Refrigerator Real Estate Boom

Don't they look happy together?

With the absence of hotter days and nights, so comes the absence (at least in my fridge) of bottles of summer's whites and rosés, and more room for beer.

Some of you might be saying, “But, Dougy, I thought you were my tequila guy!” Don’t worry, I still am. But there’s been such an incredible “beer-evolution” over the last few years that it’s hard not to be tempted by the many local offerings, especially during Oktoberfest! It seems like every restaurant and bar now offers at least one seasonal beer this time of year, and regularly offers craft and local beers on the menu.

Lake's Edge and IPAs go great together

I never have to make room in my fridge for cheese, however. Did you think I forgot about American Cheese Month? It’s not a secret that wine and cheese can make magic when paired together well, but with certain cheese, I’d dare to say that beer is the better friend. Let’s look at craft beers and artisan cheeses, for example. Both highlight an industry that is propelled forward by enthusiasts putting their own twists on old-world, rustic traditions. What’s more, the public has embraced both and is making a conscious effort to support both movements.

When pairing cheese and beer, always put your own preferences first (a good rule in general!) I’ve said it before: have fun! Food is fun and not an exact science. Seriously, let us know on Facebook or Twitter or email me (dougy@shubies.com) if you think you found a great match. Chances are, you’re right and others are missing out!

But until you get some time to play mad scientist, here are some of our suggestions.

Wolaver’s Organic Oatmeal Stout with Cabot Clothbound Cheddar
The delicate balance of sharpness, slight nuttiness and candied sweetness stands up great against the complex flavors and nuttiness of big dark ales.

Notch Session Pils with Hudson Valley Sheep’s Milk Camembert
The boys up in Ipswich provide a proper salute for the traditional Czech brew. Notch Session Pils has a nice crispness with herbal notes and pleasant hoppiness that, when partnered with the near uber-butteryness of the New York delight, creates a satisfying Fall duo.

Ipswich India Pale Ale with Blue Ledge Farm Lake’s Edge
IPAs typically are pretty hoppy, and the bright tanginess and crumbly smooth paste of this cheese are so good together. And that line in the middle (see the picture above) is ash, not blue, so blue cheese haters join us! Have your cake and drink some IPA, too!

Pretty Things St. Botolph’s Town Brown Ale with Springbrook Farm Raclette
The mild, sweet and slightly sour Vermont beauty is perfect for the silky texture and rich malty flavors of this brown ale.

Behold the power of beer and cheese! Cheers!

Your Foodie Friend,

Dougy