that it deserves. • Beer connects us to the past, the present, and future. • Beer is both broad and dynamic, able to fit into any situation. • Rich or poor, beer brings people together in a way other spirits do not. Why Appreciate Beer?
a bite of cheese, then another sip. • Be careful with having crackers or bread overpower pairings. • Consider saving some beer and cheese to try your own combos with other beers. Tasting Tips
the bitter, citrusy IPA and the sharp, acidic aged cheddar. • The sharpness of the cheddar is enough to stand up to the potent IPA and the citrus and tanginess of the cheese complement each other. Pairing #1 Simtra IIIPA - 11.25% ABV Aged Sharp Cheddar
Smell the beer before anything else; some scents are very volatile. • Swirl the beer in the glass and take quick sniffs; emulate how a dog smells things. • Be aware of memory flashbacks the aromas conjure.
Sip • Take a good look at the beer and note color, clarity, head character, and retention. • Take a sip and let the liquid linger on your tongue. • Note tastes such as acidity, sweetness, and bitterness. • Note mouthfeel sensations such as body, carbonation, astringency, or oiliness.
Your Nose • Take another sip and try to volatilize some aromas into your nasal cavity. • Steal the technique wine folks use called “aspiration.” • Look for anything sticking out awkwardly. Any off-flavors or harshness?
drinking a lot of beer (though that helps). • You’ve got to learn about the beer you’re drinking. ◦ You can’t appreciate what you don’t understand. • Tie your beer experience into the entire universe of sensations in your “dictionary.”
to create the sensation of a liquid grilled cheese sandwich. • The soft, creamy Camembert paired with the toasty brown ale are like gooey grilled cheese on toasty bread. Pairing #2 Nut Brown - 5% ABV Camembert dell’Alta Langa
from fermenting the sugars extracted from grains. • For the last ~600 years made from malted grain, hops, and yeast. • Before that, an assortment of herbs called gruit. • Sake is beer!
years old--stilton was originally meant to be eaten with beer. • The fruity maltiness of the barleywine push back against of the salty pungency of the cheese. Pairing #3 Old Numbskull - 11% ABV Aged Stilton
(primary ingredient!) ◦ Water minerals created the styles we have today. • Malted grains ◦ Wheat, barley, rye, rice • Adjuncts ◦ Corn, sugar, spices • Hops ◦ Bitterness, flavor, aroma • Yeast (actually make the beer) ◦ Contribute significantly to the flavor.
is acting like the fruit topping of the cheesecake. • Fruit & cream are classic pairings and the cookie crumb crust rounds them out with nice breadiness. Pairing #4 Oude Kriek Vieille - 6.5% ABV Vanilla Cheesecake
together to create the beer you see before you. ◦ Strength ◦ Color ◦ Bitterness/Balance ◦ Carbonation • These are the things you think of when you experience a beer.
wort and the final beer. ◦ Measures sugars present. • Difference between original gravity (OG) and final gravity (FG) calculates alcohol. • Roughly measures how strong a beer will be. ◦ 1.050 OG ~= 5% ◦ 1.060 OG ~= 6%
main product of fermentation, expressed in percent of volume (ABV) or weight (ABW). • Attenuation is the amount of gravity converted to alcohol. ◦ High OG doesn’t always mean high ABV. • Brewers spend a lot of effort controlling attenuation levels.
Bitterness Units (IBU). • Bitterness comes from isomerized alpha acids. • Hop bitterness balances malt sweetness and the balance is important for “drinkability.” • Hops also contribute pleasant aromatic and flavor compounds.
been bonkers about clear beer. • Haze comes from multiple sources: ◦ Proteins in wort (chill haze) ◦ Yeast ◦ Old, mishandled beer ◦ Infection :( • Some beers are hazy on purpose! (usually wheat)
yeast respiration -> CO2. • Beer’s unique protein structure causes foam (proteins form a colloid). • Probably the most complex aspect of beer! • Sign of a well made beer (and a clean glass).
transform each other: ◦ Contrasting elements balance and blend. ◦ Create a powerful, singular experience. • Beer can overcome problems wine can’t solve. • Roast/carb/bitterness push back against strong flavors.
best with delicate beers. • Strongly flavored foods demand assertive beers. • Intensity of flavor is no single thing, but a sum of the taste experience. • Richness, sweetness, method, and spicing all play a role.
they share common flavor and aroma elements. • Consider both the ingredients and the method of prep. • Roasted, caramelized, or grilled flavors are key to resonant elements.
and beer interact with each other in certain, predictable ways. • Taking advantage of these interactions can balance the elements. • Sweet/fatty/umami balanced by bitterness/roast/alcohol and carbonation. • Hoppy beer enhances spice!
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