In 2011 it’s all about craft beers and artisanal cheese.
It seems as though beer has become the next wine. Microbreweries across the country are creating some tantalizing brews, some as complex as an expensive bottle of wine. Microbreweries are leaving behind traditional beer methods and experimenting with some delicious ingredients – chocolate and coffee for a rich stout, or pumpkin and cloves for seasonal ales.
When it comes to cheese, local cheese makers are opening up a world of different flavors and textures. From tangy blue cheese to a 10-year cheddar, cheese makers are perfecting the cheese. With such a wide variety of cheeses to choose from – gouda, cheddar, and manchego to name a few – it’s easy to swap out conventional cheese for one of these more flavorful and richer options.
Get this recipe: So Very Berry Brie
Get this recipe: Gouda Melt with Baguette Slices
Get this recipe: Beer-Battered Potato Wedges
Get this recipe: Beer ‘n’ Gouda Pretzels
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The Great Pumpkin – O’Fallon Brewery
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