On a gorgeous October evening, an enthusiast group gathered inside Zingerman’s Delicatessen in Ann Arbor, Michigan, eager for a one-of-a-kind tasting experience. The deli, famous for its artisanal products, was hosting a beer and cheese pairing. 

Cheese and Beer at Zingerman’s Delicatessen

But this wasn’t just any tasting. It featured Barrel + Beam’s farmhouse ale, “Life In Michigan.” 

No, Chuck and I didn’t brew it, but on brew day, we chatted with Nick VanCourt (co-owner/brewer) and Joe Thierry (head brewer) while they crafted a beer embodying the spirit of Life in Michigan.

This isn’t just any beer—it’s a stunning amber farmhouse ale made entirely from Michigan-sourced ingredients. The malt comes from Great Lakes Malting, the hops are from MILocal, and the water is straight from the Upper Peninsula. That’s right—all the ingredients are grown, processed, and pumped out of Michigan soil!

Barrel + Beam’s “Monarch,”  a crisp lager made with ingredients sourced from France, was also on the tasting line-up.

But perhaps the most surprising pairing came with the final beer: “Rojo Joe,” a coffee-vanilla stout from Ann Arbor’s Mothfire Brewing. Brewed with locally roasted coffee beans and Madagascar vanilla, this stout was a surprise. Lacking the sweetness often associated with coffee stouts, Rojo Joe’s dry, crisp finish made it a perfect companion for the event’s most unexpected cheese: a goat’s milk gouda from the Netherlands.

Our Sensory Guides

The evening was a sensory experience of craft beers and thoughtfully selected cheeses. Zingerman’s beer aficionado Jackson Konwinski and cheesemonger Tessie Ives-Wilson were our guides.

They began the evening by introducing the concept of a sighted tasting.

This wasn’t about indulging in delicious food and drink but rather about engaging all five senses. Jackson said this tasting is “not just about what you’re eating; it’s everything about it. It’s the way it smells. It’s the texture. Not just the aroma as you taste it, but the aroma in your mouth as you eat it.” This intentional approach allowed us to slow down and savor each bite.

Tessie, our other guide for the evening, encouraged participants to “play with their food.” She said,  “Pick it up and break it in front of our nose.” So, we experimented with manipulating the cheeses with our fingers to change the temperature and give it a different taste. 

When someone who has been working with cheese for 18 years at Zingerman’s suggests you play with your cheese, “Just Do It.” 

Say Cheese

“I’m excited about this next cheese because it represents yet another collaboration,” said Tessie. It’s a joint effort between Carolyn Hesse, who runs C. Hess Cheese in New York, and Chris Roelli of Roelli Cheese Haus in Shullsburg, Wisconsin. 

Chris Roelli, a fifth-generation cheesemaker, has been making cheese in Wisconsin for many years. With this particular cheese—King’s Ransom—he ships it young to Carolyn in New York. Carolyn describes herself primarily as a “cheese matchmaker.” She is a small-batch wholesale cheesemonger working with clients like bars, restaurants, and chefs in New York who need specific, smaller quantities of cheese for their menus.

In addition to her wholesale work, Carolyn is also a cheese ager. She gets this cheese from Chris when they’re young and washes it with cider to emulate a traditional German bier käse, giving it a supple texture that’s not quite fluffy but wonderfully springy. “When we opened the new wheel this afternoon, I did a little half dance behind the cheese counter because I was so excited that this wheel was here and that it was tasting amazing,” said Tessie. 

“King’s Ransom,” paired with Life In Michigan, a robust saison, was indeed the star of the evening.

Key Takeaway

One of the night’s key takeaways was how naturally beer and cheese complement each other. While wine is often the star of such pairings, beer—especially craft beer—offers a broader range of flavors and textures that can bring out the best in a variety of cheeses. Tessie said, “I find that it’s almost impossible to make a bad beer and cheese pairing. Beer, because of the residual sweetness of the malt in almost every beer out there, is going to give you a lot more forgiving pairing profile. It’s one of the reasons why I really like pairing beer and cheese.” 

VIP After-Hours Shopping

But wait, there is more. With our 20% coupons, we had a VIP after-hours shopping experience. We headed into Zingerman’s Delicatessen to browse the shelves and receive personal shopping assistance. Yes, I did a bit of Christmas Shopping! 

At Zingerman’s Deli, the beer and cheese pairing event wasn’t just about trying new things but about seeing, tasting, and appreciating the familiar in a new light. And for anyone who loves food, that’s an experience worth savoring.

Photos

More Beer and Cheese tasting photos at Zingerman’s Delicatessen are in our gallery. 

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Cheers!