Instructors: Cherisse Ketchum (Brewery Ommegang) Martin Johnson (Gastronomie 491)
Essex Manchego: A different Manchego, aged expertly by Jose Luis Martin in La Mancha.
Beer: Ommegang Scythe and Sickle,a Harvest Ale 5.8%, Light-medium bodied, has a hint of malty sweetness with subtle spicy notes from Ommegang’s signature house yeast.
Style – a Fall Seasonal, our first timing brewing an ale in honor of the fall season.
L’Amuse: The best Aged Gouda available in NYC, aged by Betty Koster in Holland.
Beer: Ommegang Belgian Pale Ale (BPA), a Belgian Style Pale Ale: 6.2%; Floral hoppy nose, bright citrus flavor with a balanced, soft finish.
Style – à Hybrid of an American Pale Ale with Ommegang’s signature Belgian twist. Five different malts and Ommegang’s house yeast are used to balance the hoppy finish.
Monte Enebro: a blue rinded goat’s milk cheese from Spain. .
Beer: Rare Vos, a Belgian-Style Amber Ale, 6.5 % ABV; Caramel malty sweetness balanced by citrus notes from coriander and sweet orange peel spicing. Finish is a bit spicy from added grains of paradise but clean and dry.
Styleà This style of beer tends to focus on the malts, boasting sweetish to toasty malt overtones and a light fruitiness with hops providing balance and a delicate finish.
Brescianella Stagionata: A classic washed rind cow’s milk cheese from Lombardia.
Beer: Ommegang Hennepinà Saison/Spiced Golden Ale, 7.7% ABV, Highly effervescent, slightly sweet with a dry finish and a hint of ginger spicing.
Style, a Saison/Farmhouse – Brewing practice pre-dating refrigeration when farmers would brew beer in the Winter that had to be refreshing enough for hot summer days but strong enough to get them through the harvest
MYSTERY CHEESE MYSTERY CHEESE MYSTERY CHEESE MYSTERY CHEESE
Isle of Mull Cheddar: Fruity and rich at the start then rugged, smokey and sharp at the finish, this cloth bound cheddar is from Scotland.
Beer: Ommegang Abbey, a Abbey Style Dubbel , 8.5% ABV, Notes of roasted chocolate, toffee, dried fruit, full bodied, rich and malty.
Style – à Brewed in the fashion of Trappist Ale which is a beer brewed by Monks at a Monastery, Dubbels are typically rich, dark and malty and of higher ABV than Trappist Blondes
Fourme Aux Molleux: A classic French blue soaked in Vouvray.
Beer: Three Philosophers, aBelgian Style Quadruple, 9.8% ABV. Rich chocolate & caramel malt flavor mixed with cherry ale which gives the malty sweetness a tart balance almost like a chocolate covered cherry.
Styleà Quadruples are inspired by Trappist Ales which are ales brewed by Monks at a Monastery. Quads are typically bold flavored, full bodied, malty beers that are darker and have a higher ABV than Trappist Blondes, Dubbels and Triples.
The Atlas of American Artisan Cheese by Jeffrey Roberts
Cheese: A Connoisseur’s Guide to the World’s Best by Max McCalman and David Gibbons
Mastering Cheese by McCalman and Gibbons
The Brewmaster’s Table by Garrett Oliver
The Oxford Companion to Beer Edited by Garrett Oliver
For more wonderful cheese information please visit thejoyofcheese.wordpress.com
Brewery Ommegang = www.breweryommegang.com
Next Gastronomie 491 Event Cheese and Wine October 2.