TOPIC:

If one of these clubs were to be set up, how would you like to see it run. How often, how many pairings at each meet up, etc etc.

Answers on a postcard..

I like the sound of this, but I've no idea how it might be structured. Trial and error is the way to go, I reckon <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Maybe pick a genre of cheese and have just two or three examples of the type, and then samples of four or five beers of different styles to try with them. I reckon if there are too many combinations on offer it'll just get confusing.

The alternative is to research known beer-cheese parings and present four or five cheeses each with its own specific beer accompaniment. But that sounds like less fun, IMO.

This could be good. I don't know much about cheese but would love to learn. TBN's idea about a few types at a time is good otherwise we'll be swamped in flavours. Will there be someone there who knows their stuff regarding cheese?

After talking to someone who knows their cheese stuff, we would be better with random cheeses and beers. That would be the fun part.

But there are several experts who have recommended certain cheeses with certain styles of beers. This would be the educational part.

As regards an expert attending, maybe.
When i bought the cheese for the James & Oz night, i mentioned to the staff in Sheridans what was going on, and they laughed at the idea, and told be to go get some wine. So maybe it could be hard to find a knowledgeable figure with the cahoonas to lend their name to this idea.

But this is an idea for early next year, so maybe with a little research we could self train ??

Hmm. I'm disappointed with the Sheridans reaction, as that's one of my favourite shops in Dublin. Maybe someone should be invited so they could be educated! <!-- s:roll: --><img src="{SMILIES_PATH}/icon_rolleyes.gif" alt="" title="Rolling Eyes" /><!-- s:roll: -->

On an aside, I bought some cheese last week made under license from Schloßbrauerei Kaltenberg, makers of König Ludwig Dunkel. It grabbed my attention when I saw a picture of a glass of the Dunkel on the big round. Apparently the rind is washed with the Dunkel while ripening. It's called Bierkase[/url:25vsxiql] of course. I've bought a few Bierkase here, but with mixed results. The Kaltenberg one is nice though.


Oh, and Bog Myrtle was interested in doing something like this I think.

&amp;quot;silenus&amp;quot;:1gkf7oqu wrote: we would be better with random cheeses and beers. That would be the fun part.[/quote:1gkf7oqu]That works for me too. I suppose Garrett Oliver's [i:1gkf7oqu]Brewmaster's Table[/i:1gkf7oqu] might be a good book to start with.