Young
Zwickel beer, fresh from the maturation tank, or new ale
Fresh cheeses, such as mascarpone or crème fraiche, curdled by acid, not microorganisms
Smoky
German rauchbier, some Scottish ales made with peated malt, smoke porters
Smoked mozzarella, gouda and others aged over smoke or in a smoke house
American originals
Cream ale, steam beer
Monterey Jack, Colby, Brick
Wild
Brett beers including lambics and others wild-fermented with Brettanomyces yeast, producing funky, barnyard flavors
Brevi cheeses, the “stinky” cheeses, with rinds washed during aging to cultivate the growth of Brevibacterium linens
Old
Aged beers, including barley wines, old ales and others that pick up complexity and depth with cellaring
Aged cheeses, such as cheddars, goudas and others that acquire caramel, nutty or butterscotch notes over long conditioning
Holy
Trappist beers of Belgium and Holland, monastic breweries in Germany, and the now-commercial beers in those styles, such as dubbels and tripels
Trappist cheeses of Chimay and Orval (Belgium); Gethsamani and Our Lady of Angels (U.S.); Montasio, developed in the 13th century in Italy. Commercial interpretations: Maredsous Abbey Cheese, Tête des Moines, Wensleydale
