Welcome to this special edition of Beer & Cheese Pairings. This week, I’ve partnered with Mordecai Brewing Company of Sacramento to find the best pairs for three delicious beers and share some tips and tricks along the way. Let’s jump right in!
Blonde: This style of beer is light with a beautiful balance of malt and hops, and Mordecai’s Blonde is no exception. It tastes clean and pure and finished with a sweet dry finish. This style of beer shines with a delicious natural rind cheese. With that in mind, I paired it with a tasty cave aged gruyere from Switzerland, imported by iGourmet. This cheese is made from rich, unpasteurized cow’s milk and is aromatic with a slightly robust flavor that created a nice balance with the Blonde. To round out this pairing, I added some almonds for texture and sliced apples for sweetness.
Pale Ale: This ale is golden-to-copper and delivers a medium malt profile with hop-forward flavors that leave a crisp mouth-feel. Mordecai brews theirs with Citra and Chinook hops that create a flavor profile with piney and tropical citrus notes. This beer is slightly bitter on the tongue and calls for a stronger flavored cheese. As with any pairing, the key is to ensure that neither the cheese or the beer overpower each other. That’s why I chose Laura Chenel’s Original Chabis. This mild goat milk cheese has a rich tanginess that acted as a great sounding board for the beer’s hops. I wanted to bring in some sweetness into this pairing, so I included wildflower honey. It was a great addition to the Original Chabis.
Tripel: The name ‘Tripel’ comes from the brewing process in which brewers use up to three times the amount of malt than a standard Trappist. This style is complex with a sweet finish. It has some bitterness, but that is covered by the balance of malts and hops. Mordecai’s Tripel has a wonderful banana aroma and spicy, fruity character. As mentioned before, the stronger the beer, the stronger the cheese. That led me to pair this tasty beer with Deer Creek’s Proprietor’s Grand Reserve Cheddar. Its hearty flavor was a great companion to the strength of the beer. For the accompaniments, I chose a nice pear preserve to really bring out the flavors of both the Tripel and the cheddar.
Thank you for reading this special Beer & Cheese Pairing. Stay tuned for next week’s all new edition.
