by Shawn Vest » Sat Jan 05, 2008 5:24 pm
i tried to shampoo my dog with bud light
he ran away, haven't seen him since
****
i believe that Leah has a great point in mentioning what "goes well" with a dish, compared to what "elevates" both the beverage and dish
i truly disagree with cheese being a great palate cleanser though
the milky, rich, protein filled residue left coating the mouth after having cheese is difficult to cut through with wine
****
Brett's beer/wine dinner is a fantastic adventure, even though we have to wait quite a while for it to happen (another, problem resolved by a cheese tasting - ease of execution)
hopefully the key players will mark it on their calendars and remind us when the time comes
i'd be happy to volunteer my services at almost any event where beer is given the opportunity to showcase its culinary arsenal (i really have fallen for that term)
and if you're very interested in beer and cheese, you should stop by The Keg in clarksville for one of their beer tastings, Todd always has a nice array of cheeses which compliment his beers
and it may be the only beer/cheese pairing offered in the area
another simple pairing
try an Anchor Porter (or Fuller's) with
Cahill's porter cheese (yes, a cheese made with the very same beer)
and might i say, that this thread has been one of the best threads in this forum
and i hope the lurking audience has found it both entertaining and educational
please stop by and try a beer sometime at our place, but be forewarned - i don't keep great cheeses on hand (other than simple provolone and mozz, that we use for our pizzas)
but i'll glady pair a few beers with items from our simple menu
A pizza with pineapple, ham, bacon, and banana peppers (using BBQ sauce) is elevated by a Bell's Two Hearted
or if you stop by the NABC
have the Spinach Kase with a Hoptimus
or a calzone (spinach, garlic, artichoke, onion, mushroom, and green pepper) with a Community Dark
oh, just in case you may be wondering - i sell domestic swill at my place, mainly because of the particular market that we're in
but i hope to one day achieve the same goal that Roger has - eliminating the need for those beers in my establishment
** in the five months since we obtained our beer/wine permit, i am happy to say that our local liquor store (there is only 1 in Charlestown) has started to carry about a half dozen craft beers that we offer on our beer list (which they did not carry before)
and that domestic vs. craft sales are close to 1.5 to 1 (where i expected a 4 to 1 ratio)
even in the small market of Charlestown it is possible to change the minds of the people, if you give them the opportunity
Louisville has a distinct and important beer culture
with five microbreweries (brownings, cumberland, nabc, bbc downtown, bbc shelbyville) and a recent history of at least 2 more (silo & tuckers)
additionally, the availability of beer styles in this area dwarfs many other areas across the country as evident by Roger's mighty collection on this side of the river and Sergio's collection on the other side (i'm pretty sure its Sergio's world of beers??)
we have a unique opportunity in louisville to place beer in the upper echelon of the dining experience
feel free to PM me if you have any beer related questions
thanks again
Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza. D Barry
www.ctownpizzaco.com 850 MAIN 812-256-2699