Beer and Cheese: It’s Better Than Wine and Cheese

It’s widely assumed that wine and cheese are compatible friends. They’re paired together so routinely that phrases like “the white wine and Brie crowd” can be used to define a social set. But all is not well in this friendship. At least one wine writer has recognized this, according to brew master and gourmand Garrett Oliver of Brooklyn Brewing: Willy Gluckstern, a somewhat cranky New York wine critic, called wine and cheese a “train wreck in the mouth.”
Not many folks realize that beer and cheese have far more in common than wine and cheese. Both are simple and nutritious, each born of Graminae and carefully nurtured in an ancient fermentation process. Of course, the beer aficionado must be forgiving of the fact that cheese residue remaining on the lips will crash the finest head formations of any beer. If you can put up with that inconvenience, you’ll find that most beer styles are quite compatible with most cheese types.
Beer and Cheese

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