Wine and Beer Enthusiasts

[Dythuger]

I will have to look at what is shipped overseas. Most breweries don't distribute widely in the US. So I don't know how much gets exported. Next time you are at the store let us know some of the breweries you see and I can suggest some of their stronger offerings if I know.

Are you familiar with mikkeller? He is not American, but I feel his style is very inline with US based Brewers.

He is actually opening s brewpub with three floyds (my local and favorite brewery) in Copenhagen called war pigs. I would love to try and visit that someday.

Do u use beeradvocate.com at all? It is a great resource.

 

[Scepticalscribe]

I will have to look at what is shipped overseas. Most breweries don't distribute widely in the US. So I don't know how much gets exported. Next time you are at the store let us know some of the breweries you see and I can suggest some of their stronger offerings if I know.

Are you familiar with mikkeller? He is not American, but I feel his style is very inline with US based Brewers.

He is actually opening s brewpub with three floyds (my local and favorite brewery) in Copenhagen called war pigs. I would love to try and visit that someday.

Do u use beeradvocate.com at all? It is a great resource.

Thank you for your post.

No, I don't use any of those sources that you have recommended, and nor am I familiar with US styles of beer. However, I can take a note of what some stores suggest are good offerings from the US, and post them on here to see what the general response is.

Now, while the thread has been amply represented with beer enthusiasts (and I would class myself among them), it also does allow for the discussion of wine (which I am also more than partial to).

Tonight, then, I am not sipping a beer, but rather, am sipping a glass (or three) of a rather wonderful wine from Australia. It is from the Mount Horrocks Wines, and is called 'Cordon Cut' (Clare Valley) and is made from the Riesling grape. A lovely wine, with a sharp, apricot tang which cuts through the residual sweetness.

 

[0387274]

Has anyone paired cheese with beer? I've never done it, and I would love to hear some advice - some certain cheese types that go with a particular beer, for example.

 

[Scepticalscribe]

Has anyone paired cheese with beer? I've never done it, and I would love to hear some advice - some certain cheese types that go with a particular beer, for example.

Yes, I have. Actually, I pair them quite frequently together, as I greatly like both cheese and beer.

My personal preferences in that regard are a fairly robust beer (say, one of the Trappist ales), or a dark beer, paired with a cheeseboard of aged, mature and flavoursome cheeses, mostly hard ones.

Thus, mature Gouda is an excellent partner with a robust Trappist beer, as is anything such as Gruyere, Emmenthal, or - better than either cheese - a rich Etivaz. The classic British cheddar cheese, Montgomery, is also very good with a rich ale.

On such a cheeseboard, I would also often include a blue cheese (I am rather partial to a serious blue, something such as Roquefort, or Blue d'Auvergne, mature Cashel Blue, or aged Stilton.

Some cheeses, however, are better married with wine. Personally, I adore Gorgonzola, and while I do include it sometimes when I am drinking beer (greed triumphing over decorum), I am not at all certain that it matches well with rich beers. Likewise, some of the other soft cheeses that I would almost always serve with wine, such as Camembert.

 

[Dythuger]

Wine and Beer Enthusiasts

I'm a novice when it comes to cheese. But I do enjoy it. When I go visit my friends in Boston I let them order and I enjoy. I haven't been let down yet.

And skeptikal. I would definitely look for beers by the brewery mikkeller out of Copenhagen. Obviously not American, but I would say his style is very inline with the U.S. Breweries. High quality. I would recommend seeing if it's distributed by you.

And for the website I listed. Beer advocate.com is a great resource for reviews of beer. I usually just google the beer name and put beeradvocate after it. The first link is usually something like this.

http://www.beeradvocate.com/beer/profile/1146/10672/

The bro score are the people that own the site. The other score is reviewers like you and me. Obviously reviews need to be taken with a grain of salt. But it's a good summary. Anything over an 85 score is very good. Getting above 90 and you are talking world class. They are somewhat conservative with their ratings.


Ratebeer.com is another similar site. I am just more familiar with beer advocate. I'll go into a liquor store and start searching beers.

 

[0387274]

Yes, I have. Actually, I pair them quite frequently together, as I greatly like both cheese and beer.

My personal preferences in that regard are a fairly robust beer (say, one of the Trappist ales), or a dark beer, paired with a cheeseboard of aged, mature and flavoursome cheeses, mostly hard ones.

Thus, mature Gouda is an excellent partner with a robust Trappist beer, as is anything such as Gruyere, Emmenthal, or - better than either cheese - a rich Etivaz. The classic British cheddar cheese, Montgomery, is also very good with a rich ale.

On such a cheeseboard, I would also often include a blue cheese (I am rather partial to a serious blue, something such as Roquefort, or Blue d'Auvergne, mature Cashel Blue, or aged Stilton.

Some cheeses, however, are better married with wine. Personally, I adore Gorgonzola, and while I do include it sometimes when I am drinking beer (greed triumphing over decorum), I am not at all certain that it matches well with rich beers. Likewise, some of the other soft cheeses that I would almost always serve with wine, such as Camembert.

Thank you for your very informative answer! Excellent! Not having my weekend booked this time, I have the opportunity to try these out. I will definitely include some of the cheeses you mentioned.

As for the Trappist ales, I think my local liquor store sells Achel Blond, La Trappe Dubbel and Chimay Blue/Dorée. Do you have any experience with these particular beers?

 

[Happybunny]

Has anyone paired cheese with beer? I've never done it, and I would love to hear some advice - some certain cheese types that go with a particular beer, for example.

I to also enjoy a good cheese with a good beer.

Over the years these are among my favorites.


Chevrotin (Goat) I recommend an IPA ie. Anchor IPA : Houblon Chouffe


Gruyère I recommend this with a dark stout, or a full flavour Belgium dark beer ie. Kasteel Donker 11 : Chimay

Morbier I recommend any beer with a high hop content also good with Red Beer. ie. Brouwerij’Tij Columbus : Kasteel Hoppy.


Cheshire I recommend with IPA ie. Dead Pony Club :

Wensleydale I recommend Full Dark Belgium beer ie. Gulden Draak

Caerphilly I recommend Full Dark Belgium Beer ie. Brigand : Straffe Hendrik

Red Leicester I recommend with IPA (Apple + Bread rolls) great summer snack ie. St Bernards Abt 12

Schabziger I recommend Medium Amber beer ie. Brouwerij’Tij Zatte :

Tête de Moine I recommend beer IPA or Amber Beer ie. Mc Chouffe

 

[takao]

well i just found out we finally have a store in our town specialized in beers ... looks like more austrians are finally willing to embrace more variaty.

hope to check it out the next few weeks


And all that talk about cheese:
IMHO Camembert really is a white wine cheese. If drinking a a red wine would be simply overpowering anything.
But i would guess hard cheeses and the stong blue ones ones like Roquefort and Gorgonzola are good fits with red wine ... and perhaps also beer.

another fantastic treat for aged hard cheese ? self made apricotm armelade/jam.
combined with a ace Riesling,Veltliner it really is absolutly fantastic

 

[Scepticalscribe]

I to also enjoy a good cheese with a good beer.

Over the years these are among my favorites.


Chevrotin (Goat) I recommend an IPA ie. Anchor IPA : Houblon Chouffe


Gruyère I recommend this with a dark stout, or a full flavour Belgium dark beer ie. Kasteel Donker 11 : Chimay

Morbier I recommend any beer with a high hop content also good with Red Beer. ie. Brouwerij’Tij Columbus : Kasteel Hoppy.


Cheshire I recommend with IPA ie. Dead Pony Club :

Wensleydale I recommend Full Dark Belgium beer ie. Gulden Draak

Caerphilly I recommend Full Dark Belgium Beer ie. Brigand : Straffe Hendrik

Red Leicester I recommend with IPA (Apple + Bread rolls) great summer snack ie. St Bernards Abt 12

Schabziger I recommend Medium Amber beer ie. Brouwerij’Tij Zatte :

Tête de Moine I recommend beer IPA or Amber Beer ie. Mc Chouffe

Happybunny, my friend, you know how to live life well, and enjoy it to the full; a very valuable skill.

More to the point, some of these suggestions are well worth heeding, and are excellent.

well i just found out we finally have a store in our town specialized in beers ... looks like more austrians are finally willing to embrace more variaty.

hope to check it out the next few weeks


And all that talk about cheese:
IMHO Camembert really is a white wine cheese. If drinking a a red wine would be simply overpowering anything.
But i would guess hard cheeses and the stong blue ones ones like Roquefort and Gorgonzola are good fits with red wine ... and perhaps also beer.

another fantastic treat for aged hard cheese ? self made apricotm armelade/jam.
combined with a ace Riesling,Veltliner it really is absolutly fantastic

Homemade apricot jam with cheese, and beer? What an excellent idea; sounds delicious. Some chutneys will work in this sort of setting, too, as will accompaniments such as fig jam (compote). The Spanish membrillo (quince paste) also fills that role commendably, and is sublime with goat's cheese.

 

[Happybunny]

Homemade apricot jam with cheese, and beer? What an excellent idea; sounds delicious. Some chutneys will work in this sort of setting, too, as will accompaniments such as fig jam (compote). The Spanish membrillo (quince paste) also fills that role commendably, and is sublime with goat's cheese.

I find Piccalilli sauce to go very well together with both beer and cheese.

 

[Scepticalscribe]

I find Piccalilli sauce to go very well together with both beer and cheese.

As do pickles (the sweet German variety, not the bitter ones); excellent on a cheese board with beer, good rustic bread, and a rich beer.

Now, this is the sort of cheese board that can also take a salami, or two, as well.

 

[Happybunny]

While I do recommend piccalilli sauce, a note of caution if visiting the Netherlands.

Surinamese piccalilli
A far spicier variant of piccalilli comes from the former Dutch colony of Suriname, where traditional British piccalilli is mixed with a sambal made of garlic and yellow Madame Jeanette peppers. This piccalilli is often homemade but can also be bought in jars in Dutch corner shops. Whilst Surinamese piccalilli is similar in appearance to ordinary piccalilli, the taste is much spicier. Tourists visiting the Netherlands, and especially Amsterdam, are often unaware of this which can lead to unexpected results.

 

[Scepticalscribe]

While I do recommend piccalilli sauce, a note of caution if visiting the Netherlands.

Surinamese piccalilli
A far spicier variant of piccalilli comes from the former Dutch colony of Suriname, where traditional British piccalilli is mixed with a sambal made of garlic and yellow Madame Jeanette peppers. This piccalilli is often homemade but can also be bought in jars in Dutch corner shops. Whilst Surinamese piccalilli is similar in appearance to ordinary piccalilli, the taste is much spicier. Tourists visiting the Netherlands, and especially Amsterdam, are often unaware of this which can lead to unexpected results.

Hm, yes. I have encountered sambal, but only in Asian shops, or Indonesian restaurants. So, I know what you mean. Best consumed in tiny portions. Very flavoursome. But very, very spicy - I seem to recall a very hot, (and sharp as in a sharp hot chilli rather than a curry taste) and sweetish taste.

However, as it happens, I have yet to meet a form of Asian food I dislike.

Now, I do seem to recall as well that there is a tradition in the Netherlands of wonderful Indonesian restaurants which is where the idea of the (justly famous) 'rijsttafel' is said to have originated from.

 

[takao]

Homemade apricot jam with cheese, and beer? What an excellent idea; sounds delicious. Some chutneys will work in this sort of setting, too, as will accompaniments such as fig jam (compote). The Spanish membrillo (quince paste) also fills that role commendably, and is sublime with goat's cheese.

well i was more thinking about a white wine ... especially one on the dry side.

we had that combination this summer while visiting a friends father and he parted with 3 bottles of a great "green veltliner" from 2011. Those 14+% alcohol sure had some "punch" when getting out of our chairs.
Sadly those bottles are always limited each year. Another wine-year like 2011 can't come soon enough.

The marmalade/jam was more chutney like with bigger pieces of apricots ... even produced by someone living in the same region like the wine per coincidence.

On chutneys i have a red onion one in the drawer waiting for some great cheese Perhaps this time with some great unknown beers one i get to sample the beer store.

 

[Scepticalscribe]

well i was more thinking about a white wine ... especially one on the dry side.

we had that combination this summer while visiting a friends father and he parted with 3 bottles of a great "green veltliner" from 2011. Those 14+% alcohol sure had some "punch" when getting out of our chairs.
Sadly those bottles are always limited each year. Another wine-year like 2011 can't come soon enough.

The marmalade/jam was more chutney like with bigger pieces of apricots ... even produced by someone living in the same region like the wine per coincidence.

On chutneys i have a red onion one in the drawer waiting for some great cheese Perhaps this time with some great unknown beers one i get to sample the beer store.

Thank you for the suggestion re mikkeller of Copenhagen; I will certainly keep my eyes open for it.

On the topic of white wines with cheese, the best that I can recommend are either the really good Rieslings (sufficient acidity and longevity), or a white Burgundy, such as Meurseult (superb, but not, alas, remotely ah, inexpensive).

Personally, I also like Gewurtztraminer - but not usually with cheese, and I recently had an outstanding Sylvaner wine from Alsace.

Some of the dessert wines (for example, a good Sauternes) will also pair well with robust aged hard cheeses (mature Gouda, for example), astringent but creamy blues, and sturdy cheddars.

 

[Scepticalscribe]

Now, of course, there is one question we have entirely failed to address - indeed, have quite disgracefully overlooked - on the whole discussion of appropriate or recommended pairings of 'beer and cheese', and 'cheese and wine' and it is this: The rich, varied and splendid world of port wine and cheese……...

 

[0387274]

Now, of course, there is one question we have entirely failed to address - indeed, have quite disgracefully overlooked - on the whole discussion of appropriate or recommended pairings of 'beer and cheese', and 'cheese and wine' and it is this: The rich, varied and splendid world of port wine and cheese……...

I have no "port wine experience" as these wines are not so conspicuous in my country and their availability is limited, to be honest. However, I've heard that red port wines are quite a treat when paired with Stilton...

 

[0387274]

First of all, thanks to Happybunny for sharing those delicious combinations!

I must say... I'm not a grandmaster of beer. As a fairly young university student, I yet haven't had the chance to accumulate a very wide range of beers in my "beers-I've-tasted"-list.

At the moment, my favorite beer is Duvel Tripel Hop 2014 Mosaic. However, the Duvel's position might be endangered, as I - due to the great influence of Scepticalscribe - am about to try my very first trappist beers.

The beers I chose are La Trappe Dubbel and Chimay Dorée. The bottles look very enticing and I'm very eager to taste them tonight. I also happen to have some Gruyère Alpage for pairing purposes.

I will make another post tonight to reflect my feelings about these beers.

 

[JamesMike]

Now, of course, there is one question we have entirely failed to address - indeed, have quite disgracefully overlooked - on the whole discussion of appropriate or recommended pairings of 'beer and cheese', and 'cheese and wine' and it is this: The rich, varied and splendid world of port wine and cheese……...

As you travel a lot like I do, getting to experience different countries food and drink is a huge plus. Friends introduced me to Ruby Vintage Port and Stilton cheese. Also Azeitao, Beenleigh Blue and Blue de Bresse are good with it.

 

[Dythuger]

Port is the only wine I will drink. When I was younger my uncle used to order cases of 40 year old presidential port. Not sure if it is considered a good one, as I have no knowledge of wines,But It was absolutely delicious.

It looked like this.




Also had some good luck this morning for the bourbon county stout release.

 

[Scepticalscribe]

Port is the only wine I will drink. When I was younger my uncle used to order cases of 40 year old presidential port. Not sure if it is considered a good one, as I have no knowledge of wines,But It was absolutely delicious.

It looked like this.

View attachment 516723


Also had some good luck this morning for the bourbon county stout release.

View attachment 516724

Well, I don't know that particular brand of port, and have never ever, had the privilege of laying eyes on it. However, I will say that any port I have had which has been 10 or twenty years old has - invariably - needless to say, been quite excellent.

Therefore, I would expect a port which clocks in at 40 years old to be outstanding, so your post describing an excellent and 'absolutely delicious' port does not surprise me in the least. It does, however, make me just a very small bit envious; and more than a little impressed. You have had the privilege of being able to enjoy something rare and wonderful. Thank you for sharing this with us.

 

[JamesMike]

Port is the only wine I will drink. When I was younger my uncle used to order cases of 40 year old presidential port. Not sure if it is considered a good one, as I have no knowledge of wines,But It was absolutely delicious.

It looked like this.

View attachment 516723


Also had some good luck this morning for the bourbon county stout release.

View attachment 516724

You are right it has a excellent taste. I liken it to a good aged Madeira.

 

[Scepticalscribe]

You are right it has a excellent taste. I liken it to a good aged Madeira.

A really good, (aged, mature) port is even better than a Madeira (and a good aged Madeira is excellent); the older a port is, the smoother and softer it becomes, less fruity but a lot more mellow. A superb drink to sip and savour.

 

[Dythuger]

Question for the European contingent. Or people from the U.S. that are familiar with imports. What's the verdict on this one? My boss made a little gift basket for me for Christmas. And this was in it.

http://www.beeradvocate.com/beer/profile/2085/17594/

 

[Happybunny]

Question for the European contingent. Or people from the U.S. that are familiar with imports. What's the verdict on this one? My boss made a little gift basket for me for Christmas. And this was in it.

http://www.beeradvocate.com/beer/profile/2085/17594/

It's an American beer, but if it lives up to it's name, it should be a treat for the taste buds.

Grand Cru is given to mostly Belgium beers that are the top of the range.

Olease after you have sampled it give us a update.