Month: February 2015

Courtesy brewchef.com

Being a beer snob is kind of like being a serial killer (stay with us…) in that people rarely just come right out and say “Hello, I am a beer snob.” It’s all about the ACTIONS, whether they be stockpiling a bunch of bodies in the basement, or stockpiling a bunch of rare beers in the one corner of the basement not occupied by all those bulky bodies. With that said, here are the different types of beer snobs you might encounter, which, just to be clear, does not in any way make them more likely to be a serial killer.

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“Let them sip their pumpkin peach ale, we’ll be brewing us some golden suds.”

Only losers drink pumpkin peach ale. Everyone knows this. Except, wait, what’s that? Elysian Brewing, the Seattle brewery that Anheuser just purchased last week, makes a … yes … pumpkin peach ale. It’s called “Gourdia on My Mind .” Anheuser is literally mocking the consumers of the COMPANIES THEY NOW OWN. Honestly, how devastating is that for the Elysian brewing team? Your owners think your customers are pretentious hipsters. These are the people who own your business. I’m sure you’ll be surprised to learn that Twitter handles of employees like @ElysianMatt have already been deleted after they informed the public that employees weren’t even informed of the acquisition before it was announced online.

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Rules were made to be broken, right? There’s no hard and fast logic that says wine has a lock on pairings with cheese. In fact the malty-sweet, fruity, bitter, spicy, and sometimes sour flavors in craft beers from cheese-loving regions like France, Germany, Belgium and Holland, the U.K., and the U.S., pair beautifully with a variety of cheeses. Weekly Pint recently teamed up a delicious evening with maître fromager Max McCalman, Belgian beer importation pioneers Vanberg & Dewulf, and craft brewing powerhouse Firestone Walker of Paso Robles, California. We found McCalman, the easygoing and author of three excellent books on the subject, including Mastering Cheese, which has a full 16-pp chapter on pairing cheese with beer—an invaluable resource.

Where to start? “You’re looking for balance,” says McCalman. “In a beer-and-cheese lineup, as with a tasting of wine pairings,” he writes, “you’ll want to proceed from the lighter, milder lager, pilsner and pale ale styles to the deeper, richer, heavier, darker, more complex-flavored styles of brew.” As you progress up the intensity range in your beers (find our picks at Whole Foods), you’ll need to step it up in your cheese, too.

For three mind-expanding cheese-and-beer pairings, keep reading.

1. Fondue & Firestone Walker Double Jack IPA
Delicious cheese and conversation requires a big beer. Artisanal Premium Cheese’s Fondue du Jour is a mouth-watering mix of six alpine cheeses that you can mix at home in any saucepan with the white wine of your choice, serving two for dinner or six as an app. Firestone Walker’s Double Jack IPA makes a great pairing for fondue sessions, with buckets of grapefruity, resinous hop character and an ample, boozy kick (9.5%ABV).

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The old slogan, “Guinness is Good For You,” might actually be true. Well, partly true. Though the company dropped the slogan years ago, that drinking a moderate amount of Guinness might make you healthier.

The slogan was born in the 1920s after Guinness drinkers kept reporting that they felt good after drinking a pint. While they may have been angling for free beer, it turns out they were onto something–and doctors started listening. Surgery patients, blood donors and pregnant or nursing women were given Guinness because it’s vitamin and iron rich.

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