Banjo
02-09-2011, 02:21 PM
The Sweet & Savory Side of Cheesecake & Craft Beer
http://www.craftbeer.com/pages/beer-and-food/features/show?title=the-sweet-savory-side-of-cheesecake-craft-beer
By Lisa Morrison
February 2011
One of my favorite things in life is craft beer. What most people don't know is another one of my favorite things in life is cheesecake.
Beer and cheese is quickly becoming a classic pairing as beer aficionados and foodies alike discover how well the two go together. So, that got me thinking; if beer and cheese works so well together, why not beer and cheesecake?
It's not as wacky as it might sound. Beer does a great job of balancing out the fattiness of cheese; so it should work the same way for cheesecake. And it's not a reach to think of the tart fruit flavors in a Belgian-Style Lambic, like a raspberry-flavored Framboise, could act as a substitute for the fruit topping on a slice of classic New York-Style cheesecake.
This theme required some extensive research. So, I enlisted the help of Sarah Pederson, owner of Saraveza Bottle Shop and Pasty Tavern, in Portland, Ore. Not only does she have a great palate, but she also carries a lot of beer styles at her shop to work with. Talk about a perfect pairing!
We got to work. After gathering our subjects, we broke the tasting research into two different kinds of cheesecakes: sweet and savory—those more suitable as appetizers or a main course. Here are the results:
Savory
Bourbon Bleu Cheese with Bacon and Balsamic Reduction: Block 15 Brewpub in Corvallis, Ore., offers a main course cheesecake on its menu, Bourbon Bleu Cheese with Bacon and Balsamic Reduction. The predominant flavors in the cheesecake are blue cheese and bacon, with saltiness from both, and a touch of sweetness from the balsamic reduction.
Read more and check out the delicious pictures here: http://www.craftbeer.com/pages/beer-and-food/features/show?title=the-sweet-savory-side-of-cheesecake-craft-beer
http://www.craftbeer.com/pages/beer-and-food/features/show?title=the-sweet-savory-side-of-cheesecake-craft-beer
By Lisa Morrison
February 2011
One of my favorite things in life is craft beer. What most people don't know is another one of my favorite things in life is cheesecake.
Beer and cheese is quickly becoming a classic pairing as beer aficionados and foodies alike discover how well the two go together. So, that got me thinking; if beer and cheese works so well together, why not beer and cheesecake?
It's not as wacky as it might sound. Beer does a great job of balancing out the fattiness of cheese; so it should work the same way for cheesecake. And it's not a reach to think of the tart fruit flavors in a Belgian-Style Lambic, like a raspberry-flavored Framboise, could act as a substitute for the fruit topping on a slice of classic New York-Style cheesecake.
This theme required some extensive research. So, I enlisted the help of Sarah Pederson, owner of Saraveza Bottle Shop and Pasty Tavern, in Portland, Ore. Not only does she have a great palate, but she also carries a lot of beer styles at her shop to work with. Talk about a perfect pairing!
We got to work. After gathering our subjects, we broke the tasting research into two different kinds of cheesecakes: sweet and savory—those more suitable as appetizers or a main course. Here are the results:
Savory
Bourbon Bleu Cheese with Bacon and Balsamic Reduction: Block 15 Brewpub in Corvallis, Ore., offers a main course cheesecake on its menu, Bourbon Bleu Cheese with Bacon and Balsamic Reduction. The predominant flavors in the cheesecake are blue cheese and bacon, with saltiness from both, and a touch of sweetness from the balsamic reduction.
Read more and check out the delicious pictures here: http://www.craftbeer.com/pages/beer-and-food/features/show?title=the-sweet-savory-side-of-cheesecake-craft-beer