Brett & Funk (03)
Beer and cheese: it's whats for dinner!
31 October 2014.
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▶ Premium Ale from Stillwater Artisanal (Baltimore, Maryland).
"A ’Post Prohibition’ style ale brewed with Pilsner malt, corn, and rice. Hopped at 2 pounds per barrel with Cluster (U.S.), Northern Brewer (Germany), and Saaz (Czech Republic), and fermented with a farmhouse ale yeast and 2 strains of brettanomyces yeast. 4.5% alcohol-by-volume (abv)."
☞ Me:
A marvelous 'craft beer' re-(de?)construction of the Pre-Prohibition Pilsner beer style. The 'funky' ale yeasts add tangy interest to an erstwhile American lager style. Highly recommended.
************
▶ Stinking Bishop cheese
Washed-rind cheese, produced in southwestern England, in Gloucestershire, made from the milk of Gloucester cattle 'washed' during its ripening with perry (pear cider) made from the Stinking Bishop pear. Made with vegetarian rennet. Pasteurized.
☞ Me:
Beer and cheese? Yes! And, of course, with a fresh baguette.
***************
▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Olympus Pen E-PL1.
— Lens: Olympus M.14-42mm F3.5-5.6 L.
— Edit: Photoshop Elements 15.
▶ Commercial use requires explicit permission, as per Creative Commons.
Brett & Funk (03)
Beer and cheese: it's whats for dinner!
31 October 2014.
************
▶ Premium Ale from Stillwater Artisanal (Baltimore, Maryland).
"A ’Post Prohibition’ style ale brewed with Pilsner malt, corn, and rice. Hopped at 2 pounds per barrel with Cluster (U.S.), Northern Brewer (Germany), and Saaz (Czech Republic), and fermented with a farmhouse ale yeast and 2 strains of brettanomyces yeast. 4.5% alcohol-by-volume (abv)."
☞ Me:
A marvelous 'craft beer' re-(de?)construction of the Pre-Prohibition Pilsner beer style. The 'funky' ale yeasts add tangy interest to an erstwhile American lager style. Highly recommended.
************
▶ Stinking Bishop cheese
Washed-rind cheese, produced in southwestern England, in Gloucestershire, made from the milk of Gloucester cattle 'washed' during its ripening with perry (pear cider) made from the Stinking Bishop pear. Made with vegetarian rennet. Pasteurized.
☞ Me:
Beer and cheese? Yes! And, of course, with a fresh baguette.
***************
▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
▶ Camera: Olympus Pen E-PL1.
— Lens: Olympus M.14-42mm F3.5-5.6 L.
— Edit: Photoshop Elements 15.
▶ Commercial use requires explicit permission, as per Creative Commons.