SACRAMENTO, CA
Welcome to this edition of Beer and Cheese Pairings. For this installment, I’ve chosen three strong and flavorful cheeses to go head to head with Jackrabbit Brewing’s phenolic Tripel. Let’s jump right in!
BEER:
Tripel from Jackrabbit Brewing Company has a mildly phenolic flavor. This well attenuated beer is balanced by a solid malt background and smooth hop bitterness and flavor. This flavorful offering should provide a solid base for these pairings.
CHEESES:
PsycheDillic® from Cypress Grove features dill pollen and dried dill leaves which are dusted across the disk of fresh goat cheese. As you would guess, this delicious cheese produces a strong dill kick. This was my favorite pairing with the beer. The dill flavor was toned down just enough to balance beautifully with the flavor of the Tripel.
Purple Haze® from Cypress Grove is a pasteurized goat’s milk cheese that features an unexpected marriage of lavender and wild fennel pollen. Those ingredients add an ethereal quality making the cheese floral and piquant. This cheese paired nicely with the Triple, but didn’t balance as well as the previous pairing.
Parmigiano Reggiano is an Italian cheese imported by Tony’s Fine Foods. It is made from low-fat raw cow’s milk and is a hard, granular and semi-fat cheese that is white or straw yellow. It is characterized by a rich, delicate and full flavor that is never sharp. It paired nicely with the Tripel, but lost some of its delicate tones and overall flavor profile.
Make sure to check beck for the next installment of Beer & Cheese Pairings!
