Jump on the bandwagon and learn all the tips and techniques for creating party-worthy cheese boards, how much to buy, ways to cut the cheese, and how beer complements or contrasts cheese flavors and homemade accompaniments with cheese expert Andy DeCou. Andy presents two cheese boards with a bit of holiday flair, with one using a Green Hill brie wheel served with warm homemade fig jam and crushed toasted Marcona almonds, plus a traditional board with a variety of cheeses, sugared cranberries, smoked gouda dip, pickled green beans and carrots, candied pecans, caramelized walnuts, and homemade mostarda, paired with Breckenridge Brewing Vanilla Porter and Elysian Space Dust IPA. #holidays
Sun, Dec 19, 5:30 pm to 8 pm