December Beer Club: Iowa

Posted on November 26, 2024 by mcginnessalex

Ridgeway Brewing
Santa’s Butt
English Porter
Oxfordshire, England

This special holiday porter is made for winter – rich and warming, the way they like it at the North Pole. It was inspired by this famous line from a well-loved children’s storybook: “And Santa sat on his great butt, enjoying a hardy brew…” In case you find that amusing, the brewer hastens to point out that “butt” refers to a certain sized barrel customarily used for beer, in fact, holding 108 imperial gallons. Back in the day, it was quite normal for a brewery to store its beer in a large butt. Still snickering, eh? Get your mind out of the gutter, or Santa will be skipping your home entirely this year.

ABV: 6% alcohol / volume
IBU: N/A
Style: Porter – English
Beer Style: Dark and Roasty

Ridgeway Brewing
Lump of Coal
Dark Holiday Stout
Oxfordshire, England

Yet another bummed-out holiday? Lump of Coal Dark Holiday Stout is liquid consolation. It’s a deep, rich, sweetly rewarding stout to take the edge off of that grim family gathering, that cheerless annual festival of alienation. This brew is as dark as it gets, as black as the lump of coal you’ll be getting for Christmas. Because, let’s face it, you’ve been pretty bad this year.

ABV: 7.5% alcohol / volume
IBU: 34
Style: Strong Stout
Beer Style: Dark and Roasty

Ridgeway Brewing
Bad Elf
Winter’s Ale
Oxfordshire, England

‘Tis a heavy hand what adds the hops to this festive golden ale. Truth be told, there’s near to three pounds of fresh hops goes in every barrel of this treasured brew. Pull up a sturdy chair, let’s fill up yer best flagon with the season’s finest natural ale, and we’ll tell you a dark tale of elf and woe. ‘Ere’s to your elf!

ABV: 4.5% alcohol / volume
IBU: N/A
Style: Pale Ale
Beer Style: Malty and Sweet

ABOUT THE BREWERY:
Located in South Oxfordshire, Ridgeway Brewing was founded in 2002 by Peter Scholey, former head brewer at Brakspear and his wife, Vanda. The brewery takes its name from the ancient, long-distance footpath and trade route that passes just a few hundred yards from their front door in South Stoke. With their beers, they hope to create lasting experiences with “cutting edge tradition” – a match between heritage and modern tastes and technologies. Check them out on Untappd, or learn more about their company here.

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December Cheese Club: Iowa

Posted on November 30, 2023 by mcginnessalex

Jasper Hill Farm Alpha Tolman Greensboro, Vermont

Alpha Tolman has a buttery, fruit and nut flavor when young, developing bold meaty, caramelized onion flavors as it matures. The texture is dense and pliant, easily portioned and ideal for melting. Curds are cooked and pressed before being aged for 8-11 months to achieve a tight, elastic texture and robust, complex flavors. The texture, aesthetic, and flavor make Alpha an ideal choice for fondue or onion jam. For a satisfying and novel meal, follow the lead of Swiss/French raclette: melt it onto a plate of fingerling potatoes, cured meat, and natural sour pickles. HISTORY: Alpha Tolman is a Jasper Hill original, inspired by classic Alpine cheeses of Europe. Its name pays homage to Mr. Alpha Tolman, a philanthropic dairy farmer responsible for – among other notable works – building the town library in 1900. Alpha’s grandfather, Enoch Tolman, was an original settler of Greensboro, Vermont. WINE & CRAFT BEER PAIRINGS: Try pairing with a robust Ale or other bock beers, or plummy red wines, such as a Barbera or Cabernet Franc. WINESTYLES: Mellow or Bold BEERSTYLES: Malty Info and photos © Jasper Hill Farm – All Rights Reserved.

Kasseri Champignon Cambozola Classic Triple Creme Blue Bavaria, Germany

It’s not a brie, it’s not a blue. This creamy, soft ripened cheese has a rind that is bloomy and white, while the paste is soft and creamy with flecks of blue. It’s a nice way to introduce someone to a blue style cheese as the flavor is mild and not overwhelming. Use this cheese when making our December Secondary Red wine pairing recipe. WINE & CRAFT BEER RECOMMENDATIONS: Enjoy with a rich Porter or Stout beer, or reach for a light-bodied Pinot Noir or sparkling wine made using the traditional method, such as a French Champagne or Spanish Cava. WINESTYLES: Mellow BEERSTYLES: Malty Information © Zuercher & Co. – All Rights Reserved. Photo © Gourmet Foods International – All Rights Reserved.

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If you enjoy pairing cheese with wine, this is your club! Each month you’ll discover specialty and artisan cheeses to pair with your Wine Club. Monthly cheese selections are chosen by your local WineStyles participating location. It’s the perfect opportunity to Taste, Learn and Enjoy® amazing artisan cheese every month! Only $19.99/month and your wine won’t be lonely! Click to learn more >

November Cheese Club: Iowa

Posted on October 26, 2023 by mcginnessalex

Central Coast Creamery Holey Cow Paso Robles, California

Holey Cow is semi-soft baby Swiss-style cheese made from pasteurized whole cows’ milk. Aged for two months, it has a smooth, pliable texture and an ample amount of (you guessed it!) recognizable holes. You’ll appreciate its buttery flavor and tangy finish. WINE & CRAFT BEER PAIRINGS: Pair the Holey Cow cheese with a rich Chardonnay. For beer, pair with a Witbier (Belgian-Style Wheat Beer) from our crisp & clean section. WINESTYLES: Rich BEERSTYLES: Crisp & Clean

Central Coast Creamery Faultline Paso Robles, California

Faultline is Central Coast Creamery’s newest addition. This cow’s milk cheese was the winner of “Best of California” at the 2023 California State Cheese Competition. The addition of Alpine cultures results in a cheese that has the sharp and mineral taste of a cheddar, but sweetness and nuttiness of an alpine style cheese. The paste has an initial sweet note up front, and a fermented fruit note near the rind. It has a creamy texture with distinct bits of crystallization. WINE & CRAFT BEER RECOMMENDATIONS: For wine, pair with a Pinot Noir. For beer, reach for an Amber Ale. WINESTYLES: Mellow BEERSTYLES: Malty ABOUT CENTRAL COAST CREAMERY: Located near California’s coast in Paso Robles, Central Coast Creamery is gaining momentum in the domestic artisan cheese category. At the helm is Reggie Jones, a veteran of the dairy industry, who has worked in various aspects of quality control, production management, whey refining and sales of cheese cultures and enzymes. After considering their next venture, Reggie’s family decided to make the move to California’s Central Coast, well-known for its support of artisan foods and wineries. Looking back into the region’s history, one will find that the area was once home to a number of dairies. However, during the 1970’s, most of the region’s independent dairy farms lost their steam, and were extinct by the end of the decade. The Jones family, looking to rejuvenate these roots, started Central Coast Creamery. In true California spirit, all of their cheeses are made in primarily handmade, small batches using locally-sourced milk free from artificial growth hormones, and aged on pine racks. Information © Zuercher & Co. – All Rights Reserved.

Join our Cheese Club and bring home a match made in heaven!

September Beer Club: Iowa

Posted on August 30, 2023 by mcginnessalex

Empyrean Brewing Co.
Split Stave
Barrel Aged Weizenbock
Lincoln, Nebraska

Split Stave is a bourbon-barrel-aged Weizenbock flavored with cacao, then blended with a strong Vanilla Cream Ale and brewed with pineapple and cherries. This ice cream-themed treat is meant to be enjoyed year-round. No spoon required.

ABV: 8.6% alcohol / volume
IBU: 18
Style: Bock – Weizenbock
Beer Style at WineStyles: Malty

ABOUT EMPYREAN BREWING CO.:
Empyrean Brewing Co., established in 1990, is a Nebraska-based craft brewery with a rich history of crafting high-quality, innovative beers. With a commitment to community and creativity, they offer a diverse range of flavors, constantly pushing the boundaries of brewing. Their passion for exceptional beer and dedication to their local roots define their identity as a pioneering and dynamic brewery. Learn more about the their story here, and follow them on Untappd.

Brouwerij Van Steenberge
Gulden Draak 9000 Quadruple
Belgian Quad
Ertvelde, Belgium

An exceptional quadruple amber. The particular rich and complex taste palette and the full head are also found in the Gulden Graak 9000 Quadruple. The sweet notes of caramel are, however, reserved for the Gulden Draak Classic.

The brewery’s new recipe, based on 4 different mat varieties, gives the Gulden Draak 9000 Quadruple a deep golden-amber color and a slightly fruity aroma. Together with the soft and slightly sweet taste, this provides a beautifully rounded bouquet with notes of dried fruit.

This beer is a high fermentation beer with secondary fermentation. For the secondary fermentation use is made of a wine yeast that not only contributes to the unparalleled taste, but also ensures a long-term shelf life with taste evolution.

The legend of the Gulden Draak (gilded dragon) is centuries old. The odyssey of this mystic beast begins in northern Scandinavia on the prow of a Viking ship, and after a long and winding journey, ends at the top of the Ghent Belfry. It has watched over the city for almost 700 years now and is an inextricable part of the Ghent identity: headstrong, unconventional, resolute, powerful and independent. Learn more >

ABV: 10.5% alcohol / volume
IBU: 25
Style: Belgian Quad
Beer Style at WineStyles: Fruity & Spicy

ABOUT BROUWERIJ VAN STEENBERGE:
Brouwerij Van Steenberge, founded in 1784, is a Belgian brewery deeply rooted in tradition and quality. Known for their diverse range of ales, including the renowned “Augustijn” and “Gulden Draak,” they combine centuries-old expertise with modern techniques. Committed to sustainability, the brewery continues to produce exceptional beers while respecting its heritage and the environment. Learn more about the their story here, and follow them on Untappd.

Avery Brewing
Tweak
Barrel Aged Coffee Stout
Boulder, Colorado

Sweet and boozy with caramel notes in the barrel aged goodness.

ABV: 13.1% alcohol / volume
IBU: N/A
Style: Stout – Imperial / Double Coffee
Beer Style at WineStyles: Dark

ABOUT AVERY BREWING:
Avery Brewing Co., established in 1993, is a Colorado-based craft brewery celebrated for its bold and innovative beers. With a fusion of artistry and science, they craft a diverse lineup, including the iconic “White Rascal” and barrel-aged creations. Embracing creativity, sustainability, and community, Avery Brewing continues to push boundaries while staying true to their passion for exceptional beer. Learn more about the their story here, and follow them on Untappd.

Hoppin’ Frog
B.O.R.I.S. The Crusher
Oatmeal Russian Imperial Stout
Akron, Ohio

This Bodacious Oatmeal Russian Imperial Stout will crush you like no other! This is the grand-daddy of all stout styles, with an intensely deep roasted and full bodied flavor. A robust hop character adds a refreshing balance.

ABV: 9.4% alcohol / volume
IBU: 60
Style: Stout – Russian Imperial
Beer Style at WineStyles: Dark

ABOUT HOPPIN’ FROG:
Hoppin’ Frog Brewery, founded in 2006, is an Ohio-based brewery known for its commitment to crafting extraordinary beers with uncompromising quality. They offer a wide range of styles, including the popular “B.O.R.I.S. The Crusher” stout, using inventive techniques. Dedicated to flavor and innovation, the brewery has garnered numerous awards and a loyal following for its distinctive and flavorful brews.. Learn more about the team behind the beers here, and follow them on Untappd.

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March Cheese Club: Iowa

Posted on February 27, 2021 by mcginnessalex

Beehive Cheese Company Pour Me A Slice Uintah, Utah, USA

‘Pour Me A Slice’ is sweet and creamy. Beehive Cheese partnered with their good friends at Basil Hayden’s to create a cheese infused with their Kentucky Straight Bourbon Whiskey. As you near the rind, the spiciness of the bourbon becomes more pronounced. This beauty will be enjoyed by bourbon and cheese enthusiasts alike. “We love pioneers and explorers. That’s what makes our partnership with Basil Hayden’s so exciting. Basil Hayden Sr. began distilling his Kentucky Straight Bourbon Whiskey in 1796 using his own mash based on what he had on hand. Unconstrained by the rules of traditional bourbon, he discovered what we now call “high-rye”. At Beehive Cheese, we can relate to breaking rules and going our own direction. Since our founding, we have produced unique and complex cheeses that are leaders in their category of American cheeses.” – Beehive Cheese Company LLC FOOD PAIRING: Pair with toasted nuts, chocolate, berries, and charcuterie. WINE & CRAFT BEER PAIRING: Drink along with any of Basil Hayden’s premium bourbons, medium to full-bodied red wines, ales of all kinds and ciders. WINESTYLES: Mellow and Bold BEERSTYLES: Crisp & Clean; Sour, Tart & Funky; or Malty & Sweet

Beehive Cheese Company Barely Buzzed Uintah, Utah, USA

This Utah Cheddar is rubbed with espresso and lavender, and is a winner of 20 major awards. Barely Buzzed is the perfect party cheese. It’s easy to pair, stunning to look at, and always the center of attention on the cheese board. The espresso and lavender rub imparts notes of butterscotch and caramel, which are prevalent near the rind, but find their way to the center of the cheese. This is a full-bodied cheese with a nutty flavor and smooth texture. Hours after it’s made, the special grind is rubbed on the rind. The 20-pound wheel ages for 6-8 months. As it ages, Beehive’s cheesemakers test each batch to determine the right time to introduce the wheel into the world. Learn more about the story behind Barely Buzzed here. FOOD PAIRING: Pair with Toasted Nuts, Chocolate, Berries and Charcuterie WINE & CRAFT BEER PAIRING: Drink with medium to full-bodied red wines, ports, ales of all kinds, stouts, and ciders AWARDS:

1st Place, 2007, 2008, 2009, 2011, 2015 American Cheese Society
3rd Place 2012, 2014 World Cheese Awards

WINESTYLES: Mellow and Bold BEERSTYLES: Crisp & Clean; Sour, Tart & Funky; Malty & Sweet; or Dark & Roasty

ABOUT BEEHIVE CHEESE COMPANY: In 2005, Tim Welsh and his brother-in-law, Pat Ford, had a vision of opening a creamery in the mountains of Northern Utah. With no more than eight days of cheesemaking experience between the two of them when they first began, the two broke tradition without even realizing it. They enjoyed the freedom to experiment and created their own rules about what artisan cheese could be. With their families by their sides, they built a company grounded in independent thinking, connectedness, and authenticity. They partnered with some of the best cheese researchers and creameries the western U.S. had to offer. Today, Beehive Cheese continues to produce award-winning cheeses that bring family and friends together. Learn more about Beehive Cheese Company’s story here.

ABOUT THE FOUNDERS: Pat Ford:

Pat Ford has grown Beehive Cheese into an industry leading maker through his relentless positivity and enthusiasm for customer service. His career in sales has spanned over several decades to include real estate development, business to business software sales, and a brief stint in fire truck sales. Service is very important to Pat. He’s been an active member of the American Cheese Society (ACS) for the last 15 years and served on the Board of Directors for six years. During his tenure on the ACS board, he played an important role in Pat Ford 19 the creation of the Certified Cheese Professional (CCP) program. When he isn’t busy traveling the world with his wife, Jeanette, you can usually find him driving a tractor (or mule) on his ranch. He’s a proud father of five and a grandpa to nine spunky, cheese loving grandkids. Tim Welsh:

Before starting Beehive Cheese he worked in the fast-paced world of software and technology. He founded Beehive Cheese with his brother-in-law, Pat Ford. Tim poured every ounce of passion into making exceptional, award-winning cheese. Supporting local arts is very important to Tim. Tim has served on the Advisory Board at Red Butte Garden / University of Utah in Salt Lake City. He also serves on the Board of the California Artisan Cheese Guild. His charitable interests include the Ogden Friends of Acoustic Music Festival and their year-round events. Tim has traveled the world with his wife, Kari, and three sons—all of whom work at Beehive. He enjoys cooking, taking in a concert at Red Butte Garden, and snuggles with his two pups, Noodle and Gypsy

WineStyles of West Des Moines is excited to announce they have got their hands on a small amount of Hook’s Cheese Company’s special 15 Year Cheddar! While this is not featured in this month’s Cheese Club, we promise you don’t want to miss this. Ask how you can pick up this very special, limited cheese at your local wine store!

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

February Cheese Club: Iowa

Posted on January 31, 2021 by mcginnessalex

Hook’s Cheese Company, Inc. 10 Year Cheddar Wisconsin, USA

This 10 year cheddar won 1st place at the 2006 American Cheese Society Show, the only 10 year cheddar to get a 1st place in this, or any competition. It has more calcium crystals than Hook’s 7 year cheddar. It has a full, rich cheddar flavor with a smooth finish. The 10 year cheddar has calcium lactate crystals. These have the texture of salt but have no flavor. More crystals develop as the cheddars get older. The 10 year has a rich, kind of creamy, slightly acidic but more of a fruity note to it. FOOD PAIRING: Make a yummy cheese and charcuterie board with dried fruits, quince paste, olives, pate, cornichon pickles, grained mustard, peppadew peppers, marinated artichoke hearts, assorted salami and prosciutto. WINE & CRAFT BEER PAIRING: When pairing wine with this cheese, reach for a big, bold Cabernet Sauvignon, Cabernet Franc, or Merlot; for beer, look for something a Cider or something malty and sweet, such as a Scotch Ale or an Oatmeal Stout. WINESTYLES: Bold BEERSTYLES: Malty & Sweet

Hook’s Cheese Company, Inc. Triple Play Extra Innings Wisconsin, USA

A fantastic blend of three types of milk – cow, sheep, and goat. Flavor notes that come through – Baby Swiss, Havarti and Gouda. Aged over a year. At this point the Gouda flavor has become more prevalent and crystals have started to form. FOOD PAIRING: Dried apricots, dried cherries, sliced apples and pears; as well as flatbread, sesame breadsticks, olive tapenade, and shelled pistachios. WINE & CRAFT BEER PAIRING: When pairing wine with this cheese, reach for a Zinfandel; for beer, look for something Hoppy and Bitter such as an IPA. WINESTYLES: Bold BEERSTYLES: Hoppy & Bitter

ABOUT HOOK’S CHEESE COMPANY: In 1970 Tony Hook began apprenticing at a small cheese factory in Barneveld and got his cheesemakers license in 1972. In 1976, college sweethearts, Tony and Julie, formed Hook’s Cheese Company. At that time they only produced Cheddar and some Swiss. Since then, they have not only grown into a much larger factory, they have also expanded their lines of cheese. This duo continues to produce award winning cheeses including Colby, Monterey Jack, Maple Jack, Muenster, Cheddar, Pepper Jack, Parmesan, Swiss, Havarti, Gouda, Blue Cheese and many others. To learn more about the Hook’s family and the cheeses they produce, click here.

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

January Cheese Club: Iowa

Posted on December 31, 2020 by mcginnessalex

Blumenkäse Switzerland

An alpine cheese covered with wildflowers from the meadows of Switzerland. This floral beauty isn’t just pretty on the outside, it’s packed with flavors of French onion soup and sweet carrots on the inside. The rind is decorated in a long list of herbs and flowers, including: winter savory, dill, garlic, caraway, lovage, marjoram, mint, leek, chive, parsley, juniper berries, onion, marigolds, cornflower, roses, and strawberry leaves. WINE & CRAFT BEER PAIRING: When pairing wine with this cheese, reach for a Chardonnay, Viognier, Bubbles or Fruity Red Wines; for beer, look for something Hoppy and Bitter, such as an IPA. WINESTYLES: Crisp, Fruity, and Bubbly BEERSTYLES: Hoppy and Bitter Blumenkases

Marcel Petite Sagesse 24-Month Comté France

Selected by Essex St. Cheese Co., Sagesse Comté (formerly “Symphony”) represents the highest level a wheel of Comté can achieve at Marcel Petite; only 2% of all production reaches this point. Sagesse Comté is selected in line with the Essex flavor profile, but is bigger and broader in taste with a darker paste and immense tyrosine crystallization. This is an unpasteurized cows’ milk cheese with a powerful depth of flavor, similar to a great piece of dark chocolate. Sagesse Comté is available only once a year. WINE & CRAFT BEER PAIRING: When pairing wine with this cheese, reach for a Champagne, aged Chardonnay, or Pinot Noir; for beer, look for something Malty & Sweet such as a Milk Stout. WINESTYLES: Rich, Mellow, or Bubbly BEERSTYLES: Malty & Sweet

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

October Cheese Club: Iowa

Posted on September 30, 2020 by mcginnessalex

Carr Valley Apple Smoked Cheddar La Valle, WI

This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that balances very well with the flavors from the paprika. WINE & CRAFT BEER PAIRING: Merlot and Shiraz grape wines will bring out the mature flavor of the cheese. For beer, reach for a Hard Cider or a Porter when pairing with this cheese. WINESTYLES: Bold, Fruity, or Nectar BEERSTYLES: Dark and Roasty; or Fruity and Spicy

Photo by Carr Valley Cheese: Apple Smoked Cheddar

ABOUT CARR VALLEY: Owned and operated by the Cook family, Carr Valley Cheese Company is over one-hundred years old. Nestled amongst the rolling hills and lush pastures of central Wisconsin, they remain one of Wisconsin’s traditional cheese plants, famous for making cheese the old-fashioned way! Carr Valley Cheese has won numerous awards over the years and continues to offer delicious and unique Wisconsin Cheeses. Certified Master Cheesemaker, Sid Cook, has won more top national and international awards than any other cheesemaker in North America. As a fourth-generation cheesemaker, he received his cheesemaking license when he was 16, and now owns and operates four cheese plants and eight retail cheese stores in Wisconsin. As a company, Carr Valley Cheese began in 1902, and today is best known for producing high-quality, artisanal aged Cheddars. Using cow, goat, and sheep milks, Sid enjoys creating new cheeses, and Carr Valley now produces more than 50 original varieties. APPLEWOOD SMOKED CHEDDAR AWARDS:

1st Place 2016 Los Angeles Int. Dairy Competition
1st Place 2005 American Cheese Society
2nd Place 2007 World Cheese Competition
2nd Place 2012 American Cheese Society Competition

Maytag Dairy Farms 7 Year Aged Cheddar Newton, Iowa

This 7 Year Aged Cheddar has a robust cheddar flavor and an assertive tang that can be slightly acidic or even lactic. It showcases dense, fruit notes and a slightly earthy flavor. The aging process takes the cheddar from a smooth creamy texture to a drier, more crumbly style. This is the 2nd most popular cheese in America and is very versatile. Traditional food pairings include apple pie, or a salted caramel for a nice contrast.

HOW IT IS MADE: Made from cow’s milk, Maytag 7 Year Cheddar has gone through the traditional process of “cheddaring” which involves stacking the blocks of cheese on top of one another to press out moisture. The aging process makes the recognizable cheddar flavor of this cheese even more pronounced and concentrated. Typical “grocery store” cheddars only age 2-3 months, while this cheddar is aged for 7 years. WINE & CRAFT BEER PAIRINGS: For Aged Cheddars with earthy undertones, look for the yin and yang. This cheese pairs well with hoppy bitters and dryness, like an IPA Beer and a Cabernet Wine; or full bodied red, stout, or scotch. WINESTYLES: Fruity; Nectar; or Bold BEERSTYLES: Dark and Roasty; Fruity and Spicy; or Hoppy and Bitter

Photo by Maytag Diary Farms: Maytag Family

ABOUT MAYTAG DIARY FARMS: In 1919 E.H. Maytag, the son of Maytag Appliance company founder F.L. Maytag, purchased a single Holstein cow to provide fresh clean milk to his children. E.H. quickly developed a passion and determination to breed champion Holstein-Friesian cows that could supply milk to the community while also winning blue ribbon upon blue ribbon at livestock shows across the United States.

Photo by Maytag Diary Farm: Cave Wheels

Upon E.H.’s death in 1940, his sons Fred and Robert Maytag assumed leadership of the farms and Fred pursued his idea of creating a uniquely American blue cheese made from cow’s milk. Maytag Dairy Farms collaborated with Iowa State University to pioneer the first great American blue cheese that would compete with classic European cheeses such as Roquefort, made from sheep’s milk. The cheese plant and caves were completed a year later, and the first wheels of Maytag Blue Cheese were formed in October of 1941. Fred’s son Fritz Maytag assumed leadership in 1962 and helped guide the small family company for the next 50 years. In 2003, Fritz was awarded the James Beard Foundation Outstanding Wine, Beer or Spirits Professional, and in 2008 won the Beard Foundation Award for Lifetime Achievement. Fritz now serves as Chairman Emeritus and a director with his brother, Ken Maytag, and their sister, Martha Maytag Peterson. Today, Seventy nine-years after the first wheels of Maytag Blue Cheese were made, the family tradition continues. Each wheel is handcrafted on the family farm in the rolling hills of central Iowa. Maytag Dairy Farm is still owned and operated by the grandchildren and great-grandchildren of E.H. Maytag. His legacy is the pleasure and joy taken from good food shared with people you cherish.

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

September Cheese Club: Iowa

Posted on August 31, 2020 by mcginnessalex

Vermont Shepherd Verano Putney, Vermont

Coming from its name, Verano is Vermont Shepherd’s seasonal summer cheese; made from pure sheeps’ milk when their pastures are abundant with wild herbs and grasses. This summer cheese is one of their rarest and best US sheep’s milk cheese, Verano ages 3-5 months and ripens by August. It is a smooth and creamy, semi-hard cheese; highlighting a sweet, rich and earthy flavor with hints of clover, mint, and thyme. The rustic wheel has a rough, golden brown rind. WINE & CRAFT BEER PAIRING: Semi-hard Cheese, such as Verano pair incredibly with a Red Burgundy or White Bordeaux. These wines are well-balanced in acidity, fruit, and tannins to enhance the flavor of Verano. As for beer, reach for an Amber Ale. This caramel and malt forward beer will play with the earthiness of Verano.

WINESTYLES: Fruity BEERSTYLES: Malty & Sweet ABOUT VERMONT SHEPHERD: Vermont Shepherd is a 250-acre farm in Westminster West, Vermont with 300-700 sheep (depending on the time of year), 2 Border Collies (who herd the sheep) and 8 Maremma – a beautiful white dog who protects the sheep from predators – along with shepherds of all ages. At the northern edge of the farm is a cave which is home to their 2 types of cheese, where they live out the seasons of their lives. Vermont Shepherd has won two conservation awards in 2002 and 2006 for the quality of its farming work and improving the soils, pastures, and water resources.

Vella Cheese Company Dry Monterey Jack Sonoma, California

Firm, pale yellow with a sweet nutty flavor. This cheese is great for grating, shredding, slicing, cooking or just plain eating. Marvelous in toasted cheese sandwiches, omelets and soufflés. Delicious shredded on pasta, soups or tacos, casseroles or enchiladas – for a taste that is unique and special. WINE & CRAFT BEER PAIRINGS: Vella Cheese Co.’s Dry Monterey Jack pairs well with a bright, citrus forward Chardonnay from our Crisp or Fruity section. As for beer, this Jack pairs well with a Kolsch or a Blonde Ale from our Crisp and Clean section.

WINESTYLES: Crisp and Fruity BEERSTYLES: Crisp and Clean ABOUT VELLA CHEESE COMPANY: Gaetano (Tom) Vella arrived in Sonoma in the early 1920s, holding various jobs with the Sonoma Mission Creamery, in which his brother, Joseph, held considerable stock. Tom quickly built a reputation for his hard work, honesty and ability to make superior cheeses. In 1931, a group of dairymen approached Tom and offered to supply him with all the quality bulk milk he would need to successfully operate his own cheese factory. Tom jumped to the opportunity, and thus Vella Cheese Company was born. In 1981, the company was handed over to his children, and today is under the careful eye of his son, Ig Vella. Tom’s tradition and quality continues as cheese are still handmade, using sustainable practices and milk from local dairies. DRY MONTEREY JACK AWARDS:

2014 Silver Medal, California State Fair
2011 Gold Medal, Los Angeles County Fair
2004 Gold Medal, Los Angeles County Fair
1988 International Gold Medal Winner

Don’t let your Wine Club go home alone! Join our Cheese Club and bring home a match made in heaven!

June Beer Club: Iowa

Posted on May 29, 2020 by mcginnessalex

Adnams
Explorer
Southwold, Suffolk, England

Adnams Explorer is the result of their previous Head Brewer, Mike Powell-Evans’ trips to the United States. He was inspired to create a blonde beer using two American hops that are grown in the Yakima Valley in Washington. These hops, called Columbus and Chinook, add wonderful grapefruit flavors to the beer. Over the years, Adnams and their new Head Brewer, Fergus, have dropped the Columbus hops to make the beer less harsh. Eventually, they moved to dry hopping their Explorer in tank, allowing them to add a depth a flavor to their beers. The citrus attack will burst on your palate as the hops deliver their fruity bitterness. Explorer is fantastic served chilled and pairs well with cleanly flavored foods. Contains barley.

BeerStyles: Crisp & Clean
Style: Golden Ale
ABV: 5%

ABOUT BREWER:

Adnams is an award-winning UK brewer, hotelier and wine merchant producing amazing beers and spirts from grain-to glass in their coastal home of Southwold. The brewery, in which brothers George and Ernest Adnams purchased in 1872, had brewed beer for at least 670 years. Adnams Brewery is proud of their roots, which gives them strength and confidence to grow and evolve. They run their business sustainably with passion and care, supported by ever-evolving technology, to make great products and create memorable experiences for their customers. From selecting suppliers they work with, to the ingredients they buy for their beers and spirits, they look at all aspects of production to make sure they’re doing the right thing. You can find these award-winning beers and spirits in Adnams stores in the UK, partner pubs and in outlets across the world.

Adnams
Southwold Bitter
Southwold, Suffolk, England

First brewed in 1967 (under the name Adnams Best Bitter), Southwold Bitter holds Adnams oldest trademark, Southwold Jack. Southwold Bitter is a beautiful copper-colored beer, late hopped with Fuggles for a distinctive, lingering hoppiness. Perfectly balanced hops and malt creates a classic session beer. Their Bitter pairs with roast meats and fish cooked in batter as the clean bitterness cuts through the slightly fatty notes and hence keeps the palate refreshed. Contains gluten – barley.

BeerStyles: Malty & Sweet
Style: English Bitter
ABV: 4.1%

Adnams
Broadside
Southwold, Suffolk, England

Perfect for parties or celebratory gatherings. Brewed with English Pale Ale malts and English First Gold hops, Broadside is a dark ruby red beer rich in fruitcake aromas, almonds and conserved fruit; this beer is served by the bottle, draft or in casks. Adnams’ mini-casks are filled with fresh beer and have a short shelf life of a minimum of two weeks and should be consumed within that time. Please leave to settle for 24 hours after purchase. Contains gluten – barley

BeerStyles: Malty & Sweet
Style: English Strong Bitter
ABV: 6.3%

Adnams
Tally-Ho Reserve
Southwold, Suffolk, England

Brewed with Pale Ale, Crystal and Brown malts. Tally Ho is dark Mahogany red in color with a rich, fruity aroma and a heart warming sweet raisin and biscuit palate. Adnams Tally-Ho is a limited edition Barley-wine style beer, brewed at Adnams since 1880. Traditionally a Christmas beer, and brewed in October in limited quantities, many pubs lay a cask down like fine wine and save it for special occasions throughout the year. The ABV of Tally Ho in cask varies year to year.

BeerStyles: Malty & Sweet
Style: Barley-Wine Style Ale
ABV: Around 7-9%

Samuel Smith’s
Organic Perry Cider
Tadcaster, North Yorkshire, England

A dry, sparkling pear cider with glowing pale straw color, smooth body, crisp but rich flavor and the gentle aroma of a summer pear orchard. Samuel Smith’s makes this perry at a small, independent British brewery, the oldest brewery in Yorkshire.

BeerStyles: Fruity & Spicy
Style: Cider
ABV: 5%

ABOUT BREWER:

Samuel Smith’s is an independent English brewery in Tadcaster, North Yorkshire, England. It is Yorkshire‘s oldest brewery, founded in 1758. They brew a wide range of high quality beers, solely from authentic natural ingredients. The brewery still uses stone Yorkshire squares to ferment all of its ales and stouts (except Sovereign and Extra Stout) and the same yeast strain has been used since the 1800s. Samuel Smith’s uses oak casks for all of its naturally conditional ale. Whole dried English hop varieties such as Fuggles and Goldings are used to add bitterness and aroma to Samuel Smith’s traditional ales in the antique boiling coppers. Their casks are made and repaired at the Old Brewery by the brewery’s full-time coopers. The brewery operates over 200 pubs, which are notable for their independence.

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Ridgeway Brewing
Santa’s Butt
English Porter
Oxfordshire, England

Ridgeway Brewing
Lump of Coal
Dark Holiday Stout
Oxfordshire, England

Ridgeway Brewing
Bad Elf
Winter’s Ale
Oxfordshire, England

Empyrean Brewing Co.
Split Stave
Barrel Aged Weizenbock
Lincoln, Nebraska

Brouwerij Van Steenberge
Gulden Draak 9000 Quadruple
Belgian Quad
Ertvelde, Belgium

Avery Brewing
Tweak
Barrel Aged Coffee Stout
Boulder, Colorado

Hoppin’ Frog
B.O.R.I.S. The Crusher
Oatmeal Russian Imperial Stout
Akron, Ohio

Adnams
Explorer
Southwold, Suffolk, England

Adnams
Southwold Bitter
Southwold, Suffolk, England

Adnams
Broadside
Southwold, Suffolk, England

Adnams
Tally-Ho Reserve
Southwold, Suffolk, England

Samuel Smith’s
Organic Perry Cider
Tadcaster, North Yorkshire, England