're going to want to take notes on why beer and cheese work together better than wine and cheese, what beers pair with what cheeses, and why you should eat a block of cheese before you go out drinking.

Click here to listen now on Tom Leykis' New Normal network

 

Here are the pairings featured on the show:

 

Beer # 1: Hoptoberfest 6% ABV – Oktoberfest; Five hops and four malts make it really earthy - great citrus notes, and a bold finale.

Cheese Pairing #1:  Gruyère (Gruyère de Comté) - Their substantial maltiness plays well against the meaty nut-like character. French cheese made from unpasteurized cow's milk in the Franche-Comté region of eastern France.

Beer #2: Nogne O Porter - Burnt coffee and dried fruit come through. There's a rich malty goodness and nice warming quality, perhaps from the chocolate malts. Also tasted is light caramel, mild English yeast and slight licorice flavor.  

Cheese Pairing #2: Rogue River Blue (Rogue Creamery) - Ripens naturally from occurring molds found in its caves. The rounds are hand-wrapped in local Carpenter Hill Vineyard Syrah leaves that have been macerated in Clear Creek Pear Brandy.  Sweet, spicy, buttery and reminscent of fall berries and squash. Well-aged flavor tastes of brandy, fruit and burnt cream. A creamy, crunchy-smooth texture conjures specks of rock candy.  Best blue cheese in the world (2003 World Cheese Awards, London) and Best American Cheese (2003 World Cheese Awards, London)

Beer #3: Rogue Chocolate Stout - Ebony in color with a rich creamy head. The mellow flavor of oats, chocolate malts and real chocolate are balanced perfectly with the right amount of hops for a bitter-sweet finish. The only US beer to win an award at the Mondial de la Biere Festival in Strasbourg, France.  Pairs great with icecream, too - for a float!  

Cheese Pairing #3: Rogue Chocolate Stout Cheddar - The Rogue Chocolate Stout is poured into the cheddar vat and rolled around the curd before the curds are hand dipped and poured into cheese hoops for pressing. Perfectly balanced complimenting both the sweet and savory flavors of a full cream cheddar and Rogue Chocolate Stout.

Beer #4: Chimay Grand Reserve Trappist Ale - Belgian Strong Dark Ale 9.00% ABV. Chimay is an authentic Trappist beer that is brewed within a Trappist monastery, under the control and responsibility of the monastic community.  Smell is yeasty with a slight scent of fruits and flowers caught in the background. Caramel malts, plums, raisons, and hint of brown sugar. Very well-balanced and delecate.

Cheese Pairing #4: Chimay Grand Classic - A semi-hard pressed cheese, the rind is natural, non-coloured, without preservatives and slightly flowery. This creamy cheese is washed in the Chimay beer, and undertones of fruit, nuts, allspice, flowers and a bit of clove come through.

Read 1833 times Last modified on Sunday, 17 November 2013 04:30
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