Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).
Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer
Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.
Mary Keehn started raising goats in the 1970s as a source for healthy milk, but in practically no time she was winning awards and gaining recognition as one of the top Alpine dairy goat breeders in the United States. Talent for goat breeding necessitates talent for milk-using, and before long Mary started dabbling in cheese making. No surprise, she was a natural at that, too, and in 1983 she started Cypress Grove Chevre.
Eventually her prize-winning herd was sold so that Keehn could focus her energy on making cheese. Today the milk comes from local sustainable farms that partner with Cypress Grove to ensure highest quality milk is produced for the cheese. Cypress Grove’s success has revitalized the farming community by creating opportunities for small dairies, like Keehn’s, to grow.
Other delicious morsels by this maker