A Master Brewer's View of Bishop's Finger and cheeses that complement

To recap, my sister-in-law is a Master Brewer, which is fitting given that she has married into a family of Brewer's. She was former Head of Sensory at the Brewing Research Industry (BRI) so has all the expertise to take me through an introductory masterclass in what to look for in a beer. Having looked at Spitfire in an earlier post, we are now tasting Bishop's Finger - a strong Kentish Ale from Shepherd Neame with an ABV of 5.4%. The four criteria that we used for judging are: 

• Appearance
• Aroma
• Flavour
• Linger

This has a tawny chestnut colour, with more 'lag', coating the sides of the glass. It is cloudier than Spitfire, and has a creamy off-white foam.

The flavour is toffee-ish, sweeter than Spitfire, with a raisin-like fruity taste. It is more malty, more fruity and less hoppy. Unlike the Spitfire, this is less of a session beer (you wouldn't drink too many of an evening) but a beer that you can enjoy.

We felt that it had more of a silky mouth coating, and a long linger. Our Master Brewer felt that it was almost wine like in its richness.

Our sense was that this would be an excellent choice of beer to have with food, complimenting a chocolate dessert or cheese at the end of the meal. To put this into action, we did taste it with some rich chocolate brownies and it was amazing how the Bishop's Finger helped to cut through the sweetness of the brownies, and in some way the strength of both the dessert and the beer were better balanced.

But the star combination had to be with a strong cheese. It worked beautifully with some local cheeses, the Kingsdown  Black Pig Butcher and Delicatessen Smoked Cheese with its distinctive smoky-bacon taste, and rich creamy texture was a delicious combination whilst the strong, chalky creaminess of  JC Rook & Sons Kentish Hard Cheddar was a perfect match for the strength of this rich, malty and fruity beer. In my opinion a perfect end to any meal.

But that's my view, I would love to know what other think about what Kentish cheese would complement this particularly fine ale?

Some top tips for testing beer:

• Always check that the bottled beers are well within the sell by date
• Beers should be served at cell temperature, so cool but not too cold
• Start with the lightest beers and travel through to the darker beer
• When tasting, use unflavoured crackers and water to clean the palate before each new taste
• Did you know that without bread we wouldn't have beer? it was through making bread that people began to understand the action of yeast and sugar.

A Master Brewer's view of Spitfire bottled beer

As a family of Brewer's it is suitably apt that we have a Master Brewer amongst our ranks. As the former Head of Sensory at the BRI Brewing Research International, which carries out scientific and technical support to the brewing industry worldwide, my sister-in-law knows a thing or two about beer and cider. Armed with a couple of Shepherd Neame beers, we met for an introductory Masterclass in what to look for in a bottled beer. The criteria that we judged against was:

Spitifire 4.5% ABV

• Appearance
• Aroma
• Flavour
• Linger

First up, was one of my favourites, Spitfire 4.5% ABV (alcohol by value). Immediately this was descibed as a "session beer", a beer which has an ABV less than 5% and is the drink of choice over a period of time.

We first looked at the colour which was described as a rich, orangy/amber. The effervescence (or bubbles and coating that these give to the sides of the glass) was descibed as 'lacy', with a mild 'lag' on the sides and a thin foam on top.

Next was the aroma which was toffee-ish and malty. The hops had a very pleasant resonance, clean, with no off-notes or cheesiness (a descriptor given to hops that have started to go off).

Thirdly (and maybe the best bit) is the taste (combining flavour and linger) which you do by sipping and swallowing. I was expertly informed that the taste detectors, or receptors that taste 'bitter" are placed at the back of the throat so unlike wine, beer has to be swallowed to be analysed and diagnosed. The biscuity, malty taste is well balanced and refreshing, with a long linger (the taste stays in the mouth for a long time)

To sum up, our Master Brewer said Spitfire is:

"well balanced, refreshing, has a good flavour with no off-notes. A very pleasant beer". 

And, I have to agree.

Some top tips:

• Always check that the bottled beers are well within the sell by date
• Beers should be served at cell temperature, so cool but not too cold
• Start with the lightest beers and travel through to the darker beer
• When tasting, use unflavoured crackers and water to clean the palate before each new taste
• Did you know that without bread we wouldn't have beer? it was through making bread that people began to understand the action of yeast and sugar.

The next beer to come under the spotlight will be Bishop's Finger. Come back to see what our Master Brewer thought of this and what food compliments it beautifully.