{"id":29717,"date":"2017-03-10T09:50:49","date_gmt":"2017-03-10T14:50:49","guid":{"rendered":"http:\/\/culturecheesemag.com\/?p=29717"},"modified":"2019-07-30T13:30:46","modified_gmt":"2019-07-30T17:30:46","slug":"california-common","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/cheese-pairings\/california-common\/","title":{"rendered":"Cheese + Beer: California Common"},"content":{"rendered":"

When it comes to beer, America has long been considered a copycat. The thought isn\u2019t with-out merit: Bitter India pale ales, chocolaty stouts, and brisk pilsners were all conceived across the churning Atlantic. There are, however, two beer styles native to the United States. The first is cream ale, a brew fermented at cooler temperatures to increase crispness and curtail fruitiness (Genesee Cream Ale<\/a> is the lasting example). The second quaff is the California common, also known as steam beer, invented to sate dehydrated miners.<\/p>\n

In the mid-1800s the gold rush brought wagonloads of men west to sift for fortunes in streambeds. It was sweaty, backbreaking labor that worked up a mighty thirst. Enter enterprising brewers, who came to California toting trendy lager yeasts, most of which require cool temperatures for proper fermentation. Lacking ice and mechanical refrigeration, the entrepreneurs had to engage in trial and error to find the perfect strain.<\/p>\n

Once brewers landed on yeast that fermented well at toastier temps, they pumped the warm wort\u2014the sugary broth created by steeping grains in hot water\u2014into shallow rooftop bins, where Pacific winds cooled the liquid. The thirst-quenching end product was a well-hopped, malt-forward amber beer with energetic carbonation. Whether due to the vapor rising off the wort during cooling or because kegs of the fizzy suds sprayed when tapped, the lager came to be known as steam beer.<\/p>\n

The style bubbled through the 19th century and percolated past Prohibition, but by 1965 steam beer was sputtering. Along came appliance magnate Fritz Maytag\u2014yes, of the washing machine brand and Maytag Dairy Farms<\/a>\u2014who bought San Francisco\u2019s struggling Anchor Brewing<\/a> and tweaked its steam beer recipe. By 1971 Maytag was bottling the reformulation, and Anchor Steam<\/a> became the style\u2019s savior and standard-bearer.<\/p>\n

Chances are you won\u2019t find another bottle labeled \u201csteam beer\u201d on your store\u2019s shelves because Anchor trademarked the term. Instead, the medium-bodied, auburn-toned American original goes by \u201cCalifornia common,\u201d and there are examples from across the country: Maine\u2019s Baxter Brewing Co. Tarnation<\/a> and Iowa\u2019s Toppling Goliath Brewing Company Dorothy\u2019s New World Lager<\/a> are classic interpretations, while New Hampshire\u2019s Smuttynose Brewing Company elevates the hop profile in its East Coast Common<\/a> and Virginia\u2019s Ardent Craft Ales turns out the toasty Virginia Common<\/a>.<\/p>\n

Everywhere you look, the steam is rising.<\/p>\n

Pairing Notes<\/h2>\n

Look to California common\u2019s malty core when choosing accompaniments. Go complementary with moderately sweet cow\u2019s milk cheeses such as Asiago\u2014try nutty, creamy Sartori Asiago<\/a> or Parish Hill Vermont Herdsman<\/a>, which has a sublime caramel streak. Or choose Golden State native pepper Jack\u2014the beer\u2019s agreeable sugariness goes toe to toe with heat while its carbonation washes the rich fat away.<\/p>\n

Four to Pour<\/h2>\n
\"Anchor<\/div>\n

Anchor Brewing Company Anchor Steam Beer<\/a><\/h3>\n

Fifty-plus years after Fritz Maytag saved steam beer, this American icon is still in tune with modern tastes. It smells fruity and earthy, its flavor evocative of biscuits and toffee.<\/p>\n

Steamworks Brewing Co. Steam Engine Lager<\/a><\/h3>\n

Originally called Steam Engine Steam (trademark infringement forced the name tweak), this coppery Colorado lager has a caramel spine and a dry, crisp conclusion that counteracts the upfront sweetness.<\/p>\n

\"Baxter<\/div>\n

Baxter Brewing Co. Tarnation Maine Lager<\/a><\/h3>\n

The can-mad Maine brewery\u2019s take on tradition employs style-appropriate San Francisco yeast to create a rich, bready crowd-pleaser best stocked by the case.<\/p>\n

Smuttynose Brewing Company East Coast Common<\/a><\/h3>\n

The New Hampshire brewery elevates the ABV of its common to an IPA-worthy 7.4 percent\u2014aromas of tropical Citra and lemony Sorachi Ace hops abound.
\n 
\nFeature Photo Courtesy of Anchor Steam<\/small><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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