Beer and cheese pairing. Why not?

We are always used to thinking about the pairings of our charcuterie boards between wine and cheese. In fact, there are such strong relationships that can lead to real and, above all, lasting marriages. Yet, do not overlook the pairing between beer and cheese.

 

Logically, it must be quality beer, preferably not industrial. The best beers that can make sense in pairing with cheese are those of Belgian Abbey or similar. But the style must undoubtedly be that. Therefore, with particular fermentations, high-quality malts, and hops. The simplest method to find a beer-cheese pairing is definitely to play on structure. Intense cheeses? Structured beer with double or triple malt. Fresh and creamy cheese? Light blonde beer like weiss. But we must also pay attention to the aromatic tensions and fragrances that must be as balanced as possible with the most decisive sensations of the cheeses. 

 

Gorgonzola DOP with intense and pungent aromas that leave pleasant sensations of Penicillium roqueforti, the typical mold. In this case, a Belgian Abbey beer with a strong presence of red fruit and a sensation of smokiness and caramel toasting with a slightly bitter finish will be needed… a Postel?

 

For a soft cheese like the Buffalo Mozzarella Campana DOP, a nice Lager.

 

For a slightly aged and creamy Taleggio DOP, a good Pilsner.

 

For a raw and pressed Bra from Piedmont, a Marzen can be paired.

 

For the legendary Caciocavallo Silano DOP, a spun pasta cheese but well aged, a Stout can be enjoyed.

 

For a Bitto DOP or a Parmigiano Reggiano DOP, particularly those aged 36–60 months, a Barley Wine may pair well.

 

With beer, it is much more complex than with wine, as there are factors such as foam and olfactory aftertastes that sometimes shift perceptions and therefore the balances that can be achieved overall. However, it is a nice challenge and a pleasant test of tasting skills. So don't hold back and give it a try!

 

Bernardo Pasquali