Skip to main content

A Hop-y Birthday for Brian

By
Have you ever played that game where you think of the first word that comes to mind?

Spaghetti and...meatballs.
Peanut butter and...jelly. 
Beer and...pretzels!

For Brian's 38th birthday celebration, I decided to eschew the typical combination of wine and cheese and embrace a less-common pairing: beer and cheese.

I'll dish on the exact matches tomorrow, after the soiree, but I found an article and a little cheatsheet from the BeerAdvocate that helped a lot.

Sharp Cheddar with Pale Ale
Feta with Wheat Beer
Mascarpone with Fruit Beer
American Cheese with Pilsner
Colby with Brown Ale
Gorgonzola with Barleywine
Gruyére with Bock Beer
Swiss Cheese with Octoberfest Beer
Parmesan with Amber Lager
Labels:

Comments

  1. LisaJanuary 22, 2011 at 2:25 PM

    Sounds like a neat idea for a party. I just put up my linky for "Sweets for a Saturday" and I do hope you'll be able to stop by and link up a delicious sweet treat. It can be an older posting too if you want. http://sweet-as-sugar-cookies.blogspot.com/2011/01/sweets-for-saturday-1_21.html

    ReplyDelete
  2. Camilla M. MannJanuary 23, 2011 at 9:16 AM

    @Lisa. Will do.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more