Beer and cheese. Are you serious?
‘Its gentle acidity works well with cheese, cutting through and complementing the fattiness. You have cheese with wheat crackers and beer is mainly malted barley or wheat, so it’s a natural pairing.’
We love brie. What works best?
‘It’s all about balance and intensity. The saltinessof the cheese will overpower a light pilsner or ale so go for something strong. Try our Hook Island Red – it’s really peppery.’
What about something creamier?
‘A burrata works with a crisp pilsner. And pair a mild cheese like goat with a zesty Belgian witbier.’
How should we serve beer?
‘Make sure it’s not too cold. Take it out of the fridge 20 minutes before drinking or warm the glass in your hands to raise the temperature.’
Is a glass a must-have?
‘Ninety per cent of the taste comes from smelling the beer. You can’t get your nose into a can so pour it into a glass.’
We’re dairy-free. What else works?
‘Serve beer instead of wine at your Sunday roast. Pork belly with rosemary works with a crisp American hop pale ale, while the earthy flavours of beef go with the slightly sour taste of a Flemish red.’
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