UPDATED: In case you missed me on The Morning Blend, here’s the video of me talking about delicious beer and cheese pairings:
It’s St. Patrick’s Day so obviously I had to talk about beer. And since I’m from Wisconsin, I figured I’d include some cheese as well. And when you put the two items together you end up with some really amazing beer and cheese pairings.
So let’s first talk about some of the basics when it comes to pairing beer and cheese. It really isn’t that difficult if you start with the cheese and then decide on the beer. There are a lot of great cheese shops around Milwaukee with very experienced cheesemongers that can help lead you to your cheese destiny!
When you move on to choosing the craft beer you’ll want to think about the characteristics of both the beer and the cheese. Think about the texture of the cheese (and the beer) and the flavors of both items. The most important thing is finding a balance between the two. Choose 2-3 pairings and always go from lightest to darkest with your beers.
My number one rule for your cheese: Always serve it at room temperature! This will bring out the best flavor of the cheese. Allow the cheese to sit at room temperature for at least one hour before serving so that the cheese can breathe. And don’t cut up the cheese in advance. The more oxygen that the cheese is exposed to the more detrimental it will be to the flavor of the cheese.
Pairing beer with cheese doesn’t have to be that difficult. Just keep in mind that the intensity of the cheese must match up with the intensity of the beer. Or one will overpower the other. And if you’re spending today drinking green beer, the best pairing is most likely a slice of processed American cheese. No, really. American cheese really goes well with a light Pilsner!
Here’s the complete guide to pairing beer and cheese, good luck!