Pass the Cheese and the Beer Please
November 30, 2007Beer and cheese is a combination that has been alive for centuries but as small, local artisan creameries across the country continue to gain popularity, many cheese lovers are looking to these small shops for the hottest new trends in culinary delights (not to mention the least expected). That’s what makes cheese and beer pairings such a novel, and fun concept.
A flight of cheese served with a flight of lagers or ales can be infinitely more interesting than the typical cheese and wine flight. Beer’s refreshing and sultry finish plays off a range of flavors resulting in unique tastes and perfect pairings.
To understand these wonderful and flavorful parings, we need to take into consideration beer’s bitterness, sweetness, richness or body, overall flavor profile and carbonation when selecting an appropriate cheese to match with it.
You don’t have to be a chef to make some exciting, flavorful pairings. Follow my three easy tips for pairing beer with cheese, and you’ll be ready for hosting an intimate dinner party or introducing a high-end snack to Sunday football-watching.
Contrast: It’s all about the texture
Light beers contrast the richness of soft, bloomy-rind cheeses such as a triple?cream Brie by cutting through and lifting the cream off the tongue.
The lift comes from beer’s natural carbonation and delicate, balanced hopping.
Best paired with light lagers such as Michelob Light or Bud Light.
Complement: It’s all about the harmony
Complement more flavorful and complex cheeses like aged cheddar with full?flavored lagers.
These beers will play off the nutty character of the cheese and the elegant hopping will balance the buttery, smooth texture of the cheddar.
Best paired with American lagers such as Budweiser.
Balance: It’s all about stability
Balance is important. The cheese should not overpower the beer or vice versa.
Ales and some darker lagers can be fruity, malty sweet, robust and hoppy. Their substantial body and assertive hopping can stand up to big, smoky cheeses like a semisoft smoked Roquefort-style blue.
Best paired with a bock or stout like Michelob AmberBock.
Don’t forget to add wheat crackers, rustic breads, roasted hazelnuts, almonds, green apples, pears and preserves to your customized cheese spread.
That is a guided tour through beer and cheese pairing. Next we’ll take a look at the opposite end of the meal, beer and dessert – the perfect ending to a delicious meal. As always, for more information on these pairings and beer styles visit www.herestobeer.com. Brent Wertz
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