BierTalk English 44 - Interview with Frederic van Tricht, Kaasmeester and Beer Sommelier from Antwerps, Belgium

Markus explores the world of cheese with Belgian affineur Frederik
van Tricht. As a cheese sommelier himself, Markus is especially
curious about how beer-and-cheese pairings work when both products
are treated as equals. Frederik explains what affinage really
means: not producing cheese, but guiding it to peak flavor through
time, temperature, humidity, turning, brushing, and—when it
fits—washing rinds with liquids like beer, whisky, sake, or wine.
Belgium may not be famous as a “cheese country,” Frederik says, but
its makers are highly creative, influenced by France and the
Netherlands, and able to produce a surprisingly wide range of
styles beyond the single Belgian AOP cheese, Herve. When it comes
to pairing, Frederik starts with the beer first and then searches
his “cheese flavor library” for the right match. He describes two
main approaches: complementary pairings (like Oude Geuze with goat
cheese, acidity meeting acidity) and high-contrast “fireworks”
pairings (like Oude Kriek with blue cheese, fruit-sour against
salty-bitter). The key is balance—neither beer nor cheese should
dominate in the finish. They also touch on fun details like smoked
blue cheese, why beer-soaked cheeses look great for photos (but
work better in practice via vacuum), and why a single “one beer
fits all cheeses” approach doesn’t make sense. Frederik ends by
inviting people to Antwerp, where van Tricht cheese can be found at
the De Koninck Brewery site—perfect for anyone wanting to
experience Belgian beer culture alongside cheese.