Smoked Beer & Cheese Pairings
I'm looking for a little help in pairing smoked beer with cheese. I'd like to know others experience with that match especially with cheeses that are not smoked themselves.
The beers I have thus far for this event are:
Harpoon Smoked Porter
Stone Smoked Porter
Alaskan Smoked Porter
Left Hand Smoke Jumper
All of your assistance is completely appreciated.
Dude, You have to go with something that has a cumin component to it. The subtle hint of smokiness that is in cumin would work awesome. Also try something that has a bit of cilantro essence to the flavor profile. That works great also. Maybe a cumin/cilantro dip? Sounds good. Can I come to the tasting?
This is the information I have gathered thus far including that which was posted here. In terms of cheese, it seems as if I should stay away from smoked cheeses and seek complimentary ones.
Finger foods that have ben suggested:
Ham, sausage, liver pate, trout, salmon.
Would love to hear some more.
Check this article out: http://beeradvocate.com/articles/282
Beer Advocate is really your best place to start, their new(ish) magazine is pretty good most issues
I had some great Drunken Goat cheese w/red wine, but you should go to your nearest great cheese store or Whole Foods and ask, people who love cheese are like people who love beer :D they'll give you more info than you'll ever need.
Also, depending on your gathering, you could be cheeky and serve Stone Coast 420 IPA or Hemp Ale from Humboldt Brewing.
I would go with an aged cheddar...not the Cracker Barrel or Cabot variety...but something real good...Grafton or an aged Gouda from Taylor Farms...great smooth flavor, but not too sharp. Also, try Hirtenkasen, German cheese similar to a Piave Vecchio/Parm Reggiano. Someone mentioned Morbier...I've never had it with a smoked beer so I'm just wondering if the wash rind will alter the flavor of the beer? Let me know how you make out.
Stone Smoked Porter is not a smoked beer, like the Alaskan is. Smoked beer is normally made by smoking the malt used to make the beer. In the case of Stone's beer, there's a small amount of peat-smoked Scotch whisky malt as part of the grain bill. Consequently, the smoke flavor is very subtle, and barely discernible.
For the smokier beers, one cheese I'd suggest looking for is a French cheese called Morbier. It has a layer of ash in it, and it would probably be very nice with a smoked beer.