Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
“Not everything that goes around comes back around, you know…”
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Arrowine
Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)
The story of blue cheese is the story of the balance between great milk and the blue penicillium mold, our attempts to control the two, and the pleasure we experience when it’s done right. A happy accident led to the discovery of this special category of cheeses.
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
Upon seeing the collection of Dogfish Head Ales I carry in stock on a regular basis, I usually get one of two reactions: either they’re excited to grab some rarities they don’t see all that often, or they feel a need to explain how ‘hit or miss’ or ‘weird’ they find Dogfish beers.
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
I occasionally find myself becoming fascinated with a brewery. Sometimes, it happens very quickly — I fell in love with the beers of Maine Brewing Company almost immediately. Other times, though, I find a brewery that sneaks up on me as I try more of their offerings and become more familiar with their style. Such was the case with Picobrouwerij Alvinne.
Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)
When you walk into a cheese shop and that very particular odor hits your nose, you are most likely smelling the group of cheeses we call the washed rinds. Unlike the gentle fresh and bloomy rinds, this class of cheese offers a wide range of bold, earthy aromas and flavors. We can thank the European monks, specifically the Benedictines, for these whiffy creations.
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
Last week I sat down with some of the Arrowine staff (including Katie, a.k.a. Your Cheesemonger, who has some amazing insights regarding the cutting of your cheese — you guys should ask her to tell you about it) to try out some beer and cheese pairings.
Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)
Spring is here and it’s a perfect time to enjoy supple, soft ripened cheeses. Also known as “bloomy rind”, this family of cheese is characterized by their soft texture and white rind. These cheeses are easy to enjoy and a perfect introduction into the world of cheese. The most famous of this style is Brie, a French cheese that is copied everywhere. Though production dates back to the eighth century, makers of traditional Brie were slow to designate (a form of copyright) the cheese and the name Brie can be used by cheesemakers anywhere.
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
A few weeks ago, I came down with (for me) a very rare case of the flu. Now that I’ve shaken it off and resumed normal breathing function, I’ve suddenly found myself with a backlog of beers in my refrigerator that I need to try. I know, we should all have such problems, but what struck me was how quickly these beers amassed themselves, and where they were coming from.
Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)
A cheese plate doesn’t need to be complicated. It can be as simple as one boss cheese paired with the perfect wine or a flight of various cheeses. Building a cheese plate should never be a daunting task. It’s fun, easy, and takes no time at all. By all means, choose the cheeses that you (or guests) like but try to keep a few things in mind before plating.
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
Nick’s Note: Like all of us, I was saddened by the terrible attack in Boston earlier this week. I just wanted to take a moment here in the forum I have to offer my condolences and best wishes to all of the victims, their families, their friends, and loved ones.
Editor’s Note: This sponsored column is written by Katie Carter, cheesemonger at Arrowine (4508 Lee Highway)
Step 1. Look.
Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).
Last week about 6,400 beer professionals converged in Washington for the 2013 Craft Brewers Conference. The CBC is a yearly event organized by the Brewers Association, the trade association that represents the interest of craft breweries in America. The CBC is usually held in San Diego but with BA’s other signature event SAVOR being held in New York instead of D.C. this year, we got to host the Conference instead. The whole week featured speeches, lectures, exhibitions, and some awfully cool events at local bars, breweries, and restaurants…and I missed them all. That’s life in retail for you.