Cheese and Beer ~ Far and Near

It has taken long hours in planning, scheming, and tasting, and now we’re just two weeks away from an awesome event: Cheese and Beer ~ Far and Near.

From the Press Release:

The Derailleur Tap Room at the Bricktop pairs their exclusive craft beer selection with handpicked cheeses from around the world. Cheese and Beer – Far and Near is a guided tasting designed to astound Nebraskans with exciting flavor combinations.

Five substantial portions of cheese with snifters of fine beer will be provided. The fascinating origins of traditional cow, goat, and sheep milk products will be described for cheeses from Nebraska, Massachusetts, England and France. Special ales and lagers from sought-after breweries in the US, Belgium, and Norway will be expertly matched to the cheeses and interesting facts of each beer’s production, ingredients, aromas, and flavors will be given.

The cost is $45.00 per person for the event, expected to cost upwards of $65-70 in larger cities. Tickets go on sale at the Derailleur Tap Room at the Bricktop at 4 pm on Friday, February 18th. Tickets are limited to the first 50 persons and are expected to sell out quickly.

For the past several weeks, Craft Beer Manager Jason McLaughlin, organic cheese maker Krista Dittman, and I have been tasting various cheeses against special beer selections. We’ve been looking not only for solid pairings, but pairings with synergies that release hidden flavors and liberate nuances. If you’ve ever added a few drops of spring water to a single malt whisky, or combined vanilla with lobster, you know what we’re talking about.

As a preview, I thought I’d list the courses in general terms. Maybe as we get closer I’ll provide more specifics, but that might take some prodding!

  • French abbey cheese, pasteurized cow’s milk, lightly washed rind, served with an abbey quadrupel from Belgium.
  • Artisanal chèvre log, blue mold exterior, paired with a Belgian witbier.
  • Rustic Spanish cheese, raw ewe’s milk, quite surprising with a Belgo-IPA and side condiment.
  • ‘Swissy’ farmstead cheese, raw cow’s milk, with a malty, nutty doppelbock.
  • English farmstead cheddar, raw cow’s milk, dances with a resinous American double IPA.

Jason and I will MC the event. He will describe the beer we’ve chosen, after which I’ll outline the cheese and guide the pairing of the two. We also have two special guests: Marty Wells from The Saucy Cook and Krista from Branched Oak Farm.

This is a high energy event that will last about an hour and a half. Come with an appetite and be prepared to be wowed. There will be cheese drama. Yes, that’s what I said cheese drama!

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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