By Randy Mosher Published March 2011, Volume 32, Number 1
1. Three different blue cheeses like Great Hill Blue, Maytag Blue, Jasper Hill Bayley Hazen Blue, with a pair of fairly intense IPAs like New Belgium Ranger IPA, Bell’s Two-Hearted or Stone IPA.
2. Three stinky, washed-rind cheeses like Jasper Hill Winnimere, authentic Münster, Uplands Pleasant Ridge Reserve, Taleggio, or Meadow Creek Grayson, paired with two lighter-bodied brown beers such as Two Brothers Long Haul, New Belgium 1565 or an authentic Munich dunkel.
3. Three intense, hard cheeses such as Parmigiano Reggiano, aged gouda, Roth Kase Vintage Van Gogh or pecorino Romano, together with one or two strong roasty beers such as Great Divide Yeti Imperial Stout or Alaskan Smoked Porter.
Randy Mosher has been writing about beer and brewing since 1989, and is the author of three beer and brewing books: The Brewers Companion (1991), Radical Brewing (2004), and Tasting Beer (2009), which covers the sensory and stylistic aspects of beer. He is a member of the faculty of the Seibel Institute, America's oldest brewing school. He has written for nearly all the beer-related magazines, and speaks to beer enthusiast and brewing audiences around the world. Mosher is also a graphic designer specializing in the branding and packaging business for American and international craft breweries, which gives him a unique insider's view of the industry.
