In addition to trying a new type of beer, I had read about food pairings in a DRAFT magazine article, so I decided to try cheese with the beer. During a trip to a Giant Eagle Market District, I picked up a cave-aged Gruyere, which was listed as a pairing recommendation for smoked beers. I also bought Aecht Schlenkerla's Rauchbier Märzen, which is an import from Bamberg, Germany.
|Aecht Schlenkerla Rauchbier Märzen -- imported from Bamberg, Germany|
After a few more sips, I tried pairing it with the Gruyere and found that they indeed mixed well together. The blend of beer and cheese made for a sensational burst of flavor in my mouth with the Rauchbier fizzing around the cheese. The cheese enhanced the flavor of the smoked meat but in a refreshing way.
|Bottle Cap from the Rauchbier|