{"id":33957,"date":"2018-04-27T10:45:16","date_gmt":"2018-04-27T14:45:16","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=33957"},"modified":"2018-04-27T11:54:06","modified_gmt":"2018-04-27T15:54:06","slug":"great-28-cheese-cold-brew","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/great-28-cheese-cold-brew\/","title":{"rendered":"Great 28: Cheese + Cold Brew"},"content":{"rendered":"

I<\/span>t may be America\u2019s hottest summer drink, but cold brew is nothing new. Heat-free coffeemaking has long come in handy. Dutch sailors cold-brewed beans as early as the 17th century, eschewing cooking to avoid accidentally burning down ships. In the 18th century, New Orleans residents began mixing coffee and chicory concentrates with cold milk, seeking relief from searing temps. Despite cold brew\u2019s reputation as a newfangled beverage, it\u2019s surprisingly simple. Power gone out? Camping without a stove? Stranded on a deserted island? Mix ground beans with water, and you\u2019ll be sipping the $4 beverage we\u2019re queuing up for in urban coffee shops. <\/p>\n

Here\u2019s the catch: If you erase heat\u2014the magic component that increases the solubility of beans\u2014you need to add time. \u201cOur cold brew recipe takes 12 hours,\u201d says Maciej Kasperowicz, director of coffee at Gregorys<\/a> Coffee<\/a>, which replaced iced coffee with cold brew at its dozens of NYC storefronts seven years ago. Back then, the shops were making iced coffee in what Kasperowicz calls \u201cthe Bad Old Way\u201d: putting hot coffee in the fridge. Heat causes coffee\u2019s chlorogenic acid to start breaking down, and fridge cooling coupled with oxidation can result in off flavors. Today, Gregorys\u2019 baristas drop coffee into room-temperature water in the early evening, leaving it to infuse until the following day.<\/p>\n

The result not only yields fewer unwanted flavors compared to the iced coffee of yore, but also a notable absence of acidity that lets some of coffee\u2019s undercurrents shine through. \u201cIn a word, cold brew is sweeter than iced coffee,\u201d says Brent Wolczynski, head brewer of cold brew at Portland, Oregon\u2019s Stumptown Coffee Roasters, adding that the drink has a less drying finish. When it comes to pairing, that helps us avoid a tragedy\u2014coffee\u2019s intensity trampling delicate notes in cheese\u2014while opening up a whole new world of caffeine-charged possibilities.<\/p>\n

Cold Brew Coffee<\/h2>\n

Not everyone loves the fact that cold-brewing hampers acidity; in fact, many beans are beloved for their acidic qualities. That\u2019s why Kasperowicz favors beans with chocolate and roasted nut flavors (rather than high acidity) for cold brew. Paired with a nutty, buttery cheese like hybrid gouda-Alpine style Cornish Kern, those notes mingle to create a long, creamy, salted-toffee finish.<\/p>\n

For nitro versions\u2014which are infused with nitrogen gas and pushed through a valve with small holes to create a stout-like texture\u2014expect the sensation of cream and a heavier mouthfeel. Pair it with an equally velvety sheep\u2019s milk cheese for extreme decadence.<\/p>\n

Recommended Pairings <\/em>
\nLynher Dairies Cornish Kern<\/a><\/strong> + cold brew coffee<\/em>
\nL\u2019Antica Cascina Nuvola di Pecora<\/strong><\/a> + nitro cold brew coffee<\/em><\/p>\n

Cold Brew Beer<\/h2>\n

There are plenty of ways to get coffee into beer, says Zach Bodah, quality control manager at Maine\u2019s Allagash Brewing Company. Many brewers add it during steps when ingredients are super hot\u2014which, like brewing regular coffee with heat, results in oil extraction and acidity. The cold-brewing method Allagash uses when making Map 40, a Belgian-style stout, is a bit more difficult, as it requires sterilized, oxygen-free water. But it\u2019s worth it. \u201cIt allows us to just get the essence of the coffee,\u201d Bodah says. \u201cIt\u2019s smooth, really round, and doesn\u2019t add any acidity to the beer.\u201d Senior brewer Sean Ellsworth suggests pairing the rich, chocolaty stout with a less intense blue like Spanish Monte Enebro for a \u201cnice balance of the funk with some creaminess.\u201d <\/p>\n

At Oregon\u2019s Rogue Ales & Spirits, brewmaster John Maier uses cold brew for similar reasons to produce a very different style of beer. His Cold Brew IPA has an initially strong hit of coffee flavor followed by enough hoppiness, carbonation, and citrusy notes to \u201ccut through the buttery texture of a clothbound cheddar,\u201d he says.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Queser\u00edas del Ti\u00e9tar Monte Enebro<\/strong><\/a> + Allagash Map 40<\/em>
\nCellars at Jasper Hill Cabot Clothbound Cheddar<\/strong><\/a> + Rogue Ales & Spirits Cold Brew IPA<\/em><\/p>\n

Cold Brew Cocktails<\/h2>\n

Mixology is about achieving equilibrium between bitter, sweet, and acidic flavors\u2014a balance that a perfect cup of cold brew should achieve on its own. When shaking and stirring it into cocktails, aim to preserve that harmony, avoiding extra bitterness or acidity and offering complements to the coffee\u2019s roasted aromas.<\/p>\n

The same goes for pairing. \u201cWith cold brew cocktails you already have a lot of great flavor going on, so you need a bridge,\u201d says Tenaya Darlington, cheese blogger and author of The New Cocktail Hour<\/em> (Running Press, 2016). \u201cYou need a cheese with a like-minded sentiment\u2014a rum-y note, or something with coffee. I don\u2019t think you can just throw a cheddar into that mix.\u201d Darlington suggests adding a shot of cold brew and a shot of rum to a sweet, cinnamon-y horchata, then serving it alongside the coffee, cocoa, and cinnamon-coated Tomme Mol\u00e9 from Birchrun Hills Farm. Or try her Black Julep\u2014cold brew, mint syrup, bourbon, and crushed ice\u2014alongside a sweet, herbaceous \u201cdessert bomb\u201d of a cheese coated in barley malt and whiskey.<\/p>\n

Recommended Pairings
\n<\/strong><\/em>Birchrun Hills Tomme Mol\u00e9<\/strong> + cold brew\u2013spiked Rumchata<\/em>
\nOccelli Testun al Malto d\u2019Orzo e Whiskey<\/strong> + Black Julep<\/em><\/p>\n

The Great 28 is featured in our annual Cheese Pairings issue<\/a>. <\/em><\/h4>\n","protected":false},"excerpt":{"rendered":"

Wake up to the season’s buzziest pairings.<\/p>\n","protected":false},"author":10,"featured_media":33958,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[3081,3167,3169,3002,3168,1891,3398,2686,3172,3171,2505,3170],"coauthors":[290],"class_list":["post-33957","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-cabot-clothbound-cheddar","tag-cheese-and-cold-brew","tag-coffee-and-cheese","tag-cold-brew","tag-cold-brew-coffee","tag-cornish-kern","tag-gregorys-coffee","tag-monte-enebro","tag-nuvola-di-pecora","tag-occelli-testun-al-malto-dorzo-e-whiskey","tag-tenaya-darlington","tag-tomme-mole"],"acf":[],"yoast_head":"\nHow to Pair Cheese and Cold Brew<\/title>\n<meta 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