Cooler days call for fuller pours and richer bites. This fall, let the beer do more than wash down the cheese—build a board around the malt, roast, hops, and yeast in the glass. A few thoughtful pairings can bring out everything from caramel and nuttiness to smoke and tang, making the board feel right at home this time of year.
Trappist Ale + Aged Gouda
Dark fruit, caramel, and layers of yeast make Trappist ales a natural match for the nutty, butterscotch notes of aged Gouda. These beers are traditionally brewed within Trappist abbeys under the supervision of the monastic community, with many of the styles landing on the stronger side—often around 7–11% ABV. In other words, this is a pairing worth sipping slowly.
Try it with Artikaas Aged Gouda, Kaaslands Kanaal, or VSOC Aged Gouda.
Amber Ale + Sharp Cheddar
For an everyday fall pairing, reach for an amber ale and sharp cheddar. Toasted malt and gentle bitterness complement cheddar’s tang, especially alongside classic board additions like pretzels, mustard, and crisp apple slices.
Try Cabot Extra Sharp, Tillamook Extra Sharp, or Tipperary Extra Sharp Irish Cheddar.
Brown Ale + Smoked Gouda
Brown ale brings nutty malt and light roasted notes that make smoked cheese taste savory and rounded rather than overwhelmingly smoky. Pair it with smoked Gouda for a cozy combination that fits right in on a fall cheese board.
Try Kaaslands Smoked Gouda, Cady Creek Farms Smoked Gouda, or Artikaas Smoked Jalapeño Gouda for a little extra kick.
Dark Ale + Blue Cheese
Bold beer can handle bold cheese. The roasted malt, sweetness, and body of a dark ale balance the salty intensity of blue cheese, especially when served in a smaller portion alongside the rest of the board.
Try Castello Danish Blue, Cashel Blue, or Deer Creek The Blue Jay.
The best beer-and-cheese pairings don’t have to be complicated. Look for shared flavors—caramel with caramel, roast with smoke, malt with nuttiness—and let each pairing bring a little something different to the board.