Chocolate, Cheese & Beer – Recap

It has been too much lately, reading the exploits of my friends who only seem to frolic, never work. My old buddy Rodrigo reportedly has some sort of high-tech job, but all I see on Facebook are videos uploaded from his surfboard-mounted digital movie camera. Another friend, Phil, now living in Oregon goes snowboarding down Mt. Hood when he’s not doing… Come to think of it. What does he do?

Though I have been known to strap on snowshoes, I’m not too keen on drowning in the surf or ending up a crumpled pile of fleshy bones after suffering the effects of gravity. This week I goofed off in my own way. I cooked, I brewed, I ate, I laughed.

I even got in an argument with a drunk guy and called him by a piece of digestive system anatomy… to his face. I’m opinionated, but I rarely share that epithet in mixed company. We made up. He bought me beer. What will our next meeting bring?

It’s Sunday now and I’m basking in the success of being in my own, indefinable way, the champion of un-work.

Here is my nugatory rundown of the week.

  • Monday I ate lunch and contemplated Tuesday.

  • Tuesday was the day for the chocolate and beer. I kept my fingers crossed that chocolates would come from Lincoln’s Chocolatier Blue and they did! The beers were a variable bunch provided by a local distributor. By his own admission, the rep stated he hadn’t much experience with chocolate and beer – and it showed. But the deeper message that was planted in my brain had to do with the biases inherent in distributor-chosen selections. I feel a bitch session coming on that I’ll have to post in my Gripefruit section very soon! However, there were two delicious pairings, both with Weyerbacher beer (Easton, PA):
  1. Belgian-styled quadrupel Quad with the holiday spice chocolate (“You got your apricot in my custard!” “You got your cloves in my peaches!”)
  2. Rum Soaked Currant praline with Weyerbacher Tiny (“Bing, bang, bada bing bing bang.”)

  • Wednesday I brewed my traditional Baltic Porter,  a dark, potent lager that will cold condition towards perfection (what, can’t I aim high?) for a couple of months. Thanks to my new book Yeast (White and Zainasheff, Brewers Publications), my yeast cell counts were (say it like Carl Sagan) in the “billions and billions.” Within six hours of pitching the fermenters were rollicking and spewing stuff that only a homebrewer could love.

  • It was also a good time to save some spent grains from the brewing. I had an idea, actually I thought it to be a revelation, that I could make pumpernickel rye soft pretzels. The trick to using spent grains in bread is to purée them in a blender with some warm water. Otherwise you end up picking coarse grain husks from your teeth. The recipe included stone-ground rye flour, molasses, caraway seeds and a few standard bread ingredients. I won’t post a recipe here, not because the pretzels weren’t good – they were delicious – but because a black pretzel has a rather unappetizing appearance. Judge for yourself…

  • While the infamous pretzel dough was rising I met up with beer maestro Jason to try out a few more of our cheese pairings. We had settled on certain cheeses but were still searching for the specific beers to knock it out of the park. We settled on a date (March 4) and number of tickets to sell (50) and we are sure to sell out early. There is a practical size to a cheese-beer tasting; even this one will have 250 measured portions of cheese, the same number of beers to dispense, plus accouterments. Then everything has to be at the right temperature. I hope we’re getting prep help the day of…
  • Thursday rolled around and there were still pots and pans to clean from beer and pretzel operations. I put off the cheese making to Saturday. But I did stick with the plan to attend a six course beer dinner at a Greek restaurant called The Parthenon. If you read my previous thoughts on beer dinners, you know that I believe it is a good idea to have some moderate strength beers in the mix so you don’t turn into a “pod of beached whales by the fourth or fifth course.” What I failed to estimate were the portions of food. The first course of spice-rubbed chicken drumsticks pressure-cooked to fall-off-the-bone tenderness, sitting atop couscous flavored with lemon juice and blanched almonds was huge. What would pass for a chicken tagine entrée in some Moroccan restaurants was more food than an entire upscale beer dinner. By the fifth course, we were slung over the back of our chairs, our arms akimbo and eyes at half mast. Awesome, filling, soul-warming food. Then the soup bowl sized crème brulée, redolent with vanilla seeds. It had the consistency of melting ice cream. Here’s a similar recipe with a discussion on the key ingredient: vanilla bean paste. Oh mercy. Yes, if you’re wondering, we ate the whole thing.
  • Friday, is it Friday yet? Coasting just a bit. I spent most of the day researching an article for All About Beer magazine. Something about ancient beers and their cultural and ceremonial importance. Now, that is work. Sorry. Didn’t mean to mention the “w” word. I was trying to convince you that I am really just a professional goof-off. Back to being indolent… I made a batch of cider. Although I follow my own recipe, I’m going to let you in on a guilty little secret

  • Saturday – the Day of the Satur. I pause to imagine I know what a Satur is… some sort of man-beast mythic creature. Perhaps the body of a cow, a chalky green hide of lizard scales, angel wings, and man’s head that looks like Wallace. Or maybe I was channeling my inner cheese god. This day was for blue cow’s milk cheese in the British tradition, i.e. Stilton.

  • Saturday night it snowed again. A fair dose. After an hour and forty minutes of shoveling against the drifting snow, icicles on my eyebrows, I returned to the warm interior. No hot chocolate tonight. I have invented a new hot toddy that appeals to my woodland upbringing, my Scottish heritage, and, well, a desire to consume alcohol. I call my drink Woodsman’s Fly Dope because of its memorable aroma. First I make a big mug of strong tea using Lapsang Souchong tea. The tea has a huge pine/juniper smoke aroma and flavor. It brews a deep rust-colored tea with substantial body. So much body, in fact, that a wee dram of Scotch whisky is needed to lighten it up just a bit. The smoked tea and the peaty Scotch merge. Wisps of campfire memories wend their way through your skull like the figments they represent. Sleep will come, and dreams will weave my week into one confusing mural.

So, Rodrigo and Phil, right back atcha!

Cheers, TPJ.

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Chocolate, Cheese & Beer – What a Week!

What a Bohemian week it will be… I’m reminded just how cool Lincoln-town really is.

Thankfully a homebrewing homie turned me on to the Nebraska Beer Blog, maintained by a guy named Nick Spies. He keeps up on all the area events, of which there are many. I’m already in training for Omaha’s Extreme Beer Fest coming up next month.

Tonight I’ll be at one of the area’s best package stores, The Still, for a chocolate and beer tasting. It remains to be seen what beers and what chocolate. The distributor conducting the tasting is from Omaha, so the chocolates may not be coming from Lincoln’s newest treasure: Chocolatier Blue. I’ll keep my fingers crossed. CB’s chocolates rely on Italian dark chocolate and fresh, local fillings from organic cream to roasted filberts to pears and bay leaf… world class pralines and I can ride my bike there!

Exceptional cream is blended with organic butter and 70% dark chocolate for a rich ganache then encased with a dark chocolate shell. (Courtesy: Chocolatier Blue)

Then tomorrow, after an early start on brewing (I’m cooking up a baltic porter by double decoction), I’ll be heading out to Bricktop. Bricktop is a dance club at night, run by a cool guy who escaped from Patchogue, Long Island.

Bricktop owner Dave loves 80s music, beer, girls, and of course, the Huskers.

In the early evenings, before the doom-tah-doom-tah-doom-tah starts, the place is called the Derailleur Tap Room and caters to beer connoisseurs. DTR’s beer master of ceremonies, Jason McLaughlin, and I are planning a cheese-beer pairing event in the near future. We’re going over a few of the pairings with beer fresh from the taps.

I’ve been studiously developing pairings with imported cheeses sourced from The Saucy Cook and some local gems from nearby creamery Branched Oak Farm. Beer can pair magnificently with cheese – uh – much of the time. It is not as forgiving as some beer apostles may lead you to believe, however. Some of my attempts to date have brought out a stark metallic note in the cheese or accentuated oxidation in the beer. But many of the pairings exhibit dramatic synergies that release hidden flavors in both the beer and the cheese. Stay tuned for the specific pairings!

One cheese I know we will feature is this lovely sheep's milk cheese from the French side of the Pyrénées: Ossau-Iraty. Sweet, nutty, semi-hard with slight vesicles.

Thursday morning I’ll be making cheese – this time an enriched cow’s milk blue. I’m shooting for something like Saint Agur. Mine will be whole, vat pasteurized cow’s milk with some whole cream added. The blue mold (Penicillium roqueforti) is introduced during the acidification (the first step in cheese making) and will take off after the finished cheese is pierced with a sterile pick and matures for two to four months in a cool conditioning room.

The "melts-in-your-mouth" enriched cow's milk blue from france - Saint Agur. (Source: http://www.relishcaterers.co.uk)

Then in the evening I’ll be attending a six-course beer dinner at the area’s renowned Greek restaurant, The Parthenon. Thankfully we will not have to choke down salty, husky Greek beer. I look forward to meeting whoever masterminded this dinner because they have had the good sense not to choose a lineup of big beers. All too often, when strong beers are served at this sort of thing I have seen a group otherwise eager beer lovers turned into a pod of beached whales by the fourth or fifth course. Beers of modest strength with a good depth of flavor are what you need. That’s why I’m looking forward to the main course: grilled leg of lamb with ancho chile marinade and saffron orzo, served with Sprecher Black Bavarian-styled lager.

For Friday? I don’t know, might make a cider. Or if my venison connection comes in, it could be venison sausage with juniper and allspice.

Cheers! TPJ

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