Cheese And Beer Rules!
Here are some recommended pairings: Pale Ales are often the first step beyond the routine mass produced beers and for good reason, their extra hops lend the beer a unique realm of flavor: there are floral, pine and fruity notes depending on the geographic origin of the hops. These beers also tend to be aggressive in their finish, so the best way to balance their flavor is with a cheese that conveys a complex sweetness like Wilde Weide, an Aged Gouda. Its overtones of caramel and butterscotch will balance the beer nicely.With their aggressive flavors and barnyard aromas, washed rind cheeses like Grayson, Epoisses and Winnimere, pair best with beers that are somewhat on the sweet side like Belgian Dubbels. Some of the best and most readily available of these include Chimay Premiere (red label), Ommegang, Smuttynose Winter Ale and Maredsous 8.
Soft ripened cheeses like brie and Camembert, Brillat Savarin, Kunik and Pierre Robert, are rich and creamy in texture and brimming with overtones of root vegetables, cauliflower and other delights. I think they pair best with the light sweetness of Saisons, especially Brooklyn Sorachi Ace, Saison Dupont, Pretty Things Jack D'Or and Stillwater Cellar Door.
