That marketplace has just gotten a lot harder for everyone. In this current environment, a lot of brewers could use the help the IBA offers. To make membership easier for cash-strapped brewers the IBA is waiving all membership fees for 2020. This means free access for brewers to all our savings programs for the balance of this year. Plus, brewers have no obligation to pay anything in 2021 unless they want to continue to access the IBA’s programs. How much can members save? That depends on their size and what they’re paying now, but here’s a few examples of what some members saved in 2019 by participating in just one IBA savings program.

• $30,000 on labels – 6,000-barrel brewery in New York
• $20,000 on 12 oz. printed cans (with an option for inventory hold) – 7,500-barrel brewery in New Jersey
• $10,000 on chemicals – 5,000-barrel brewery in Michigan
• $7,000 on 16 oz. brites (with an option for inventory hold) – 4,500-barrel brewery in New York
• $11,000 in insurance premiums – 15,000-barrel brewery in DC

Since the IBA dropped it dues requirements two weeks ago, seven new brewery-members have signed up ranging in size from 1,000 to 18,000 barrels. And the IBA is in active discussions with a dozen more.  That’s an unprecedented amount of brewer interest. And the more members the IBA has the better the deals it can negotiate with leading industry suppliers.

Interested brewers can learn more by contacting Matt Hopkins at matt@bewersalliance.org or  810.813.5021.

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“Beer brings people together. As we’ve expanded our business across Europe, South Korea, Japan, and now China, we continue to meet great people who are excited to create and innovate together. We’re excited to have Hey Pal here to share what we love doing and will be making something special together using Chinese and American ingredients and flavors.” said Andy Barr, Co-Founder and CEO of FiftyFifty Brewing Co.

FiftyFifty’s Brewmaster Brian McGilivray and his team will work closely with the brewers to curate special recipes, using unique Asian ingredients like goji berries and green tea. “We’ve been working together over the phone planning every detail over the past few months. We’re excited to have everyone in the same brewhouse to get creative and have some fun.”

“We are honored to join FiftyFifty for this collaboration. We look forward to learning about their process, meeting the community in Truckee/Lake Tahoe and sharing our love for craft beer,” says Hey Pal Brewmaster Shawn Zhou.

FiftyFifty will host several events during the week including a VIP dinner and a roundtable discussion about Chinese consumers and the craft beer market. See below for the full itinerary of events.

VIP Dinner

• Where: FiftyFifty Production Facility, 10434 River Park Place
• When: Thursday, September 12, 6:30pm
• By invitation only. Please RSVP to rsvp@fiftyfiftybrewing.com

TCV University Talk: Understanding the Chinese Consumer

• • Where: FiftyFifty Pub and Pilot Brewery, 11197 Brockway Rd Suite 1
  • When: Friday, September 13, 5:00pm
  • Open to the media and public. Please RSVP to rsvp@fiftyfiftybrewing.com

About FiftyFifty Brewing Co. Founded in 2007 in Truckee, California, FiftyFifty Brewing Co. is an authentic mountain town brewery and pub that creates extraordinary beers. FiftyFifty’s mission is to provide the highest quality beer-centric experience while making their community, and the world, a better place. FiftyFifty currently offers its award-winning beers in 24 states and 14 countries and thrives on experimenting with unique flavor combinations to create new experiences for the local and global community. Notably, FiftyFifty won “Brewery Group of the Year” at the 2018 Great American Beer Festival. Best known around the world for its Eclipse Barrel Aged Imperial Stout, the brewery is also widely praised for its other styles including Donner Party Porter, West Coast Haze and TRK, with new styles being tested every month. FiftyFifty continues to surprise experts and aficionados with innovative new offerings for global and local customers.

About Hey Pal Brewing Group Hey Pal Brewing Group, also known as “Old Pals Brewing Group,” established in 2018, is a platform that partners with various craft beer brands in China. So far, 24 brands have joined, including brewers, breweries, outlets, and enthusiasts. The core of the brand Hey Pal is exactly like its slogan “Hey Pal! We Brew Friendship!” because there is an inseparable friendship between all brands. Hey Pal is a new platform for collaboration in craft beer. In the future, Hey Pal will continue to welcome more brands with an open and inclusive attitude with the hope that all will share the happiness of brewing friendship!

Media Contact: Michael Evans | FiftyFifty@trailrunnerint.com 

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The beer itself is completely safe to drink. “We all take in wild yeast in the air we breathe and the liquid is perfectly tasty,” said Lakefront Brewery Founder and President, Russ Klisch. “The risk comes with pressure building up in warm beer that continues to ferment.”

Lakefront Brewery is offering a refund to those who dispose of their My Turn Junk. Michael Stodola, Brand Manager of Lakefront, asks, “Please take a photograph of the bottle’s back label, send it to support@lakefrontbrewery.com, along with your address, by October 1stand we will send out a check to compensate affected customers.”

There’s only been a few bottles out in the market that have exploded and there’s been no injuries or customer complaints, but the Brewery is voluntarily recalling all bottles as a safety procedure.

Lakefront Brewery, Inc. distributes its products to over 30 states, Ukraine, South Korea, Sweden, China, Japan and Canada. Lakefront Brewery, Inc. produced the first beer in the United States made from 100% in-state-grown ingredients, including a first-of-its-kind, indigenous Wisconsin yeast strain (Wisconsinite Summer Weiss), the first certified organic brewery and the first gluten-free beer granted label approval by the U.S. Government (New Grist). For more information, visit http://www.lakefrontbrewery.com or call (414) 372-8800.

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What gave you the idea to start up this program?

“We noticed a sea change in how craft breweries are taking their beers to market.” says Brady Shafer, owner of Shafer Print Shop. “There is a huge push towards creative product packaging and company branding. Within this creative push the artwork has become truly outstanding. So we wanted to take that creativity and apply it to our handcrafted poster art business.” he adds.

Is this a relatively new idea?

“When it comes to the craft beer industry it is, but artists have been screen printing gig posters for rock bands for decades.” says Shafer. “We are applying that concept and creating custom art prints in a similar fashion using the breweries own logos and artwork to keep brand continuity.”

This is a free program for the Breweries. Why did you make it free?

“We wanted to make it a win-win. By making it free to the breweries they get they get several benefits, including 10 free prints, no design or set up fees and free brand exposure. On our side we get to promote and sell the prints direct to consumers. This brings an enormous amount of retail customers to our website. We also provide a royalty on each poster sold, which we feel is a great way to reimburse the brewery for being allowed to sell their brand and tap into their current fan base.”

You just launched this idea about a month ago, where do you see this program in the future?

“We would love to take this to the point where we have hundreds of craft beer posters on our website. This program will not only strengthen a brewery’s brand with their current customer base but it could potentially introduce their brand to thousands and thousands of other craft beer enthusiasts from around the country. And we think there is great value in that.”

Check out Shafer Print Shop’s Craft Beer Posters today. For full details of their Craft Art for Craft Beer program click here.

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Long known as the “Friendliest Place in Town,” the American bar and tavern represent the epitome of community spirit and social culture – both of which are at the core of this nation’s civic fabric. Be it the corner pub, a trendy lounge, a wine bar, or a family-owned and operated tavern, they all have the same essential function: serving as a place where people come together for meetings, celebrations, and remembrances. Simply put, they are places where people come to share.

(VISIT: Find a U.S. Brewery)

Bars and taverns have played an integral role in the development and formation of this nation for nearly 250 years: in 1773, the Sons of Liberty planned the Boston Tea Party at the Green Dragon Tavern in Boston; in 1787, 55 delegates to the Constitutional Convention celebrated at Philadelphia’s City Tavern two days prior to the signing of the Constitution; and in 1833, Abraham Lincoln and associate William Berry opened three stores that doubled as bars, selling brandies, gin, wine, rum and whiskey.

“The important role played by bars and taverns in the history of this nation should not be overlooked,” noted ABL Executive Director John Bodnovich. “Whether it’s serving as a location for like-minded individuals to meet and discuss the pressing issues of the day, the sponsoring of local youth athletics programs, or working with local civic organizations to promote and support community initiatives, on-premise beverage retailers are there – and often times, they are leading the way.”

According to the 2016 Economic Impact Study of America’s Beer, Wine & Spirits Retailers, direct retail alcohol sales for on-premise, licensed establishments account for as many as 1.41 million jobs; $35.9 billion in wages and benefits; and more than $76 billion in economic impact annually. When including all sales by on-premise, full-service restaurants and drinking places, those numbers climb to 5.66 million jobs; $136.7 billion in wages and benefits; and over $275 billion in economic impact.

(READ: 2019’s Great American Beer Bars)

As the retail tier within the Three-Tier System, bar and tavern owners also work with elected officials and state regulators on an on-going and continual basis to support sensible beverage alcohol policy. These owners also place a strong emphasis on providing the public with responsible service, as evidenced through various employee training programs and the implementation of programs and initiatives designed to both discourage and prevent drunk driving and underage access to alcohol.

This May, join ABL and its state and local bar and tavern association affiliates in embracing the historic and modern roles of the American bar and tavern, the hardworking individuals who strive to keep the doors of their businesses open, and the good jobs they provide to those in their communities. Celebrate Tavern Month this May by raising a glass to the American tavern – the friendliest place in town. To learn more about Tavern Month, click here!

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About American Beverage Licensees: ABL is the preeminent national trade association for beverage alcohol retailers. Direct retail beverage alcohol sales in the United States generate as many as 1.94 million well-paying jobs. ABL’s thousands of on-premise and off-premise licensee members are independent and often family-owned establishments. The beverage retailing industry pays over $25.3 billion in federal taxes and $18.36 billion in state and local taxes. To learn more about ABL, visit www.ablusa.org.

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The keynote speaker for the event is Sara Hagerty, Senior Global Projects Manager for Origin Malts. Hagerty has also worked for White Labs as Senior Midwest Territory Manager and is known throughout the craft brewing community for her understanding of raw materials, her attention to quality and a great passion for helping craft brewers optimize their supply chains.

There will be two workshops available to all ticket holders. Lucy Saunders, a cooking with beer cookbook author, clean water advocate, and future President of the Wisconsin branch of Fermenta, will lead a beer and cheese pairing tasting. The second workshop is a comparative tasting of beer and wine, led by Brian Hay, Master Sommelier and head of the Culinary Education program at Kalamazoo Valley Community College.

Every event attendee will receive a ticket for an opportunity to win one of several door prizes donated by breweries and brewing supply stores. Donations include free beer for a year from Old Nation, a home fermentation vessel from Adventures in Home Brewing, a Wisconsin gift basket from Lucy Saunders, off flavor tasting kit from Cicerone.org. Plus there will be plenty of brewery wear and other swag from Shorts, Jolly Pumpkin, Saugatuck, Bells, and several others to give away. There is also a trade expo during the event.

The $20 for members and $25 for non-members ticket includes tapas-style, beer-friendly appetizers made at the culinary school in addition to the above workshops and prizes. There will be a cash bar serving Michigan made beer, wine and cider. Membership is $30 for “Active members,” which includes any woman connected in any way to a brewery, winery, distillery, or fermented foods business. This encompasses writers/bloggers or anyone who would like to take advantage of full membership benefits. There is also at $15 “Supporting Membership” level that is open to men or women and is a great way for students to stay abreast of Fermenta activities and events. Corporate memberships are $150 and include three Active memberships as well as promotion on social media, website, and newsletter platforms.

Tickets can be purchased at Eventbrite. They’re also available on a walk-in basis at the event, Sunday, 10/7/18 12-3 p.m. at Kalamazoo Community College Culinary Arts Building, 418 W. Walnut St., Kalamazoo, Michigan. If you would like more information about joining Fermenta, please email fermenta.michigan@gmail.com. Information about scholarships available in September is at www.fermentamichigan.org.

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Head Brewer Peter Kiley talks about Monday Night’s product development process. “It’s 2018. There are a lot of great beers out there. I mean, all the good ideas have already been taken.” Kiley says to look out for lighter clones like 421 Extra Pale Ale and Flat Tire to be on shelves soon.

(READ: 10 Brewery Pranks That May Have Fooled You on April Fool’s Day 2017)

Replicating IPAs has proven to be more challenging. “They must be using a lot of hops or something. I don’t really get it,” says CEO Jeff Heck. They have been tinkering with recipes for Pliny the Middle Child and Three Hearted, though Heck expects those beers to take a few more months of development.

Copying recipes from a myriad of other breweries is no small feat. Monday Night has been peeking through the windows, quite literally, of some their favorite breweries, trying to get a glimpse of their recipes. Co-founder and CMO Jonathan Baker explains, “Yeah, I’ll spend a couple days outside some random brewery in a lawn chair with binoculars and a cooler. I figure sooner or later they’ll slip up and leave a recipe on a computer screen or something.” As of the writing of this release, Baker’s efforts thus far have been in vain.

(VISIT: Find a U.S. Brewery)

Kiley is particularly excited about Very Tan Lord, an imperial stout clone which he plans on releasing once a year at the brewery. “People are going to be waiting in line for this beer, even if I have to start the line myself. And if we have 3 people in line, I am only going to release 2 bottles. I really want that perceived scarcity with Very Tan Lord. Hopefully a fight will break out.” If successful, Monday Night Brewing will add other imperial stout releases, including Mexican Pastry and Hunapoo.

CEO Jeff Heck says that clones open up a whole new market for Monday Night. The brewery plans on replicating international beers as well, with releases like Cantiyawn and Chimaybe. When pressed for a comment, Heck puts it bluntly, “I’m not as interested in exploring what beer can be and how we can leave our mark on the industry. I’m interested in getting rich with as little work as possible.”

(READ: Inside Monday Night Brewing’s New ‘Garage’)

ABOUT MONDAY NIGHT BREWING

Based in Atlanta, Georgia, Monday Night Brewing grew out of a Bible study. Founded by Jonathan Baker, Joel Iverson and Jeff Heck, Monday Night Brewing exists to deepen human relationships over some of the best beer of country. Head Brewer Peter Kiley oversees barrel-aging and souring at their brand new facility, the Garage, in Atlanta’s Lee + White project on the southwest side of Atlanta. More details can be found here.

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Scofflaw will use exclusive access to the eco-friendly Ohio brewery to expand production of its canned beer for distribution in Georgia. The one-year agreement enables BrewDog to utilize excess brewing capacity while the company, which is celebrated for its punk branding and craft beer advocacy, builds its U.S. market.

(READ: 3 Things You Should Never Say to a Craft Brewer)

The agreement was reached by James Watt, co-founder and CEO at BrewDog, and Matt Shirah, co-founder and president of Scofflaw, which recently announced an expansion that will increase capacity to 30,000 barrels annually at its Atlanta brewery. Scofflaw Brewmaster Travis Herman and Tim Hawn, the recently named COO for BrewDog USA, will coordinate the brewing.

“James and Tim have offered us a bridge,” said Shirah, “one that will allow us to radically improve our canning capacity and capabilities. We can, no pun intended, continue to produce beer and simultaneously build out our third expansion.  We are also working to develop our own, more sophisticated Atlanta-based canning operation. Our current draft production facility and tasting room will stay in place and where it belongs, on Atlanta’s Westside.”

“Since opening earlier this year, our brewery in Ohio is now up and running and firing on all cylinders,” said Watt. “When we started work on it back in 2015, we built it with expansion in mind, so it’s awesome be able to use some of the excess capacity we currently have to help out Scofflaw. The beer scene in America is so inclusive and eclectic and it’s been exciting to join the raft of amazing breweries out here. Our partnership with Scofflaw shows how supportive the scene can be, and we’re excited to be able to sip some Scofflaw beers in our very own DogTap in Ohio!”

(READ: 7 Simple Ways to Give Craft Beer as a Gift)

The agreement will incorporate additional projects, including a collaboration beer and Scofflaw beers poured at the Columbus brewery’s DogTap bar and restaurant. “The BrewDog and Scofflaw brands share an independent, brash attitude as well as a passion for brewing high quality, creative craft beers,” said Shirah. “Given BrewDog’s new state-of-the-art brewery here in America and our goals to increase production, this makes for a good relationship.”

Shirah said the line-up of canned beers brewed in Ohio will include Basement IPA, Double Jeopardy and Hooligan as well as other newly canned beers once test brewing has been completed.

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About BrewDog USA

The company’s new 100,000-square foot brewery in Canal Winchester, Ohio covers 42 acres and has a capacity of 85,000 barrels. It includes the DogTap bar and restaurant as well as The DogHouse, the world’s first craft beer-themed hotel. Currently under construction, the hotel located next to a new sour beer facility will feature hot tubs filled with beer among other amenities. The brewery plans to build at least five BrewDog bars across the United States in the coming years.

About Scofflaw Brewing Co. 

Co-founded by Matt Shirah and Brewmaster Travis Herman, who developed beers on a one-barrel system in the basement of the home of Shirah’s mother-in-law, Scofflaw opened in August of 2016. It has been named by BeerAdvocate, Paste Magazine, USA Today and Craft Beer & Brewing as one of the best new breweries in America. Follow Scofflaw on Facebook, Instagram and on Twitter @ScofflawBrewing.

Media Contact: Jonathan Ingram, jonathan@scofflawbeer.com

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The “aha!” moment for Icon Blue – Chocolate Milk Stout happened while Marketing Director Lennie Ambrose was eating brunch at Hugo’s namesake restaurant and ordered the Mexican hot chocolate.

“I drank the hot chocolate and thought to myself immediately, ‘this needs to be a beer,” said Ambrose. “It certainly helps that Hugo is an icon in Houston, so it only made sense to bring him into the fold for an Icon beer.”

Ambrose brought the chocolate to the brewers and they jumped at the opportunity to work with a local ingredient and developed a recipe to highlight the authentic flavors of the Ortega family chocolate.

Chocolate flavor dominates the Icon Blue – Milk Chocolate Stout with notes of toffee, stone fruit, and cinnamon. Sweetness is balanced by the hop and roast bitterness. A medium body and creamy mouthfeel leads to a surprisingly crisp finish. Icon Blue – Chocolate Milk Stout is a delicious dessert beer. For Founder and Owner Brock Wagner, this is another beer that highlights the community aspect that is so important to the brewing company.

“We love when we are able to use an ingredient with a connection to a local institution like Hugo’s,” said Wagner.

For Chef Ortega, it was an honor to include an ingredient with a recipe close to his family in a Houston brew.

“We make it like my grandmother used to make it in the mountains of Puebla near the border of Oaxaca. It is very special and such an important gradient in Mexican cooking. It means a lot for the team at Saint Arnold to think so much of our chocolate to put it in one of their Icon beers.”

Beers in the Saint Arnold Icon series have limited release availability, typically three months, and will be available in six-pack bottles and on draft in Texas and Louisiana. More information on the Icon Series is available here: http://www.saintarnold.com/icon/.

Icon Blue – Chocolate Milk Stout Specifications: Original Gravity: 1.061 Final Gravity: 1.019 Alcohol: 5.6% ABV IBU: 39

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“What was our gravity on that?” I hear 70-year-old Nancy yell down to our brewer, Patio, as I walk into our pub brewery. If I didn’t know any better, I would think Nancy had been part of the Three Creeks Brewing team for years. Recently, Nancy’s beer was selected as the best in show at the Sisters Home Brew Fest in Oregon, earning her a chance to brew her recipe that she has been working on for more than a year.

(READ: Stumped on How to Pair IPAs? Try These Tips)

Nancy Noll was born in Ohio. She decided to uproot her life and move to the West Coast, where she continued to pursue her family business in finance, but in San Francisco, where it was all peace, love and freedom. She ventured up to Northern California, where she lived for 40 years, but was then drawn to Central Oregon for her love of snowboarding and skiing. During her time between Nor Cal and Sun River, Nancy discovered the art of beer brewing, and just so happened to be innately good at it.

After spending the morning watching Nancy and Patio brew, I got to sit down with Nancy and ask her a few questions about her life and the beer that is getting acclaim across Northern California and Central Oregon.

Q: Tell me about yourself

A: I grew up all over the East Coast. After leaving art school, I worked as a photographer, and eventually got involved in our family investment business. When I was 26, I bought a piece of raw land in Humboldt County, California. I paid less for that acreage than what a new car costs today!

Q: What drew you to San Francisco and how did you end up in Humboldt?

A: I’m gay and if you were gay at that point in time, you needed to be on the West Coast. I had a friend living out in San Francisco and she said, “Come out, it’s great and fun and you can be free to be whoever you are!”

I wanted a better life. I eventually packed up my life and became a hippie in the early 70’s in San Francisco. It was great. At some point, I wanted to get out of the city. In 1972 my sister tragically passed and we had always wanted to buy land together. I pursued that dream and ended up finding property in Humboldt County.

(BEER TRAVEL: 5 Epic Craft Beer Road Trips)

Q: What did you do in Humboldt?

A: I lived there for almost 40 years, homesteading and working in my family’s business. I moved off of my property in 2008. At that time, my mother, who lived in Hawaii was aging and I wanted to spend more time with her. The property was a lot of responsibility and it felt like the right time to move on, so I ended up selling the property and moving to Arcata. During the time I was living in Humboldt. I started spending the winters in Sun River, Oregon.

Q: What made you choose Sun River?

A: I wanted to come up in the winters to ski and snowboard. I rented a house there and fell in love with the area. In 1990, I ended up buying a lot and building a house. I was the only house on the block at the time.

Q: How have you seen Central Oregon change since then?

A: It’s grown, but good things have come out of that. A lot of people that have come from other places have contributed to the culture here. There may be more traffic, but there’s also more music, art and breweries flourishing. The people here are very warm and friendly.

Q: You mentioned that non-profits are a big part of your life, which actually got you into brewing

A: One of the better things that I’ve done in my whole life, was when I co-founded an organization called Humboldt Community Breast Health Project in Arcata. We started out with a desk and a file cabinet.

(READ: How to Host a Bottle Share)

Q: So how did you go from starting non-profits to brewing?

A: I used to be a big wine drinker. It started to give me a headache – too many friends and topped off glasses. With beer it’s easier to track how much I’m drinking!

I used to carpool with a guy up to the mountain who was a beer drinker and he kept trying to get me to drink beer. Finally one day I said yes and that kind of got me started. I got interested in beer and drinking beer. This was in 2012. I think around 2013, I went to the Humboldt Home Brew Fest. It was a charity for Engineers Without Borders.

Q: Wait, so you started drinking beer in 2012 and by 2013, you were already brewing?

A: Yes, I’m an extremist, whatever I do, I do.

Nasty Woman IPA Release

Three Creeks Brewing releases Nancy’s Nasty Woman IPA this weekend. You can find it on tap at the pub starting Saturday, August 19.

Editor’s Note: This article was contributed by Ashley Woody. It was originally published on Three Creeks Brewing’s website.

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The CraftBeer.com Beer & Food Course is the leading educational tool that guides the chefs and restauranteurs on how to create that unforgettable experience.

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Fresh Cheeses | Wheat and Lambic-style Beers

The term “fresh” is used to describe cheeses that have not been aged, or are very slightly cured. These cheeses have a high moisture content, are usually mild, and have a very creamy taste and soft texture.

Examples include Italian-style mascarpone and ricotta, chèvre, feta, cream cheese, quark and cottage cheese. These light cheeses pair excellently with the softer flavors of wheat and lambic beers.

Semi-Soft Cheeses | Multiple Styles

Semi-Soft Cheeses have little to no rind and exhibit a smooth, generally, creamy interior. These cheeses have a wide range of flavors from mild to rather pungent in taste.

Examples include many blue cheeses, colby, fontina styles, havarti and Monterey Jack. The vast variety of cheeses in this category can be paired with many different craft beers. When pairing, remember to match strength with strength.

Firm/Hard Cheeses | Pilsner, Bock, Brown Ale and Imperial Stout

This broad category of cheeses ranges from very mild to sharp and pungent. Hard cheeses generally have a texture profile that ranges from elastic at room temperature, to hard cheeses that can be grated.

Because of their variety, hard cheeses are easily paried with an equally broad range of craft beer styles.

Blue Cheeses | IPA, Imperial IPA

The term “blue” is used to describe cheeses that have a distinctive blue/green veining, created when the penicillium roqueforti mold, which is added during the cheesemaking make process, is exposed to air. This mold provides a distinct flavor to the cheese, which ranges from fairly mild to assertive and pungent.

Blue cheeses may be made in many styles, the most common being the French (roquefort), Italian (gorgonzola) and Danish blue styles. These stronger-flavored cheeses are most successfully balanced with stonger-flavored bolder beers like IPAs or imperial IPAs.

Natural Rind Cheeses | Golden or Blonde Ales

Unlike soft-ripened cheeses which are sprayed with a solution to encourage mold growth to produce a rind, natural rind cheeses develop rinds naturally during aging.

This category of cheeses include Tomme de Savoie styles which pair well with golden ales or blondes. Traditional British-style ales work well with English-style natural rind cheeses, such as Lancashire and Stilton.

Washed-Rind Cheeses | Belgian-Style Ales

These cheeses are bathed in brine, wine, spirits or even beer which helps it to retain moisture and aids the growth of bacteria.

The cheese itself, while potentially pungent, is often creamy. Try Belgian-styles ales, like triples and golden strong ales with these varieties.

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