What’s the best triple creme beer pairing, you ask?

I’ve got 3.

We all know triple cremes and uber-buttery cheeses love champagne. But beer? Yes!

Beer loves a buttery cheese like Parisians love high-heels.

(btw, if anyone knows how they don’t trip on cobblestones while wearing stilettos, let me know)

One reason why buttery cheeses and beer get along so well links to why triples and sparklings do. The bubbles. Carbonation cuts through the butterfat, lightens the pairing, lifting both the cheese and beer to a balanced, happy pairing place. In fact, beer can be so good with triples that sometimes I like the duo better than cheese & wine.

Below are 3 of my favorite triple creme beer pairings. Some might sound unusual. They are. But they’re also delicious. Triples (cheeses with 3x the butterfat than just milk, cream added), doubles (cheeses with 2x the butterfat, cream added), and just plain creamy cheeses with enough butterfat may apply to this pairing. Though I normally don’t suggest ditching cheese rinds, play around. It will taste different. If it’s too jolting with the rind, try it without, and vis versa.

3 Butter Bomb and Triple Creme Beer Pairings

1. Smoked beer/Rauchbier. I wrote a whole post about this one 6 years ago I love it so much. If you’re not a huge fan of smoked beer, talk to your beer friends and find yourself a less smoky beer to start tasting. One of my local favorites is the seasonal Fort Point Manzanita. Together with Mt Tam or Sweet Grass Green Hill it just tastes like smoked, sweet ham.

2. Sours. This is a classic case of contrasts. Think it of as having the same magical, uplfiting power of adding a squeeze of lemon to a cream sauce. It makes the cheese taste so light you can eat twice as much! You’re welcome! With this one I find that I like the richer American triples like Mt Tam and Big Sur better than French triples (it’s a difference of adding cream vs slightly tart creme fraiche to the milk when making cheese), but play around!

3. Imperial Porters & Stouts. Key word- imperial. Imperial porters and stouts were first made for royalty, who liked their beers extra strong and extra sweet. It made them feel F.A.N.C.Y. Together with a creamy cheese. imperial porters and stouts taste like buttered toast topped with dark honey. Try them with any of these American beauties via Saxelby cheese.