Are there specific condiments that work best with a cheese and beer pairing?
Beer does a better job than wine at dealing with hot and spicy food. “Hotter condiments, like mustard, work well in these sorts of pairings”, says Brown. “The beer mitigates the spiciness from the mustard, allowing you to really taste the cheese.” Apart from mustards, chutneys and mostardas, traditional pairings like fruit, jam and bread work well with beer, too. 5. Why pair cheese with beer instead of wine? In short, it beats wine when it comes to creating flavor experiments at a lower price. And, it allows people to drink in a more casual setting while experimenting with different cheeses. Not only does it leave extra room in the wallet, but it also leaves room on the palate for tasting. “This may have to with palate fatigue,” explains Brown. “It simply does not tire out your mouth, as wine does.” And, unlike wine, beer’s carbonation helps lift the fat of the cheese off your palate, and, as a result, produces a refreshing sensation, similar to champagne, but without the sugar.
