People often think that wine and cheese are the ultimate companions, probably because such fine examples of each come from France, but traditionally, it was much more likely to pair cheese with beer. And here’s why:
Cheese and beer were historically farmhouse staples (we know quite a bit of those) and along with bread occupied a sizable portion of the caloric intake on small farms throughout Europe and the Americas.
The reason so many of us can’t resist the taste of cheese is the combination of two of life’s most delicious things: fat and salt. The malty sugars in beer contrast nicely with the salts of the cheese and the bitterness of the hops helps to invigorate the palate. The carbonation helps cut through the fats in the cheese so that they don’t coat the tongue. This enables the taste buds to really assess the complexity of the beer.
This year we are honored that our neighbors at Brewery Ommegang have developed a limited edition beer to pair with Blaak. Biere d’Hougoumont is a French-style farmhouse ale brewed in the Bier De Garde style with 8 malts and French hops and then aged on white oak and hard maple wooden staves.
Taste Blaak and Biere together by touring the Brewery Ommegang on your next visit through upstate NY. Click here for more information.
See why Blaak has become one of the world’s most famous cheeses. Click here