This is the original weizenbock, first brewed in 1907 and marketed as a wheat-doppelbock. In Germany and perhaps on your bottle cap in the US, you will find it labeled Unser Aventinus, giving homage to the Reformation era Bravarian historian as the beer’s namesake, not one of the various saints of the same name. This […]
Gjetost is a Norwegian variant of brown Scandinavian whey cheese – brunost. The product of slowly heating whey, cow milk + cream, and goat milk until it becomes brown, through the Maillard reaction, this cheese is busting with melanoidins; just like Aventinus! Ski Queen Gjetost can often be found at cheese shops, and even in […]
Pairing a rich bready beer with a rich bready dish seems a bit obvious; clever is not always necessary. Yet, with an abundance of bread in play, it is everything else in the beer and the pudding that ends standing out; maybe this is clever after all. Aroma: low bread, med-low mushroom, low wakame seaweed, […]
Simply by suggesting one of the flavors of a beer in the dish you pair it with can bring it to the forefront of your drinking experience. A mere sprinkling of raisins with the squash lets the esters from the yeast and malts have their moment to shine. Having this pairing followed by Fresh Ginger […]
The thing that makes German wheat beers so unique is the fermentation character: fruity esters and spicy phenols. This pairing sends the palate on a spice trip that will make a great closer for any meal. Copious amounts of fresh ginger in the cake lift the spicy phenols in the beer, which are reminiscent of […]