The 12% Solution
Instructors: Maggie Fuller (12% Imports) and Martin Johnson (Gastronomie 491)
Cheese: Berkswell, an English sheep’s milk cheese from the appropriately named Ram Hall, this cheese blends the Italian Pecorino tradition with the Basque approach.
Beer: Evil Twin Hipster Ale, 5.5 ABV, American Pale Ale by a Danish gyspy brewer.
Cheese: Caprino Stagionata, a firm, tangy Italian goat’s milk cheese.
Beer: Westbrook Gose, 4% ABV, classic German style brewed with coriander and salt.
Cheese: Camembert Jouvence Fermier, not the real thing but close, very, very close.
Beer: Stillwater Sensory Series Vol. 2, Small Black, 5% ABV, a dark saison.
Cheese: Challerhocker: a sweet nutty variation on Appenzeller, a Swiss classic.
Beer: Local Option Morning Wood, 7% ABV, an Amber Ale brewed with coffee and aged in American oak barrels.
Cheese: Fiore Sardo, a buttery, smokey sheep’s milk cheese from Sardinia.
Beer: Hof Ten Dormaal Barrel Aged Project #9: Grappa, 12% ABV, a Belgian blonde ale aged in grappa casks.
Cheese: Fourme Aux Molleux, a creamy French blue soaked in Vouvray.
Beer: Emelisse Smoked Coffee Porter, 7.5% ABV, a smoky dark beer.
Bonus: Evil Twin Molotov with Coolea.