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Joshua M. Bernstein is the author of The Complete Beer Course (Sterling Epicure, $24.95). You can read more of his writing on his website: http://joshuambernstein.com/
An expert rounds up the best coffee stouts to pair with your favorite cheeses.
Malty sweetness makes Vienna lagers a fine foil for spicy cheeses, while the style’s caramel complexity nicely complements a nutty aged Gruyère or cheddar.
When pairing with cheese, look to milder wedges such as chèvre or Monterey Jack to avoid overpowering the style’s delicate, graceful character.
Brewers are embracing Brettanomyces yeast to bring wild new flavors to beer. The result is a bone-dry, effervescent brew perfect for funkier wedges.
Barley wine, which contains no actual wine, seek a robust partner such as extra-aged gouda or a bold blue.
Märzen, also known as Oktoberfest, originated pre-refrigeration, when brewing season ran strictly from late fall through early spring.
Germany’s sour, salt-sprinkled gose is having a moment
Steam beer, or “California common,” is a thirst-quenching American original that makes a great complement to Asiago and pepper Jack.
Once quaffed by farmhands, this thrillingly refreshing beer style is now beloved by all
Singularly refreshing, American-born cream ale is on the rise again.
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