Check out Pond Points Food pairings..................
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203-874-7111 -
15-19 Pond Point Ave Milford, Ct 06460
Extreme
Beer & Cheese pairing
From Beer News posted by The
Alström Bros
Sam Calagione, President of Dogfish
Head Craft Brewery, explains, "The
craft brewing community has worked very
hard to educate consumers about great
beer being every bit as food-friendly,
diverse, and rich in character as the
world's finest wines. In fact, when it
comes to cheese, beer is the better
partner than wine hands-down."
To which, Rob Aguilera of Formaggio
Kitchen added, "Choosing cheeses
for beer is never a chore for the simple
fact that cheese and beer flavors have
their origins in the same place, the
lush fields of grass and grain from
around the world. Pairing cheese with
the beers from Dogfish excites me so
much that I always have to choose two
pairings for each beer. Thankfully, the
range of 300 cheeses I care for at
Formaggio Kitchen gives me the
opportunity to choose for each beer a
pairing that is a 'perfect marriage,'
and a pairing that is a 'heated debate.'
This style of double cheese pairing
gives the participants the chance to
taste the subtleties hidden in each
beer. My goal is to prove once and for
all that beer and cheese are meant for
one another."
--
Dogfish Head - 60 Minute IPA
A session India Pale Ale brewed with
Warrior, Amarillo & "Mystery
Hop X." A powerful East Coast IPA
with a lot of citrusy hop character.
6.0% ABV
- Paired with
Morbier
Semi soft cow's milk cheese from the
gentle rolling pastures of the Jura
Mountains in France. This cheese is most
recognizable for its layer of ash in the
middle of the cheese. A technique that
harkens back to the days when you had to
keep a rind from forming on one side of
the cheese in order to add another layer
after the morning milking of the next
day. This cheese is nutty, yeasty and
dense with a shortbread biscuit flavor
finish.
- Vs.
Gorgonzola Piccante
Large format crumbly cow's milk blue
cheese from Lombardy, Italy. The cheese
that adorns many pear walnut salad, this
forty pound wheel has more earth and
clay flavor to buffer its spicy
overtones.
--
Dogfish Head - Raison D'Etre
A deep, mahogany ale brewed with beet
sugar, green raisins, and Belgian-style
yeast. As complex as a fine, red wine.
8.0% ABV
- Paired with
Charollais Fermier
Raw Goat milk "chevre" from
the Burgundy region of France. Its dry,
crumbly nature would lead you to believe
that this goat milk cheese would be
"gamey". Quite the contrary,
it is sweet, peanuty and a thick palate
hugger.
- Vs.
Comte "Le Fort"
Twenty-four month aged cow's milk cheese
from the high mountain pastures of the
Jura, France. The humid, cold former
ammunitions fort that this
"gruyere" style cheese comes
from helps give this large wheel its
sweet, caramelized milk flavor and its
lingering wild onion finish.
--
Dogfish Head - Chicory Stout
A dark beer made with a touch of roasted
chicory, organic Mexican coffee, St.
John's Wort, and licorice root. Brewed
with whole-leaf Cascade and Fuggles
hops, the grains include pale, wheat,
roasted & oatmeal. 5.2% ABV
- Paired with
Croste di Pane
A flat cow's milk cheese from the
Piedmont region of Italy. Called
"bread crust," this cheese
does have a biscuit flavor with a
clay-cream finish. A rare one.
- Vs.
Calcagno
Sheep milk aged one year from the
Salerno region of Italy. Made in the
same style of Parmigiano Reggiano, this
southern Italian cheese has a fair
amount of sweetness with a citrus
finish.
--
Dogfish Head - Burton Baton
A blend of oak-aged English strong ale
and our 90 Minute IPA. Citrus notes from
Northwestern hops meld with vanilla
notes from the oak. 10.0+ ABV
- Paired with
Triple Cream Cow's Milk
The specifics will come at the class,
but expect that the flavor will be
buttery, creamy with a little limestone
flavor finish. The Champagne area of
France, where the best triple-crèmes
come from are best with bubbles, but
they will also do with extreme beers.
- Vs.
Laguiole
Cow milk cheese from the Auvergne region
of France. Similar to English Cheddars,
this 60-pound wheel always brings spice
to its buttery sharp flavor.
--
Dogfish Head - Midas Touch Golden Elixir
This recipe is the actual oldest-known
fermented beverage in the world! Our
recipe showcases the known ingredients
of barley, white Muscat grapes, honey
& saffron found in the drinking
vessels in King Midas' tomb! Somewhere
between a beer, wine and mead, this
smooth, dry ale will please with
Chardonnay or I.P.A. drinker alike. 9.0%
ABV
- Paired with
Bleu de Basque
Sheep milk blue from the Pays Basque,
France. Sweet and spicy with a creamy
texture. Most similar to English Stilton
in its flavor profile, it strays only in
the dense sweet butter flavor that
always dominates sheep milk cheeses.
- Vs.
Cap Gris Nez
Washed-rind cow milk cheese from the
Flanders area of France. A tradition
that dates back to the middle ages and
the blessed cheese making monks of
Belgium. Yeasty, vegetal and quite
aromatic. You might even want to pair
Scotch with this one.
--
Dogfish Head - Festina Lente
A neo-lambic ale that goes through both
a yeast and bacteria fermentation and is
then aged on oak chips and 400 pounds of
Delaware peaches. This beer is very tart
and complex. It is bottle-conditioned in
champagne bottles. 7.0% ABV
- Paired with
Bouq Emissaire
Vegetable ash covered goat's milk from
Quebec, Canada. Thick, creamy textured,
lemony goat's milk with a salty finish.
Take your time with the pairing. Let it
warm up in your mouth with the Festina
and enjoy the meld. (This perfect
pairing needs no other.)
--
For more info: http://beeradvocate.com/fests/
Mail to: info@pondpointwines.com
