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I love Schlenkerla Rauchbier with Choucroute Garni... Smoke with Braised Pork products!! 

But this is the cheese thread, so a pairing I love is a Saison like Saison Dupont (or its organic cousin Foret) with a firm sharp cheese such as Comte or Gruyere.  A nice washed rind cheese such as St. Nectaire or Gabietou also works great with Saisons.  Just add a crusty baguette and some cured sausage and you have lunch fit for a king.

Then for dessert break out a Flemish Red with some triple cream cheese like Brillat Savarin, or Explorateur.

Beer is the de facto complement for cheese in many cultures worldwide.The simple fact is that cheese and beer are ideal partners.