Let’s admit it: When most people think of pairing cheese with an adult beverage, they think of wine. But here in the heart of craft beer country, we’re happy to tell you that beer is actually easier to pair with cheese than wine.
The (nutritional) fat in cheese can coat one’s mouth and actually prevent you from tasting the wine. The carbonated bubbles of beer, on the other hand, can help cut through the fat.
Plus, beer can be made from a wide range of grains, hops, and yeasts, along with other add-ins, such as fruits and spices that can all help it pair with cheese. It’s not to say that wine isn’t a great pair for cheese. It’s just that it can be harder to nail that perfect pairing.
We held a Winter Beer + Cheese Pairing Class on January 14 to test these theories. And it was a blast! Here are the pairings we featured.
Diebolt Braggart’s Brown Ale
Pecorino Ginepro (Italy, Sheep Milk)
Pepato (California, Raw Sheep Milk)
Diebolt Biere de Triomphe
Jasper Hills Farms Karst (Vermont, Cow Milk)
Springbrook Reading (Vermont, Raw Cow Milk)
Victory V12 Belgian Ale
Meadow Creek Greyson (Virginia, Raw Cow Milk)
Parmigiano Reggiano (Italy, Raw Cow Milk)
Diebolt Postcard Porter
Twig Farm Goat Tomme (Vermont, Raw Goat Milk)
Consider Bardwell Pawlet (Vermont, Raw Cow Milk)
Diebolt Figgy Noir Biere de Garde
Cypress Grove Humbolt Fog (California, Goat Milk)
Abbaye de Belloc (France, Raw Cow + Sheep Milk)
Diebolt Joyeux Noel Biere de Garde
Reypenaer VSOP Gouda (Holland, Cow Milk)
Smoked Gouda (Wisconsin, Cow Milk)
Ninkasi Vanilla Oatis Oatmeal Stout
Pierre Robert (France, Cow Milk)
Cacio Pecora (Colorado, Raw Sheep Milk)
Diebolt Bourbon Barrel-Aged Russian Imperial Stout
Colston Bassett Stilton (England, Cow Milk)
Consider Bardwell Rupert (Vermont, Raw Cow Milk)
Fiore Sardo (Italy, Raw Sheep Milk)