I saw an article about a blue cheese beer by some US brewer. Got me thinking, I wonder that this would go? Anyone have an idea how to achieve this? I can only presume throwing some blended cheese into the fermenter would just cause a yeast infection.
Seems like they went for a lambic style and barrel aged it quite a lot. Wonder what that tastes like. Overripe blue cheese tends to be a bit harsh on the ammonia.
I might be biased, but I would have gone for a chocolate stout. Blue cheese and chocolate go together.
Seems like one of those things you’d serve in a 200 ml portion size. Nevertheless, I’d try it for the sheer novelty. It can’t be any worse than those lambics they sell with added artificial (non-fermentable, that is) sweeteners.