Tuesday night, along with some friends, we attended Deschutes Brewery University (DBU): Winter Beer and Cheese Pairing, which was a joint production of Deschutes Brewery and Tumalo Farms. Our hosts were brewer John Abraham and cheesemaker Flavio DeCastilhos.
Title slide for Deschutes Brewery University – Winter Beer & Cheese Pairing event
They paired 6+ winter beers with 6 cheeses from Tumalo Farms and then told us a bit about each of the beers and cheeses as we sampled them and then chose to sample whichever cheeses (and other small nibbles) with the beers as we saw fit. The reason I said 6+ is that they could only find 3 bottles of the Fantôme de Noël which meant only a half pour each so they added a 7th beer, Duchesse de Bourgogne, and gave us a pour of that too. These two were beer(s) 2A and 2B in the list.
Menu for Deschutes Brewery University – Winter Beer & Cheese Pairing event
The beers in order were:
- 1 Hub Abominable from Hopworks Urban Brewery in Portland, Oregon
- 2A Fantôme de Noël from Brasserie Fantôme in Soy-Erezee, Belgium
- 2B Duchesse de Bourgogne from Brouwerij Verhaeghe in Vichte, West Flanders, Belgium
- 3 St. Bernardus Christmas Ale from Brouwerij St. Bernardus in Watou, Belgium.
- 4 Delirium Noël from Brouwerij Huyghe in Melle, Belgium
- 5 Super Jubel from Deschutes Brewery in Bend, Oregon
- 6 The Abyss (2012) from Deschutes Brewery in Bend, Oregon
The cheeses, all from Tumalo Farms, in order (clockwise starting at 12) were:
Cheese plate at Deschutes Brewery University – Winter Beer & Cheese Pairing event
During the intro, John or Flavio (sorry, can’t remember which one), said my newest favorite phrase, “favorably contradictory,” when talking about some of the things we might look for as we made our own pairings of beers and cheeses. “Favorably contradictory.” So many potential uses in taste sensations but hopefully even some broader uses. 😉
And as John said, “Beer and cheese. It’s not rocket science.”
Why Beer and Cheese? slide at Deschutes Brewery University – Winter Beer & Cheese Pairing event
Since my notes on the cheeses are so poor, let me say upfront that every one of these cheeses is exquisite! I will certainly be looking for Tumalo Farms cheeses more actively in the future [and I did link them all above].
Abominable and Pondhopper:
7.3% ABV, 70 IBUs. Grapefruit, pepper, light caramel.
Goat’s milk and Deschutes Mirror Pond Ale.
The Pondhopper really brings out the hops in the Abominable, which also paired nicely with the Rimrocker. The Nocciola really brought out the grapefruit in the Abominable.
Fantôme de Noël and Jewell:
10% ABV, barrel-aged, assorted spices. Grapefruit smell.
Failed to make any notes about the Jewell, which should not reflect on its taste.
Duchesse de Bourgogne and Jewell:
Aged in rum barrels. Cherry, vanilla, oak, green apple, rum. Tastes a fair bit like a green Jolly Rancher.
Tastes quite good with dried apricot.
They had us take a small bite of the pickled ginger at this point to clear our palates. Ugh!
St. Bernardus Christmas Ale and Rimrocker:
10% ABV, Belgian strong ale. Boozy dark fruits, clove, cinnamon, oak.
Again, failed on cheese notes.
The St. Bernardus was really mellowed by the Jewell. Was quite good with several of the cheeses (think I tried it with 4), although most, except the Jewell, didn’t affect the taste of the beer much.
Delirium Noël and Classico Reserve:
10% ABV, Belgian strong ale. Berries, plum, figs, raisins.
100% goat’s cheese, cave-aged for one year. Very nutty.
The Classico Reserve really mellowed out the Fantôme de Noël in a very good way and was also good with the Duchesse de Bourgogne.
Super Jubel and Nocciola:
10% ABV., 100% pinot barrel-aged for 6 months. Well-balanced hops & malts.
A really good pairing, sweetens the beer.
Super Jubel also quite good with the cracker with figs.
The Abyss and Fenacho:
11% ABV, 70 IBUs, Italian brewer’s licorice, blackstrap molasses, dry hopped with vanilla beans and cherry bark.
Fenugreek seeds. Hints of butterscotch at the finish.
The Abyss and the candied walnuts = O.M.F.G.
I apologize that my notes are so poor for both the cheeses and the beers. I am new to this level of studied appreciation and lack some of the vocabulary and still have a fairly undeveloped palate; all of which I am trying to remedy quickly. It is also quite hard to pay full attention to whoever is providing you info and taste beers and cheeses (or whatever food) in assorted combinations and keep up with it all. Also, after a while, several small glasses of strong beers begin to take their toll. My first goal in all of this is to pay as full attention to the experience of tastes and aromas as I can, and only secondly to worry about notes.
I will say that all of the beers and cheeses were quite good, as were the pairings set up by John and Flavio. I gave the first 5+ beers all 4 stars and based on some of the cheese and other foods paired with The Abyss (2012) I gave it a 5 star rating for the first time. I am still a long way from considering it the Best Stout or Porter in the world but it is still an amazing beer with lots more potential than I suspected [see my previous notes on The Abyss here and here]. I’m telling you, The Abyss and candied walnuts!
We would like to extend a definite “Thank you!” to John and Flavio who did an excellent job hosting this event. Feel free to do some other pairings in the future for us!
This was Sara’s and my 3rd DBU and we are looking forward to many more! See you there!
[This post, DBU: Winter beer and cheese, originally appeared on habitually probing generalist on 6 December 2012.]