Beer + Cheese Masterclass

I spent all Saturday at the Fremantle Beer Festival and left just before 10pm with three new hats and a few new favourite beers. I think that easily qualifies as a successful day. During both days of the festival there were masterclasses on various beery topics and on Saturday Margi from Eagle Bay Brewing and I held a masterclass on beer and cheese.

I spent all Saturday at the Fremantle Beer Festival and left just before 10pm with three new hats and a few new favourite beers. I think that easily qualifies as a successful day.

During both days of the festival there were masterclasses on various beery topics and on Saturday Margi from Eagle Bay Brewing and I held a masterclass on beer and cheese.

You may already know this because I’ve rambled on about it on the blog a couple of times now or perhaps you were one of the smiling faces I saw in the crowd and if so, thank you very much.

The session attracted around 60 guests

we all basically hung out eating cheese and drinking beer for twenty minutes

The response seemed very positive which could be due to all our prior “research” resulting in fantastic pairings or maybe if you give people free beer and cheese they are inevitability going to be pretty happy. Either reason is fine by me.

Conducting some beer and cheese research with Margi at Eagle Bay Brewing
Conducting some beer and cheese research with Margi at Eagle Bay Brewing

Here are the beer and cheese pairings we put together –

Eagle Bay Vienna Lager + Beersine Vienna Cheese

A straight forward match showing off complementary flavours. The Vienna Lager boasts nice toffee aromas backed up by caramel flavours and it’s also a little earthy and nutty. The cheese, that’s made with the same beer, carries nice fruity slightly sweetish notes that go nicely with the caramel thing the beer has going on. The cheese is also suitably rich for the beer, neither dominating the other.

Eagle Bay Pale Ale + Maffra Aged Cheddar

Another great complementary pairing with the fresh fruity hops from the pale ale walking hand in hand with the fruity and slightly tangy cheddar.

Eagle Bay Kolsch + Meredith Ashed Chevre

This was my favourite pairing of the day. I first had this cheese at The Cheese Barrel in the Swan Valley and instantly thought how great it would be with a kolsch. Within days I had a growler of Colonial Kolsch and had located some ashed chevre and the result was beautiful. This was no different.

The tanginess and zesty of the goat’s cheese highlighted the fresh limey citrus characters in the beer

The match was also an excellent palate cleanser, the beer effortlessly cuts through the sinfully creamy cheese … god damn I love this pairing!

Meredith Ashed Chevre

Eagle Bay Single Batch IPA + Bassett Colston Stilton

Eagle Bay’s IPA has a great balance of caramely malt and fruity hops. The hops are a great contrast to the saltiness of the Stilton. This cheese, a cow’s milk from England, is sensational and we had people begging for more. It’s uber-creamy, rich and the texture makes you want to smear it on your hands and face.

That's one big hunk of stinky Stilton!

A few people at the masterclass asked where they could get the cheeses we tasted – Blue Cow have a store finder on their website that might be handy, you can check it out here and be sure to keep tabs on the Beersine website for all their tasty treats.

Thank you

Margi and the Eagle Bay Brewing team for providing the beer on the day and inviting me to be a part of this event;

Beersine for providing the Vienna Cheese, and

Blue Cow Cheese Company for providing the other three cheeses and being very good about giving us samples when we were constructing the menu.

Love your work!

Boogoop + Cheese

Boogoop is the fourth collaboration brew from Denmark “gypsy” brewer, Mikkeller, and Chicago artisanal brewery, Three Floyds. It follows in “goop” predecessors – Hvedegoop, Oatgoop and Ruggoop – and whilst its got a funny sounding name it’s also seriously good. Grab a chunk of your favourite blue cheese to match and enjoy!

Boogoop … funny name, awesome beer

Not only is Anthony Williams the front man for BEERTasters, a Perth outfit spreading the good beer word, but he’s also a good guy and as such dropped by on my last shift at Five Bar to give me a present. I love presents and I love beer so even better when the gift is beer! It was a bottle of the Mikkeller & Three Floyds collaboration brew, Boogoop. For some time it waited to be consumed, taking a prominent place on the bookshelf and being saved for the right occasion.

Boogoop is the fourth collaboration brew from Denmark “gypsy” brewer, Mikkeller, and Chicago artisanal brewery,  Three Floyds. It follows in “goop” predecessors – Hvedegoop, Oatgoop and Ruggoop – and whilst its got a funny sounding name it’s also seriously good.

The beer is a buckwheat wine-style ale which had me grabbing for my books to find out what exactly was buckwheat. First, it’s not a grain, it’s actually part of the herb family that’s Asian in origin; and secondly because buckwheat has grain-like qualities it’s another something for brewers to play with. From what I can gather Boogoop is using a certain amount of buckwheat in the mash (not sure how much but would love to know) and producing a barley wine styled ale. I am happy for anyone who’s more knowledgable on the topic to expand on this for me. At a throat-grabbing 10.4% abv and flavours that smack you around (but cuddle you after) it certainly felt like a barley wine style to me!

The special occasion my boyfriend and I waited for to enjoy the Boogoop ended up being any old weekday night when we really, really felt like a rich beer and some cheese. Of course it was going to have to be a suitably big and rich cheese so my boyfriend picked up a wedge of Blue Cow Blue Cheese.

We popped the bottle open and a gorgeous, hazy burnt caramel colour with a big white foam head filled the wine glass. I initially got a nose full of spices with plenty of IPA characteristics like grapefruit and floral notes and just a heck of a lot of hops. Ok, I thought to myself, smells like a spicy IPA. Wonder what it tastes like? I took a gulp and it’s certainly not a subtle beer and I’m certain it’s not supposed to be. Looking at the 3Floyds website subtle really isn’t their thing. Caramelised tones with warming alcohol and perhaps a hint of tropical fruits (passionfruit?), it’s rich and a little chewy which. When paired with blue cheese it made for a wonderful contrast in two different kinds of rich, the beer being the sort of sweet that is dark and sticks to the back of your mouth and the rich bitter and creamy blue cheese. Delightful! We also had a little camembert lying around and tried this with the beer too, resulting in another great matching of creamy sweet cheese and sticky sweet beer.

Cheese + Beer can be mind-blowingly, taste bud-dancing experience. Head to the shops, find a few different types of cheese and then hit your favourite craft beer bottleshop.

Here are a few links if you wanted some more cheese + beer reading …

And here is the menu for the beer + cheese event I co-hosted with Nick Bath from Blue Cow Cheese Co at Five Bar to support the 2011 Beaufort Street Festival:
Pilsner Urquell + Boerenkaas 15 Month Matured
Samuel Adams Lager + Montgomery’s Cheddar
Endeavour Pale Ale + Isle of Mull
St Peter’s Ruby Red + Blue Cow Swiss Gruyere
Coopers Vintage + Gutshofer Ziegenkase
Weihenstephaner Korbinian + Colombo Taleggio D.O.P
Mountain Goat Surefoot Stout + Mon Sire Cendre Royale