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Q&A Series: Michael Cridge

Posted by Alison Cridge on

5 Minutes with Michael Cridge, Cheese Making Graduate & Beer Enthusiast!

Beer and cheese pairing, it's a thing!

Serving wine with your cheeseboard is certainly the norm, but serving beer with cheese is steadily growing in popularity with the craft beer movement. Perth local Michael from @craftbeerhouse is one of our recent cheese graduates, and he tells us what his ideal beer and cheese matches are.

According to Michael it's all about complementing and/or contrasting the flavours in the cheese and the beer. A similar tasting cheese and beer can make the perfect match, but sometimes purposely choosing different flavour profiles can be the key to really enjoying your cheeseboard.

But there's certainly no right or wrong when drinking beer and eating cheese....my number one tip....experiment and enjoy!

Brie
Match with Mash Brewing (Swan Valley, WA) Abbey Ale
Belgian Ale, Australia’s only certified Abbey Ale brewed in collaboration with the New Norcia Monks, 7.3% ABV

Chèvre
Match with Fox Hat (McLaren Vale, SA) Phat Mongrel Oatmeal Stout
Chocolate and roasted malts mixed with piney American hop flavours, 6.5% ABV

Porter Cheese
Match with Newstead Brewing (Newstead, QLD) 21 Feet 7 Inches Porter
Dark, smooth porter with the flavours of chocolate, coffee and aniseed, 5.2% ABV

Gruyère
Match with Boat Rocker Brewing (Braeside, VIC) Miss Pinky Rasberry Berliner Weisse
Berliner Weisse style ale with fresh local raspberries, 3.4% ABV

Gorgonzola
Match with Black Brewing Co (Margaret River, WA) Bao Bao Milk Stout
A milk stout with lactose, rich chocolate and coffee notes, 4.5% ABV

Stilton Blue
Match with Modus Operandi Brewing (Mona Vale, NSW) Sonic Prayer IPA
Citrus, peach, passion fruit and pine aromas with a nice grapefruit bitterness, 6.0% ABV

Clothbound Cheddar
Match with Nail Ale (Bassendean, WA) Imperial Brown Ale
Complex malt characters and fruity esters, 8% ABV

Pictured below is Michael learning how to make ricotta!

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