Volume 35, No.12
September 26 2014
Utah Beer and Cheese Tasting
BY: Natalie Crumbaugh, AOS Culinary
I walked into Danny Kaye Theater at 9:15pm with my driver’s license and ticket in hand, ready to begin the highly anticipated beer and cheese tasting that was being hosted by the CIA Brew Club this past September 11th. At first glance, the long tables appeared to be set for a lengthy wine tasting. There were endless rows of wine glasses, and an impressive display of elegantly arranged cheeses on each plate. However, you could tell from the atmosphere that you were in for something considerably different. The excitement of something new and unique from the Brew Club could be seen on the faces of my anxiously awaiting fellow students. The five beers to be tasted that night came from Uinta Brewery (pronounced you-in-ta as in “are you in ta beer?”) based in Salt Lake City, Utah paired with cheeses prepared by CIA Alum Chef Zane Holmquist of Stein Erikson Lodge, also based in Utah. A short intro later and it was time to finally delve into a night of unique flavor combinations. Shawn Dunn, Uinta representative, kicked off the program with the first beer of the night, the Detour double IPA. With an IBU (International Bittering Units) of 95 and an ABV (Alchohol by Volume) of 9.5%, this beer definitely packed a lot of flavor in one sip. It was clearly bitter in the mouth but also contained a unique spiciness that provided a lively character to its overall flavor. To be eaten with this beer was a Gold Creek Farm’s blue cheese that had been aged 6 years and served with a walnut honey caramel on top. The fatty consistency of the cheese and slight sweetness of the caramel was the perfect way to cool down the mouth after a noteworthy spiciness left on the palate. One beer down and I could hardly keep myself from consuming the next pairing before finishing the previous. Following the Detour, we were introduced to the Baba Black Lager, a robust beer brewed in the same manner as the German Schwarzbier. Almost completely black in color, this beer had a dryer finish with hints of dark chocolate in the midst of its intense, bitter profile. To cut the strong mouthfeel of the Baba, Chef Zane paired the brew with another Gold Creek Farm product: Fasiago, a cheese blend of Asiago and cheddar, topped with a homemade bacon jam. The salty, nutty flavor of the cheese and the sweet yet savory makeup of the bacon jam was in my opinion the best bite of the night and helped break up the all-consuming power of the black lager. Moving along, Shawn Dunn brought out another dark colored beer called the Cockeyed Cooper. Being a bourbon aged barley wine, this brew had a jumpier flavor and a vanilla undertone. While delicious and seemingly harmless, be forewarned for this beer packs a whole 11.1%
AVB and should be consumed with a limit in mind. This is not your typical Sunday football beer, but certainly worth a try. The cheese to go along with the barley wine was a SeaHive Cheddar placed next to hopped bread and butter pickles. The salt and vinegar combo was a unique offset to the bourbon taste left in the mouth, but strangely, it worked. The fourth beer to taste was a lighter brew called the Tilted Smile Imperial Pilsner. A good balance between sweet and crisp, this beer had a more approachable flavor and a greater sense of versatility. That being said, it was able to pair with a stronger cheese without overpowering its presence: a TeaHive Cheddar cheese set above an apple mustarda. The cheddar was remarkably coated in an earthy ground tea rub that infused its rich, spiciness within the cheese that matched well to the heat of the mustarda. After this pairing, I could see how the Tilted Smile would be a great beer alongside a dinner of grilled meat or seafood. Finally, our last beer combination included the Hopnosh IPA, a light colored brew made with a hop from New Zealand. Unlike the previous offerings, this drink was floral, soft, and even borderline buttery or creamy. The flavors paired well with the drunken cheddar and grapre aigre-doux, which packed a peppery yet tangy punch against the smooth malt flavor of the Hopnosh. With just a few pepperdew and kalamata crisps to munch on before the end of the tasting, Dunn spoke of one last special brew we would try before the night’s end. Made in celebration of the company’s 21st birthday, the Birthday Suit Sour Farmhouse Ale could be considered the dessert beer of the evening. Acidic, sweet, and a flavor reminiscent of lemon zest, this was the perfect drink to end with after a long day. Sweet enough to appease even those who refuse to drink beer, making everyone raise their glasses in the hopes of a refill. No food pairing was
necessary for this one-of-a-kind brew. Speaking for the crowd, it’s clear the Utah Beer and Cheese Tasting was a huge success for all those involved. Not only did we have the opportunity to learn about an up-and-coming American brewery, but also Chef Zane showcased the versatility of beer in food pairing options. Just like wine, beer should be treated with respect for its applications extend beyond the casual weekend drink. The American brewing industry is rapidly transforming and as future chefs and entrepreneurs, it is our job to take notice of this change and utilize its outlets in fine dining to gain that competitive edge. Everyone should cross his or her fingers for another beer tasting soon. This was an inspiring event that you definitely did not want to miss!
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“8 Questions Culinary Student’s are Commonly Asked”
“Upcoming Events”
Photo: Courtesy of Natalie Crumbaugh
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“Avoiding the First 25”
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