Fine Cheese & Charcuterie April 2017

While my counterpart James consumes far more wine than beer, I tend toward a more balanced diet of hops and grapes.  It used to be easier to write o beer as a less satisfying alternative to the interesting variety and complexity found in the world of wine. But these days the proliferation of fantastic beer choices always leaves me wanting more especially before mealtime. Some of the great beers we can enjoy here in America are almost meals within themselves, which makes beer my snack of choice after a tough mountain biking excursion. Admittedly, nuts are my primary beer pairing, but cheeses make a very interesting alternative, which we thought we would explore in this issue. 

I would say if I was stranded on a deserted island and had to choose one beer as my staple, it would have to be a Belgium beer. Said island would naturally have a refrigerator to keep it cold as well. The Belgium beers with their yeast fermentation create a slightly sweet initial taste sometimes accompanied by more complex nutty or sour flavors on the pallet that I think goes well with just about anything. The natural fermentation creates a more subtle carbonation to the beer that has a unique mouth feel and satisfying finish. You couldn’t ask for much more from a beer. 

If you take the two things I love...cheese and Belgium beer you get something like the Chimay cheese imported by Atalanta. These cheeses made with the actual beer have a wonderfully rich and creamy flavor profile that seems to appeal to a broad range of taste buds. Fortunately, other famous Belgian breweries have also entered the category, creating a delightful range of ale cheeses that can be the basis for a great picnic assortment. Even consumers who would normally walk right by the cheese counter may spot the famous logo, and pause for a moment to contemplate what a cheese made with a famous beer brand would taste like. This co-branding will certainly give this category of cheese a natural boost in visibility that will encourage initial trial. 

As your considering store merchandising for spring and the inevitable consumer interest in organizing a picnic, I urge you to consider some classic beer and cheese pairings to go with the classic wine stories. 

David Spencer 

Publisher, Fine Cheese & Charcuterie 

dspencer@gourmetbusiness.com