Is it easier to pair cheese with beer than with wine?

by Marta Burgués

Cheese is a one of the foods with more sensory nuances that can be found in the gastronomy of any country. So, according to its flavour and aroma characteristics, it is included in many dishes of all kinds, from starters to desserts, and also when it’s consumed alone, and, therefore, is suitable for pairing, usually with wine.

The latest trend is to taste cheese accompanied by another drink result of fermentation, in this case of cereals: the beer, which lately is becoming protagonist of innovative tastings and pairings.

One of the greatest promoters of this trend is the New York chef Daniel Burns, whose restaurant Luksus in Brooklyn has a Michelin star. The co-owner of the restaurant (along with Jeppe Jarnit-Bjergso) has recently stated that “flavour spectrum” of beer makes it more appropriate than wine to pair it with cheese.

In fact, the restaurant has 21 different beers on tap and no wine list. Again, according to Burns, “is easy, compared with wine, to make a correct pairing with beer, and even easier to get a great pairing”.

Although we are accustomed to pair cheese with wine, the new concept of this restaurant (the first in the world to be awarded a Michelin star while specializing in beer), brings a new vision to take into account, especially considering their big hit among the demanding newyorkers, which usually fills this small spot in Greenpoint that offers a tasting menu for $ 95, which can be completed with a beer pairing for $ 45 extra.

So, do you want to join the fashionable pairings with beer?

 TAGS:Gulden DraakGulden Draak

Gulden Draak is a pale ale beer from the Brasserie Van Steenberge brewery made with cool fermenting made in Belgium with 10º of alcohol strength.

 TAGS:Kasteel DonkerKasteel Donker

Kasteel Donker is the producer of this Kasteel Donker (£1.39), a black beer beer made in Belgium with an alcohol proof of 11º. 

Images: *Uvinum and Jeanne (flickr)

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