Thursday November 6, Maggie Fuller and I will be teaching a beer and cheese class called Only The Strong Survive: High ABV Beer and Potent Cheeses to Match at the 92nd St. Y. Tickets are available via this link, http://www.92y.org/Event/Beers-with-High-ABV-and-Cheese
This is what the class looked like last time out. We did the following six pairings.
L’Amuse: Aged Gouda from an innovative affineur in Holland
Omnipollo – Fatamorgana (8% Imperial IPA brewed with Oats and Wheat; Twice Dry-Hopped)
Camembert Jouvence: Not the real thing but real close.
Tournay Triple: (9.2% ABV)
Shropshire Blue: A Stilton-esque cheese from Nottinghamshire England with a personality all of its own.
Hof Ten Dormaal Barrel Aged Project: Madeira: Blonde Ale aged in Madeira casks (12% ABV)
Zimbro: A Portuguese sheep’s milk cheese with a dense briney flavor.
The Perfect Crime: Hollow Point: A quadruple (10% ABV)
Roquefort Le Meunier: The French classic from one of the leading affineurs in the country.
Evil Twin Yin: Imperial Stout (10% ABV)
San Joaquin Gold: A tangy cross between Fontina and Aged Gouda from California’s leading cheddar producer.
Evil Twin Molotov Cocktail (13% ABV) an IPA brewed with orange and mango puree
Epoisses: The Burgundian last word in washed rind cheese.
Imperial Biscotti Break Natale with a Cherry on Top (11.5% Baltic Porter brewed with Espresso & Almonds aged on Sour Cherries)
The cheeses are available at Gastronomie 491, 491 Columbus Avenue (between 83rd and 84th).
Some of the beers are available at Whole Beer, Bowery and Houston.
Next Class: Cheese and Whiskey, December 12
Many of these beers will be reprised at a January 16 event called The Winter Cleaning Sessions 2: Beer.