After doing our piece on pairing beers (from Dogfish Head) with cheeses (from The Cheese Stands Alone), my mind is cluttered with stouts, ales, cheddars and muensters. So here's a handy cheat sheet to help out...
DOGFISH HEAD BEER -- CHEESE
Festina Peche (a Berlin weiss) -- Fresh Burrata, US (like creamy fresh mozzarella)
Chateau Jiahu (herbed/spiced ancient Chinese beer) -- Ossau-Iraty, France (sheep's milk cheese)
Johnny Rawton (pilsner) -- Aged Gouda, Netherlands (Dutch yellow cheese)
Fort (raspberry ale) -- Humboldt Fog, California (goat milk cheese)
Red & White (combination of Belgian style wit beer [white], and pinot noir [red]) -- Chevre w/ pepper, US (goat cheese)
90 Minute IPA (extremely hoppy IPA) -- Camembert, France (soft creamy French cheese)
Chicory Stout (um..stout) -- Valdeon Blue, Spain (yep, blue cheese)
Raison D'etre (dark ale) -- St. Andre, France (triple cream French cheese)
Olde School (bold barleywine) -- Point Pierce, California (organic herb cheese)
120 Minute IPA (ridiculously hoppy IPA) -- Rogue Smokey Blue, Oregon (it's blue, and it's smoked!)
A big thanks to Sam Calagione of Dogfish Head, and David Phillips of Dairy Foods Magazine for their expertise!
Happy drinking and nibbling,
pogo
