Stone Beer and Cheese Pairing & The Keg on 6th

Last night, May 13th, I had the opportunity to participate in a delicious cheese and beer pairing at The Keg on 6th in Fort Lauderdale.

The restaurant is an oddity: it’s hidden among the back roads in the armpit of Port Everglades and the Fort Lauderdale International Airport. It’s surrounded by car rental shops, mechanics, and random warehouses. It’s seemingly impossible to know about unless you know about it.

For American Craft Beer Week, The Keg on 6th hosted this Stone Brewing beer pairing, putting together an assortment of cheeses that would make any lover of milkfat scream ‘no whey!’.

Here is the rundown of what was provided:

Wensleydale and Cranberries – This historic fresh, mild cheese has been made in Wensleydale, North Yorkshire since 1150. It is creamy-white in color and has a supple, crumbly, moist and flaky texture. It appears similar to a young Caerphilly. The flavor is mild, clean, and slightly sweet with hints of wild honey.  It blends well with delicate fruits such as cranberries. Cow’s Milk. Made in the United Kingdom.

Paired with Stone Go to IPA – Stone is embracing their hop obsession in a new way, funneling an abundance of lupulin-borne bitterness into a “session” IPA delivering all the fruity, piney character of a much bigger IPA. To accomplish this, they employed “hop bursting,” a new technique wherein an irrational amount of hops is added during the final phase of the brewing process to coax our extreme flavors and aromas while also imparting a burst of desirably pleasant bitterness. 4.5% ABV 65 IBUS

Humbolt Fog Goat Cheese – Named for its white, fog-like interior, this pasteurized goat’s milk cheese has two layers of vegetable ash: one at its core, and one outlining its exterior. At six week, its flavor is creamy and earthy. As the cheese ages, its flavor becomes more powdery and complex with hints of lemon zest and licorice, and the soft paste develops a softer, flowing edge. Goat Cheese. Made in California.  

Paired with Stone Ruination IPA – So called because of its truly “ruinous” effect on your palate, this massive hop monster will change forever your preconceptions of what defines good beer. It has a vibrant blast of citrusy bitterness that hits you on the first sip. 8.2% ABV 100+ IBUS

P’tit Basque – Brown butter and caramel aromas rise from this cheese hinting at the sweet and flavorful flesh which is creamy with both sweet and salty flavors. Both nutty, and fruit influenced, Pitt Basque has a delightfully soft texture. Sheep’s milk. Made in France.

Paired with Stone Saison – A taste of Stone’s homespun farm-to-tableism is provided in this farmhouse ale stoke with lemon sezt, plus lemon thyme and lavender straight from Stone farms. This spring-to-summer saison is citric and herbal on the palate with a dry, peppery finish. 6% ABC 45 IBUS

Pierre Robert Triple Creme – From Seine-et-Marne, this artisan cheese was conceived by cheese maker Robert Rouzaire, who named it after himself and his friend, Pierre. His son continues to make it today. It is soft, milk and creamy and a favorite in the triple creme category, which encompasses any cows milk cheese consisting of over 70% butterfat. Cow’s Milk. Made in France.

Paired with Cali-Belgique IPA aged in Red Wine Barrels – Loads of Brettanomyces secondary fermentation gives this beer an intense floral character, especially of roses and geraniums. Wine comes through with notes of guava and wine tannin. Wine barrels used included Central Coast Cabernet Sauvignon and Merlot, and Sonoma County Pinot Noir. 8.77% ABV

The highlight of the pairing was the Pierre Robert Triple Creme, an amazingly butter-like cheese, with a creamy and rich flavor and slight funk at the end. Very filling, but could be eaten all night.

I also enjoyed the Wensleydale cheese and Go To IPA pairing. I haven’t been too big a fan of Go To the couple of times I have had it, but its an amazing fat cutter and really complimented the fruit and honey flavors of the cheese.