Fukuju(Junmai)
This sake is a real treat, for it is a good lesson in contradiction. The lesson is… that it is complex in its simplicity; it is sweet yet dry, it’s chewy but soft, and it seems a bit dull even though it is vast in flavor. The nose shows marshmallowy fruit, and yet the granular fragrance of the rice adds a welcome nuance. This sake is round and easy to drink for the novice, and yet interesting enough for even the seasoned sake lover.

Kobe No Kaze
This sake is very round and smooth on the palate. It is very approachable, yet it has some unique flavors like sweet nougat and green tea with a pleasant nuance and mouth feel of honey-cured bacon fat. All of these facets come together seamlessly and create what can only be described as umami. Enjoy as a cocktail, but be astounded when this sake is paired with a hearty, white sauce Italian dish.

Classification of sake:

Ingredients: Rice, Water, Koji mold, Yeast, Rice, Water, Koji mold, Yeast, & Distilled Alcohol.

Seimai buai (Polishing Rate) ＝% of the rice which remains after grinding.

The Best of the Wurst

We kicked off Father’s Day weekend in the best way we could think of: Beer and Sausages! Aly was back to lead an informative and tasty class on some perfect beer and sausage pairings. Below are her notes!

This is grain, which any fool can eat, but for which the Lord has intended a more divine form of consumption. Let us give praise to our maker and glory to His bounty be learning about beer.
–Friar TuckThere is a reason why monks are known to brew beer and make cheese. Perhaps it is because beer and cheese make people happy, and the production of these products serves the community around them, or perhaps the process of manipulating basic ingredients into something beautiful is a near-holy experience in itself. Whatever the reason is, there is no denying that the pairing of a bubbly brew with a delicious cheese is a divine one.

Naturally, when asked to conduct the first beer event of the year for Surfas, I relished the opportunity. What better way to kick off our Beer Series at Surfas than by paying homage to this time-old traditional pairing? I picked five beers and cheeses that I thought would illustrate the range and flexibility in which these two things could be paired and enjoyed.

1. Old Speckled Hen (5.2% ABV) – Greene King Brewery; Bury St. Edmunds, UK
Beecher’s Flagship Cheddar (Beechers Creamery; Seattle Washington) melted on French Baguette crostinis, topped with Jamon Serrano –This English Pale Ale and Cheddar share a common terroir ((UK)). The sharpness of cheddar picks up the maltiness and caramel notes of the English Pale Ale, as well highlight the apricot and nutty flavor. 

2. Blue Star Wheat (4.5% ABV) – North Coast Brewing Co.; Ft. Bragg, CA
Acapella Goat Chevre (Andante Creamery; Sonoma, CA) – The citrusy notes of the Belgian Witbier complement the slight tartness of the chevre, while the banana and fruity notes pick up the sweetness. Carbonation refreshes and cleans the palate from the creaminess, as if to invite taste buds for another tasting.3. West Coast IPA (7% ABV) – Green Flash Brewing Co; Vista, CA
Grayson (Meadow Creek, VA) –The bold flavor of this stinky cheese stands up to the 95 IBU (bittering level) of the hops in this India Pale Ale. The fresh grassy elements of the hops pair well with the creamy, intensely perfumed cheese.

4. Gouden Carolus Cuvee van der Keizer (10% ABV) — Brouwerij Het Anker; Mechelen, Belgium
Five Year Vintage Gouda (Holland) –Caramel and fruit notes of the cheese will match the deep raisiny notes of the strong dark ale. The dry finish of this Belgian ale intensifies the creamy butterscotch notes of the Gouda.

5. Cucapa Barleywine – (ABV 10%) Cucapa Brewing Company; Mexico
Saint Agur (Auvergene, France) --The intensity of this beer needs an equally intense cheese. Creaminess complements the sweet dessert like quality of the beer, as well as the syrupy mouthfeel. Tastes of dark fruit complement the saltiness of the St. Agur, which marry well in this low carbonated brew.

If you’re looking to try something new but don’t know where to start, or are already a beer aficionado looking for something different, we carry all of the above beers and cheeses at Surfas and I encourage you to give these pairings a try.

Fellow beer-geek? Shoot an email my way with your name ((just first name, don’t try to get fresh with me)), favorite beer/style of beer, favorite way to drink it ((pairings, glasses)) and if you’re a homebrewer, what was your last brew? I’d love to hear your feedback on these pairings, whether positive or constructive.

I’ll see you at rounds. Cheers!
Aly Iwamoto

Surfas Cheese and Charcuterie Lady
Beer Lover, Enthusiast, and Brewer

hey.beermeplz at gmail.com

Sparkling wine and goat cheese make a perfect pairing. The earthy “barnyardiness” of goat cheese is softened and sweetened by the bubbles of sparkling wine; ultimately showcasing its grassy floral notes and creaminess.

Our featured pairings:

Bellefon Brut Champagne -One of my favorite non-vintage champagnes.
This wine contains more Pinot Meunier than Pinot Noir or Chardonnay. It is dry yet with a long rich finish and because it is lower in Chardonnay it is less acidic with a fuller mouth feel. I served it with Cypress Grove’s Midnight Moon – Goat Gouda! The rich creamy sweetness of the cheese is enriched by the champagne.

Trevisiol Prosecco
Intensely aromatic and crisp, bringing to mind yellow apples, pear and white peaches. This is a fresh and light sparkling wine from the Veneto region of Italy and paired with Cypress Grove’s Truffle Tremor. The group loved this pairing. Everyone asked for seconds! Truffle Tremor is a fluffy goat cheese, with a rich fondue outer layer. It is made with a black truffle slurry. Every taste of the wine and cheese brought on an uncontrollable need to eat and drink more!

Cava Torreoria Brut Rosado – Cava Rose!
I love blush colored sparkling wines. This Cava Rose made with 100% Grenache is clean and aromatic with light fruitiness and dry berries, small bubbles, structured and balanced. Served with Andante Cavatina, a very creamy goat cheese with an ash rind and slight yoghurt sourness. The Cava Rose cut through the earthiness of this cheese, while the cheese enhanced the wine’s bouquet of wild forest strawberries.

Four Vines Zinfandel Port – Not a sparkling wine, but it is the perfect dessert!
An intensely rich port while still fairly low in alcohol, with tastes of wild summer blackberries and rich chocolate. Paired with Andante Etude, aged cheese with parmesan like qualities, truly an amazing pairing! This cheese and wine fit perfectly, like a puzzle finding its missing piec

-David

This wine is also the perfect pairing to spicy foods, such as blackened Big Eye Tuna.

WINE: ZACA MESA LATE HARVEST VIOGNIER
CHEESE: DELICE DE BOURGONE
I adore this pairing. Delice is slightly pungent, salty and has the consistency of cake batter, I then drizzled it with white truffle honey and served it with a varietal that has the nose of a big bouquet of flowers. It is magnificent. You taste it and your mouth cries “This must remain in my life forever!” It layers salty, creamy, sweet, floral and in anchored by the sublime earthiness of white truffles.

WINE: VOUVRAY DEMI SEC
CHEESE: GRAYSON
Vouvray from the Loire Valley in France is amazing. The French never create a wine by mistake; they always pair well with food. The varietal Chenin Blanc, is off dry and creamy on the palette. It also has excellent acidity. Grayson on the other hand is a meaty, slightly stinky, creamy washed rind cheese. After eating this cheese, you take a sip of the Vouvray and slightly gurgle it as it aerates in your mouth. The salty pungency of the cheese is replaced with honey, tart apples, apricots and honey suckle flowers.

WINE: FOUR VINES ZINFANDEL PORT
CHEESE: SMOKY BLUE
Finally the dessert, of the dessert wine tasting. Four Vines Zinfandel Port from western Paso Robles is a lower alcohol port made from the best Zin grapes California has to offer. It reminds me of a chocolaty boysenberry pancake syrup when served with this cheese. The smoky blue, is tart and salty, with a smoked cheese finish from having been cold smoked over hazelnut shells for 15 hours. The layering of flavors is mind blowing, as if the cheese and the port exist only for each other’s benefit.