Cheese – PorchDrinking.com
Nibbling cheese while sipping wine is a time-honored tradition, but an increasing number of breweries are challenging the old-fashioned wisdom and introducing pairing beer with cheese. Embracing beer and cheese may seem like a stretch but many experts contend that beer is actually a better partner for cheese.
I recently had the pleasure of attending Halfpenny Brewing Companyâ€™s monthly beer and cheese pairing in Centennial, Colo. and found that beer does indeed play nicely with cheese. According to Halfpenny co-owner/brewer Chris Reigrut, â€œBeer and cheese just make an excellent pairing.â€
It may come as a surprise to many people that beer pairs beautifully with cheese. Wine has long held a stranglehold on cheese pairing, and while excellent wine and cheese combinations abound, cheese might actually find its ideal companion in the nectar of malt and hops rather than grapes. Janet Fletcher has written a book to help beer lovers get the most of this match made in heaven.
The 3-day long SweetWater 420 Festival in Atlanta has become a celebration of music, Mother Earth and Georgia’s largest brewery.
Tucked in between the two larger music stages, you’ll find the SweetWater Experience tent, where beer education — and special one-offs that you often won’t taste anywhere else – live. Home brew sessions, visits from hop farmers, and Q&As with SweetWater Co-Founder and Chairman Freddy Bensch are featured, but the most popular event each year is the beer and cheese pairing.
To celebrate National Cheese Day (wait … no one else is celebrating?!) on Jan. 20, we asked the PD Staff for their favorite beer and cheese pairings. Pretty soon everyone got hungry and made a quick trip to the grocery store to stock up on the real essentials. We’d love to hear from you. Add your recommendations in the comments.
Since you’re reading these words, I expect you have at least a passing fondness for beer, and perhaps other fermented beverages such as cider, wine, and kombucha. Great, now what about fermented foods? Sure, everybody loves cheese, but how about sauerkraut, kimchi, or tempeh? The process of fermentation has been yielding some of the most delicious things we eat and drink for thousands of years, so it’s a good thing Colorado has an annual event celebrating them. Yes, the Fermentation Fest returns to Denver this weekend!
Welcome back to the delicious world of beer and food. It was a treat to be able to showcase wild/sour fermentation styles last month, and the DIY approach even gave us inspiration for this week. In The Basics, we featured the …
Welcome back to the delicious world of beer and food. This week we are continuing to delve into the depths of the history of sour/wild fermentation methods. Last week we mentioned some historical benchmark Belgian sour producers, to close out the month, we are featuring Hanssens Brouwerij from Dworp, about 8 miles outside Brussels.
Welcome back to the delicious world of beer and food! We have attempted to keep the intensity of the wild/sour attributes scaled back through these first couple weeks, but now it’s time to take the training wheels off for those of you new to these types of flavors.
The week of the Craft Brewers Conference was so jam-packed with incredible events that it was simply impossible to catch all the good stuff. We have only so many hours in the day and sadly, only one liver. However, I did my best given these unfair limitations – here’s where I spent my evenings April 7th-11th.
Welcome back to the delicious world of beer and food. As we mentioned in last weeks article, continuing on the with our theme of the month, this week we are featuring OAK at fourteenth and the New Belgium Brewing Lips of Faith Wild 2 Dubbel.