Getting Started With Beer and Cheese
All About Beer Magazine - Volume 29, Issue 1March 1, 2008
Cheese offers the same kind of variety, subtlety, sense of terroir and sheer bliss of a great beer, so there's no reason not to dive right in. As a beer lover, you are already more than halfway there. Here's my thoughts for getting started. You may be lucky enough to find an organized public tasting of cheese and beer, but these, at present, are still few and far between. I organized one for the Chicago Beer Society recently that featured 24 pairings, from subtle to sledgehammer, and it was quite a treat for those who were able to attend. But I can tell you that the planning sessions were almost as much fun as the event. It's a huge pleasure being able to try things out and discuss, even argue with a few other equally fanatical beer and cheese fans. If you can rustle up three or four great cheeses and twice as many beers, you can have a fantastic little tasting. I'll have some suggestions, but there are plenty of other places to look for inspiration. I find the folks behind the cheese counter at Whole Foods and other specialty markets to be well versed in what beers work with their cheeses. All you have to do is ask.