2 Jul 2010

How to tame a blue sheep

The other day I bought a piece of sheep's blue cheese. Very good, but very strong and intense, nice for a sauce, for sure, but I wanted to eat it alone. What beer could match this little beast?

During the presentation of BrewDog en Zlý Časy (BTW, 5AM Saint and HardCore IPA on tap are wonderful!) someone, I can't remember who, gave me a bottle of Döllnitzer Ritterguts Gose. Brewed with the impure ingredients of coriander and salt and, if I remember well, also infected with lactobacillus, it's not an easy beer to drink, at least not for me, so I thought it would get along just fine with a cheese that is not so easy to eat.
Not bad, not bad at all. Although the cheese proved to be a bit too much for the Gose (that only has 4.2%ABV), the beer was still able to tame the wilder bits, while the cheese took care of the beer's rougher side leaving it tasting almost like a refreshment made with brine (tasted better than it sounds, believe me). I would have preferred a stronger presence from the beer, but this experience confirmed the theory I exposed long ago in Boak&Bailey's blog, a sour beer can be a great pairing for blue cheese.

Na Zdraví!

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4 comments:

  1. I assume that wasn't the bottle that Boak and Bailey gave you when they were in Prague a while back?

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  2. No, that one was reviewed (see the link above), and I was really glad to be able to drink it again (liked it more this time, hell, even Paní Filosofová kind of liked it)

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  3. Oh, weird -- I was about to say "It was us!", but obviously, everyone who goes through Leipzig on their way to Prague sees it and thinks of you. Because you like beer, obviously, not because you're salty and sour.

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