Mahr’s Bräu is a German brewery in the suburbs of Bamberg, a UNESCO World Heritage City. Bamberg is almost directly east of Frankfurt and is one of the region’s historical beer-brewing centers. Today, the Franconian Brewery Museum which is located there offers visitors a view into that long history. Situated in a former monastic brewery, with a history dating back to 1122, it seems fitting this museum was established in a town with a population of just over 70,000 people and nine breweries. (more…)
Archive for the ‘Pairings’ Category
Posted in Beer, Beverages, Germany, Pairings, Producer Profile, tagged Bamberg, Bamberger, Bavaria, Germany, Ingmar Michel, Johann Michel Jr., lager, Lager Hefetrüb, Mahr's Bräu, Mahr's Bräu Ungespundet Lager Hefetrüb, Ungespundet on October 13, 2011 | Leave a Comment »
Posted in Beverages, Pairings, Producer Profile, Recipes, Wine, tagged Blanc, cocktails, Comté, Drink, Dry, El Brioso, France, gin, John Gertsen, Manhattans, martini, martinis, Morbier, Pompier Highball, Rouge, Tome des Bauges, Tomme de Savoie, vermouth, Vermouth Cassis, Vermouth de Chambéry, Wine, wormwood on July 14, 2011 | Leave a Comment »
Summer is the perfect time to acquaint yourself with the newest addition to our little family of wines from the Savoie: Dolin Vermouths.
Dolin has been making vermouth in Chambéry, France since 1821. Vermouth de Chambéry is actually the only AOC for vermouth in France, and Dolin is the last remaining independent Vermouth de Chambéry producer. Dolin starts with a light base white wine (no more than 10% alcohol) and then fortifies with sugar and infuses it with dozens of the local Alpine plants that grow in the hills above Chambéry. (more…)
Posted in Beer, Beverages, Germany, Pairings, Producer Profile, tagged 1809, Beer, Berliner Weisse, bottle conditioned, Chällerhocker, Doemens, Dr. Fritz Briem, German beer, Germany, Grut Bier, historical beer, Napoleon, top fermented, Twig Farm Old Goat, Weihenstephan & Doemens on May 26, 2011 | Leave a Comment »
At the moment, we have in stock two unusual beers crafted by Dr. Fritz Briem of Doemens. Doemens is a food academy and learning center based in Gräfelfing, Germany, just west of Munich. They offer a wide variety of in-depth courses for food professionals, including ones about brewing beer. (more…)
Posted in Cheese, Education, FAQs, Food History, Pairings, tagged Brie, Brillat-Savarin, camembert, Champagne, Cheese, Cremont, Délice de Bourgogne, double cream, double-crème, food, Le Magnum, Parmigiano Reggiano, Petit Suisse, triple cream, triple-crème on February 10, 2011 | 7 Comments »
The terms “double-crème” and “triple-crème” are bandied about a lot in cheese shops. While most folks have a general idea of what they mean in terms of texture (creamy, spreadable!) and flavor (buttery, lactic!) for a cheese, these terms actually have very specific meanings. (more…)
Posted in Cheese, Formaggio Kitchen Cambridge, Main Dishes, Pairings, Recipes, tagged Aria, cooking, Fontal, food, guanciale, Mulino Marino, Nostrale di Elva, pizza, pizza Val d'Aostana, recipe, Recipes, speck on January 27, 2011 | 3 Comments »
Recently, a fellow monger, Mike, and I decided to have a leisurely pizza night at home. The weather outside was frightful, a movie was so delightful, and since there was no place to go, we made pizza. Pizza, beers and movies. Classic. However, instead of ordering from the mediocre pizzerias in my neighborhood, we decided that it would be more fun to make it ourselves! (more…)
Posted in Candy & Confections, Christmas, Food History, Pairings, Portugal, Travelogues, tagged Alentejo, Ameixas d'Elvas, Elvas, food, Greengage, plum, plums, Portugal, sugar plum, sugarplum on November 11, 2010 | Leave a Comment »
When is a plum not a plum? When it is a sugarplum or a plum pudding! Judging by the names of these traditional British Christmas treats, one would think that both include some quantity of plum. Not true! For centuries, the term ‘sugarplum’ has referred to any type of dried fruit, made into a small, vaguely plum-shaped sweet. During Victorian times, these sugary candies sometimes contained raisins or currants which were called plums.
Posted in Cheese, Pairings, Producer Profile, Wales, tagged ale, Beer, brown ale, Caerphilly, Cheese, cheese pairings, food, Gorwydd, Gorwydd Caerphilly, IPA, Neal's Yard Dairy, pairings, Trethowan, Wales, wheat beer on October 24, 2010 | Leave a Comment »
Posted in Cheese, Jams & Preserves, Pairings, Produce, tagged apples, Cabot Clothbound Cheddar, camembert, cheddar, cheese pairings, clothbound, fall, food, heirloom apples, Keen's Cheddar, Montgomery's cheddar, Stichelton, Stilton on September 14, 2010 | Leave a Comment »
Spring may be the season of rebirth, but we can’t help a similar feeling of renewal when September rolls around: new season, new school year, cooler temperatures (at least in the northeast). Autumn is also the time to celebrate the harvest – particularly the new batch of apples, that most emblematic of fall crops. Fresh or preserved, apples are a simple and versatile addition to any cheese plate. (more…)
Posted in Candy & Confections, Pairings, Portugal, Travelogues, tagged cheese pairings, cotognata, food, Manchego, marmelada, membrillo, Portugal, quince, quince paste on July 14, 2010 | Leave a Comment »
If you love cheese, you’ve likely come across the sweet, tangy condiment called membrillo. Membrillo is the Spanish word for the quince fruit and is commonly used to refer to the sweet quince paste also known as cotognata in Italian and marmelada in Portuguese. Even though recipes vary, quince and sugar — cooked to a thick consistency, molded and cooled — are the primary ingredients. The resulting quince paste is a traditional accompaniment to many cheeses including the famous Manchego.