Beer and Parmigiano Reggiano
Every Parmigiano Reggiano has its beer—and vice versa!
Parmigiano Reggiano over 12 months
Harmonious flavor with delicate hints of milk and butter. Distinct yogurt-like acidity accompanied by fresh grass and wildflower notes. Both sweet and tangy at once, with no sharp spiciness and no granularity.
Pair it with
Kellers Pils, Pale Ale, Blonde Ale, Belgian Blonde, Stout, Porter, Saison
Parmigiano Reggiano aged 12 months is marked by grassy freshness and already intense flavor. It needs a beer that won’t overpower it or be overpowered—nor worse, extract metallic notes. Its fresh, milky nuances pair well with both bottom- and top-fermented beers. We suggest German Kellers Pils, Anglo Pale Ales and Blonde Ales, and Belgian Blonde, which offers peach, tropical fruit, and notes of bread, cracker, and acacia honey.
Those who enjoy bolder flavors can try it with Stout and Porter, where roasted notes of cocoa, prune, and licorice enhance the tasting. For a good balance between acidity and hops, Saison beers are ideal.
Parmigiano Reggiano over 24 months
The appeal of this maturation lies in its complexity. The lactic acidity of the 24-month stage expands to reveal white pepper spice and the typical aroma of meat broth. Hints of tropical fruit and dried fruit emerge, with a granularity that starts to linger pleasantly on the palate.
Pair it with
Dubbel, Helles, Blanche, Bitter, Marzen, Bock, IPA, American IPA, Belgian Blonde Ale
At 24 months, Parmigiano Reggiano gains savory depth and structure while remaining balanced between sweet and salty notes. This makes it extremely versatile. Try it with Belgian Dubbel, with hints of malt, biscuit, and even chocolate; or with Helles, which adds wildflower honey tones. Blanche beers offer bright acidity, while British Bitter brings earthy, herbal aromas.
Full-bodied options like Marzen and Bock work beautifully, as do hop-forward IPAs (British and American) with their resinous, balsamic notes. Belgian Blonde Ale enhances the cheese’s vegetal hints.
Parmigiano Reggiano over 35 months
If you love intense flavors, Parmigiano Reggiano aged between 35 and 45 months is perfect for you. Expect strong aromatic intensity with pronounced spicy and smoky notes.
Pair it with
Strong Belgian Ale, Doppelbock, Rauch, Sour, Dubbel, Tripel
The 36-month Parmigiano Reggiano reveals intense aromas: meat broth, cheese rind, melted butter, and spices. Pair it with equally rich beers: Strong Belgian Ale, with alcohol content around 8.5% and lively carbonation to cleanse the palate; Doppelbock, with roasted depth; Rauchbier from Bamberg, with its signature smokiness; fruity and acidic Sour beers; smooth, fine-bubbled Dubbel; and moderately hopped Tripels.
Parmigiano Reggiano over 60 months
Very dry and crumbly. The spice notes fade, leaving a drier profile. At this stage, leather and toasted aromas blend with a lactic freshness.
Pair it with
Tripel, Imperial Stout, Oatmeal Stout, Coffee Stout, Quadrupel, Barley Wine, Oud Bruin
Parmigiano Reggiano aged 60 months is a monument of flavor, with an intricate aromatic profile: dried fruit, spice, undergrowth (like dried mushrooms), and roasted nuances. It calls for equally complex beers: fruity Tripels with candied citrus notes, bold and intense Imperial Stouts, silky Oatmeal Stouts, rich Coffee Stouts, fruit-forward Quadrupels, aged Barley Wines that echo the cheese’s spice, and Oud Bruin with acidic, woody notes.
Support
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
