Swiggable seasonal beers are rays of sunshine alongside cheese.
Shandy by the sea, anyone? Photo by Adobe Stock.
Along with the crash of waves and hum of cicadas, I’d argue that the clink and fizz of opening a beer is a bona fide sound of summer. There’s truly nothing like the sweet sound of success after plucking a can from the chilliest corner of the cooler you hauled over mounds of sand and seaweed.
Sure, light summer beers are great with salt air and oversized subs, but pair a crisp brew with a mild, fresh picnic cheese and you may never go back. If nibbled in tandem with more full-bodied beverages, the delicate flavor and texture of these cheeses might otherwise be buried. But the brightness and fizz of summer beers can underscore the taste and character of that decadent triple cream you discovered in winter and
still can’t put down.
While there is no official “summer beer” by definition, certain styles lend well to the season; all are crisp, light, a little fruity, and infinitely chuggable. Bright splashes of citrus are common, as well as lower ABV levels that are easier to endure on hot days. Pilsners, saisons, pale ales, blond lagers, and wheat beers are some of the usual suspects, along with blends like radlers and shandies.
“Summer beers are often lighter, fruity and effervescent, and these qualities pair well with cheeses that are lighter in flavor or texture, making them ideal for picnics or sunny afternoons,” Angie DiMeo says.
She and her husband, Jeff, own East Side Cheese & Provisions in Providence, Rhode Island, which stocks over 100 varieties of cheese. “We love exploring how the brightness of summer beers enhances the freshness of cheese.”
For summer, have higher carbonation levels, yielding an almost soda-like, refreshing quality.
“Carbonation is a big advantage when pairing with cheese,” Jeff says. “The bubbles cleanse your palate, preventing you from getting overwhelmed by the richness of the cheese, allowing each bite to feel fresh and exciting.”
To craft this round of summer beer and cheese pairings, the DiMeos focused on the flavor and mouthfeel of each beverage—Angie even closes her eyes to better home in on what she’s tasting. She and Jeff note that the fermented nature of both beer and cheese make the two a natural match, and that beer tends to be a more flexible and easygoing partner to cheese than wine. It’s safe to say that for turophiles (aka the cheese-obsessed), matching these two won’t just be a summer fling.
Check out expert-recommended cheese and beer pairings below, just in time for summer:
FROMAGERIE DONGÉ TRIPLE CREAM BRIE + AMERICAN LAGER
“The light hops and subtle sweetness of the lager balance perfectly with the decadence of the triple cream, coating your palate in pure indulgence,” Angie says. “Its incredibly smooth texture begs to be paired with something just as clean and crisp, like an American lager.” A dab of sweet honey makes a welcome addition.
VON TRAPP FARMSTEAD MT. ALICE + NARRAGANSETT BREWING CO. DEL’S SHANDY
Nothing feels as summery as lemon on lemon. “The citrusy burst of Del’s Shandy pairs beautifully with Mt. Alice, a Brie-style cheese that offers delicate notes of crème fraîche, button mushrooms, and a touch of floral lemon,” Angie says. Perhaps you’d triple the citrus with a lemon curd (or a Del’s Lemonade, for any Rhode Island readers).
URBAN STEAD CHEESE GOUDA + BELGIAN SAISON
Belgian saison has a dry, spicy, and slightly fruity character that brings out the best in this natural-rind cheese. “The Dutch-style gouda is made from 100 percent Jersey cow’s milk, resulting in salted caramel notes and a long umami finish that beautifully contrasts with the saison’s effervescence,” Jeff says. Brins’ Cherry Chai Jam adds juicy texture and a punch of ripe summer stone fruit.
EL ABUELO RUPERTO + SUMMER IPA
“For [pairing] a bold, hoppy IPA, we turn to El Abuelo Ruperto, a Spanish farmstead cheese made from raw sheep’s milk in the region of Murcia,” Angie says. “The tropical fruit notes in the beer perfectly complement the wild, earthy flavors of the cheese, creating an exciting pairing.”
