Audrey and I attended a fundraiser for the choral dept. held at the Old Stone House at J.J. Byrne Park. The cheese aspect on each individual pairing was done in great detail but I'm going to just describe the 5 beers we tasted.
1)Otter Creek Summer Ale (Vermont)w/Old Chatham Camembert: Crisp; bitter; dry; made with noble hops
2)Troeg's Sunshine Pils (Pennsylvania) w/Tumbleweed: Light; dry; crisp; Low bitterness but smooth; No cheap beer finish; noble hops (domestic)
3)Geary's Summer Ale (Maine)w/Colorouge: European style (kolsch) Ale yeast refrigerated 50 degrees; then lagered; Clean; smooth; citrusy; no odd finish; nutty
4)Smooth Hoperator w/Cave Aged Cardona: Americanized doppelbock; spring beer(based on beers used for lent); lagered; grapefruity; piney; noble hops; spicy; grassy background
5)Southern Tier Hoppe (NY) w/Blue Affinee: Imperial series; Extra hopped pale ale (double IPA); Dry bodied; 10% alc. American hops; resiny; grapefruity; bitter; smooth finish
All in all the level of both cheese/beer quality was astounding. The rep. from BeerKraft was knowledgeable, interesting and had a comical edge. My favorites were the last 2; most people there were happy the earlier beers were less hoppy and bitter.
Mike Komaroff BeerBaron
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