Download Cheese & Beer by Janet Fletcher PDF

By Janet Fletcher

The booming worlds of artisan cheese and craft beer meet during this first-ever consultant, an advent to 2 dozen well known craft-beer kinds and the cheeses that pair most sensible with them.
“Like loads of cheese specialists, I’m confident that the final word significant other to cheese is, and continuously can be, nice craft beer. Don’t think me? try out it for your self. this gorgeous, well-researched and tastefully written tome is the fitting accompaniment in your trip. Cheers!”

Greg Koch, CEO & Co-Founder, Stone Brewing Co. / Stone Brewing international Bistro & Gardens

“The upward push in cheese connoisseurship has coincided with a scrumptious development in caliber beer appreciation. Janet attracts on her prepared palate to explain nuances within the many alternative beer types after which recommends nice cheese companions for every class. Cheese & Beer is a superb advisor that explains how diverse beers are crafted and what provides those differing kinds their synergies with enhanced cheeses.”

Max McCalman,author, Mastering Cheese

Cheese & Beer
capitalizes at the swiftly starting to be viewers for craft beer within the U.S. and the keenness those passionate beer enthusiasts have for reliable cheese. better by means of the author’s recognition as a journalist and cheese authority, the booklet fills a wide-open area of interest for purchaser information in pairing craft beer and cheese.


The beer fanatic who desires to be aware of which cheeses to pair with an IPA, porter or Trappist ale can simply discover a advice. every one kind access includes:


·      Style Notes: a description of that beer style—what defines it from the brewer’s viewpoint, and what to anticipate from the beverage within the glass.


·      Beers to Try: numerous prompt craft beers in that kind, either family and imported. many of the breweries integrated from around the nation are: side road Brewing (Kansas urban, MO), Allagash Brewing (Portland, ME), Brooklyn Brewery (Brooklyn, NY), Firestone Walker (Paso Robles CA), nice Divide (Denver, CO), and Rogue Ales (Newport OR).


·      Cheese Affinities: often phrases, what kinds of cheeses pair good with that kind and why.


·      Cheeses to Try: short profiles of 3 well-distributed cheeses (domestic and imported) particularly urged for that sort and why


·      More Cheeses to attempt: A checklist of different cheeses to pair with that beer style—so that each reader will be capable of finding at the least a few the steered cheeses


The introductory bankruptcy contains basic suggestion on pairing cheese and beer; and on making a choice on, storing and proposing cheese. Six themed platters supply readers rules for unique with beer and cheese.

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Additional resources for Cheese & Beer

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3 Have the tempered chocolate at 90°F/34°C. Using a ladle, pour the chocolate over each pretzel-nougat-almond piece. Allow the chocolate to drip down the sides. Decorate the tops with one almond while the chocolate is still wet. 4 Allow the finished candy to dry at room temperature (a rotary fan aimed toward the bars speeds this up) for at least 20 minutes, or 10 minutes in the refrigerator. If desired, use a paintbrush to cover the bottom of each piece with chocolate. Serve at room temperature.

Place the logs on the baking rack with the painted chocolate sides up. Refrigerate until chocolate sets, about 10 minutes. Once the chocolate on the bars has set, flip them over on the rack with the chocolate side facing down. Using a large tablespoon or piping bag, spread a layer of the nougat (at least B/c in/12 mm thick) 2 tbsp barley malt syrup (see Shopping Resources Guide, page 150) 1 batch Tempered Milk Chocolate (page 128) CONTINUED Hand-crafted candy bars born-again bars over each bar, then pour more chocolate over the nougat, allowing the excess to drip through the rack onto the parchment.

3 When the caramel has cooled for about 20 minutes, add the remaining peanut butter and stir until smooth. Stir in the chopped peanuts. 4 Using a metal spoon, scoop out enough caramel to form a layer about B/c in/ 12 mm thick on top of each log. Put the tray of logs in the refrigerator for about 10 minutes to set. 5 Have the tempered chocolate at 90°F/34°C. Using two dinner forks or chocolate dipping forks, dip each log into the chocolate. Shake off the excess chocolate, and slide logs onto the remaining baking sheet.

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