Category Archives: thoughts and musings

What’s the Difference Between Working in Cheese and Working in Beer

So what’s the difference between working in cheese and working in beer? I get that question about once a week from my regulars at the store, and my answer depends on how much time I think they have.  If they … Continue reading

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Some More Recent Posts from Beer Geeks TV Blog

On Great NYC Beer Bars At Beer Geeks TV Blog on Three Great NYC Beer Bars. http://www.ora.tv/beergeeks/article/2015/12/4/new-york-craft-beer-bars Three Great Barrel Aged Beers http://www.ora.tv/beergeeks/article/2015/11/27/barrel-aged-and-perfect-for-the-season Beers and Thanksgiving http://www.ora.tv/beergeeks/article/2015/11/20/bird-and-brew

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At Beer Geeks TV Blog on NYC IPA and on the new Paste Magazine Stout List

These new IPA’s are phenomenally bright! http://www.ora.tv/beergeeks/article/2015/11/13/east-coast-ipa The Paste List judges stouts! http://www.ora.tv/beergeeks/article/2015/11/6/a-beer-ranking-you-can-trust

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At The Beer Geeks TV Show blog on Gose

A new home from my scribbles. http://www.ora.tv/beergeeks/article/gose

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I may go buy a piece of Roquefort today before it’s gone

Makes no sense. None. http://www.medicaldaily.com/fda-bans-roquefort-other-french-cheeses-due-bacteria-levels-though-theyre-virtually-301638#.VA2vVxNEGdg.facebook

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On The Utterly Weird Experience of Being Refused Service

  Yeah, I didn’t think THAT happened anymore. I run the cheese, cured meats and beer program for an upscale retail market and cafe on the Upper West Side called Gastronomie 491.  My boss loves the Buon Italia bresaola, and … Continue reading

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Fromage of the Day, 03.15.14: Doddington

Fromage of the Day, 03.15.14: Doddington.  Tangy, slighty sweet and sharp, this raw cow’s milk cheese is made in England.  It pairs nicely with your favorite Dolcetto, a Stillwater/Omnipollo Nebuchadnezzar Remix, an Elmer T. Lee, or a Farnum Hill Dry … Continue reading

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