I wanted to share the genius of Emily's cooking with the rest of the beer world, and so we hatched the GBH Provisions series together. I picked a beer that was perfect for the season, in this case the new offering from Brewery Ommegang called Goudenhop — a bright, hoppy Belgian-American blonde with a citrusy nose, along with notes of coriander and clove, and a dry Belgian finish using the house Ommegang yeast. We discussed the aromas, the flavors, and the mouthfeel of the beer, and Emily went to work considering a wide variety of ingredients and preparations that would pair well.

We spent some time over the July 4th weekend on a farm in Michigan's Upper Peninsula, using a tiny cottage kitchen and some simple local ingredients — stuff you'll find in any grocery store — and got to drinking and preparing. The results were a mouthwatering pimento cheese spread. The salt and fat of the pimento cheese was perfect for the bitterness of the beer. The shallot and side of bitter greens, even a small amount, really drew out the aromatics of the pale Belgian-style Goudenhop. She nailed it. And she passed along a tip or two in the process — for example, did you know you could "butter" a grilled cheese with mayo for a better, more even cook? Crazy good. Here's Emily's recipe