The spontaneously fermented beers of Belgium are a complex weave of fermentation flavors; dozens of different micro-flora work contribute. Acidity, mostly lactic acid, is a part of these beers, but as a balancing component not the star of the show. Subtly and nuance demarcate the best examples. Geuze is a blend of multiple vintages of […]
This cheese imitates the soft, slightly tart cheeses made by Trappist monks in Europe. It has a similar overall balance as geuze making in a perfect compliment. This cheese has a thin paper and plastic wrapping that is best peeled or cut off. Aroma: low butter and milk, low pear and candied lemon, very low […]
Sushi rolls made with crisp veggies or creamy avocado are incredible refreshing; even more so when paired with a crisp effervescent geuze. This is all about complimentary overall impressions. Aroma: medium-low vegetal seaweed with a toasted hint Flavor: medium-low sweet rice, very low tartness, low vegetable flavor (carrot, radish and avocado respectively), when dipped lightly […]
This pairing is all about cutting; the high carbonation and acidity of the geuze cuts rich creaminess of the risotto like a hot knife through butter. The beer seems livelier and the risotto richer as a result. The earthy notes of the miso and celeriac help tease out some of the earthy notes of the […]
Traditional lambic can be rather tricky to pair with dessert, as they are absolutely bone dry; beer should be as sweet or sweeter than the dessert item, otherwise the beer will seem thin and lifeless. The tiniest bit of sugar is used here to tease your sweet tooth, but not actually make the pastries sweet. The […]