This is a common cheese I make. I can hopefully give you some experienced insight to the 100 degree hold. I actually put my beer in a double boiler style set up to hold the temp while infusing the curds with beer and salt. I have taken several acid tests during the whole process to see what's going on for my records. The 100 degrees lowers the acidification of the curds rapidly because the beer also has a rather good amount of acid which will over process your curds if you have a high acid in your curds. Higher acid = longer aging= dryer cheese to put it mildly, think parmesan cheese. This is not saying it a "bad thing" however, you will lose that lovely aromatic flavor you are wanting from the beer and cheese combo. I use goat milk, we own a goat dairy farmstead creamery and as much as I would like to say using goat milk is the same as cow, it's not. Certain measures are taken place because if the different fast contents. I have turned into a milk chemist without my consent. Haha!!!!
