question: What is a good beer pairing for Whole baked reblochon?
answer: A great choice for Whole baked reblochon is Sink The Bismarck! (IPA For The Dedicated.). Here's the recipe:
  This is IPA amplified, the most evocative style of the craft beer resistance with the volume cranked off the scale. Kettle hopped, dry hopped then freeze hopped for a deep fruit, resinous and spicy aroma. A full on attack on your taste buds ensues as the incredibly smooth liquid delivers a crescendo of malt, sweet honey, hop oils and a torpedo of hop bitterness that lasts and lasts.
  ABV: 41% | IBU: 1085
  Malts:
  - Extra Pale (7.4 kilograms)
  - Caramalt (0.38 kilograms)
  - Crystal 150 (0.29 kilograms)
  Hops:
  - Columbus Extract (30.8grams @ start)
  - Columbus (19.2grams @ start)
  - Columbus (19.2grams @ middle)
  - Centennial (19.2grams @ middle)
  - Simcoe (19.2grams @ middle)
  - Columbus (19.2grams @ end)
  - Centennial (19.2grams @ end)
  - Simcoe (19.2grams @ end)
  - Centennial (115.4grams @ dry hop)
  - Columbus (96.2grams @ dry hop)
  - Simcoe (96.2grams @ dry hop)
  - Amarillo (76.9grams @ dry hop)
  Yeast: Wyeast 1272 - American Ale II™
  Method: Mash: 65°celsius for 75min
  Tip: Some serious investment in equipment will be required here to get the beer down to -40°C in order to remove enough water. Steep the final beer with a handful of your favourite American hops for 12 hours before bottling.