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(Just a side note, right after I came up with this ’90s-tribute headline I heard that Nickelodeon is bringing back a handful of nostalgia with The ’90s Are All That, which doesn’t have Are You Afraid of the Dark? in its lineup just yet, but is on the right track)
Anyway, in present-day news, the beer club has been going strong… encountering hefty beers (and opinions to match) along the way.
For me, much like the Belgian tasting we had in January, this month’s tasting of stouts made it tough to pick a favorite. But unlike the Belgian category this was cause I knew I loved stouts and so I had to go into decimal points in my numerical ratings… and I am not a numbers girl. (For the record, I had to go into decimals at the Belgian tasting, too, which introduced me to quite a few Belgian styles that I loved, despite my previous distaste for the overall category).
My good friend, and fellow blogger Sandy and her husband hosted us for the Stout tasting. There was plenty of chocolate and cheese to go with the dark beers (and some fabulous homemade pizza and chili to boot!)
I ditched my salty tooth that day and whipped up some chocolatey treats to go with the whole Valentines Day + Stouts… thing. Also I had been holding on to this recipe from Ladies Of Craft Beer for quite some time waiting for some sort of sweet tooth to emerge in me. And it did!
I made the LadiesOCB’s Double Double Chocolate Stout Brownies substituting High & Mighty’s Two-Headed Beast for the Young’s Double Chocolate Stout. Despite not being very popular as a sample at the tasting, the Two Headed Beast did go well with the rich brownies, which somehow mellowed the beastly beer’s… “umph. ” (The brownies were great warm, topped with ice cream later, too).
We tasted several varieties of stouts including milk/cream stouts, coffee stouts, imperial stouts, and, of course, chocolate stouts… here’s how things tallied up:
Overall favorite was organic Vermont brewer Wolaver’s Oatmeal Stout, which had a nice earthy, slightly dry flavor. Mikkeller’s Beer Geek Breakfast and Dogfish Head’s Chickory Stout tied as second favorite.
Least favorite was a little more dispersed, but it turns out our crew is not a fan of Paper City’s Riley’s Mother’s Milk (though I think the milk/cream stouts were in general less popular with the crew, cause Paper City’s other contestant, the Fogbuster Coffee Stout ranked well).
Here’s the full roster (in tasting order)… what’d we miss and what’s your take?
Samuel Adams Cream Stout
Paper City Riley’s Mother’s Milk Stout
Wachusett Milk Stout
Wolaver’s Oatmeal Stout
People’s Pint Oatmeal Stout
Bear Republic Big Bear Black Stout (my first favorite—I had a tie)
Paper City Fogbuster Coffeehouse Ale
Mikkeller Beer Geek Breakfast (my other favorite)
Dogfish Head Chickory Stout
High & Mighty Two-Headed Beast
Young’s Double Chocolate Stout
Southern Tier Choklat
Avery Czar Imperial Stout
Hoppin’ Frog Double Imperial Stout
McNeill’s Dark Angel
Victory Storm King
North Coast Old Rasputin Russian Imperial Stout
Tonight we take a milder taste with Brown Ales (both English and American styles) so stay tuned for more recaps… plus a selection of my favorite quotes and reviews!
Quit the winein’ and cheese it up! Cheese and beer are a match made in heaven and Serious Eats isn’t just confirming it, they’re offering up thoughtful pairings that work together. Read on for their recommendations—you never know, the right beer with the right cheese may make you like a beer you never thought you’d enjoy or a cheese you never thought you could handle… now can you handle that?
If you’re extra curious, take it to the next level: There are creative cream-creations out there that incorporate beer right into the mix like Grafton Village Cheese Company‘s cave-aged Truckle, washed in Otter Creek‘s Stovepipe Porter.
Cheese and Beer Go Together Better
By Martin Johnson
Serious Eats, December 28, 2010
Here are three simple reasons that beers go better.
1. In general cheeses and beers speak at the same volume level on the palette.
2. Beer’s carbonation makes an excellent foil for the creaminess and fat of most cheese.
3. The refreshing aspects of most beers offer a fine complement to the salt in many cheeses.
That said, you can’t just pair any cheese with any beer and expect bliss. You need to consider the flavors in what you’re drinking and what you’re eating. Here’s a primer on pairings that work.
Read more articles I’ve collected (not by me) in the Press Pints tab!