Wheat Beer, Weisse, Hefeweizen, Wit
Pale Ale, IPA, Amber, Red Ale
Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.
This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.
Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.
Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne
New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
Pair with: Slightly stronger cheese like sweet Prairie Breeze cheddar, or a mild washed rind like Keeley’s Across the Pond.
Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.
Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.
Crisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.
Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!