The parallels between beer and cheese have started a gastronomic revolution. Not only is beer versatile with cheese, it’s usually inspired. The idea of pairing cheese and beer isn't a new one, even in the U.S. Pizza and beer is a popular American tradition, and one that I don’t see going out of style.
As the festive holidays arrive, let us not forget one of the most celebrated reasons of family gatherings, to drink. Let us count the ways… mulled wine, spiked eggnog, hot buttered rum….but don’t forget the awesome winter and Christmas ales. No preparation needed.
In hard times where unemployment is at its highest in decades, natural disasters strike leaving thousands homeless, sick or dead, and wars continue to be waged, craft breweries and local and national charities have been teaming up to inspire donations and help those in need, while beer drinkers can feel good about their purchases.
I recently had a glorious, hedonistic evening, with several free flights and full pints of various Belgium style and wonderful American craft beers, some that hadn’t even been released yet. Alongside, was food pairings consisting of Santa Barbara sea urchin, duck breast w/ akane apple, chanterelles and bacon, foie gras ravioli, strips of double cut New York Strip and cheeses like the Smokey Blue and Rogue Chocolate Stout Cheddar from Rogue Creamery. And it was free.
The Beer Goddess was recently a guest on The Imbiber Show, a podcast featuring outlaw booze writer, Dan Dunn. Beer was imbibed and cheese was paired with craft and Belgium beers. A show to be savored, you're going to want to take notes on why beer and cheese work together better than wine and cheese, what beers pair with what cheeses, and why you should eat a block of cheese before you go out drinking.
Here are the pairings featured on the show: