Food pairing
Beer with brie
A soft bloomy-rind cheese, buttery and mushroomy, with a mild lactic tang.
Butterfat and a mushroomy bloomy rind, with a mild lactic tang and very little salt or sharpness to push against.
The texture is the problem as much as the flavour: it coats the palate and stays there. High carbonation scrubs it clear, which is why Belgian styles suit soft cheese so reliably.
Brie narrows the field sharply, and one answer stands clear of the rest. Most beer falls down on at least one thing this dish demands. The attribute doing most of the work is fat.
What to drink
Tripel — classic pairing
High carbonation scrubs the butterfat off the palate and the tripel's pepper and fruit meet the mushroomy rind. One of the most reliable cheese pairings there is.
American wild ale — strong
Tartness resets the palate between mouthfuls, the way a squeeze of lemon does.
Flanders red ale — strong
Tartness resets the palate between mouthfuls, the way a squeeze of lemon does.
Australian sparkling ale — strong
Beer and dish carry similar weight, so neither flattens the other.
Belgian golden strong ale — strong
Beer and dish carry similar weight, so neither flattens the other.
Belgian IPA — strong
Beer and dish carry similar weight, so neither flattens the other.
Saison — strong
Beer and dish carry similar weight, so neither flattens the other.
Caution: Expect the beer to refresh rather than to stand up to the food.
Cold IPA — strong
Beer and dish carry similar weight, so neither flattens the other.
What not to drink
- Bock — Delicate food needs a beer that stays out of its way.
- Alcohol-free pale lager — A light beer against a heavy plate tends to disappear.
- American barley wine — Delicate food needs a beer that stays out of its way.