Cheese & Beer
A book about two of our favorite things cheese and beer. Need we say more?
Cheese & Beer capitalizes on the rapidly growing audience for craft beer in the U.S. and the enthusiasm these passionate beer fans have for good cheese. Enhanced by the author’s reputation as a journalist and cheese authority, the book fills a wide-open niche for consumer guidance in pairing craft beer and cheese.
The beer enthusiast who wants to know which cheeses to pair with an IPA, porter or Trappist ale can easily find a recommendation. Each style entry includes:
· Style Notes: a description of that beer style—what defines it from the brewer’s perspective, and what to expect from the beverage in the glass.
· Beers to Try: Several recommended craft beers in that style, both domestic and imported. Some of the breweries included from across the country are: Boulevard Brewing (Kansas City, MO), Allagash Brewing (Portland, ME), Brooklyn Brewery (Brooklyn, NY), Firestone Walker (Paso Robles CA), Great Divide (Denver, CO), and Rogue Ales (Newport OR).
· Cheese Affinities: In general terms, what types of cheeses pair well with that style and why.
· Cheeses to Try: Brief profiles of three well-distributed cheeses (domestic and imported) specifically recommended for that style and why
· More Cheeses to Try: A list of other cheeses to pair with that beer style—so that every reader should be able to find at least a couple of the recommended cheeses
The introductory chapter includes general advice on pairing cheese and beer; and on selecting, storing and presenting cheese. Six themed platters give readers ideas for entertaining with beer and cheese.
Janet Fletcher is the author or co-author of more than 20 books on food and wine, including Cheese & Wine (more than 80,000 copies sold); The Cheese Course; and Eating Local. She writes a weekly cheese column for the San Francisco Chronicle and is a former staff food writer for the Chronicle whose journalism earned three James Beard Awards and the IACP Bert Greene Award. Her food writing has appeared in numerous national consumer magazines, including Saveur, Bon Appétit, Better Homes & Gardens and Food & Wine, and her bimonthly cheese column for Specialty Food reaches a trade audience. Janet trained at the Culinary Institute of America and at Berkeley’s celebrated Chez Panisse restaurant. She resides in Napa Valley but teaches cheese-appreciation and cooking classes around the country.
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