517578 504981

Beers and Cheeses

Sessions :

  • Sunday 25 February 2018 13:30 - 14:30 - Duration : 01h00

  • Tuesday 27 February 2018 16:00 - 17:00 - Duration : 01h00

Lieux

Sunday 25 February 2018 - 13:30 - 14:30
Duration of the event : 01h00

Organisateurs

Brasseurs de France

Place :

Lieux

Description

With more than 1100 breweries throughout France, the sheer diversity of beers makes for many possible pairings with the wide range of cheeses available. Because it does not contain tannins, beer generally goes well with the soft creamy texture of most cheeses. But this combination, which has still not been widely adopted, even though professionals have succeeded in highlighting it, can fall into three different areas:

·         A match based on regions, involving the beer and the cheese having a shared geographical origin, for example, a northern style amber beer with a Maroilles, or a Corsican horse chestnut beer with a relatively young sheep's milk Brocciu;

·         A pairing of opposites: a particularly hoppy beer with a soft cheese, or a light pale ale to offset a well-aged Cantal.

·         The search for similarity: a mild, mellow beer with a dark rind cheese, or the sleek pairing of a washed rind cheese – such as a Munster or a Langres – with a highly aromatic amber beer.

Brasseurs de France will be delighted to guide you through these two master-classes – held by a beer specialist – and enable you to talk to professionals from the sector.

 

Alcohol abuse is dangerous to your health. Enjoy in moderation. 

Thématiques