Specialty Food Magazine

Fall 2022

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1480122

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T here has never been a more rewarding time to be a craft beer lover or a cheese enthusiast—or, better yet, a fan of both. So many possible pairing epiphanies, so little time. But the fun is in the journey and the gradual building of a knowledge base. With focused attention, you can develop your own pairing theories and preferences. To provide structure for your tastings, take a systematic dive into these popular beer styles with a few of the cheeses that love them. Kölsch and Pilsner: These two styles are by no means the same—kölsch is an ale, pilsner is a lager—but both are light-bodied and low in alcohol and largely work with the same cheeses. Both styles are clear, crisp, quaffable beers that finish dry and have moderate to moderately high carbonation. Pilsners tend to have a somewhat maltier, bread- dough aroma and relatively more, but still low, hops bitterness. Cheeses to try: Young, unripened cheeses like fresh chèvre, marinated goat cheese, fresh brebis, mozzarella, and burrata. The lively carbonation in both beer styles makes them appealing with triple- cream cheeses, too. Wheat beer, Witbier, and Hefeweizen: These types of wheat beer vary noticeably but all are light, low in alcohol, and refreshing beers with high carbonation. Despite the name, they are only partly wheat, with barley typically accounting for at least half the grain base. American wheat beer is a subtle, fresh, low-IBU (International Bittering Units, a measure of bitter compounds) summertime brew that drinks easily on a hot day. Belgian-style witbier may be spiced with dried orange peel and coriander and have fruit aromas. German-style hefeweizen is never spiced but the yeast used gives it a banana-bread aroma. Cheeses to try: fresh mozzarella or burrata, feta, crescenza or stracchino, Mystic Cheese Melinda Mae. Cheers to Cheese and Beer Fall is the perfect time to cross-promote and sample craft beers with specialty cheeses. BY JANET FLETCHER Sweet Grass Dairy Griffin PHOTO: JANET FLETCHER/PLANET CHEESE 20 SPECIALTY FOOD SPECIALTYFOOD.COM 20 SPECIALTY FOOD SPECIALTYFOOD.COM CHEESE FOCUS

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