In addition to trying a new type of beer, I had read about food pairings in a DRAFT magazine article, so I decided to try cheese with the beer. During a trip to a Giant Eagle Market District, I picked up a cave-aged Gruyere, which was listed as a pairing recommendation for smoked beers. I also bought Aecht Schlenkerla's Rauchbier Märzen, which is an import from Bamberg, Germany.
Aecht Schlenkerla Rauchbier Märzen -- imported from Bamberg, Germany |
Post-Pouring, Pre-Partaking |
After a few more sips, I tried pairing it with the Gruyere and found that they indeed mixed well together. The blend of beer and cheese made for a sensational burst of flavor in my mouth with the Rauchbier fizzing around the cheese. The cheese enhanced the flavor of the smoked meat but in a refreshing way.
Bottle Cap from the Rauchbier |
Prost!
References:
[1] http://www.beerhunter.com/styles/marzen.html
I've had some of this before. http://www.roypitz.com/wp/our-beers/5/ It was pretty drinkable and tasted more like ham than beer. I'd drink it again. The brewery is in Chambersburg but doesn't bottle yet. Not sure if they'll fill a growler or anything at the brewery.
ReplyDeleteI love the name: Ludwig's Revenge! The Roy Pitz website has a price listed to fill a growler ($10), so the next time I get a craving for meat-flavored beer, I'll have to head on over there. Thanks for the heads-up!
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