A strong cheese calls for a strong beer, and vice versa. And in my opinion (what are blogs for?), there is no pairing so consummate and satisfying as barleywine and Stilton. Yes, old Cheddar with an IPA is always a tangy treat, goat cheeses and fruit lambics tend to make very cute couples, and of course, malty brown ales fit Gruyere like a well-tailored three-piece suit. But there’s nothing like barleywine and Stilton. The salty sourness of the cheese pulls out a plush red carpet of sweet fruit and brandy notes in the beer, which returns the favor by making the cheese seem more creamy, mellow, and smooth. The taste feels like your cousin’s really perfect wedding. Or maybe it’s more like when two friends of yours who have been flirting for years finally hook up. Or the best version of “Baby It’s Cold Outside” imaginable (I’m thinking Astrud Gilberto and Lionel Richie). You can almost hear both beer and cheese whisper you complete me from inside your mouth. It’s beautiful.
But I don’t want to oversell it. Just try it for yourself. I recommend the barleywines that Sprecher and Anchor and Nøgne put out, which are more American than British in style, but not murderously bitter and boozy like some American barleywines (Rogue and Sierra Nevada, I’m looking in your direction).
Anyway, I wanted to make a risotto celebrating this pairing… but I couldn’t find any Stilton at Aeon on Sunday. I substituted Gorgonzola and Cheddar, which worked well, and for the beer I chose Daisen G Beer‘s 2006 barleywine, which at almost two years old was quite malty and sweet – perfect for cooking. Also, I meant to use pearl barley in place of some of the rice but I forgot. Oh well. It was still damn tasty.
Barleywine and Gorgonzola Risotto (more…)
