Hitachino saison du Japon with Bellavitano Raspberry Cheese
This is truly a unique saison, in the Kiuchi actually adds koji, a microorganism that is used in sake production to both convert enzymes and create citric acid. They also add yuzu to the beer which gives great depth and juiciness! The fruity and nutty Bellavitano Raspberry is the perfect compliment to this light and soft saison.
Grado Plato Strada San Felice with Taleggio
Grado Plato is a small brewery who specializes in beer and snails! No snails were used in this beer, instead they used chestnuts which are very common throughout Italy. The liquid has a syrupy mouthfeel and a nuttiness that coats the tongue. To keep this pairing all in the family, the Italian cheese, Taleggio brings out the creaminess and adds a very pleasant farmhouse funk to the pairing!
J.W. Lees Harvest Ale with Fourme d’Ambert
The classic J.W. Lees Harvest Ale, the epitome of an English Barleywine. It is extremely complex, musty and sherry-like. The Fourme d’Ambert is a deliciously fudgey creamy blue cheese that turns this pairing into the illusion of decadent caramel candy. Enjoy every bit of this outrageous pairing!