Tipples Beer & Cheese Tasting – Monday, August 12, 2013
Join us for a beer and cheese tasting on Monday, August 12, 2013 at 7:00pm at Tipple’s Brews! We will be featuring 8 world class beers paired with 8 different cheeses. The pairing host will be Andrew Bielecki (the Bearded Taster @ Swamp Head). Tasting will be done in class format, so we will be tasting one beer and cheese at a time and discussing the pairing.
Admission is $38 and must be made in advance in person or by phone (352-672-6303). Tasting is inclusive of a souvenir beer glass and 10% off most store items during the tasting. Sorry, no refunds or cancellations! Please make sure you can attend before signing up!
Cantillon makes the world’s classic Gueuze. In this beer, the blend of one, two, and three year-old lambics creates a second fermentation in the bottle. Cantillon Gueuze is called the champagne of Belgium.
PCamembert gets its name from its town of origin in France, Camembert. Called a “bloomy rind” cheese, Camembert is flavored by a mold that leaves a powdery white bloom on the surface as the cheese ages.
Saison Dupont Cuvee Dry Hopped features the famous Triskel hop varietal from Alsace, which is bred from the French Strissespalt and English Yeoman hops. Dupont’s master brewer, Oliver Dedeycker, describes it as “combining the aromatic notes, mainly floral, of Strisselspalt with the fruity character of Yeoman.”
Paired with Brie Brie is a soft-ripened cow’s milk cheese that has become the most well-known French cheese and has the nickname “The Queen of Cheeses.”
This classic pale ale, brewed in the traditional way from the famous Knowle Spring water, uses only the finest malt and leaf hops.
Paired with 2 Year Extra Sharp Cheddar New Bridge’s aged white cheddar has a distinctive sharp taste that cheddar lovers will truly appreciate.
A roasty, chocolaty brown ale with hints of coffee and licorice. Being a Mikkeller brew, the malts are inevitably complemented by a great amount of hop bitterness, aroma, and flavor.
P The soft and exceptional flavor of this gouda develops in a microclimate with natural changes in temperature and atmospheric humidity: the 100 year old cheese warehouse on the Oude Rijn in Woerden, Holland.
The original aromas and flavors of this beer are what made London the World’s Brewing Capital. Time, care, and attention have produced a blend of beer that brings you the flavor of the 1750s.
Paired with English Cheddar Imported directly from England, this cheese was made in adherence to the original cheddar making techniques. It is carefully crafted from whole cow’s milk and all natural ingredients for a smooth mild flavor.
If Stone Ruination IPA is “A Liquid Poem to the Glory of the Hop,” then Stone RuinTen is an amped-up heavy metal version of that ode, delivered with the force of a sledgehammer.
Paired with Gorgonzola Gorgonzola is a soft cheese with light green and grey veins. It is a rich, sweet cheese with a very sharp finish.
This strong brown ale is inspired by the beer brewed by Belgian Trappist monks. With very little bitterness, it has intense malty and sweet flavors that are mixed with the taste of chocolate and caramel. It presents complex red fruit and spice flavors due to the type of yeast that is used during the brewing process.
Paired with Roquefort On the wild and spectacular plateaus known as the Grands Causses, not far from the old Templar roads in the Midi-Pyrénées region of France (South West), milk from the ewes of the Lacaunes breed is combined with specific strains of Penicillium Roqueforti. The product is Roquefort, a rich and savory cheese also known as “the King of Cheese.”
● Green Jack Rippa (England) This is an amber ale redolent of peach and grape with an herbal, tropical bittersweet taste and a fruity bitter finish. Rippa is brewed with pale ale malt, caramalt, maize, wheat, and sugar. UK Challenger hops lend a black pepper spice aroma and Slovenian Celeia hops add bitterness.
Paired with Apricot Stilton This White Stilton is sprinkled with apricot pieces throughout that blend with the acidity of the cheese and give it a sweet flavor. The blend of the cheese and apricots is very mild and is delicious as a dessert cheese.