Snap(shot) Judgements are posts that will appear with no real regularity. It’s primarily a way for us to get thoughts and photos up as soon as possible, especially when we have no plan to write a feature-length column on the subject. Here, Gary indulges in plenty of bacon and cheese (beer too!) at a pairing event.
For a few years now, the New York City Degustation Advisory Team (NYC DAT) has been holding regular beer pairings at Jimmy’s No. 43 in the East Village. Earlier this week, I attended their latest, a bacon, chocolate, cheese, and beer pairing at the invitation of NYC DAT’s Chris Cuzme. With special guest Josh Ozersky of Ozersky.TV holding court, the seventy-five minutes flew by as attendees ingested copious amounts of bacon and cheese, washing all that fat down with beer. The grand totals for the night – six bacons, six beers, three cheeses, three chocolates, and a pear slice. Yes, we ate well. The best bacon of the night was the one that wasn’t made from pork belly – Burgers’ Smokehouse Country Pork Jowl Bacon. The best pairing though would have to be the Gouda with the Emelisse Rauchbier – the smoked beer imparted a smoked quality to the unsmoked Gouda, a cheese one normally associates with being smoked.