Philly Beer Week is a right of passage for any beverage-loving Philadelphian. With hundreds of events, enough beer to cover the City, and plenty of cheese to go around, Philly Beer Week deserves some love.
And here they are—one perfect cheesy, beery, pairing at a time.
Warm, toasty flavors persist over a dense but smooth texture. Gruyere epitomizes the winter months, but can be enjoyed all year round. And perhaps it is best enjoyed with a sweet dark lager, whose roasted malts play perfectly against the earthiness of the cheese.
What cheese is more alluring than a well-aged Gouda? Caramel and butterscotch notes abound over a slightly salty, crunchy bite. Paired with a great Porter, the salt serves as a perfect foil for the sweetness of the roasted malts, while the caramel tones linger in the finish.
A perfectly balanced Stilton has flavors of fresh cream, grasses, hay and blue mold in perfect harmony. A good stout should be equally nuanced, with a full body, hop backbone and contrasting sweetness. Together, Stilton and Stout elevate each other to heights unattainable on their own.
Earthy, grassy and slightly fruity up–front with a long, sharp finish, Farmhouse Cheddar is one of the most noble cheeses in history. Pair it with a good, strong Pale Ale that can match the cheese’s intensity and you have a sublime pairing.
Fresh goat cheese offers a clean, citric flavor with occasional floral hints and barnyard subtleties. It symbolizes Spring, especially when paired with a refreshing Saison. These two work perfectly on their ow,n or alongside a simple, light salad.
Mild, creamy and smooth, Brie is a great cheese for pairing with just about anything. Preferably, something bubbly and bright, like a good Belgian Blonde. The honey sweetness and hint of spice typically found in Belgian Blondes land softly on the silky texture of the cheese.