The next class like this is 02.23.12 at the 92nd St. Y Uptown
Cheese & Beer Pairing
92nd St. Y, 11.17.11
Instructors: Martin Johnson (The Joy of Cheese) and Maggie Fuller (12% Imports)
Round 1
L’Amuse: Perhaps the best aged gouda in the world. (DD, FE, BCS)
Beer: Dormaal Amber Ale (7.5%) Brouwerij Hoften Dormaal, Belgium
Round 2
L’Amuse Aged Goat Gouda: L’Amuse goat’s variation. (BCS, DD)
Beer: Dormaal White Gold
Round 3
Avonlea: The leading Canadian clothbound cheddar. (DD)
Beer: Sint Canarus Tripel (7.5%), Huisbrouwerij Sint Canarus, Belgium
Round 4
Sozzled Pearl: A goopy blend of cow and goat’s milk wrapped in bourbon soaked grap leaves. (SC, LW)
Beer Scheldebrouwerij Lamme Goedzak
Round 5
Extra Aged Pleasant Ridge Reserve: A malty, nutty alpine cheese from Dodgeville, WI. (LW, BCS, E)
Beer: Stillwater Cellar Door
Round 6
Twig Farm Goat Tomme: An earthy, firm, gently sweet goat’s milk cheese from West Cornwall VT. (SC)
Beer: Valeir Extra, a Belgian IPA, (6.5%), Brouwerij Contreras, Belgium
Round 7
Rush Creek Reserve: Pleasant Ridge Reserve’s answer to Vacherin Mont D’Or.. (BCS, WFT, M, LW, SC)
Beer: Gaverhopke Singing Blond
Round 8
Point Reyes Blue: A smooth and slightly lemony blue from CA. (DD, FE, BCS)
Beer: Emilisse Rauchbier
