Help with angry yeast beers.

Or for God's sake you need to at least try Orval. That shouldn't be the hardest one to find, but won't be the cheapest. However let me warn you

 

Worth a shot there’s good beer store in Greensboro about 30 minutes from home, there’s no Belgian beers here except Stella. There’s no beer stores in Burlington, only at the food stores. I thought the Westmalle was decent enough,the Rochefort 6 the same, but it doesn’t hit me close to what a great Pils of IPA does. No Whole Foods here, Greensboro is the closest.

 

Westmalle is a very good choice as is the Rochefort. Cambembert, Morebier or a blue cheese go good with them. I've been digging aged Mimolette lately. I found out about that one from a post made here by one of our Euro members. It's got a deep orange color and a very earthy taste. No matter what they tell you, the rind is edible.

 

Love blue cheese, maybe that’s the key a bit of food to compliment a beer vs drinking beers and watching football.

 

They compliment each other. I usually don't have them by themselves. If I have one, my palate asks for the other.
A very aged Dutch gouda goes great with IPAs, by the way. The older the better, so that it crumbles like granite. If you can find it.
Getting of topic here. Sorry guys......

 

Great suggestions! I really like one of those oozy French cheeses with a Westmalle Tripel. Delicious!

 

Next up is hangry yeast. But the broad yeastiness of Belgian beers is sometimes annoying....The great beers seem to make it work as a whole piece..

 

Belgian yeast strains are hangry. They tend to ferment quickly and don't leave much behind.

 

Wonder how a dry provolone would work, the good stuff you could sharpen a knife on it.

 

I think that might work, but not on the IPAs. Maybe it would. Let me know which beer style it goes best with. Some times I have Romano with beer (farm house).

 

I’m a cheese freak, xtra shape Vt cheddar, Provolone, great Imported Swiss. My pop used to get imported Provolone by the wheel that was so dry it crumbled. I’m half Italian and great cheese is a food group.

 

She didn't mention dry, just talked about using a clean glass.
At 3:21 she takes down a pils glass, rinses it, then fills it from the tap

 

I know it is somewhat contradictory but pils glasses will normally always be rinsed with clean cold water. It is my belief it helps to keep the temperature difference down between glass and pils.