Beer & Charcuterie Board

What's on the board

Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.

Why it works

Beer pairs with cheese differently from wine. Its bubbles scrub fat off the tongue, and hops and roasted malt can stand up to strong flavors. A hoppy IPA meets sharp cheddar, a crisp lager cools the heat of pepper jack, and a dark or smoked beer echoes smoked Gouda.

The meats are the hearty, smoky kind that suit beer: summer sausage, brisket, salami and pepperoni. Salty pretzels, dill pickles and pickled jalapeños make it pub food, and the two mustards tie the meat and pretzels together.

Timeline

1. T–45 minTake the cheddar and Gruyère out of the fridge.
2. T–30 minTake out the smoked Gouda and pepper jack.
3. T–20 minTake out the meats; slice the baguette and pumpernickel.
4. T–10 minPlace the cheeses with the mustard bowls in the middle; fan out the meats.
5. T–0Fill the gaps with pretzels, pickles, almonds and grapes; open the beer.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

More boards

• Pairings & Sweet Wine & Cheese Pairing Board Serves 8–12 · $70–$110 Intermediate
• Classic, Budget & Luxury Classic American Charcuterie Board Serves 8–12 · $40–$65 Beginner
• Seasonal & Holiday Holiday Charcuterie Board Serves 12–16 · $85–$140 Intermediate

Want more ideas? Read Beer and Charcuterie: The Style-by-Style Pairing Guide.

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