Beer that pair with

Pears And Blue Cheese

Across 6 related dishes — most-paired first.

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Tripel

5 dishes

Belgian & trappist

Strong, golden, dry-finishing despite richness.

Why it works

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

Works with Pears And Blue Cheese · Green Salad With Pears And Blue Cheese · Salad With Sauce Pears And Blue Cheese · Pears And Blue Cheese Drisseled With Honey +1 more Pears And Blue Cheese · Green Salad With Pears And Blue Cheese · Salad With Sauce Pears And Blue Cheese · Pears And Blue Cheese Drisseled With Honey · Caramelized Pears And Blue Cheese (gorgonzola) Tarts

Witbier

5 dishes

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works

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

Works with Pears And Blue Cheese · Green Salad With Pears And Blue Cheese · Salad With Sauce Pears And Blue Cheese · Pears And Blue Cheese Drisseled With Honey +1 more Pears And Blue Cheese · Green Salad With Pears And Blue Cheese · Salad With Sauce Pears And Blue Cheese · Pears And Blue Cheese Drisseled With Honey · Caramelized Pears And Blue Cheese (gorgonzola) Tarts

Double IPA

Craft IPAs

Big hops, big alcohol, big food.

Why it works with Pork Tenderloin Stuffed With Pears And Blue Cheese

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

Dubbel

Belgian & trappist

Caramel, dark fruit, mild spice.

Why it works with Pork Tenderloin Stuffed With Pears And Blue Cheese

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.

German Pilsner

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Pork Tenderloin Stuffed With Pears And Blue Cheese

Caramel-sweet, lightly bitter, citrus-bright pours match pork's sweet fat and crisp skin.

Porter

Stouts & porters

Lighter and more cocoa-driven than stout.

Why it works with Pork Tenderloin Stuffed With Pears And Blue Cheese

Oak-aged, sweet-caramel, and bitter-herbal pours stand up to charred beef and tannic richness.