Well, it was a pretty good seven-year run, give or take, of writing about beer for Culture. This year, though, the magazine decided to nix its beer coverage. Alas! Here’s my final column for the magazine about the surprisingly delicious intersection of coffee stouts and cheese.
Did you know that I've been writing about beer and cheese for, oh, seven years for Culture magazine? Now you do! For my latest column, I investigate the wild world of Brettanomyces–driven beers and the cheeses that love them.
For the better part of a decade I've been the beer writer for Culture, America's preeminent cheese magazine. The winter 2018 issue saw me tackle barley wines, and why they're such a great fit for a pungent blue cheese.
In one of those weird twists of writing fate, I've found myself penning stories on cheese and beer for Culture, a magazine dedicated to the wide, sometimes stinky world of fromage. In the latest issue, I trained my liver on the border-straddling land known as French Flanders, where local brewers specialize in strong, rustic farmhouse ales dubbed bières de garde, meaning “beers for keeping.” Curious? Check out the full story at Culture's website. En garde!