CHEESE NOTES

High-res Food52.com talks beer and cheese pairing with Ron Silberstein, owner of San Francisco’s Thirsty Bear Brewing Co.: 


How to Pair Beer with Cheese
For two weeks, our friends at the Good Food Awards will be sharing articles, tips, and recipes from some of their judges, friends, and past GFA winners. Each day will feature a different category, from chocolate to charcuterie to cheese. And if you’d like to score some of the goods competing in this year’s awards, head to Provisions.
Today: Ron Silberstein, former lawyer and current owner of  San Francisco’s ThirstyBear Brewing Co., explains why beer is perfect for pairing with food — and suggests a few combinations to get us started. 
Beer is perhaps the most versatile beverage to pair with food. If done thoughtfully, the pairing enhances not only the flavor elements of the food, but also the beer itself. First, beer is the perfect palate cleanser, as the carbonation and bubbles join to create an acidity that lifts and cuts through fatty and oily foods. Second, the bitterness in the hops can pierce the heaviness of sauces, grease, and meats. Lastly, alcohol and acidity combine to act as a palette refresher that allows us to taste the individual flavor components of food.
Here are some recommended cheese pairings to get you started:
Pale Ales work with a wide range of food, but work especially well with English cheeses such as Cheddar or Derby.
Indian Pale Ales are best paired with a mild blue such as Gorgonzola or Cambozola.
Amber Ales go well with Port-Salut or other lightly tangy cheeses.
Brown Ales are great with an aged Gouda or crumbly Cheshire.
Wheat Ales and Buffallo Mozzarella should be tried.
Porters are well paired with Tilsit or Gruyère, while sweeter stouts are a great accompaniment to a buttery, well-aged cheddar.


Read the full post.
(Photos ©2014 Food52.com)

Food52.com talks beer and cheese pairing with Ron Silberstein, owner of San Francisco’s Thirsty Bear Brewing Co.

How to Pair Beer with Cheese

For two weeks, our friends at the Good Food Awards will be sharing articles, tips, and recipes from some of their judges, friends, and past GFA winners. Each day will feature a different category, from chocolate to charcuterie to cheese. And if you’d like to score some of the goods competing in this year’s awards, head to Provisions.

Today: Ron Silberstein, former lawyer and current owner of  San Francisco’s ThirstyBear Brewing Co., explains why beer is perfect for pairing with food — and suggests a few combinations to get us started. 

Beer is perhaps the most versatile beverage to pair with food. If done thoughtfully, the pairing enhances not only the flavor elements of the food, but also the beer itself. First, beer is the perfect palate cleanser, as the carbonation and bubbles join to create an acidity that lifts and cuts through fatty and oily foods. Second, the bitterness in the hops can pierce the heaviness of sauces, grease, and meats. Lastly, alcohol and acidity combine to act as a palette refresher that allows us to taste the individual flavor components of food.

Here are some recommended cheese pairings to get you started:

Pale Ales work with a wide range of food, but work especially well with English cheeses such as Cheddar or Derby.

Indian Pale Ales are best paired with a mild blue such as Gorgonzola or Cambozola.

Amber Ales go well with Port-Salut or other lightly tangy cheeses.

Brown Ales are great with an aged Gouda or crumbly Cheshire.

Wheat Ales and Buffallo Mozzarella should be tried.

Porters are well paired with Tilsit or Gruyère, while sweeter stouts are a great accompaniment to a buttery, well-aged cheddar.

Read the full post.

(Photos ©2014 Food52.com)


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