‘Beer and Cheese’: A must for anyone who loves both beer and cheese. Anyone looking for a treat, with a sense of curiosity and a willingness to experiment, shouldn’t miss this series of events. The evenings are hosted by Pierre Dubler (PD), a qualified beer sommelier, and Michael Gfeller (MG), a qualified beer sommelier and Swiss cheese sommelier. We asked them about ‘Bier u Chäs’.
Wine is actually the classic pairing for cheese. So why might beer be a better choice?
PD: Wine as the classic accompaniment to cheese is a clever marketing ploy. Yet the harmony between the flavours of the cheese and the diverse taste profiles of different beer styles is astonishing. As beer generally has a lower alcohol content, the aromas are more delicate, which complements those of the cheese. Furthermore, beer and cheese are produced in the same regions. Pairing beer and cheese from the same region is both possible and desirable.
Is there a suitable cheese for every beer?
MG: You can pair beer with any dish. In the world of cheese, too, it is possible to select the right beer style from a range of almost 100 styles to perfectly complement the cheese. The ideal pairing is achieved when the two are combined in such a way that they enhance each other, with neither component overshadowing the other. A perfect marriage.
PD: Yes, there is a suitable beer for every flavour profile in cheese. As is usual with food pairing, you can choose between harmony, complementarity and a flavour explosion by combining contrasting flavours.
What comes first when planning such an event: the beer or the cheese?
MG: By now we know how the cheeses taste and which components in the beer might be interesting in terms of harmony or contrast. That’s why we actually start with the cheese selection and then choose the matching beer. The order in which they’re served to build up the intensity of flavour is also important.
Do you also taste exotic beer varieties such as rice beer or beer with elderflower and cherry?
PD: Personally, I prefer classic beer styles, though a fruit lambic might well be included. When it comes to non-alcoholic beer, the flavour profile is too weak to really stand up to the generally distinctive flavours of cheese. Alcohol is, after all, a ‘flavour carrier’. However, I can imagine that non-alcoholic beers could be paired with cream cheese, for example.
