I love cheese. To me, beer and cheese belong together. Great Divide apparently understands this. Once a month they, with the help of St. Kilian’s cheese shop, host a beer and cheese pairing. Five beers, five cheeses, one very happy Jenn.
We arrived late, probably around 6.30. The benefit of our tardiness was being seated in the brewery between the kegs and the Stranahan’s barrels used for oak aging the Yeti. Sure, I would see all this if I ever made it to Great Divide in time for the tour. But relaxing in the brewery, enjoying a drink and delicious cheese? Pretty close to perfect for me.
On to the pairings.
Starting in the middle and working around the photo clockwise, here’s a list of the cheeses and beers:
1) Tommy Crayeuse – Denver Pale Ale
2) Bucheron – Colette
3) Beemster – Titan IPA
4) Morbier – Hercules Double IPA
5) Valdeon – Oak Aged Yeti
With the exception of the Colette, I was quite familiar with all the beers. However, trying them with cheese was a different experience. I’ve always been prone to ignore the drink this beer/wine while eating this food guidelines. I want this beer and this food. Rarely do my choices pair well, but it’s what I want, so I’ll order it anyway.
I was surprised to discover how much one affected the other. The DPA was the same average DPA that I’ll occasionally drink. After a bite or two of the Crayeuse, it was much more exciting. I didn’t like the Beemster cheese much, but paired with the Titan, the flavor was greatly improved. And in the case of the Morbier and Hercules? They go together like Simon Pegg and zombie movies.
They don't age the Yeti in the barrels - they cheat and use wood chips. I can't remember which beer they use the barrels for, but it's one of the seasonals, I think.
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