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5 never-fail beer-cheese pairings
January/February 2013

One of the best ways to develop your palate is to learn how beer profiles react with food flavors, and there’s no better place to start than with cheese made with a similar artisan ethos. Steve Jones, owner/monger of Cheese Bar in Portland, Ore., clues us in on his favorite, never-fail beer-cheese pairings.

WHEAT BEER + CHÈVRE

“This pairing is an aha! moment for beginners: Wheat beers are light and effervescent, and their lemony acidity is parallel with the zippy acidity in goat cheese.”

IMPERIAL STOUT + TRIPLE CRÈME

“Put that big roasted malt character against unctuous and buttery triple crème, and you end up with something that’s like sweet frosting.”

IPA + AGED CHEDDAR

“This is an ace in the hole: Cheddars aged 5 years or more are a good match for robust IPAs. The cheese’s sharpness can stand up to hoppy beers.”

BARLEYWINE + STILTON

“This is a great winter combination. Stilton’s a classic English blue cheese, and a barleywine has enough sweetness and malty depth to balance it out.”

WILD ALE + CAMEMBERT

“Anything with a little Brett goes well with a funky, bloomy rinded cheese. Also, strong washed-rind cheeses go well with Belgian strong ales.”

Published January/February 2013
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