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Who Else Wants Beer With Their Cheese?

Posted by Jamie Forrest, July 15, 2008 at 10:45 AM

Beer photograph, Pink_Fish13 on Flickr; cheese photograph, Cwbuecheler on Flickr

There's a little-known secret that's actually not so secret anymore: beer pairs better with cheese than wine does. Sure there are some matches made in heaven with wine and cheese, like Champagne paired with a Triple Crème. But there are also lots of potential pitfalls; try a blue cheese with a big, bold red and you will see what I mean. Beer, on the other hand, is a much more forgiving complement to cheese. People often use similar terms to describe the flavors of both beer and cheese: nutty, caramelly, earthy, and tangy, to name a few. Many beers and cheeses also share a similar origin in the farmhouses and monasteries of medieval Europe.

Whereas your chances of finding a wine and cheese pairing that falls flat is rather high, most pairings of beer and cheese are rather serviceable, and many are sublime. Following are some tips for increasing your chances at beer and cheese pairing success.

Complement

Some of the best pairings occur when a beer and a cheese share some common flavors, each serving to accentuate the other. For instance, cheeses with nutty, caramel flavors (like Gruyère or an aged Gouda) pair really well with roasted malt beers like stouts and porters. More tangy cheeses like Cheddar pair nicely with hoppy, tangy beers like IPAs. And pungent, washed-rind cheeses like Époisses go well with the strong flavors and fruity aromas of Trappist beers.

Contrast

On the other hand, pairings that highlight contrasting characteristics work well too. The high carbonation of a Hefeweizen pairs well with a smooth, creamy cheese like a Loire Valley goat cheese (e.g., Chabichou de Poitou). Likewise, fresh, creamy cheeses also go nicely with fruity or spicy beers.

Experiment

Since beer and cheese tend to share many similar flavors, your own imagination is often your best guide. Think about the flavor of a cheese and try to come up with some beers that might share those same flavors. Blue cheeses tend to be sweet and rich, so why not try a Gorgonzola Dolce with a barleywine? Turns out that's usually a successful combination.

For some more beer and cheese musings, check out the guide to pairing Wisconsin beer and cheese on BeerCook.com, or this handy guide from Artisanal Cheese. And please share your results in the comments below!

About the author: Jamie Forrest publishes Curdnerds.com from his apartment in Brooklyn, New York, where he lives with his wife, his daughter, and his cheese.

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Tags: beer, cheese

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