Banjo
09-22-2009, 01:49 PM
Brewed for Thought (http://www.brewedforthought.com/?p=1802)
One of my favorite beer and food pairings out there is beer and cheese. I don’t know a lot about cheese so I spend a lot of time talking to the person at the cheese counter, but I have begun to figure some of this out for myself. Recently, I discovered an article on a trend in making grilled cheese sandwiches with fine cheeses. This gave me an idea, make grilled cheese with my favorite cheeses and pair them with a beer.
After reading the article, the seed was planted, but it was Jen who got my first idea really rolling. Our weekly bounty box brought us a handful of green apples which she thought would go great in in a grilled cheese with brie. With this thought in my head, I headed to the store for supplies.
The beer: Castelain St. Amand French Country Ale
The cheese: Brie de Nangise
The bread: Sebastopol Sourdough from Village Bakery
The fruit: Local organic green apple
The green apple plays off the brie wonderfully. Nothing too bold or intense in this pairing but with a subtle sharpness. The beer brings is all together, matching elements of the cheese and fruit and plays a complimentary role. I enjoyed this so much I made it again a few days later but paired it with a more mild brie and Maudite from Unibroue. The Maudite was a good choice but the choice of a mild brie didn’t work out so well.
My second grilled cheese was inspired by Garrett Oliver’s book The Brewmaster’s Table. I could tell you more, but I think it would better if you read the book. Besides, the result is the sandwich you will see below.
More Here (http://www.brewedforthought.com/?p=1802)
One of my favorite beer and food pairings out there is beer and cheese. I don’t know a lot about cheese so I spend a lot of time talking to the person at the cheese counter, but I have begun to figure some of this out for myself. Recently, I discovered an article on a trend in making grilled cheese sandwiches with fine cheeses. This gave me an idea, make grilled cheese with my favorite cheeses and pair them with a beer.
After reading the article, the seed was planted, but it was Jen who got my first idea really rolling. Our weekly bounty box brought us a handful of green apples which she thought would go great in in a grilled cheese with brie. With this thought in my head, I headed to the store for supplies.
The beer: Castelain St. Amand French Country Ale
The cheese: Brie de Nangise
The bread: Sebastopol Sourdough from Village Bakery
The fruit: Local organic green apple
The green apple plays off the brie wonderfully. Nothing too bold or intense in this pairing but with a subtle sharpness. The beer brings is all together, matching elements of the cheese and fruit and plays a complimentary role. I enjoyed this so much I made it again a few days later but paired it with a more mild brie and Maudite from Unibroue. The Maudite was a good choice but the choice of a mild brie didn’t work out so well.
My second grilled cheese was inspired by Garrett Oliver’s book The Brewmaster’s Table. I could tell you more, but I think it would better if you read the book. Besides, the result is the sandwich you will see below.
More Here (http://www.brewedforthought.com/?p=1802)