{Image from my own collection while visiting Redoak in Sydney, Australia. A proper beer and cheese pairing.}
More old school notes on how to pair beer with cheese. This was one of the first times I was invited with Robert Aguilera to help teach a class on pairings. These beers were my favorite at the time. Ellie's Brown Ale is still one of my favorite beers.
1. St. Peters Porter, England with Pesche di Crema (peach cream) and Robiola di Serola (Asti, Italy)
2. Ellie's Brown Ale, Avery Brewing Company Boulder, Co. with Senepata (quince and mustard paste) and Taleggio Castagna (Lombardy, Italy)
3. Mocha Java Stout (Z Street), Mercury Brewing Company Ipswch, MA. with Venchi hazelnut 56 cocoa bark and Tronchetto di Capra(Ornavasso, Italy) and Robiola Monte Rossa (Val d'Aosta, Italy)
4. Peche Mortel Imperial Coffee Stout, Brassierie Dieu Du Ciel, Montreal , Quebec with Venchi Gianduja (hazelnut paste and chocolate mixture dipped in chocolate) and Alpe Piana (Ornavasso, Italy)
5. Oak Aged Yeti Imperial Stout, Great Divide Denver Co. with Venchi 85 puro Robusto chocolate and Venchi Hazelnut Gianduja (gianduja blocks with whole Piedmont hazelnuts) and Pecorino Frabasano (Ornavasso, Italy) and Croste Di Pane (Ornavasso, Italy)
6. Samael's Oak Aged English Style, Ale Avery Brewing Company, Boulder Co. with Venchi 75 puro chocolate with chilli pepper flakes and Gorgonzola Dolce (Lombardy, Italy)
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