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Beer and Cheese

  • Mons Cheesemongers 153 Lordship Lane London, England, SE22 8HX United Kingdom (map)

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Pairing wine with cheese is a well established norm. So the suggestion that beer is equally well suited to the task is often met with surprise, if not downright horror. But do not be surprised (or horrified) by such a notion. Beer and cheese grew up side by side in the fields, pastures and farming communities of our forebears and were enjoyed together for millennia.

Until recently the term ‘beer’ was synonymous with light, generic, industrial lager. However, with the ascendance of the craft beer movement, that picture has been transformed dramatically. Sour beers, saisons, porters, not to mention the all-conquering IPA, are all now readily available from market stalls to supermarkets. That diversity of styles offers a myriad of possibilities when it comes to enjoying beer with a similarly vast array of cheeses.

Join us to eat, drink and unravel some great examples of these two ancient fermented foodstuffs. Alongside the cheese and beer, we'll also be serving accompaniments so we promise that you won’t be leaving hungry.

YOUR HOST:

Chris George's love for cheese began when he started working for Neal’s Yard Dairy (NYD) in 1995. His roles included retail, cheese maturation, wholesale and export. In 2004 Chris established NYD’s tastings and education programme which he ran until he left NYD in 2011.

Since then he has earned his Advanced Certificate in Wines and Spirits with the WSET and Concise Certificate in Brewing Technology from The Siebel Institute, Chicago. Based in New York from 2011 until 2016, he learned to brew beer, worked for craft beer company Beer Table in Manhattan’s Grand Central Station, and established and managed the cheese program for Mekelburg’s, a high end grocery and craft beer bar in Brooklyn, New York. He has also taught for a variety of institutions including Murray's Cheese, New York, The San Francisco Cheese School, California and The School of Artisan Food in Nottinghamshire and was also a contributing writer for The Oxford Companion to Cheese.

He has been working for Mons Cheesemongers since his return to London in 2016.

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Earlier Event: June 13
Spring and Seasonality