DRINKS WITH CHEESE 202 3 culturecheesemag.com 23
M O R N I N G S O N C E
meant coffee, while evenings were
earmarked for beer. Nowadays, brewers
are blending the dawn and dusk drinks
to create flavorful hybrids. Stout is the
most commonly used base beer, owing
to its signature profile of chocolate
and java; dark-roasted grains supply
the flavor, scent, and inky tint. Brewers
accentuate the aromatics by either
adding coffee beans during brewing
(which delivers a more intense flavor),
or dosing already fermented beer with
cold-brew concentrate (which imparts a
smoother, mellower taste). For pairings,
you can travel in several tasty directions:
The bitterness of a more assertive coffee
stout's will balance with the richness of
a mild blue cheese, and coffee-rubbed
or -infused cheeses naturally jive with
java beers. Alternatively, try Finland's
caramelized juustoleipä (often known
as "bread cheese" stateside) with a
coffee stout. Finns dunk it in coffee
during breakfast—a caffeinated stout at
brunch is a fun twist on tradition.
Co
fee
G O R G O N Z O L A
D O L C E P D O
J OS H UA M . B E R N S T E I N , W i n t er 2 018
B E E R
Stout
GORGONZOLA DOLCE PDO +
Modern Times Beer Black House Coffee Stout
CARR VALLEY CHEESE COMPANY
BREAD CHEESE +
Lancaster Brewing Co. Imperial Joe Espresso
Infused Milk Stout
GOAT RODEO FARM & DAIRY
COWBOY COFFEE +
Schlafly Coffee Stout
PHOTO:
Adam
DeTour;
styled
by
Kendra
Smith
