The Cannibal, 113 E 29th Street in Manhattan. (Photo by Gabi Porter)
Do you like booze? Do you like cheese? Have a moderate amount of expendable income? (I’m talking under a hundo here.)
Beer and cheese classes (and wine and cheese classes, and whiskey and cheese classes) are happening in New York all the time. Check out these easygoing, easily giftable eating/drinking events in December. Continue reading
There are a few places where the harmony of beer and cheese have been brought to my attention: at the Mondial de la Bière festival in Montreal, where trays of cheeses I’d never seen before sat casually beside rows of Quebec-brewed beer; at Otter Creek Brewing in Middlebury, Vt., where one can enjoy a plate of award-winning cheeses with a pint of award-winning Wolaver’s Pumpkin Ale; and of course, in my own kitchen, where we regularly experiment with flavor combinations in our favorite foods and brews. (There are few last-minute lunches more satisfying than a gouda and sharp cheddar grilled cheese with a homebrewed American pale ale—I urge you to try it).
The practice of beer pairing can be applied to any food item or cuisine, but doing it with cheese has a history older than the swiss you’ll want to pair with a bock after reading this. For those new to the practice, this infographic from Visually* slices beer and cheese pairing into bite-sized guidelines that anyone can enjoy and experiment with.
Please do try this at home:
Beer Affair 