Leading the class was Janet Fletcher, who recently authored a book titled - you guessed it - Cheese & Beer. She provided historical information and tasting notes for each of the five pairings and encouraged participants to contribute their comments and observations. Beginning with a summery Saint Arnold's Fancy Lawnmower kölsch and a light mozzarella, we moved on to increasingly darker, more complex beers and stronger cheeses, culminating in a final pairing of oatmeal stout with a blue cheese from a creamery in Point Reyes, California. Fletcher also encouraged us to investigate cross-pairings, which is how I found my personal favorite duo: Ommegang Abbey Ale and butter & cheese cremont.

All the featured beers and cheeses are available for sale at Central Market , so I can easily recreate the five-course menu in the comfort of my own home. But a lot of the fun of the class was interacting with and learning from my fellow participants, many of whom, I discovered, make their own cheese and/or beer.

The next step for me is to attend a Central Market class in which I actually cook, since, God knows, I could use help in that area.