Breweries

Vermont Beer & Vermont Cheese Pairings

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Vermont cheese and Vermont beer are a staple in our house, as I’m sure is the case with most Vermonters. But, you see, I share my home (and my life) with a former Cabot-sales guy turned Vermont brewer/beer bottler/bartender. Let’s just say that we consume our fair share of both Vermont beer and Vermont cheese, preferably together. You know those vegetable drawers in the fridge? Yep, one of ours is always full of cheese. And we might have two beer fridges… We are Vermont beer and cheese obsessed. (There are worst vices, right?)

Vermont Beer and Cheese Pairings

The charcuterie plate is a common meal in our household and when we dine out. We can’t get enough of the epic Vermont beer-and-cheese pairings that our great state affords. Vermont is certainly a destination for the ever-expanding craft beer scene and the growing Vermont cheese trail as well. In fact, some breweries are partnering with Vermont cheesemakers for beer-washed cheeses, including Jasper Hill, and cheese made with beer, from Vermont Farmstead. Many breweries and cheesemakers are also pairing up for specific beer-cheese tasting on-site at breweries around the state.

So, what are the best combinations of Vermont’s best beers and cheeses? We asked the pros themselves… Read on for the best Vermont beer and cheese pairings from Vermont’s brewers themselves. I love the diversity of the beer styles and vast Vermont cheese represented! Go on and grab your Vermont smoked meats and jams, and build yourself an epic charcuterie plate with these impressive flavor pairings.

What are you favorite Vermont beer and Vermont cheese combos? Share in the comments below to keep the conversation going! 

Vermont Beer & Cheese Pairings

From Foam Brewers, Burlington, Vermont:

“Cheese: Shelburne Farms Two-Year Cheddar – a raw cow milk aged cheddar from an historic homestead dairy in Shelburne, Vermont.
Beer: Pavement Double IPA (8.2%). Tasting notes – mango, passion fruit, citrus.
Matching intensities balances both. The cheese and the beer share equal degrees of aromatics and texture/mouthfeel that complement one another. The aged butter fat of the cheese and the fresh lively hop bitterness of the beer is what makes the two a perfect pairing.” – Todd Haire, Owner and brewer

From Upper Pass Brewing, Tunbridge, Vermont:

“We really enjoy First Drop with Neighborly Farms of Vermont’s Green Onion Cheddar as an afternoon snack. The subtle onion flavor highlights the hop flavors. We pair Cloud Drop with Cob Hill’s Ascutney Mountain cheese. The bold flavors stand up to each other nicely, and the nutty flavors of the cheese pairs well with the pineapple and stone fruit flavors of Cloud Drop.” – Andy Puchalik, Owner and brewer

From Switchback Brewing, South Burlington, Vermont:

“Citra-Pils Keller Bier & Blythdale Farm: Vermont Brie
The bready lager yeast in our Citra-Pils, paired with the light and bright citrusy notes from the Citra hops make for a refreshing flavor bomb. In order to compliment this great twist on a classic pilsner, Blythdal’s Vermont Brie has a buttery backbone that helps to tame the beer’s citrus bite.

Connector IPA &  Von Trapp Farmstead: Mad River Blue
Connector IPA holds big and juicy tropical fruit notes. For this bold addition to the line-up, we wanted to pair it with an equally as bold cheese. Von Trapp’s Mad River Blue is wonderfully creamy with a slight sweetness that brings out the fruity hop notes in the beer. Together the flavors are ever-changing.”

From Four Quarters Brewing, Winooski, Vermont:

“Blue Ledge Farm‘s Lake’s Edge, an ash-veined goat cheese, and Evening Star, a barrel-aged version of Morning Star, an Imperial stout brewed with offee and lactose, is one of my favorite pairings. I like how the sharpness of the cheese cuts the rich thick mouthfeel of the beer.” – Brian Eckert, Owner

From Lawson’s Finest Liquids, Waitsfield, Vermont

“Lawson’s Finest Maple Tripple with Von Trapp Mad River Blue Cheese – the deep flavor, chalky creaminess, and funk of the blue cheese plays very nicely off the sweet maple flavor and full body of this one-of-a-kind beer brewed with 100% maple sap. The combination is amazingly like a maple blondie!
Lawson’s Finest Sip of Sunshine IPA with Cabot Clothbound Cheddar – this vintage extra sharp crumbly cheddar has an amazing texture and stray bits of crystals that provide an earthy canvas with enough bold flavor to pair with the tropical fruitiness, moderate bitterness and floral aroma character of this India Pale Ale.” – Sean Lawson, Owner and brewer

From 14th Star Brewing Co., St. Albans, Vermont:

“Maple Breakfast Stout with Maple Creme Chevre. The creamy texture of the cheese accentuates the full body of this beer. The sweetness of the maple in the cheese brings out more of the dark roasted characters of the beer without hiding too much of the sweeter elements of the beer.
 
Valor Ale with Eleven Brothers – This is an incredibly complex cheese that compliments a complex beer. The cheese has a buttery flavor with nutty undertones, which cut the hop character of Valor. It also brings out more of the malty characters such as nutty, toasty, and light caramel.” – Dan Sartwell, Brewmaster

From Harpoon Brewery, Windsor, Vermont:

“The obvious pairing is Harpoon IPA with Vermont Farmstead Alehouse Cheddar – since it’s actually made with the beer itself! The cheddar itself has an open, flavorful balance of nuts and hops with just a slight caramel note and a fragrant ale nose that compliments the delicate citrus and subtle malt of this flagship IPA. Other great Harpoon-Vermont Farmstead pairings include:

Aged Windsordale and Governor’s Cheddar: IPA

Smoked Tilsit: Harpoon Dark  

Bleu: Harpoon Craft Cider

Alpine: House Golden

Hot Pepper: IPA or Boston Irish Stout” – Chris Bonacci, Vice President, Marketing

From Kingdom Brewing, Newport, Vermont:

“Our Maple Nut Brown beer is the perfect sweet pairing for great dry and sharp Vermont Cheddar Cheese from Cabot Clothbound Jasper Hill Cellars or Plymouth Artisan Cheese. If you are looking for a milder and creamier pairing, look no further than right down the road at Lazy Lady Farm. Our Bear Mountain BlackBerry Chocolate stout is the perfect match for the Sweet Caroline and Snow’din Goat Cheese. Each one is washed in our beer weekly as part of the aging process.” – Brian Cook, owner and brewer

From Stone Corral Brewery, Richmond, Vermont:

Blythedale Brie + Lil’ Boh Pils (Bohemian Pilsner)

Midnight Farms Goat Chevre + Bramble (Blackberry Sour Ale)

Maplebrook Farm Whole-Milk Feta + Maracuya (Passion Fruit Sour Ale)

Cabot Clothbound Cheddar + Latigo (Scottish 90/- Export style Ale)

-Bret Hamilton, Owner

From Hogback Mountain Brewing, Bristol, Vermont:

“We have a Gose out that is nicely balanced with a somewhat light sour, mild salt, and coriander giving a lemony finish. This one should go nicely with a variety of lighter and medium cheeses.
We have an Amber IPA in the fermenter right now along the lines of a west coast style IPA, but with the malt kicked up a bit.  The other consideration is our Vermont IPA (called b),which is scheduled for brewing next week, less bite and more hop flavor.
Focused on the darker malts, our Porter has flavors of chocolate / toffee / tobacco with just enough hops to balance will provide a full bodied beer to pair more complex cheeses that want depth.” Kevin Hanson, Owner and brewer

From Backacre Beermakers, Weston, Vermont:

“We would recommend pairing Backacre with Woodcock Humble Pie, a blue cheese made right down the road from the blendery.” – Matt Baumgart, Founder

What are you favorite Vermont beer and Vermont cheese combos? Share in the comments below to keep the conversation going! 

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