Sharp cheddar, apple & mustard crisps (Vermont cheddar, thin-sliced apple, whole-grain mustard, touch of honey on water crackers).

What Works:

Mary’s crisp bitterness and fine carbonation cut through cheddar’s fatty richness; the pilsner malt links with the apple’s sweetness; and noble-hop herbality snaps into the mustard’s spice. Clean, bright, repeatable.

Our Tips:

Use a firm, sharp Vermont cheddar; go tart on the apple (McIntosh, Red Spy, or Pink Lady). Build light: cracker → smear of mustard → cheddar → apple → tiny honey drizzle. Serve Mary at 44–48ºF in a clean stemmed glass to keep the hop snap and foam tight.

Our favorite: Carr’s Table Water Cracked Pepper Crackers, whole-grain mustard, Cabot Clothbound cheddar, Red Spy apple slice, drizzle of honey, and a pinch of flaky salt.

Or, keep it savory: rye crisps with sliced radish, butter, and chives—the lager’s bitterness pops the peppery bite without heaviness.