Daily Loaf

Tomorrow (Saturday the 11th) at Datz Deli — All Hail the Ale — a celebration of the world’s best beers matched with fine cheeses. $25 per person includes 5 ounce pours and commemorative glassware. 4 pm- 7pm. 2616 MacDill Ave. Call (813) 831-7000 or email dixon@datzdeli to reserve your spot. Here’s the pairing lineup :

Westmalle Trappist Tripel : Belgium : 9.5%
This Belgian offering hails from one of the world’s seven Trappist monasteries, where brewing is conducted or overseen by monks. The cloudy, golden brew sports fruity, floral aromas. A strong malt component results in toasty flavors; the slight honey citrus sweetness is balanced by a mild alcohol warmth and a dry finish. The sharp, smoky flavors of Grafton Village Smoked Cheddar compliment the maltiness of Westmalle Tripel.

Many more beers after the break:

Orval Trappist Ale : Belgium : 6.9%
Another offering from a Belgian Trappist monastery, this hazy orange ale contains an atypical yeast strain, which imparts an earthy tartness. Paired with Spanish goat cheese, Cana de Cabra. The tangy citrus profile of the semi-soft, crumbly cheese blends nicely with the earthy spice of Orval’s wild Brettanomyces yeast.

Dogfish Head Fort : Delaware : 18%
The world’s strongest fruit beer, brewed with barley, wheat, and pureed Oregon and Delaware raspberries (20 pounds per barrel). A murky copper red body gives off intense raspberry aromas. Sweet raspberry flavors mix with a tart, herbal tone; finishes with a mild bite from high alcohol percent, very similar to a fine port wine. Paired with Cypress Grove Purple Haze, a fresh goat cheese made with lavender and fennel pollen.

Ayinger UrWeiss : Germany : 5.8%
This classic German wheat beer is cloudy dark orange with a creamy mouthfeel. A darker grain roast adds a nutty caramel flavor with hints of banana and citrus from the Noble hops and top fermenting yeast. The nutty sweetness of aged Montegrappa cheese pairs well with the tropical fruit flavors of German Hefeweizen.
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Brooklyn Local 1 : New York : 9%
A Belgian style ale brewed with German malt and hops. Light bodied and pale straw in color; dominant flavors are biscuits with the sweetness of pear, peach, and apple that is balanced by the dryness of clove and coriander. The mild tang of 8 month aged Manchego matches well with Local 1’s yeasty spiciness.

Brooklyn Local 2 : New York : 8.7%
Brewed with New York state raw wildflower honey, Belgian dark candy sugar, and orange peel. Murky brown and slick with flavors of dark fruit, brown sugar, and honey. Finishes with medicinal notes and a mild brandy warmth. The brew’s sweetness is balanced by the pungent flavors of Pt. Reyes Blue.

Lindeman’s Gueuze Cuvee Renee : Belgium : 5%
This light golden brew is a blend of old and young lambic beers, fermented with wild yeast and barrel aged. After bottling, Cuvee Renee is cellared for at least 6 months, and like most lambic beers, it improves with age. The champagne- like brew boasts sharp flavors of sour apple and lemon with an earthy, dry finish. Belle Ettoile Brie, with its creamy mouthfeel and savory flavors, works to tone down the frenzy of Brettanomyces sourness.

Stone Oaked Arrogant Bastard : California : 7.2%
Brewed with a secret blend of hops varieties and aged with oak chips. Mouthfeel is slick like cognac with rich caramel, vanilla maltiness followed by the bitterness of hops and high ABV. The nuttiness of Cave Aged Emmentaler blends perfectly with the hoppy bite and vanilla tones of Oaked Arrogant Bastard.

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