Last weekend we headed to the South Bay for a beer and cheese pairing with the ever impressive El Segundo Brewing Co. On a busy Saturday afternoon, we set up shop and shared our cheese knowledge with the the dedicated fans of ESBC.
This was a great first event in our series with El Segundo Brewing Co. We'll be there from 3PM - 8PM the first Saturday of every month moving forward. Check out our calendar for upcoming dates and hope to see you back at ESBC in April!
C’MON MAN | 5.4% abv
A California Common; using lager yeast at ale temperatures. It's light body makes it a great afternoon drink. A touch of bitterness & bready notes give this California original style still a smooth finish.
JAMIE MONTGOMERY | SOMERSET, ENGLAND
This alpine style cheese is a new gem from our favorite cheddar producer, Jamie Montgomery. It's made in Somerset, England, and splits the difference between the beefy, onion soup notes of a true alpine cheese and the grassy, earthy character of a traditional cheddar.
WHITE DOG | 6.7% abv
Brewing with 50% wheat in the malt bill gives the body a light, creamy consistency, and the Nelson Sauvin hops from New Zealand lend grassy and lychee notes to the beer.
FOREVER CHEESE | SARDINIA, ITALY
This goat milk variation of a Pecorino Fiore Sardo recipe (< sheep milk cheese) is one of our favorites. Notes of lemon zest are layered on top of a Parmigiano-Reggiano-like umami character for a spectacular cheese.
MAYBERRY IPA | 7.2% abv
ESBC’s most popular IPA; it's clean, dry, light and refreshing. Aroma driven and crisp, it's dry hopped with mosaic hops, giving it blueberry, guava notes.
LAVIALATTEA | LOMBARDY, ITALY
This raw goat milk blue cheese is unusual for us. Cheeses with fruit on or in them are hard to find on our counter, but this producer does an excellent job. The fruity and floral notes of the mixed berries and rose petals perfectly complement the peppery notes of the blue.
HOP PLUNGE | 8.6% abv
The newest in our DIPA lineup, this beer has Munich malt for color and is dry hopped with Simcoe and Centennial hops. The result is body without sweetness. A well balanced DIPA with a dry finish of lemon, pine & resiny notes. Think a West coast IPA on steroids.
BELLWETHER FARMS | PETALUMA, CALIFORNIA
This cheese is a new addition to the Bellwether lineup. It's a sheep and cow milk cheese, pressed with pepper, rosemary, and ash, and studded with a handful of whole peppercorns. It's quickly making it's way to the top of our list from Bellwether, which says a lot.
BBA STANDARD CRUDE 2015 | 11.5% abv
Our 2014 crude aged in bourbon barrels for a year then blended with fresh 2015 stout for richness and body. Not hoppy, all malty & rich. Chocolate, coffee, vanilla, oaky, bourbon, a bit of heat, a bit of bittersweet, some tang, a real treat for the patient craft beer drinker.
FROMAGERIE L'AMUSE | BRABANT, HOLLAND
Cheese-candy. That's what this goat milk gouda from Fromagerie L'Amuse is. It's a delicious cheese from the Brabant region in Holland. The texture is perfectly fudgy, and the cheese has notes of toffee and sweet cream