Saturday’s ad is for Pabst Blue Ribbon, from 1952. Starting in the early 1950s, Pabst started a new ad campaign with the tagline “What’ll You Have” which lasted for a few years. They were colorful ads, and often had the tagline spelled out in creative ways. In this ad, “What’ll You Have” is written on the rind of a large red wheel of cheese. There are at least two more kinds of cheese and several types of crackers, along with two bottles and glasses of Pabst.
Beer In Ads #2468: Guinness Guide To English Cheese
Wednesday’s ad is for Guinness, from 1965. While the best known Guinness ads were undoubtedly the ones created by John Gilroy, Guinness had other creative ads throughout the same period and afterward, too, which are often overlooked. In this ad, the “Guinness Guide to English Cheese,” seven different English cheeses are illustrated, each with a short description about them, and what foods to pair with them, not to mention how good a glass of Guinness will pair with each cheese.
Beer In Ads #2463: Guinness Guide To Cheese
Friday’s ad is for Guinness, from 1951. While the best known Guinness ads were undoubtedly the ones created by John Gilroy, Guinness had other creative ads throughout the same period and afterward, too, which are often overlooked. In this ad, the “Guinness Guide to Cheese,” ten different types of cheese are illustrated, each with a short description of how they taste, and what other foods to pair with them, not to mention how good a glass of Guinness will pair with each cheese.
Surprisingly Delicious Cheese Duos
Today’s infographic, entitled Surprisingly Delicious Duos shows ten beer and cheese pairing suggestions, though I don’t know its origin or who made the pairings.
Cheese Clock Plate And Pairings
Today’s infographic is a chart for pairing cheese with beer, and other alcohol, put together by Artisanal Premium Cheese, with four basic kinds of cheese and some general suggestions. Offhand, their suggestions actually aren’t that sound. If there’s anything I’ve learned about pairing cheese and beer, it’s that you can’t really make generalities. They also have a plate and pairings page that attempts to provide more information, but even that seems woefully simplistic. But at least they’re acknowledging that beer and cheese can be paired.
Beer In Ads #818: People Like Cheese And Beer
Thursday’s ad is for Carling Black Label, from 1953. It’s from their “People Like It” series, and features a big hunk of cheese to pair with your beer. Even back then they knew that cheese and beer is a divine pairing, though I have to wonder if that’s the right beer for that cheese. Everything old is new again.
Cheese Event At Point Reyes With The Homebrew Chef
This should be a great event. Sean Paxton, the Homebrew Chef, has teamed up with Point Reyes Cheese for an amazing day of cheese and beer. On Saturday, December 8th from 10:30 am to 3:00 pm, Sean will be at the Point Reyes Farmstead Cheese Company, makers of the wonderful Point Reyes Blue, among others. The day will include “an educational walking farm tour, focused cheese tasting and a demonstration class led by Home Brew Chef, Sean Paxton. This special day will include a craft-beer-inspired and paired 4-course lunch. This educational experience is definitely for beer and food lovers!” It would also make a great early Christmas present, too. Wouldn’t you rather be drinking beer, eating cheese and taking in the beauty of nature than fighting the Christmas shopping crowds?
The luncheon will include beer from Anderson Valley, Bear Republic, Lagunitas and Russian River. Here’s the full menu:
First Course
Hog Island oysters topped with an iced Anderson Valley Barney Flats Oatmeal Stout mignonette, crumbled Original Blue
Anderson Valley Barney Flats Oatmeal StoutSecond Course
A homage to pot pie: local root vegetables and Willie Bird turkey breasts braised in Russian River Temptation with a thyme New Blue barley crust
Russian River TemptationThird Course
Local lamb cheeks braised in Lagunitas Brewing Co. Cappuccino Stout on a bed of mashed potatoes infused with Toma, sautéed winter greens and garnished with a Marin County gremolata
Lagunitas Brewing Brown Shugga ‘10Fourth Course
Bear Republic Hop Rod Rye beer caramel mixed into a mascarpone mousse, layered with a fall spiced Red Rocket Ale cake, garnished with a pumpkin seed Heritage Ale brittle
Bear Republic Heritage Ale
Tickets can be purchased online and are $120 per person. That includes everything; a Walking Farm Tour, Focused Cheese Tasting, and the Four Course Cooking Demonstration with Lunch & Craft Beer Pairings by Sean Paxton over four and a half hours.
Beer At/Is Fancy Food
For the third straight year, beer had a bigger presence at the Winter Fancy Food Show, held each January in San Francisco. The Brewers Association once again had a booth pouring beer from a variety of craft brewers, through their Export Development Program (EDP). I went the first year, too, and this year it again appeared to be one of the most popular booths at the giant food show that features high-end, specialty foods. Hopefully not by coincidence, the BA’s craft beer booth was located next to most of the cheese, which made finding divine pairings quite easy. There are few things better than great beer and cheese together.
In talking with Bob Pease, COO of the BA and head of EDP, it was clear this was the right crowd to help build craft beer. Attendees were by and large retailers who carry not just ordinary grocery fare, but high-end, specialty foods. Craft beer, of course, is a high-end, specialty food and these days, any specialty food retailer carrying better cheese, bread, chocolate, charcuterie, etc. but not craft beer, is missing out. And many people there seemed to understand that.
People lined up to try the beers, and unlike your average beer festival, most asked good questions not just about the beer, but what foods it went with, how to market it, etc. In several conversations I eavesdropped on, retailers admitted not knowing much about craft beer, but seemed to understand it was now part of the specialty food world and were eager to learn more and understand how it could fit into their own businesses.
Nancy Johnson, Event Director for the BA, sampling people on Dogfish Head’s beer.
Having had most of the beers from the dozen breweries at the BA’s booth, I wanted to see what else was being featured at the show, so I spent a few hours walking the aisles and stuffing my face with countless delicious samples being offered at nearly every booth.
I was in heaven with all the different cheese available for sampling. I must have eaten at least a pound or more of cheese in the aggregate.
There was an entire area devoted to Japan’s cuisine, and among those booths I discovered that Hitachino Nest Beer was sampling people on three of their beers.
I also noticed this clever carrying-case to transport a twelve-pack to your next tasting.
Not surprisingly, they were also pouring beer — Spaten — in the German cuisine area.
And last, though in this case possibly least, there was also a booth featuring beer salt. Though I suppose if you’re stuck drinking Corona, with a wedge of lime and some beer salt, you’d have the makings of a beer margarita.
Anyway, the Fancy Food Show was great fun, and it was amazing to see so many innovative foods, and the way they were being presented. There was food from a dizzying number of countries, and many new ways of eating more traditional fare. But what was really terrific to witness, is how many people were so accepting of beer as a part of the great panoply of food. I don’t so much like the word “fancy” as a way of describing either craft beer or most of the foods at the show, and I suspect that’s a name with a history that they’re somewhat stuck with now. The Fancy Food Show is put on by the National Association for the Specialty Food Trade, and that’s a much better way of looking at it. Because none of the food there could be considered ordinary, it was all pretty special. And that’s one way to look at beer, too. There’s ordinary beer — well-made but fairly bland without much flavor — and then there’s craft beer — loaded with flavor and in endless variety. Give me the specialty beer every time. Life’s just too short to settle for the ordinary.
Session #51.5: The Great Online Beer & Cheese-Off, Part 2
I’ll be very much surprised if there’s a great turnout for Session #51.5. It is after all, asking a lot — and for a second time in two weeks — gather together a selection of beers and cheese. For this extra Session, the instructions were in the round-up for Session #51. The idea was to use the list of beers chosen by everybody for each of the three cheeses that were listed in the round-up to try a few more beers with the same cheese. Simply pick up some of the other beers that were suggested, and try them with the same three cheeses and do a follow up blog post on or around Friday, May 20 to explore more fully pairing cheese and beer.
You can write about how your choices compared, or what you learned from the other suggestions, or which out of all the ones you tried worked best. What recommended pairing most surprised you? Which didn’t seem to work at all, for you? It’s my way of taking the Session concept and making it more interactive and collaborative, essentially an “online cheese-off.” First, we made our best recommendations for pairing a beer with these three cheeses, and now we have an opportunity to try as many of the suggestions as we can, and discover which worked best. I’ll then do a second round-up and report the findings of the group as a whole to the beers and the three cheeses together. If you’ve already done Part One, don’t stop now, keep going. Read what your fellow bloggers liked, and pick a few to try yourself. To participate, just post a comment here or at the round-up with a link to your blog post for Session #51.5.
A final note. Since it’s not really an “official” Session, don’t worry too much about sticking to today’s date. Have another cheese tasting whenever you like, whenever it’s convenient or you feel like it. To be honest, after being in South America for the last eleven days, I’m too tired to do it today myself, and will most likely do it next week. Feel free to do likewise. I’ll keep adding posts as they come in. Also, don’t forget about Session #52, coming up Friday, June 3.
Session #51 Round-Up & Announcing Session #51.5
Well that was great fun, I was certainly glad to see so many people step up and participate, despite my best efforts to make things as difficult as possible. And everybody seemed to have a very good time, too. Cheese and beers just brings out the best in all of us, I guess. Anyway, I’m doing the round-up a little bit differently this Session, because this is not just the end of the Session, but also the beginning of the second phase, or Session #51.5. Below you’ll find a list of all of the beers paired with each of the three cheeses, or their substitute parenthetically, along with a link to each Session post submission. In most cases, I listed just the best pairing from each blogger for each cheese, unless otherwise noted. Also, I’ll continue to update this list as late submissions continue to roll in, as they inevitably do. Following that, you’ll find instructions on how to participate in round two, Session #51.5 on Friday, May 20.
The Beer & Cheese Pairings
1. Widmer 1-Year Aged Cheddar
Here are the best pairings everybody chose for the Widmer 1-Year Aged Cheddar, or a suitable substitute. I’ve noted what substitute cheese was used, where applicable.
- Adnams Innovation IPA (Lincolnshire Poacher):
Reluctant Scooper - Alaskan Smoked Porter (Apple-smoked cheddar):
The Brew Lounge - Brasserie Dupont vec Les Bons Voeux (English Cheddar, age unknown):
Hoppy-Hour - DC Brau The Public Pale Ale (Isle of Mull Cheddar):
Yours For Good Fermentables - Dogfish Head 90 Minute IPA (Three Year Old Aged Wisconsin Cheddar):
Ramblings of a Beer Runner - Drake’s 1500 Pale Ale:
Brewed For Thought - Firestone Walker Union Jack IPA (Dubarton Cheddar):
Beer Search Party - Fort George Vortex IPA (Tillamook Extra Sharp Vintage White Cheddar, aged two years):
The Brew Site - Green Flash Hop Head Red Ale (Black Creek Extra Sharp Cheddar, aged 3 years):
Bottle Chasers - Green Flash West Coast IPA (Carr Valley 10-year WI Cheddar):
The Pour Curator - Greene King IPA (Balderson 1 year old aged cheddar):
BeerTaster - North Coast Old Stock (Black Creek 9-Month Sharp White Cheddar):
99 Pours - Paulaner Hefeweizen (Spanish Adarga de Oro, aged):
Thirsty Pilgrim - Samuel Smith Imperial Stout (Widmer 10 Year Cheddar):
What We’re Drinking - Sierra Nevada Ovila Dubbel (English Cheddar, aged 15 months):
Growler Fills - Speakeasy Payback Porter:
Brookston Beer Bulletin - Uinta Organic Sum’r (Black Creek 9-Month Sharp White Cheddar):
99 Pours - Unibroue La Fin du Monde (Balderson 3 year old cheddar):
A Good Beer Blog - Williams Brothers Joker IPA (Wexford Cheddar):
The Beer Nut
2. Cypress Grove Humboldt Fog
Here are the best pairings everybody chose for the Humboldt Fog, or a suitable substitute. I’ve noted what substitute cheese was used, where applicable.
- 21st Amendment Fireside Chat:
Bottle Chasers - 21st Amendment Monk’s Blood:
Ramblings of a Beer Runner - Allagash Dubbel:
Beer Search Party - Brasserie Cazeau Saison Cazeau (Fivemiletown Cooneen):
Reluctant Scooper - Butternuts Moo Thunder Stout (Monte Enebro blue goat cheese):
Yours For Good Fermentables - Dogfish Head/Birra Del Borgo collaboration My Antonia (French, surface ripened goat milk cheese):
Hoppy-Hour - Duchesse de Bourgogne (Brouwerij Verhaeghe):
Wine and Beer of Washington State - Firestone Walker (for Trader Joe’s) Mission Street Pale Ale:
Bottle Chasers - Fremont Brewery Abominable Winter Ale:
Wine and Beer of Washington State - Gagleer:
Brewed For Thought - Gordon Biersch Blonde Bock:
Growler Fills - Harviestoun Old Engine Oil (Snøfrisk):
99 Pours - Jolly Pumpkin Bam Biere:
What We’re Drinking - Left Hand Fade to Black Vol. 2 Smoked Baltic Porter:
The Pour Curator - Mill Street Belgian Wit (Woolwich Dairy Chevrai):
BeerTaster - Paulaner Hefeweizen (Roquefort):
Thirsty Pilgrim - Saison Dupont:
The Brew Lounge - Schneider-Weisse Aventinus Weizenbock:
Brookston Beer Bulletin - Sierra Nevada Ovila Dubbel:
Growler Fills - Unibroue Blanche de Chambly (Woolwich Dairy Chevrai):
BeerTaster - Widmer Cherry Oak Doppelbock (Trader Joe’s Goat’s Milk Cheddar):
The Brew Site
3. Maytag Blue
Here are the best pairings everybody chose for the Maytag Blue, or a suitable substitute. I’ve noted what substitute cheese was used, where applicable.
- Brewdog Tactical Nuclear Penguin / Sink the Bismark (Long Clawson Stilton):
Reluctant Scooper - Kasteel Rouge:
The Pour Curator - Lagunitas Gnarleywine:
Ramblings of a Beer Runner - Neustadt Springs Neustadt 10W30 (Tuxford & Tebbutt Stilton):
BeerTaster - Pelican Pub & Brewery Stormwatcher’s Winterfest 2010 (Rogue Creamery Oregon Blue Cheese):
The Brew Site - Pike Brewing Old Bawdy Barley Wine (2009):
Wine and Beer of Washington State - Russian River Pliny the Elder:
Brewed For Thought - Russian River Temptation:
Brookston Beer Bulletin - Sierra Nevada 30th Anniversary Barleywine:
The Brew Lounge - Sierra Nevada Bigfoot Barleywine Style Ale:
Appellation Blog - St. Ambroise Vintage 2010 (Tuxford & Tebbutt Stilton):
BeerTaster - Stone Old Guardian Belgo Barleywine (Stilton):
Beer Search Party - Stone Sublimely Self Righteous (Salemville Amish Blue Cheese Crumbles):
99 Pours - Williams Brothers Gold (Bellingham Blue):
The Beer Nut
I was also glad to see so many people not stress too much about the specific cheeses I recommended. I knew that not everybody would be able to find them going in, but it seemed like the more who could find the same cheeses, the better the experiment would work, because it could more easily be duplicated regardless of location. But I also realized that with beer bloggers so spread out around the world, that in the end it was an impossible task and felt it was better to participate with a substitute cheese then not at all, and as long as the cheeses were somewhat similar, I figured it would still be valid. A number of people also added additional cheeses or could not find substitutions that were similar, so the list below is all of the other and extra cheeses that peoples paired together.
4. Other or Extra Cheeses Paired
Appellation Blog
The Beer Nut
The Pour Curator
The Pour Curator
The Brew Lounge
Wine and Beer of Washington State
Wine and Beer of Washington State
Yours For Good Fermentables
The Pour Curator
The Beer Nut
Part 2: The Extra Special Second Follow-Up Mid-May Session
Okay, I know not everyone will want to go for this, but if you’re with me so far and you’ve already participated in Session #51, here’s the idea for part two. Use the list of beers chosen by everybody for each of the three cheeses that are listed above to try a few more beers with the same cheese. Over the next two weeks, simply pick up some of the other beers that were suggested, and try them with the same three cheeses and do a follow up blog post on Friday, May 20 — which I’m calling Session #51.5 — to explore more fully pairing cheese and beer.
You can write about how your choices compared, or what you learned from the other suggestions, or which out of all the ones you tried worked best. What recommended pairing most surprised you? Which didn’t seem to work at all, for you? It’s my way of taking the Session concept and making it more interactive and collaborative, essentially an “online cheese-off.” First, we made our best recommendations for pairing a beer with these three cheeses, and now we have an opportunity to try as many of the suggestions as we can, and discover which worked best. I’ll then do a second round-up and report the findings of the group as a whole to the beers and the three cheeses together.
Spread the cheese .. er, the word. If you’ve already done Part One, don’t stop now, keep going. Read what your fellow bloggers liked, and pick a few to try yourself. To participate, just post a comment here with a link to your blog post for Session #51.5.