Beer Geek? Meet Curd Nerd
How Do You Like Your Beer/Cheese?
All About Beer Magazine - Volume 31, Issue 1March 1, 2010
YoungZwickel beer, fresh from the maturation tank, or new ale Fresh cheeses, such as mascarpone or crème fraiche, curdled by acid, not microorganisms
SmokyGerman rauchbier, some Scottish ales made with peated malt, smoke porters Smoked mozzarella, gouda and others aged over smoke or in a smoke house
American originalsCream ale, steam beer Monterey Jack, Colby, Brick
WildBrett beers including lambics and others wild-fermented with Brettanomyces yeast, producing funky, barnyard flavors Brevi cheeses, the “stinky” cheeses, with rinds washed during aging to cultivate the growth of Brevibacterium linens
OldAged beers, including barley wines, old ales and others that pick up complexity and depth with cellaring Aged cheeses, such as cheddars, goudas and others that acquire caramel, nutty or butterscotch notes over long conditioning
HolyTrappist beers of Belgium and Holland, monastic breweries in Germany, and the now-commercial beers in those styles, such as dubbels and tripels Trappist cheeses of Chimay and Orval (Belgium); Gethsamani and Our Lady of Angels (U.S.); Montasio, developed in the 13th century in Italy. Commercial interpretations: Maredsous Abbey Cheese, Tête des Moines, Wensleydale
Julie Johnson is the editor of All About Beer Magazine.