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"Best Beers" cheeses (01) | by Thomas Cizauskas
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"Best Beers" cheeses (01)

Cheeses served during beer dinner, as ...

 

Stephen Beaumont and Tim Webb presented the new edition of their book, Best Beers: The Indispensable Guide to the World’s Beers, at the...

 

Brick Store Pub

Decatur, Georgia.

14 November 2017.

▶ Menu: here.

▶ More photos: here.

 

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Cheeses (left to right):

 

Rypenaer VSOP Two-Year-Aged Gouda (Netherlands)

Served with: Schlenkerla Fastebier Rauchbier (6.8% alcohol-by-volume, Germany).

 

☞ Cave-Aged Karst Cheddar & Gruyere (Vermont).

Served with: 2015 Sierra Nevada Bigfoot Barleywine (California, 9.6%).

 

Égalité Camembert (France).

Served with: 2006 St. Bernardus Abt 12 (Belgium, 11%).

 

Brillat-Savarin Tripel-Crème (France).

Served with: Brasserie des Franches-Montagnes Bon Chien 20th Anniversary Bière de Garde (Switzerland, 11%).

---> The beer had gone off, unfortunately tasting of nail polish and balsamic vinegar. The cheese, however, was spectacular.

 

Naked Goat, one-year-aged goat's milk (Spain).

Served with: 3 Taverns German Chocolate Helms Deep Imperial stout (Georgia, 13.%).

 

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▶ Photo by Yours For Good Fermentables.com.

▶ For a larger image, type 'L' (without the quotation marks).

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▶ Camera: Olympus Pen E-PL1.

▶ Commercial use requires explicit permission, as per Creative Commons.

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Taken on November 14, 2017