Menu
Gruyere, Emmental, Appenzeller and Tête de Moine are excellent examples of cheeses that go well with beer. Fortunately, there is an abundance of speciality shops in Switzerland that offer a wide selection of fine Swiss, Italian and French cheeses.
There’s a reason why Benedictine monks have been enjoying their handmade cheese with their beer for centuries. Beer and cheese are both produced by fermentation, which makes them a logical, complementary pair.
The natural acidity and alcohol of the beer gently cleanse the palate and enhance the flavour of the cheese. The bubbling brings a freshness that prolongs the flavour of the cheese.
Wheat beer: Ideal for the summer as it has a low alcohol content and a high intensity. These beers go well with burrata, an Italian cheese with a creamy centre that is eaten on its own or with olive oil and is often surrounded by freshly sliced tomatoes. Summer salads with feta cheese also go perfectly with wheat beers.
Pilsner/Blondes Bier: Easy to drink and ideal for the summer. Craft Pilsner is a better choice than the many commercial brands, which generally have a very neutral flavour. Craft Pilsner is pleasantly refreshing and characterised by malt and hops, inspired by Czech tradition. These beers go well with soft and fresh cheeses such as mozzarella di bufala or slightly matured cheeses such as French chèvres.
Amber Ale: It is characterised by a malty core and goes well with the sweet and nutty notes of young Gruyere <8 months, young Gouda and mild Cheddar. However, the spicier version of a cheddar might enhance the sweetness of the amber ale, so it is better to choose an ale that is not too sweet.
Belgian Trappist beer: Brewed by Benedictine monks and with a very high alcohol content, sometimes reaching 10%, it goes well with Gruyere matured for 12-18 months. The sweet finish of the mature Gruyere, the hazelnut and brown butter flavours complement the complexity of the Trappist beer. Trappist beers also harmonise well with matured Dutch Gouda, which has intense aromas of caramel, toffee and whisky.
Stout beer: The same cheeses go well with stout beers, as the malt character complements the nutty and brown butter flavour of mature Gruyere, Gouda or mature Cheddar. Stout beers are a big category. Some can have a very high alcohol content (Imperial Stout) or be somewhat sweet. Although these beers are not necessarily suitable for hot summer days, they can be enjoyed on cool evenings with strong, intense cheeses.
Sour beer: Cheese and sour beer are a unique topic. Belgian lambics and gueuze beers are very sour and highly carbonated, so they go perfectly with triple cream cheese or soft, creamy Italian crescenza. These beers are extreme, which makes them difficult to enjoy on their own.
Fermento beer: Fermento Amber Ale goes perfectly with Swiss hard cheeses such as Gruyere and mountain cheese thanks to its exceptional hop aroma, mild sweetness and balanced malt flavour. Fermento Golden Breeze, an artisanal and aromatic Pilsner beer, goes well with goat’s cheese and buffalo mozzarella (mozzarella di bufala) in the classic caprese preparation with tomato, basil and extra virgin olive oil.
Wherever your summer adventure takes you, be sure to enjoy culinary specialities and try the combination with local, craft-brewed beers.
BitPlease let us at Fermento Brewery know if you would like to learn more about pairing options or have a suggestion for a new topic. We are always happy to share our knowledge and experience with you and to hear from you. Please send an e-mail to info@fermento-brewery.com or write a comment below if you would like to tell us something.