Wine and cheese has long been considered a perfect match, but with many breweries now producing beers that invite savoring over swilling, a beer and cheese tasting party can be an appetizing change of pace.
Generally, lagers equate with white wines and stronger ales and bocks equate with red wines.
Lighter-flavored beers go with lighter-flavored cheeses, such as Muenster or provolone. Strongly flavored beers need assertive cheeses, such as aged Gruyere or surface-ripened brick cheese.
Beers with a biscuity malt or sharp bitterness, such as India pale ale, go better with traditional aged cheeses, such as gouda or cheddar.
Sweeter cheeses also pair well with beer. A fruity beer such as raspberry ale or apple draft cider is a wonderful match for a mascarpone or young brie.
Bring cheeses to room temperature before serving for the best flavor and aroma.
Plan on two ounces of cheese per person.
Suggest that guests sample cheeses from mildest to strongest in flavor and arrange them that way on your table.
Pair cheeses and beers with accompaniments such as specialty breads, dried or fresh fruits, nuts, pickles, olives and crudites.
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