Don't Miss This Cheese Thing!

Greetings, Beer Lovers, This is just one more reminder that our June event, Curds & Ale, will take place next Sunday, June 11th from 1 to 5 pm, at Rock Bottom Grand & State, downtown Chicago. Tickets are still available. This is shaping up to be one really great beer and food event. We’ve worked hard to get some really stunning pairs put together, and I feel fairly confident this may be the beer and cheese event of our lives, well, at least so far. We’ve got a fruity hefeweizen paired with a fresh milky mozzarella, a sensation like ice cream on fruit pie. Camembert and brown ale combine for a toasty grilled cheese effect, the earthy tang of brettanomyces melds with ripened goat cheese, and a super concentrated aged gouda stands up to a barrel-aged imperial stout. And as usual with CBS events, many of these products are ones you can’t easily get any other way. The format will be a walk-around, with a number of tables each holding several suggested pairs, but we are encouraging people to go beyond the boundaries and put their own combinations together. A number of brewery and cheese producer representatives will also be there to talk about their products, as will our cheese purveyor Giles Schnierle of the Great American Cheese Collection. In addition we will have some smoked meat from Andy’s and Joes, two great sausage houses in Chicago, and some assorted breads, crackers and the like. Price is a measly $30 for members, $35 for non, which includes all food and drink and a nice souvenir glass. At this point it looks like we will have tickets available at the door, but to ensure your spot, we recommend either downloading the form available at http:// chibeer.org right now and printing it out and sending it in with your check, or emailing Randy Mosher at randymosher(a)rcn.com and confirming number of tickets desired and membership status, and we’ll hold them for you at the door and you can pay as you come in. Cheese and Beer List (Subject to a few last-minute changes): America's Brewpub Barley Wine with Gore Dawn Zola, a very intense Gorgonzola style American artisanal cheese. Blue Cat Tripel, with Brigid’s Abbey Trappist style cheese Brass Hefeweizen, with Burrata, a fresh mozzarella stuffed with curds and cream Flossmoor Station Pullman Brown, with ColoRouge Camembert Emmett's Dunkel Lager with Fair Oaks Farms Sweet Swiss Goose Island (Pub) Maibock with Fair Oaks Farms Triple Cream Butter Käse Goose Island (Fulton) Matilda, with Haystack, a ripened goat cheese Goose Island (Fulton) Père Jacques, with Green Hill Sweet Grass Triple Crème Lindemann’s Framboise with Redwood Hills Fresh Chèvre Mickey Finn's Kolsch with Butter Käse Okocim Polone, a very lightly smoked schwarzbier, with Roth Kase Vintage Van Gogh, a Gouda aged 18 months or more Onion Doppelbock, with Jasper Hills Bayley Hazen Blue Prairie Rock Smoked Porter with Fair Oaks Farms aged gouda Rock Bottom (Warrenville) ESB with Roth Kase Knight’s Vail, a delicate rinded semi-soft cheese Rock Bottom (Downtown) Hoppy Robust Porter with Lack’s 9-Year Cheddar, a small Wisconsin producer Rock Bottom )Downtown) Barrel-Aged Imperial Stout with Winchester Farms Boer Kaas, an intense, dry-aged Gouda Rogue: Chocolate Stout and Soba black beer, with Rogue Creamery Smokey Blue and Oregonzolan (final pairings TBD) Samuel Smith’s IPA with Neal’s Yard Westcombe Cheddar, a mix of Stilton and Cheddar Stockholms Dunkelweiss, with Redwood Hills Goat Milk Camembert Three Floyds Dark Tripel, with St. George, a dry, artisanal aged cows milk cheese Two Brothers Dog Days Dortmunder, with Canasta Pardo, a sheep cheese with a very delicate dusting of cinnamon Hungry yet? Don't miss this one! Sign up today. Randy Mosher :::::::::::::::::::::::::::::::::::::::::::::::::::::::: http://radicalbrewing.com http://randymosherdesign.com