Beverage Potpourri: Beer & Cheese, GranGala Holiday Punch

ombay Sapphire Gin has just finished holding a series of events in which teams of chefs and mixologists compete to create perfect food and cocktail pairings.

“Like a fine wine, Bombay Sapphire—with its subtle infusion of ten botanicals—flourishes when paired with food,” says Christine Moll, marketing manager for the brand.

Prior to this program, the people at Bombay suggested these pairings: Bombay Sapphire Citrus and sliced Kandachi with grated cucumber, wasabi and juniper salt ... Bombay Sapphire Ginger and steamed snap peas with Okinawa salt and nori ... Bombay Sapphire Raspberry and truffled macaroni and cheese ... Bombay Sapphire Strawberry and mini steak sandwiches with salsa verde.

Twelve of these very well-attended events were run in San Francisco, Boston, Dallas, New York, Miami, and Chicago and were co-sponsored by Gourmet and GQ magazines.

BEER & CHEESE
Beverage and food pairings are moving well beyond the traditional bar offering. It’s no longer just pretzels, peanuts, and perhaps a slab of cheddar cheese with a knife firmly embedded in it to satisfy beer drinkers or a platter of assorted cheeses and fruit for wine drinkers.

“A flight of cheese served with a flight of lagers or ales can be infinitely more interesting than the typical cheese and wine flight,” says Nathaniel Davis, brewmaster for Anheuser-Busch. “The subtle nuances of a beer and its refreshing or sultry finish can play off a range of cheeses, resulting in a delicious, unique taste.”

Davis goes on to say that Anheuser-Busch is dramatically expanding its variety of brews, reflecting today’s consumer interest in exploring new flavors.

The farmers who own Cabot Creamery agree, and are producing some innovative flavor choices in their cheeses. Here are some pairings you might want to consider.

Light beers, such as Michelob Light or Bud Light, match very well with a triple-cream brie or similar texture cheese.
• To balance the nutty character of more complex cheeses like aged cheddar, try pairing them with full-flavored, mid-bodied beers such as Budweiser Select, Michelob, or Rolling Rock.
Bock beers, such as Michelob Amber Bock, pair well with salty, nutty cheeses, as well as gouda and big smoky cheeses like a semi-soft Roquefort-styled blue or boutique cheddars like a Habanero.
Try an offering of tomato basil cheddar and either Spring Hill Spiced Wheat Ale, an unfiltered draught wheat beer from Anheuser-Busch that is fruity, spicy, and flavorsome or Michelob Bavarian-Style Wheat Beer.
Extra-sharp cheddar goes extremely well with Michelob Pale Ale and Michelob Porter matches up well with roasted garlic cheddar.

As with everything else with food and beverages, once you’ve made your pairings, a unique presentation sets the stage for an enjoyable moment.

TEXAS STYLE
“While we haven’t formalized the pairing of food and spirits,” says Sam Hernandez, director of food & beverage at the Radisson Hill Country Resort and Spa in San Antonio, Texas, “our BBQ Brisket Quesadilla, with jack cheese and pico de gallo, pairs very well with our bar offerings, be it spirits or beer.”

The Hill Country Bar’s motto is, “What happens at the Radisson stays at the Radisson.” With this consolation, guests feel free to indulge themselves with unique drinks such as a Texas Mudslide, Crown Royal blended with Kahlua and Bailey’s; or a Mexicano, made for a woman but strong enough for a man, Cuervo 1800 tequila with lemon juice, pineapple juice, grenadine, and soda water.