If Ben Franklin really said, “Beer is proof that God loves us and wants us to be happy,” then he certainly would have felt divine intervention during An Evening of Beer & Cheese Pairing at Carlino’s Specialty Foods & Catering featuring Weyerbacher Brewing Company.
Carlino’s Cheese Specialist Patty Church did an outstanding job pairing a sampling of the many unique cheeses available at Carlino’s with Weyerbacher’s offerings. Her three decades of experience was evident in each inspired duo.
Both Patty and Weyerbacher Brewing Company National Sales Manager Bob Fauteux wowed the crowd not only with their knowledge of their products, but also with the history and lore surrounding two very ancient delicacies: cheese and beer.
It was easy to get distracted from their tales, however, once the pairings began. In fact, it was sometimes hard to hear over the “Mmmmmmm!” and “Yummmmmm!” and “Ahhhhhh!” coming from the lucky patrons. So let’s get down to business.
The first pairing blessed us with two cheeses paired with Weyerbacher’s Verboten, a Belgian-style pale ale. The beer was fresh and crisp, complex with a hint of hops and citrus, and was a good match with Cahill with Porter, an Irish cheddar marbled with porter. Yep, cheese made with beer. Genius. The beer’s slight bite further mellowed the rather mild cheddar, and took it from creamy to dreamy.
Verboten also was a fine partner for Tipperary, an Irish cow’s milk cheddar that was decidedly more sharp and full flavored. When paired with the beer its character exploded: nutty and buttery and savory at its best.
Next up was what quickly became my favorite pairing of the night: St. Angel, a triple crème cheese that was to die for alone married up with Merry Monks. How to describe the St. Angel? Smooth, rich and creamy, with the texture of soft butter. It was somehow magically a rich and delicate taste of cream: when you can see the cream line in the cheese, you just know it’s going to be amazing. And it was, especially with the effervescent Merry Monks, a Belgian style Abby Tripel, Drink Philly “Best Local Beer” Winner and Bronze Winner in the World Beer Cup 2010. Bottle conditioned, it has its own creaminess and notes of banana to bring to the party, and when paired, offered a sweet finish amid the burst of bubbles. Thankfully, it only enhanced St. Angel’s fabulous texture and taste.
The Trugole pairing was a bit of a show, as Patty expertly sliced the aged cow’s milk cheese, similar to Asiago, with a wire cheese cutter that made us all want to stay on her good side. Trugole hails from the “Switzerland of Italy,” Asiago, and has a semi-firm texture and imparted both nutty and tangy flavors. Its mate, Double Simcoe IPA, was hoppy without being harsh, a nod to the Simcoe hops, the only variety used in this beer. A bite of cheese, a sip of beer, and the hops were further tamed. The finish brought a bit of citrus rising up through the savory-nutty-chewy cheese.
More? Mais oui. Etorki, a French Basque cheese, comes from the milk of sheep that happily roam the Pyrenees. Those lucky sheep impart a smooth, buttery, hazelnut-like taste in a cheese that’s surprisingly supple for a fairly firm cheese. It faced off with Hops Infusion that boasts huge, strong pine, lemon and grapefruit overtones courtesy of the seven hops used to create it. Interestingly, there were caramel notes in this complex beverage and, when tasted with the Etorki, brought out a burnt-caramel finish.
As if cheese that included beer wasn’t exciting enough, out came Espresso BellaVitano, which – you’ve got it – is hand-rubbed with espresso. It’s cheese enrobed in espresso! So while it’s a cheddar at heart, it thinks it’s a slightly sweet, malty cheese with a soft-firm texture. It went head to head with Old Heathen, a Russian imperial stout worth of its name and equally malty. It’s a big, velvety brew that was a knockout with the cheese. Think coffee-malty-creamy-sweet. Think “I want more.”
Last, but most certainly not least, a Spanish blue cheese of cow’s, goat’s and sheep’s milk called Cabrales took on a British-style barley wine called Blithering Idiot. First things first: the cheese was wrapped in Sycamore leaves to preserve it, as they are indigenous to the valley in Spain from whence it hails. C’mon, that’s really cool. Again, Patty hit it out of the park on this pairing. The Cabrales had a powerful aroma and a very strong, earthy blue cheese flavor, yet the sweet, somewhat malty Blithering Idiot, with its essence of dates and figs, not only cut the hearty flavor but also rendered the cheese super-creamy and luscious. I’m not generally a fan of blues, but I tried another (and another) to witness this amazing transition.
The bottom line: run, don’t walk, to your friendly neighborhood Carlino’s to grab up some delish specialty cheeses, then cruise by your favorite craft beer purveyor to pair the appropriate Weyerbacher brewski. Your taste buds will thank you.
Find Carlino’s Specialty Foods & Catering in West Chester at 128 West Market St., and in Ardmore at 2616 E. County Line Rd. They’re available online at carlinosmarket.com. “Like” them on Facebook too, by clicking here. More info on Weyerbacher Brewing Company is available at weyerbacher.com.
