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Beer & Cheese Pairings: ‘How To’ with Mordecai Brewing Company

Beer & Cheese Pairings: ‘How To’ with Mordecai Brewing Company


SACRAMENTO, CA
Wednesday, September 9th, 2015

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.

Mordecai's Blonde with iGourmet's Cave Aged Gruyere from Switzerland

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.

Mordecai's Pale Ale with Laura Chenel's 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.

Mordecai's Tripel with Deer Creek's Proprietor's Grand Reserve Cheddar

Thank you for reading this special Beer & Cheese Pairing. Stay tuned for next week’s all new edition.

iGourmetLaura ChenelDeer CreekMordecai Brewing Company



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Launched in 1997, we are America's leading online food & gift retailer. Offering 800+ specialty cheeses, 1000+ fine foods and award winning gourmet gifts!

The regional “pioneer” of American goat cheese production. We’re a harmony of French technique and Sonoma terroir. We celebrate the enjoyment of fine goat cheese for every meal, every day.

The Artisan Cheese Exchange acts as a bridge between America’s finest cheesemakers and their global trading partners by providing supply chain services, coupled with sales and marketing strategies...

Mordecai Brewing Company Sacramento home-brewery specializing in balanced ales where malt, hops, and yeast all play nice together. We love to share and host tasting parties.