I will start with a little background. Duvel is a Belgian golden strong ale commonly available in either 11.2 ounce or 750 ml bottles at most grocery and liquor stores that have any self respect. Meaning "devil" in Flemish, Duvel certainly lives up to its name. Don't let its light golden color fool you, just because it shares the appearance of a 'light' beer does not mean it will taste like garbage water (no offense, garbage water). Ringing in at 8.5% ABV, this beer is one to sit back and enjoy...maybe with some pears and Grana Padano? This brings me to my next item.
Like Parmigiano Reggiano, Grana Padano is an Italian hard cheese but a little milder and less crumbly. Grana does tend to be slightly cheaper than Parmigiano, so although this cheese is not as commonly stocked in grocery stores, it is a good buy when found.
The idea of coupling Grana and pear with Duvel serves as both a contrast and compliment pairing. Because Duvel is a beer with minimal sweetness and a pronounced dry finish, the pear is an excellent compliment. I have always thought of Duvel as having a "green" flavor. In this case the term "green" conjures up ideas of Granny Smith apples, green grapes, pears, and African green pigeons - all things that are crisp with astringent qualities. These green flavors are actually achieved through the hops and yeast strain used in the brewing process. With its slight astringency from the peel, the pear really enhances the dry finish of this golden strong ale. The natural sugars found in the flesh of the pear heightens Duvel's delicate sweetness, a quality that can sometimes get lost in the beer's overall complexity.
It is time to talk about cheese. It has been scientifically proven that time is about 5:56 PM. I like to talk about cheese. In fact, a robust 63% of my day is spent talking about cheese (it's not). Grana Padano serves as a great contrast to the bright flavor of Duvel. As with most other cheeses, Grana is best eaten at room temperature, allowing its many flavors to develop. Straight-from-the-fridge temperatures restrict flavors in both beer and cheese. It is not uncommon for most beers to display a recommended serving temperature on the label. For those bottles that do not, just take the bottle out of the fridge about 15 minutes before serving. I digress...
Grana's buttery, salty characteristic helps counteract the assertive flavor of Duvel. Although cheese tends to coat the palate with fats and oils, the abundance of carbonation (which creates the fluffy, cloud-like foam head Duvel is famous for) helps clear the palate of those fats and oils, allowing Duvel's crisp "green" flavor to meld with the slight acidic tang of the Italian cheese. After all, Italian tang is the best kind of tang. I am 100% sure that does not make sense and roughly 42% sure you have even read this far.
Finally, if you were wondering how you could ever apply this pairing in the real world, I will tell you. Duvel is a great aperitif. Its higher alcohol percentage helps stimulate the appetite, and along with the pears and cheese, create a brilliant starter or first course when entertaining guests. Just don't tell them where you got the idea since everything you just read was 100% false. Bye.
P.S.
You may pronounce Duvel as "Doo-velle." After pronouncing it this way, some person may try to tell you that Duvel is actually pronounced as "Doovl." In Belgium, the Flemish pronounce it "Doovl" and the French-speakers pronounce it "Doo-velle." Both are acceptable. After dishing up that hot slice of knowledge on the person, respectfully steal their wallet and max out their credit card on an ungodly amount of Duvel. But only do it respectfully, as you are trying to teach them a lesson.
me drink beer
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