One of the reasons beer is such a good compliment to cheese is the carbonation factor. As in after you take that bite of cheese and proteins be denaturing and covering your mouth up, pop goes beer and the bubbles serve not only as a palate cleanser but also highlight the contrast and harmony of these two aged products. This lovely truism was demonstrated last weekend when we sliced up some Rogue Creamery Rogue River Blue and sipped delicately on a Black Boss Porter (from Poland woaahhhhh Baltic beers amirite).
The blue is really quite seriously a PRODUCT. Sometimes blues can have real sharp front tastes or maybe salt the taste buds a little too much; not this blue! I detected butter, I detected mellow, I detected sweet confectionary. I imagine it would be acceptable to think of this as a savory dessert because custard and the winkiest of pungent winks and volatile cream were all finely represented in this stalwart. No uncomfortable throat burn, just refined smooth taste plays. And the security it offered! As in it was a hunk in several senses of the word - dense, hunky, solid, alluring haha what.
The porter, all the way from Poland as previously mentioned, tasted of malty melted south american chocolate and toasted grain. There was really some dynamism to this porter - starting with a thick hirsute mouthfeel and alcoholic high note and yielding to a dry, espresso bitter finish. Twas conceivably an entire dessert course in one sitting/sipping.
So back track to the Rogue blue and retrack to the porter and then savour them alternately vicariously through the present adjectival choices. The interpretations of sweet and unctious offered by each product paired quite nicely, especially because they were pretty congruent on a scale of solidity and THICK. Because the porter was in fact 9.4% so pretty strong but very nicely balanced, the blue of the blue was tamed and matched by the porter's substance. Silky, pleasurable, and refined = any night with these two nommables.