Beer pairings for Goat Cheese-stuffed Baked Polenta

Sours & lambics

Light, tart, often served with fruit syrups.

Why it works with Goat Cheese-stuffed Baked Polenta

Light herbal, citrus, and slightly floral pours mirror creamy-tangy fresh cheeses.

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Goat Cheese-stuffed Baked Polenta

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Lagers & pilsners

Bavarian sessionable lager.

Why it works with Goat Cheese-stuffed Baked Polenta

Citrus-bright, lightly bitter, or aged-sweet pours all flex with mozzarella, parmesan, and the in-between.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Goat Cheese-stuffed Baked Polenta

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Belgian & trappist

Strong, golden, dry-finishing despite richness.

Why it works with Goat Cheese-stuffed Baked Polenta

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Goat Cheese-stuffed Baked Polenta

Round, soft, faintly bitter pours echo the parmesan-and-butter weight without piling on.