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Westbrook Table Beer

I've always loved the idea of a table beer. Justin Phillips, from Beer Table in Manhattan created this project around that very idea.

"What beer would I brew for myself to drink every day for the rest of my life? (Table Beer)"

Each of the brewers asked to participate in this project has been asked to brew a "Table Beer" that they feel they can fully explain and understand for themselves. It should be made with eating in mind, it should be replicable, and the provenance of its ingredients should be known. I look forward to drinking the resulting beers and discussing to the last drop! – Justin Philips

This beer is the second in the series brewed by Westbrook in South Carolina, a brewery that has been getting  a lot of press lately for brewing Evil Twin's beers stateside. 

Here's what the brewers of Westbrook had to say:

"This Czech-style pilsner is brewed with 100% pilsner malt and a blend of old and new world hops. Dry-hopping adds a hop accent to the nose, while cold fermentation with a a classic Czech lager yeast emphasizes the fresh grainy flavor of the malt and spiciness of the kettle hops. This beer provides plenty of flavor and nuance to be enjoyed on its own, but is also simple enough to get out of the way when food and/or conversation is the focus. We could drink it everyday!" - Edward and Morgan Westbrook

This version of a Czech pilsner is definitely a bit hoppier than one would expect. The flavors are grassy and herbaceous, leaving a bitter linger on the tongue. It happens to be more bitter on tap than in the bottle. 

Available on Draft and in the Bottle at The Birch!

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New Cheese of the Month Club

The Birch's Cheese of the Month Club

$30 a month includes

A 33 Cheese Tasting Note Book when you sign up!

3 different 4 oz samples of cheese

1 accompaniment (nuts, olives, chutney, etc.)

A great gift for any cheese lover or someone interested in learning about cheese!!

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Kate Arding of Culture Magazine gives her tips and tricks for tasting cheese like a pro: 

Learn how professionals taste and judge a cheese with cheese expert Kate Arding. Kate, one of the founders of culture magazine, has been a judge at numerous competitions including the American Cheese Society competition.

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Brasserie De Blaugies / Hill Farmstead La Vermontoise

 (at Spuyten Duyvil)

Blaugies only makes four other beers, so it is pretty awesome that they collaborated with Hill Farmstead on this delectable saison!

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First Stop in New York City was Murray's Cheese Bar! A perfect way to start a weekend getaway!

We selected the Cheesemonger's Choice board and it included:

Blanc Bleu Tambour (which was our favorite) Sweet Grass Green Hill (perfectly ripe!) Ossau-Iraty Vieille (a classic sheep's milk cheese from France)

I cannot recall the last one at the moment, maybe Murray's can help me out! The rind tastes like boiled peanuts!

The beer was Peekskill Simple Sour!

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New research suggests that our sensitivity — or lack thereof — to certain smells and flavors may have a genetic basis, potentially to to the presence or absence of specific genes. That’s right, you may have been born with the blue cheese gene! Via LATimes.com: 

If beer or blue cheese smell good to you, thank your DNA

We all smell things a little differently, and new research shows why: By examining the DNA of hundreds of individuals and testing their sense of smell, scientists found the genetic basis for why we smell certain scents.

Hundreds of test subjects were given three wine glasses — two  with just water and the third with a dilution of the scent. They sniffed and then guessed which of the glasses contained the scent. Then the researchers increased the concentrations of the scents in a series of experiments and recorded the concentration at which the subject correctly guessed which glass held the aroma.

Newcomb then drew blood samples from the test subjects, which were used to examine their DNA and look for regions of the genome that were correlated with sensitivity to a particular smell.

They found a statistically significant genetic basis for four of the 10 fragrances: apples, violets, blue cheese and malt (maybe a craving for beer is hard-wired!). The genes responsible for detecting these scents were spread out across the genome, and it appeared that there was a single gene responsible for each of them, Newcomb said.

In a follow-up study in the same issue of Current Biology, they were even able to pinpoint the exact mutation responsible for smelling violets (in case you’re mapping your own genome, it’s on chromosome 11).

Read the full story. Pictured above is the Buffalo Blue from Swiss cheese master Willi Schmid, you can see my tasting notes for it here.

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Via CraftBeer.com, a cheese and beer pairing session with Janet Fletcher, author of Cheese & Beer (you can see my review of the book here). 

CraftBeer.com: Cheese Tasting with Janet Fletcher

Janet Fletcher, author of Cheese & Beer walks through two craft beer and cheese pairings with CraftBeer.com’s Julia Herz and Chef Adam Dulye.

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Saisons of Summer

Stillwater Stateside

From the brewer: "Stateside Saison pays homage to old world tradition while celebrating new world innovation. Naturally brewed with the finest European malts & fresh aromatic hops from the United States & New Zealand. It’s then fermented using a classic farmhouse ale yeast and bottle conditioned to enhance stability. The outcome is a beer of unique design and exquisite taste, showcasing some of the best attributes of modern-day craft brewing."

This is a very soft saison with a smooth and fluffy mouthfeel. It has a hint of bitterness, like wildflowers. Deliciously refreshing and easy drinking this is sure to be a winner for those long summer nights.

Evil Twin Ryan and the Beaster Bunny

From the Brewer: "In Denmark we have a lovely tradition for seasonal beer, Easter is no exception. This is a never before seen collaboration between Ryan and the Beaster Bunny. A fluffy and precious Saison brewed on the beautiful island of Fanø on the west coast of Denmark. It may sound like a true Easter fairytale, but don’t be fooled by it’s cute appearance."

This saison definitely has a bit of an herbaceous bite with a bit of orange zest thrown in. It has a beautiful bouquet garni, and would be perfect with a roast chicken. 

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nd the most popular grilled cheese sandwich this week! Viking Blod! #mead #oncask (at The Birch’s 43 Hours of B. United International)

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We brought back the St. Kiuchi Day grilled cheese! #kiuchi #owl #toocute (at The Birch’s 43 Hours of B. United International)

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Hook’s Bloomin’ Idiot and Shepherd’s Way Shepherd’s Hope, #beerandcheeseforever #thebirchbar (at The Birch)

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Thisted Bryghus Limfjord Porter Scandinavian Porter

"The Limfjords Porter, or Liim Porter, was created by Thisted Bryghus in 1989 after seven years of experimentation. The name derives from the Urban Brewery in Aalborg, where Brygmesteren from Thisted Bryghus in the late ‘70s “beat its folds”. Here he received the first “taste” of provincial life and this particular beer, which is often in Thisted auspices referred to as “beer gentleman.” The name was bought by Urban upon the brewery’s closure in 1986.  Brygmesteren played with the Limfjord Porter recipe until 1997, after which he no longer believed that could improve the product. The right mixture was achieved.  The recipe contains an unusual though intriguing blend of smoked malt and English licorice resulting in an elegant balance on a slightly higher level than usually seen, making it the brewmaster’s personal favorite and “heart baby”. " (bunitedint.com)

---Tasting Notes--------------------------------

The head on this beer is fluffy, creamy, and reminds me of the nougat inside a Three Musketeers bar! It smells like chilled mousse over a graham cracker crust.  The flavor is bitter and robust; dark coffee, rye, with a hint of spice. The licorice shows itself in the aftertaste as a savory linger that keeps you wanting more.

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Brooklyn Slate: Win a $50 Gift Card!

Brooklyn Slate, makers of beautiful cheese slates and other great cheese gear, is holding a contest: post a photo on Instagram, Twitter or Facebook of your cheese plating (make sure to tag it properly), and the winning photo submission get’s a $50 Gift Card to use online or at their store in Red Hook. (You can see photos from my visit to their storefront grand opening here). 

Check out the Brooklyn Slate site for more info. 

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Hook's Bloomin' Idiot

Bloomin' Idiot is a blue cheese from Hook's Creamery in Wisconsin that is made with  bloomy rind. A bloomy rind is traditional to brie and camembert cheeses, the rind is light, almost fluffy, and white. This type of rind is achieved by coating the cheese with penicillium candidum. I was quite surprised when I cut open this beauty and the inside was a pearly white! The only blue thing about it was the rind. The flavor of the paste is reminiscent of a white creamy cheddar with the slightest hint of barnyard funk. As the Hook's recommend, you need to cut a piece of the rind with the paste, and that is how you get your blue fix!

The blue flavors are grassy and hay like, with a bit of a bite. Add a drizzle of wildflower honey and you've got some pretty decadent flavors happening in your mouth!

Pair with a Belgian Pale Ale, IPA, or a Farmhouse Cider

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BFM La Douze

La Douze was originally brewed as BFM's 12th Anniversary Ale. It is a Golden Ale brewed with Fleur de sel, "flower of salt." Fleur de sel is a hand harvested sea salt that is collected off the coast of Brittany, France. The marsh land allows for salt fields to be installed, shallow pans throughout the grass. The water rushes into the pans and the day's sun evaporates the water, leaving the pure salt crystals.

The flavor of this beer is definitely "well seasoned." The mineral flavor of the salt is present, but not overwhelming. It is also slightly bitter with hints of coriander and the Amarillo hop coming through.

Pair this beer with 5 Spoke Tumbleweed, a sharp Cantal-style cheese from New York!

Malts used: Pale Malt , Pilsner malt Hops used: Cascade, Amarillo, Saphir

Alc/vol: 6.5

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Shady Goat Truffles on sale now at The Birch!