We had our second cheese and beer pairing this past Friday and would like to thank everyone who came out for the event. We had a great time and hope you did too. For those who didn’t make it, here are the pairings from the event.
Notes on beer/cheese pairings taken from CHEESE & BEER by Janet Fletcher.
Ayinger Ur-Weisse and Appalachian Meadow Creek: “To match the understated personality of a wheat beer, look primarily to young, fresh cheeses with simple buttery or milky flavors. These soft, supple cheeses appreciate the firm carbonation of wheat beer, and they match the beer in modest flavor intensity.”
Ommegang BPA (Belgian Pale Ale) and Herve Mons Camembert: “With their fruity aromas, brisk carbonation, spicy flavors and dry finish, Belgian-style pale ales share some attributes with hard cider. So it’s no stretch to pair these brews with the cheeses that cider complements, such as aged British farmhouse cheeses like Cheddar, Cheshire, and Caerphilly; or with Camembert, a cheese made in cider country. These well-balanced beers can also handle washed-rind cheeses that aren’t too feisty.”
Grand Teton Bitch Creek ESB and Emmi Roth Grand Cru Reserve: “Brown ale’s nutty and toffee aromas and relative lack of bitterness make for harmony with cheeses that have similar toasty, brown-butter notes and mellow character. Alpine and alpine-style cheeses . . . are good candidates.”
Lagunitas IPA and Barber’s 1883 English Vintage Cheddar: “The up-front bitterness of many IPAs and Imperical IPAs makes them particularly palate refreshing, a welcome ‘chaser’ for creamy and high-fat cheeses, such as triple-creams. Their bold personality stands up to moderately strong cheeses including spiced cheeses that might overwhelm lighter brews. Their bitterness can handle the tang of English-style Cheddars and the bright acidity of young goat cheese better than most beer styles.”