A Tualatin Valley Pairing Guide
Tualatin Valley isn’t only known for its exceptional wines. Its continually growing craft beer and cider scene produces some of Oregon’s best brewed beverages. Pilsners, porters and IPAs and dry, semisweet and sweet ciders are changing Tualatin Valley’s beverage industry.
Pilsners have balanced malt and hops flavor profiles that can result in crisp floral and herbal notes. Pair these brews with lighter cheeses, such as mild, white cheddar, havarti and soft goat cheeses, as well as mild sausages, including kielbasa and bratwurst.
Floral and fruity Pale Ales are medium-bodied and are extremely food-friendly. Pair these brews with cheeses such as cheddar, havarti, muenster and smoked cheeses. Stone fruits–peaches, nectarines and apricots (dried or fresh)–tinned seafood such as smoked oysters and sardines, and spicy meats, such as chorizo or hot capicola round out the options for a perfectly paired charcuterie board.
IPAs, for which the Oregon craft beer industry is perhaps best known, are hoppy! But when it comes to our beloved brew, that’s where the commonalities end. Some are fruity or citrusy, like Hazy IPAs, piney or dry. When pairing with these strong beers, consider mild, “stinky” cheeses such as blue cheeses–gorgonzola and cambozola–and spicy meats, such as mortadella and hot capicola. Hazy IPAs also pair well with fresh tropical fruits: mango, pineapple, guava and passion fruit.
Dark beers, such as Porters and Stouts, are rich and complex and flavors may include notes of coffee, chocolate and nuts, and it’s not surprising that these brews pair exceptionally well with chocolate, specifically dark chocolate. Cow-milk cheeses, including Gruyère, pepper jack and blue cheeses, and long-aged cheeses, such as gouda, pair well. Spicy sausages such as sopressata and calabrese, as well as patè are great additions to your board.
Cider, made with apples, can be sweet, semi-sweet or dry, and can be crafted with other flavors. Finding the ideal pairing may depend on the flavor profile. Pair dry ciders with soft cheeses, such as brie, camembert and chevre. Sweet ciders go well with hard, aged cheeses like cheddar and gouda. All types of cider are complemented by savory meats such as prosciutto, salami, as well as chorizo.
When building your board, it is important to complement and contrast the flavors in the beer and cider.
Whether you’re looking for a new way to enjoy a crisp cider or local craft brew, create a perfectly curated charcuterie board to showcase Tualatin Valley’s craft culture and culinary artistry, offering a delightful pairing experience for every palate and season.
