It may seem like an odd match, perhaps because we’re used to cheese being served with wine, but beer makes a perfect accompaniment to cheese. “Beer has an incredibly broad range of aromas and flavours,” says beer sommelier Dean McGuinness, who is a contributor to Newstalk’s Movies ’n’ Booze, “and these work really well with cheese.”
Cheese is often served with a few slices of apple or pear, or with chutney, and all the fruity, sweet or spicy flavours of these accompaniments can be found in beer. The grain-based nature of beer can create bready or toasted aromas and flavours which naturally pair with cheese. And because beer is thirst quenching, the carbonation can work to cleanse the mouth-coating creaminess of cheese and as a contrast to saltiness.
“Think about beer and peanuts, a classic combination,” says Dean. The salty protein and oiliness of the nuts is washed away by the acidity of the beer.
Four Cs
There are “four Cs” of beer and cheese pairing, Dean explains: to cleanse, complement, contrast and combine. The citrus or grapefruit flavour of a beer, for example, can cut through the creaminess of a cheese. Sweet and malty undertones in a beer can work to complement or contrast with bitter or milky elements. Some of the most interesting results occur when the characteristics of both the beer and cheese combine to create something new, or by masking one flavour to unearth another, underlying one.
But it's important not to get het up by rules. "The best pairings often happen by accident," says Donal Flynn, Food Hall manager in Fallon and Byrne who has worked in cheese for more than 12 years. He recommends that you try cheeses before you buy, and ask about their flavour profiles to help figure out how to match them with beers.
It’s all about discovering how different tastes and flavours work well together - and, as Dean adds, “having a bit of fun”.
Beer and cheese pairings to try
Kinnegar Amber and Coolea: This amber ale has a toasted, caramel and malty flavour and matched with the Coolea "brings out the sweet profile of both" says Dean.
Wicklow Wolf IPA with Gruyere Alpage: The grapefruit aroma and flavour cuts through the creaminess of the Gruyere cheese, cleansing the palette. "The floral notes of the Gruyere are good match with the citrus flavours of the beer," says Donal.
Galway Bay Buried at Sea Chocolate Milk Stout with Smoked Gubeen: This light-bodied stout matches perfectly with this lightly smoked cheese. "The two come together very well, the cheese accentuating a charcoal flavour in the stout," says Dean.
Maisels Weisse Original with Stilton: The low bitterness of this wheat beer contrasts with the big bitterness of the Stilton to create a delicious creamy mouthfeel and flavour.
Delirium Tremens with Mont D'Or: The clove and spicy aroma of this Belgian beer is slightly muted by the cheese to allow secondary flavours to emerge, "bringing out soft peach, apricot, and white grape" says Dean.
Chimay Blue and Stilton: "This pairing works to both contrast and combine," says Dean. The cheese's grassy bitterness contrasts with the sweetness of the beer, also bringing to the fore more subtle meaty/mushroom flavours.
5 tips for hosting a beer and cheese pairing
1. Equal intensities: As a general rule it's good to pair like with like when it comes to intensity of flavours. You don't want a very strong cheese to overpower a beer, or vice versa. "It's a bit like writing a song," says Dean, "you don't want a Disney song with heavy metal backing."
2. Mild to strong: "Start with a milder cheese and work your way to the stronger ones," suggests Donal. Likewise with beers, keeping an eye on ABV levels.
3. Go back to basics: Dean recommends thinking about the basic flavour occurring in each beer and cheese (and if you're not sure, ask when you're buying). "What kind of dish would you make with these two flavours?"
4. Glasses: Get some stemmed pilsner glasses. These look lovely and will suit most styles of beer. If you're serving a stronger or bigger beer, a brandy glass works well.
5. Neutral accompaniments: If you want to serve something with the beer and cheese "go for something neutral so it doesn't interfere with the other flavours", says Donal. Serve water biscuits, a baguette or Sheridans have good brown bread crackers.
