It’s beer and cheese week! Beer industry veteran, professional cheesemonger, and German language educator, Ericka Baird, joined us this week to talk about everything beer and cheese.

We picked up a variety of cheeses, from real Wisconsin curds to the world-famous Rogue River Bleu, and tried them alongside a few beers chosen by Matt. Ericka and Matt walk us through the pairings, and we see what works and what doesn’t.  And of course, Ericka drops an insane amount of history with every new creamery we explored.

Open a fresh Kraft Single and tune in to learn why this was Ron and Doug’s favorite week ever, which cheese style smells like an actual foot, and why drinking directly from a fondue fountain is completely justified.   

Tap, tap, tap

Alright, Grit & Grainers! Please email us at cheers@gritandgrainpodcast.com with your comments, opinions, and most seductive pairing theories. You can subscribe to GGP on YouTube, Amazon, Apple Music, Spotify, Google Play, and iHeartRadio, and please leave us a review. Be sure to also follow us on Facebook and Instagram.

If this podcast is not what you expected, please alter your expectations. No such thing as a bad time to visit Tacoma. No such thing as too much barleywine. Tune in next Friday for more sweet chatter. Cheers!

The post Episode 164: Pairing Beer and Cheese with Ericka Baird  appeared first on Grit & Grain Podcast.