Most people tend to think of a red wine when they think of a cheese plate, but you can also - or perhaps especially - tease out and emphasise the flavour of the individual cheeses with an accompanying beer. Combinations here are also of similar intensity:
A mild cheese goes well with light beers, an intensely - aromatic cheese with a strong beer. The main flavours of beer and cheese complement each other, either by finding each other again or by contrasting each other (salty cheese and salty, sweet beer).
TIP: Always serve the cheese at room temperature so that it develops its full flavour.
The Crafts "Combi Cheese - Beer Recommendations"
Pilsner : Tart bitter. Spicy red culture cheese like Romadur.
Bock beer : Strong malty. aromatic white mould cheese like Brie.
Weizenbier : Sparkling, fruity creamy goat cheese
Stout: full-bodied, malty: intense blue cheese or spicy, old Gouda cheese
Rauchbier: Distinctly smoky: smoked cheese with a strong smoky flavour.
Märzen: Malty, sweet: mild semi-hard cheese such as Gouda or Tilsiter
Pale Ale: Fruity, HERB : aromatic white cheese such as Brie or Camembert
Alt: Tangy, Herb : mild sheep's milk cheese
Brown Ale : Malty, Caramel : Salty sheep's cheese or mild cheddar
Lambic Belgium: Complex, Dry : fresh goat cheese
IPA: Intense Hoppy : intense blue cheese or fresh goat cheese
Kölsch: Tangy, Sweet: creamy, mild butter cheese
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