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.
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.
Click image to visit Paradise Pantry.
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!
Terza Birra (literally translated: one-third beer) is and Italian cheese made with one part beer and two parts cow's milk. This semi-soft cheese highlights the delicate bready malt flavors found in many European pilsners. Herbal spicy Pilsner-like hop aromas and flavors add another layer interest and remind you that beer was used to make this cheese.
Bohemian Pilsner
Pilsner Urquell is a great pairing with this cheese because it resonates (amplifies) the complex malt and hop profile flavors in the cheese. The unifying malt flavors blur the lines between cheese and beer and except for the liquidness of the beer it would be hard to tell where the cheese ended and the beer picked up!
When you buy a pilsner be sure to buy a brand that is either in cans or in a closed box. Green bottles do little to block harmful light rays that cause a chemical reaction in the hops that produces a "skunky" aroma in the beer. Skunking can happen in a matter of minutes so make the extra effort to ask for a six-pack that hasn't been sitting under the fluorescent lights or in any amount of sunlight. If you don't, you will likely end up with skunked beer.
Examples: Gambrinus Pilsner
Serving Temp: 35°- 40°
Glassware:Flute, Pilsner, Seidel, Stange or Stein
Aroma:Complex spicy hop aromas, very little malt flavor, no fruity esters or diacetyl.
Appearance:Light to deep gold, crystal clear with a white head.
Flavor:Crisp with a pronounced bitterness and a complex malt profile that softens the hop bitterness.
Mouthfeel:Medium-light body accentuated by softer water, decoction mash, and lower carbonation level
Food Pairings: Cuisine: Spicy Indian or Thai curries. Cheeses: sharp (blue, cheddar).
HopHeadSaid: My favorite of the pilsner subcategories. These beers are well balanced and complex if you take the time to dissect them OR they can be the perfect lawnmower beer; flavorful and thirst quenching.
Bohemian Pilsners are for people who would like a more pronounced pilsner malt taste yet crave the crisp balance of the noble hops. The hop flavor and bitterness is present only to balance the perceived maltiness that is accentuated by the medium body and carbonation. The medium to medium-full body and lower carbonation levels allow the sweet malt to coat your mouth before they are cleaned away by the lazy carbonation and spicy noble hops. This beer should still pour crystal clear and have a long lasting white head.
Pilsner Urquell is a great pairing with this cheese because it resonates (amplifies) the complex malt and hop profile flavors in the cheese. The unifying malt flavors blur the lines between cheese and beer and except for the liquidness of the beer it would be hard to tell where the cheese ended and the beer picked up!
When you buy a pilsner be sure to buy a brand that is either in cans or in a closed box. Green bottles do little to block harmful light rays that cause a chemical reaction in the hops that produces a "skunky" aroma in the beer. Skunking can happen in a matter of minutes so make the extra effort to ask for a six-pack that hasn't been sitting under the fluorescent lights or in any amount of sunlight. If you don't, you will likely end up with skunked beer.
Examples: Gambrinus Pilsner
Serving Temp: 35°- 40°
Glassware:Flute, Pilsner, Seidel, Stange or Stein
Aroma:Complex spicy hop aromas, very little malt flavor, no fruity esters or diacetyl.
Appearance:Light to deep gold, crystal clear with a white head.
Flavor:Crisp with a pronounced bitterness and a complex malt profile that softens the hop bitterness.
Mouthfeel:Medium-light body accentuated by softer water, decoction mash, and lower carbonation level
Food Pairings: Cuisine: Spicy Indian or Thai curries. Cheeses: sharp (blue, cheddar).
HopHeadSaid: My favorite of the pilsner subcategories. These beers are well balanced and complex if you take the time to dissect them OR they can be the perfect lawnmower beer; flavorful and thirst quenching.
Bohemian Pilsners are for people who would like a more pronounced pilsner malt taste yet crave the crisp balance of the noble hops. The hop flavor and bitterness is present only to balance the perceived maltiness that is accentuated by the medium body and carbonation. The medium to medium-full body and lower carbonation levels allow the sweet malt to coat your mouth before they are cleaned away by the lazy carbonation and spicy noble hops. This beer should still pour crystal clear and have a long lasting white head.
American IPA
This is a great example of complementary pairing. A complementary pairing is one that seamlessly adds new flavor layers or combines flavors to make a new flavor. The beer's light toasty malt profile adds depth to the bready malt flavor in the cheese. The beer's hop profile -aroma and flavor- combines with the cheese's hop profile and creates a new, incredibly complex layer. The resulting layer has an herbal spicy depth that is balanced by a bright and cleansing citrus surface.
Also, Redhook's Longhammer IPA is a milder American style IPA but if you are a true HopHead or really adventurous then you may want to try a more hop forward IPA like Racer 5 or Hop Devil.
Other 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
This is a great example of complementary pairing. A complementary pairing is one that seamlessly adds new flavor layers or combines flavors to make a new flavor. The beer's light toasty malt profile adds depth to the bready malt flavor in the cheese. The beer's hop profile -aroma and flavor- combines with the cheese's hop profile and creates a new, incredibly complex layer. The resulting layer has an herbal spicy depth that is balanced by a bright and cleansing citrus surface.
Also, Redhook's Longhammer IPA is a milder American style IPA but if you are a true HopHead or really adventurous then you may want to try a more hop forward IPA like Racer 5 or Hop Devil.
Other 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
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