I saw an article about a blue cheese beer by some US brewer. Got me thinking, I wonder that this would go? Anyone have an idea how to achieve this? I can only presume throwing some blended cheese into the fermenter would just cause a yeast infection.
I think the amount of fat in the cheese is a bigger concern than an infection.
What would the fat do?
It’ll hurt foam stability, changing perceived taste and smell. Poor foam stability also increases the risk of oxidation.