Red Brick Brewery is another brewery that takes their beer pairings seriously.  They list several pairing suggestions with each beer just to make things easy for you or a beer blogger who hasn't tried any of their beers.  

I found this beer pairing suggestion buried deep in Red Brick's newsletter from last year. I love this pairing because I love Double IPA's! I couldn't have said it better myself and so I won't.  

Suggested Beer Pairing:  "The hop bitterness and citrus notes of the IPA balance,(or cut) sweetness and richness,(fat), of food and emphasizes spiciness,( chili pepper heat). Our IPA goes great with strong, spicy food such as Chili, Cajun food, and hot ethnic dishes such as Curries, Hot Thai and other Asian foods such as Korean dishes and Szechwan cuisine. Pairing our Double IPA with cheese requires the strongest and tart cheese tastes. Veined cheeses such as Blue, Roquefort, and Gorgonzola provide the strong tastes that stand up to the bitterness and citrus taste of the beer."

Red Brick Brewery is another brewery that takes their beer pairings seriously.  They list several pairing suggestions with each beer just to make things easy for you or a beer blogger who hasn't tried any of their beers.

I found this suggestion by Rowdy and Independent Beer Reviews when I was researching beer pairings for Red Brick. It can't get much easier than this, especially if you are serving up a Falcons half-time snack!

Pairing Suggestion: A cheese plate of lighter cheeses (gruyere, parmesan, brie, goat cheese spread) served with water crackers, pears, Pink Lady apples.

Light intensity beer samples: Standard American Lager, Premium American Lager, Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, Cream Ale, Blonde Ale, Kolsch, American Wheat Beer, California Common, Northern German Altbier, Weissbier, Dunkelweizen, Witbier.

These beers will naturally pair well with young fresh cheeses as their light flavors won't mask any of the cheese flavors.  Also, their floral, fruity and sometimes spicy hop flavors will add a wonderful counterpoint to the milky flavors in these cheeses.

Medium Low Intensity beer samples: Vienna Lager, Oktoberfest, Dark American Lager, Munich Dunkel, Schwarzbier, Dusseldorf Altbier, English Brown ales, English IPA, Saison, Biere de Garde, Fruit Beers, 

Medium: Maibock, ESB, 80 Shilling, Irish Red, American Pale Ale, American Amber Ale, American Brown Ale, Brown, Belgian Blond Ale, 

These beers will pair well with nutty or aged cheeses because their base grains were kilned just enough to add a slight nutty flavor to the beers. These nutty flavors create a cohesive base flavor that melds the two together. The hops (floral and spicy) and fruity esters then add wonderful counterpoints the cheese.

Medium High Intensity beer samples: Bock, Dopple Bock, Strong Scotch Ale, American IPA, Robust Porter, Dry Stout, Sweet (milk) Stout, Oatmeal Stout, Foreign Extra stout, Weizenbock, Roggenbier, Belgian Pale Ale, Fruit Lambics, Belgian Dubbel, Belgian Tripel, Old Ale, English Barleywine.


High Intensity beer samples: Eisbock, Baltic Porter, American Stout, Russian Imperial Stout, Imperial IPA, Berliner Weisse, Flanders Red/Brown Ale, Lambic, Gueuze, Belgian Golden Strong Ale, Belgian Dark Strong Ale, American Barleywine, Smoked Beers, Wood/Barrel Aged Beers.

I love subtle pairings. Picking out the almost hidden flavors and discovering new flavor combinations that are seamless is so much fun.  But...  pairing high intensity beers and cheeses is where beer and cheese pairings start to EXPLODE! In a delicious way, of course! However, any two beers in either of these two groups can vary widely in intensity and flavor so here are three things to keep in mind.

1. Highly hopped beers (IPA's and Barleywines (young)) pair well with sharp/tart cheeses like cheddars or pepper jacks.
2. Malty beers (Strong Dark Belgians and Dopple bocks) pair well with pungent bleu cheeses.
3. Sour beers pair well with cheeses that have funky rinds.  The funk in the beer and funk in the rind create a cohesive base layer while the intense cheese flavors and the intense beer flavors meet head-on and balance each other. 

Along the way you are sure to find a specialty cheese (one not on this list) and a beer style (one that isn't a suggested pairing) that are magical together. When you do find that magical pairing please share your experience with us.

Below you will find some basic beer and cheese pairing suggestions. This is only a starting point! You will notice that many beers pair well with different cheeses. Use the list to guide your tasting experiments; pair your favorite beer with several different cheeses and pick your favorite "house" pairing.

Along the way you are sure to find a specialty cheese (one not on this list) and a beer style (one that isn't a suggested pairing) that are magical together. When you do find that magical pairing please share your experience with us. 

Earthy flavors: Blue, Brie, Camembert, Fontina (mild), Gorgonzola, Monviso Bleu, Roquefort, Tomme de Savoie, Winnimere

Below you will find some basic beer and cheese pairing suggestions. This is only a starting point! You will notice that many beers pair well with different cheeses. Use the list to guide your tasting experiments; pair your favorite beer with several different cheeses and pick your favorite "house" pairing.

Along the way you are sure to find a specialty cheese (one not on this list) and a beer style (one that isn't a suggested pairing) that are magical together. When you do find that magical pairing please share your experience with us. 

Milky flavors: Burrata, Colby, Edam, Mozzarella, Monterey Jack, Oaxaca, String Cheese, Abbaye du Mont des Cats, Abbaye de Tamie', Langres AOC, 

Below you will find some basic beer and cheese pairing suggestions. This is only a starting point! You will notice that many beers pair well with different cheeses. Use the list to guide your tasting experiments; pair your favorite beer with several different cheeses and pick your favorite "house" pairing.

Along the way you are sure to find a specialty cheese (one not on this list) and a beer style (one that isn't a suggested pairing) that are magical together. When you do find that magical pairing please share your experience with us. 

Sharp (piquant) flavors: Asiago (young), Blue, Cheddar, Chevre, Feta, Fontina (w/ age), Gorgonzola, Manchego (w/age) Monterey Jack, Provolone, Romano, Banon AOC (aged), Bergues, Berrichon, Bouton-de-Culotte, 

Below you will find some basic beer and cheese pairing suggestions. This is only a starting point! You will notice that many beers pair well with different cheeses. Use the list to guide your tasting experiments; pair your favorite beer with several different cheeses and pick your favorite "house" pairing.

Along the way you are sure to find a specialty cheese (one not on this list) and a beer style (one that isn't a suggested pairing) that are magical together. When you do find that magical pairing please share your experience with us. 

Nutty flavors: Asiago (w/age), Cheddar, Cream, Fontina, Gruyere, Parmesan (w/ age), Swiss, Ardi-Gasna, Banon AOC (aged), Banon aux Baies Roses, Brique du Forez, Buchette Pont d'Yeu (young), Crayeux de Roncq, Emmental de Savoie, Lou Sotch, Lucullus,

Earlier this week I had the pleasure of "researching" my newest pairing project ... Beer and Cheese!  Kelly Briglio and Tina Thayer, owners of Paradise Pantry, took time to sit down with me and explain a little bit about cheese but more importantly they indulged me for two hours while we tasted eleven different cheeses and seven different beers. This series will detail each of those cheeses and the beers that brought a little extra life to them.

These pairings will revolve around one particular cheese, of course and I will briefly describe each cheese and include any catchy trivia I learn along the way. Nearly every cheese will have two and sometimes more beer pairing suggestions.  The beer descriptions will make up the bulk of each post as I will describe the specific beers and their sub-styles. Each beer description will end with an explanation of why I think you should pair each beer with a specific cheese variety.

If you live in or near Ventura, CA be sure to stop in at Paradise Pantry and say hello and buy some cheese especially if these pairings inspired you to try something new be sure to let Kelly and Tina know you read about them here!  

Monviso Blue has a soft and creamy texture and is full of salty mushroom (almost meaty) flavor goodness. The blue specks add a welcome contrast to the texture and the salty mushroom flavor.  The burst of blue cheese flavor appears just in time before your senses overload on cream and mushroom. 

American IPA
It takes a flavorful beer to stand up to a blue cheese and American IPA's are up for the task.  While the Redhook IPA is a great starting point for IPA beginners I would suggest a more powerful IPA such as Titan or 60 Minute IPA.  They have a more aggressive hop flavor and bitterness that resonates quite well this Monviso Blue.

The citric hop flavors help the blue cheese flavors burst above the cream in the cheese momentarily while the hops and malt balance and contrast the salty cream flavors nicely.  Really, it is almost like eating a big grilled steak while enjoying a crisp IPA.  The beer does finally win in this pairing as the hops, alcohol and carbonation scrub and refresh the palate.  Or does it, as you will likely crave another bite of cheese after that last drink!


Examples:  Two Hearted Ale, 60 Minute IPA, Hop Devil Ale, Raser 5, Titan, Blind Pig

Serving Temp: 40°- 45°
Glassware: Pint Glass, Mug

Aroma: Think citrus (grapefruit), resinous pine, or even tropical fruit. There may be a slight sweetness present from the malt but the hop aromas will most likely cover up those aromas.
Appearance: Colors will vary from medium gold to a reddish copper but they will all be clear unless they have been dry hopped and then there may be a slight haze.  Because the malt used has very little dark color the head will be white to off white and should persist.
Flavor: IPA’s are all about the hops (bitterness, flavor and aroma) and so there will be medium to high amount of hop flavor and bitterness that will reflect the American hop citrus qualities (citrusy, floral, resinous, pine).  Malt flavor will be low to showcase all the hop characteristics.
Mouthfeel: You can expect a medium body with a pleasing mouth puckering bitterness (think grapefruit) that helps to dry the beer out and creates a thirst quenching, refreshing beer.

Food Pairings: Cheese: Pepper Jack. Meat: Fish, smoked salmon. Cuisine: American, Mexican.

HopHeadSaid:  I love IPA’s! They are refreshing when it is hot out and their warming alcohol keeps you warm when it is cold.  These beers pair well with many foods especially savory or sweet foods.  The bitterness and alcohol help cleanse the palate of savory foods like cheeses or fried foods and the bitterness also helps keep the sweet foods in check.  But if you want to spice things up a bit drink an IPA with some spicy salsa.  The bitterness momentarily emphasizes the spice but the alcohol helps to refresh the palate just like a tortilla chip.

*Photo credits: Photos linked to their source.
Topics: Food Pairing, Beer Pairing, Cheese Pairing, Beer and Food, Beer and Cheese

Recently, I had the pleasure of "researching" my newest pairing project ... Beer and Cheese!  Kelly Briglio and Tina Thayer, owners of Paradise Pantry, took time to sit down with me and explain a little bit about cheese but more importantly they indulged me for two hours while we tasted eleven different cheeses and seven different beers. This series will detail each of those cheeses and the beers that brought a little extra life to them.

At the beginning of each post I will briefly describe the highlighted cheese. Below the cheese description you will find the beer pairing suggestions. Most of the cheeses will have at least two detailed beer pairing suggestions and some will have three! The beer suggestions will include detailed descriptions of each pairing as well as detailed descriptions of the beer. 

If you live in or near Ventura, CA be sure to stop in at Paradise Pantry and say hello and buy some cheese especially if these pairings inspired you to try something new be sure to let Kelly and Tina know you read about them here!   

Red Dragon/Y-Fenni is a semi-soft, mustard, cheddar cheese produced in Wales and made with an English brown ale.  As you can imagine, this cheese has a pronounced mustard taste but it isn't overpowering and the seeds add a nice texture to the creamy texture.  The brown ale taste is quite subdued barely noticeable except only as a light tang. Red Dragon could be spread on a cracker if you were so inclined or just enjoy a chunk here and there.

Y-Fenni refers to the Welsh city of Abergavenny where the cheese is produced.  There are two types of this cheese produced and when the cheese is covered in red wax it is called Red Dragon.  Red Dragon is a reference to the red dragon on the Welsh flag.

American IPA

This is a really fun pairing. The subtle rye spiciness in Ruthless Rye rounds the edges off the mustard seed and combines to create something reminiscent of a sandwich - think mustard and cheese on a toasted piece of rye (without caraway). Yummy! The savory cheese also balances out the hop character, something non-IPA fans might appreciate. 

Below my review of Ruthless Rye:

Ruthless Rye is a "specialty" IPA meaning that it is falls out of the usual style parameters. Ruthless Rye IPA pours a crystal clear copper with a cascade of tiny carbonation bubbles rising from the etching in the bottom of my glass.  The pillowy, off-white head has staying power with some decent lacing on the side of the glass.  Lemon peal, pine and earthy hop aromas (a mouth watering combination) ready your palate for what's to come. Ruthless Rye's crisp hop bitterness gives way to a wonderfully smooth earthy hop flavor. However, the caramel-like malt sweetness and the rye malt spiciness balance the bitterness before it can become to intense. The malts then morph, what could be an over the top aggressive, hop bitterness into a smooth and refreshing grapefruity flavor. 

My overall opinion is that you should try this beer!  Ruthless Rye doesn't have the one-sided bitterness that turns so many people away from trying other IPA's. The mix of spice and citrus hop flavors make this beer an awesome pairing for Red Dragon or salads that include bitter greens and/or citrus.

Examples:  Two Hearted Ale, 60 Minute IPA, Hop Devil Ale, Raser 5, Titan, Blind Pig
Serving Temp: 40°- 45°
Glassware: Pint Glass, Mug

Aroma: Think citrus (grapefruit), resinous pine, or even tropical fruit. There may be a slight sweetness present from the malt but the hop aromas will most likely cover up those aromas. 
Appearance: Colors will vary from medium gold to a reddish copper but they will all be clear unless they have been dry hopped and then there may be a slight haze.  Because the malt used has very little dark color the head will be white to off white and should persist.
Flavor: IPA’s are all about the hops (bitterness, flavor and aroma) and so there will be medium to high amount of hop flavor and bitterness that will reflect the American hop citrus qualities (citrusy, floral, resinous, pine).  Malt flavor will be low to showcase all the hop characteristics.
Mouthfeel: You can expect a medium body with a pleasing mouth puckering bitterness (think grapefruit) that helps to dry the beer out and creates a thirst quenching, refreshing beer.

Food Pairings: Cheese: Pepper Jack. Meat: Fish, smoked salmon. Cuisine: American, Mexican.

HopHeadSaid:  I love IPA’s! They are refreshing when it is hot out and their warming alcohol keeps you warm when it is cold.  These beers pair well with many foods especially savory or sweet foods.  The bitterness and alcohol help cleanse the palate of savory foods like cheeses or fried foods and the bitterness also helps keep the sweet foods in check.  But if you want to spice things up a bit drink an IPA with some spicy salsa.  The bitterness momentarily emphasizes the spice but the alcohol helps to refresh the palate just like a tortilla chip.

*Photo credits: Photos linked to their source.
Topics: Food Pairing, Beer Pairing, Cheese Pairing, Beer and Food, Beer and Cheese

Recently, I had the pleasure of "researching" my newest pairing project ... Beer and Cheese!  Kelly Briglio and Tina Thayer, owners of Paradise Pantry, took time to sit down with me and explain a little bit about cheese but more importantly they indulged me for two hours while we tasted eleven different cheeses and seven different beers. This series will detail each of those cheeses and the beers that brought a little extra life to them.

If you live in or near Ventura, CA be sure to stop in at Paradise Pantry and say hello and buy some cheese especially if these pairings inspired you to try something new.  Also, be sure to let Kelly and Tina know you read about them here!  

Cabot Clothbound is a cheddar style cheese that is wrapped in a muslin cloth and then aged for a year or so in a deep dark cave. The cheese is cared for and tended to often while it is aging. This labor intense maturation program produces an incredibly complex range of flavors that start with a pleasant sharp cheddar-ness that gives way to a sweet caramel flavor and finally rests with a toasted nuttiness. 

Below is a short video (less than 7 minutes) that chronicles the making of Cabot Clothbound.

American IPA

This beer pairing is all about the hop flavor/bitterness and the sharp cheddar flavors.  The citric hop flavors resonate with the sharp cheddar creating a more intense, bright hop/cheddar flavor. But in a wonderfully pleasant way. The initial hop and cheddar flavor burst is quickly dispelled by the malt sweetness and the caramel flavors in the cheese. The caramel sweetness also acts as an extra balance against the hops, if you aren't so keen on the hops.

Examples:  Two Hearted Ale, 60 Minute IPA, Hop Devil Ale, Raser 5, Titan, Blind Pig
Serving Temp: 40°- 45°
Glassware: Pint Glass, Mug

Aroma: Think citrus (grapefruit), resinous pine, or even tropical fruit. There may be a slight sweetness present from the malt but the hop aromas will most likely cover up those aromas.
Appearance: Colors will vary from medium gold to a reddish copper but they will all be clear unless they have been dry hopped and then there may be a slight haze.  Because the malt used has very little dark color the head will be white to off white and should persist.
Flavor: IPA’s are all about the hops (bitterness, flavor and aroma) and so there will be medium to high amount of hop flavor and bitterness that will reflect the American hop citrus qualities (citrusy, floral, resinous, pine).  Malt flavor will be low to showcase all the hop characteristics.
Mouthfeel: You can expect a medium body with a pleasing mouth puckering bitterness (think grapefruit) that helps to dry the beer out and creates a thirst quenching, refreshing beer.

Food Pairings: Cheese: Pepper Jack. Meat: Fish, smoked salmon. Cuisine: American, Mexican.

HopHeadSaid:  I love IPA’s! They are refreshing when it is hot out and their warming alcohol keeps you warm when it is cold.  These beers pair well with many foods especially savory or sweet foods.  The bitterness and alcohol help cleanse the palate of savory foods like cheeses or fried foods and the bitterness also helps keep the sweet foods in check.  But if you want to spice things up a bit drink an IPA with some spicy salsa.  The bitterness momentarily emphasizes the spice but the alcohol helps to refresh the palate just like a tortilla chip.

American Brown


This pairing is all about the malt flavors.  The beer's malt caramel-like flavors resonate with and accentuate the toasted nuttiness found in the cheese.  This creates a pairing that is more balanced towards the sweet side which helps to cover up more of the hop flavors/bitterness and tamp down the sharp cheddar flavors. This beer is hoppier than most browns but that works for this pairing as you need a little more counterbalance to work against all the cheese.  This beer also has a good amount of carbonation and alcohol in this beer which helps to cleanse the palate.


If you cant'f find this particular beer, I suggest you start with Indian Brown Ale from Dogfish Head, Bender from Surly Brewing Co or Moose Drool Brown Ale from Big Sky Brewing Co.

Serving Temp:40°- 45°
Glassware:Pint Glass, Mug

Aroma: Hints of sweet chocolate, caramel with toasted nuts are typical of this style.  Some American browns have pronounced hop aromas especially if they are dry hopped.
Appearance: Pours clear brown to dark brown with a light tan head.
Flavor:  Pronounced sweet malty flavors reminiscent of caramel and chocolate are balanced by elevated hop flavors and bitterness.
Mouthfeel:  Medium-full body that finish fairly dry due to the hops and elevated carbonation levels.
Food Pairings:Cuisine: Barbecue. Cheese: Earthy, Nutty. Meat: beef. Dessert: Chocolate.

HopHeadSaid:  I prefer American brown ales over English brown ales because of the elevated hop profiles. The hop profiles help balance the toasted caramely/chocolate sweetness keeping the beer refreshing without limiting the beer’s pairing ability. The assertive hop intensity means the malt flavors have to be increased making it a great pairing beer for grilled foods, assertive cheeses and chocolate desserts.

*Photo credits: Photos linked to their source.
Topics: Food Pairing, Beer Pairing, Cheese Pairing, Beer and Food, Beer and Cheese