Off Tap: June/July 2017

JUNE/JULY 2017

WHAT’S BREWIN G P.2

Tomoka Brewing Com pany

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Sumatra Mountain Brown

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We ihe nstep ha n’s

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Water melon Gose Pops

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Erdinger Sommerweisse

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TOMOKA

BREWING COMPANY ME GH A N G U A R IN O

A pastry chef and a pizza maker walk into a bar.

Get a taste of Tomoka’s unique approach

Florida-focused brews, this IPA showcases Jen

to beer at your local ABC Fine Wine & Spirits.

and Pete’s commitment to making creative and

It sounds like a joke, but it’s not. In fact, it would

Hazy Sunrise Wheat Ale brings that Florida-

high-quality beer.

be more accurate to say a pastry chef and a

made mindset with fresh Sunshine State

pizza maker founded a brewpub with award-

Look for Tomoka’s summer seasonals,

citrus. Light and refreshing, this sessionable

winning beers and unique pizza recipes, all of

Watermelon Basil Saison and Summer

brew is made with wheat and pilsner malts and

which were made to pair with each other. That’s

Blueberry Florida Weisse, at select

goes well with just about anything, from pizza

Tomoka Brewing Company, located in Port

ABC locations!

to burgers and all the fish tacos in between.

Orange, Florida.

Another citrus-centric brew, Oceanside White

Jen Hawkins and Pete Szunyogh began like

IPA is made with grapefruit for a bright, yet

many craft brewers do: by brewing at home and

intensely hopped offering.

making their friends try everything. But what

Balanced and easy drinking, this one will

sets these two apart from other novice brewers

surprise you with a kiss of sweetness.

is their background. With extensive culinary experience, Jen and Pete were primed for creating interesting recipes and matching flavors.

Pick up a 6-pack of Hop Quest for the flavors of the world. Every batch is made with fresh, unique hops from different spots around the

“It’s really important to have beers that match

globe—which means the flavor can change de-

with foods so we are providing a full experience

pending on what hops are in the market at that

to our customers,” Pete said. Their inspiration for

moment. While different from their usual

the beer often comes from food—some of Jen’s favorite flavor combinations inspire Tomoka’s beers, while other ideas arise from a craving to match to one of their gourmet pizzas. Sometimes, they even use their beer in the pizza

Their pizzas are made with local, organic and sustainable ingredients, and their beers are made with Florida in mind. “We’re trying to use Florida ingredients in most of our beers,” Pete explained. From fresh citrus to locally grown herbs, the ingredients used in Tomoka’s beer showcase the flavors of Florida’s agriculture.

And this all-natural approach to brewing has earned Tomoka both recognition and multiple awards at the Best Florida Beer Championship.

“I like to see people really excited about our beers,” Jen said. “When I see that, I think wow, we really nailed that one.”

June/July 2017 | Page 3 April/May 2017 | Page 3

dough or the sauce for a beer and piz-ception.

F OUNDER’S S UMATRA M OUNTAIN B ROWN BBQ ME GH A N G U A R INO

Slather Sumatra Mountain Brown BBQ sauce on anything.

Sumatra coffee for flavor, this imperial brown ale is big, bold and

Slather it on everything. This brown ale barbecue booster is just

available only for a limited time.

what the BBQ and beer gods ordered.

Added to this brown ale barbecue sauce recipe, Founder’s Sumatra

Founder’s Sumatra Mountain Brown Ale is made with chocolate,

Mountain Brown Ale makes a slightly tangy, slightly sweet, full-

caramel, aromatic and Munich malts for depth and complexity.

flavored sauce that is delicious on pulled pork, ribs, chicken

With a touch of German and Perle hops for balance and a hint of

wings and burgers.

INGREDIENTS 1.5 cups Founder’s Sumatra Mountain Brown Ale, divided

Pour one cup of brown ale into a sauce pan and bring to a boil.

1 cup Ketchup

Boil until it is reduced down to about 2-3 tablespoons. Add

1 tbsp Lemon Juice

remaining beer along with all the other ingredients. Return to

2 tbsp Worcestershire Sauce

a boil and then simmer on low heat until the sauce has reduced

2 tbsp Balsamic Vinegar

by about a third or reaches your

0.25 cup Brown Sugar

desired thickness.

Cayenne Powder, to taste

Adapted from uglystick.ca

ihenstephan’s weKristallweizenbock A L L I E S MA L LWOOD

Long ago and far away, at the Benedictine

color and has that familiar balance found in

identity of the high-quality Weihenstephan

monastery on Nährberg Hill in 725 A.D., Saint

all Weihenstephan beers; this one balances

beers. For over 1,000 years, Weihenstephan has

Corbinian may or may not have realized that

delicately between the fruity hop flavors of the

been at the center of the brewing world. From

he was founding the art of brewing at Weihen-

“crystal” hops and strong banana notes. It pairs

Bavarian Monks to modern brewing students,

stephan. In honor of that possibly accidental

well with seafood, salads and tropical

Weihenstephan continues to mold the world’s

marriage of tradition and science, the brewery

fruit desserts.

best brewers, passing on their brewing tradition

has come out with their latest release, Kristall-

Kristallweizenbock is just another example of

for generations to come.

weizenbock.

Brewing first began at Weihenstephan in 768

the unique combination of tradition and stateof-the-art science explaining the incomparable

A.D. in the form of a grain tithe to the Weihenstephan Monastery. The hops were apparently used to brew beer, as no one could decide why grains were being tithed. Brewing was delayed another 272 years though, as the Monastery was continuously plundered and attacked.

In 1040, hope arose when Abbot Arnold successfully obtained a license to brew and sell beer.

Though wars and opposition faced the newlyborn brewery over the next 700 years, the monks rebuilt the monastery with tenacity, offering up an opportunity each time to refine their brewing craft.

Today, Weihenstephan continues the tradition of refinement with an annual series of limited releases. This year’s release is a blend of tradition and ingenuity with the brewery’s latest release, Kristallweizenbock. It’s a new twist on a style first brewed in the 1950s.

Johannes Weiss, Weihenstephan’s export sales manager, discovered the Kristallweizenbock label in Weihenstephan’s archives, sparking an idea. “I thought, as a brewery world-acclaimed for wheat beer specialties, brewing one wheat

and opal. They add fruity flavors to the beer and complement the name [of the beer].” From there, brewmaster Tobias Zollo continued to develop Weiss’ idea, building out the malt bill and other flavor profiles.

Kristallweizenbock differs from Weihenstephan’s traditional weizenbock in its method filtration and it’s hop-forward profile. It’s not considered hoppy, though. It pours clear with a pale golden

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tal” names,” said Weiss. “Smaragd (emerald)

June/July 2017

very special. I suggested using hops with “crys-

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beer style that is hardly available is something

Watermelon

GOSE POPS M E G H A N GU A R IN O

We know you like your beer cold—if you didn’t, you

BREW POPS

wouldn’t be googling the fastest ways to chill your beer and

Craving more brew pops? These recipes take it up a notch,

you wouldn’t be impatiently waiting for the next cold can after

but still feature your favorite ingredient: beer.

a few sips of the one in your hand. But how cold do you like your beer? Ice cold?

HOW ABOUT FROZEN? Florida’s summer heat is hard to beat, but we think we’ve finally cracked the heat wave code: beer popsicles to chill your beer.

CHOCOLATE STOUT CREAMSICLE 1 bottle Guinness 3 tbsp Sugar ¼ cup Half and Half Baker’s Chocolate (optional) Pretzel Pieces (optional)

That’s right. Bitter pops aren’t really that appetizing, but neither is weather-warmed beer. The solution is to combine the two.

Make a batch of beer popsicles, then plop one in to your open glass to keep it cool—and refilled—sip after sip.

Combine Guinness, sugar and half and half in a bowl and stir.

Pour mixture into popsicle molds, cover with wax paper and freeze overnight. Remove from freezer and unwrap. Melt chocolate, then let it cool slightly. Drizzle melted chocolate over each

The trick is to find a beer that has summer flavor and is

popsicle or dunk each popsicle into melted chocolate. Set on

refreshing. Our pick this season is Terrapin Watermelon Gose.

a sheet of wax paper. Sprinkle pretzel pieces over top and refreeze.

This Georgia-based brewery has been making beers since

MEXICAN POPSICLE

2002 with the introduction of Rye Pale Ale. Their repertoire,

1 bottle Corona, or similar Mexican lager

national footprint and brewery have all grown tremendously

2 tbsp Sugar

since then. And with the release of their first gose beer, the growth continues. Watermelon Gose is kettle soured with Lactobacillus for that quintessential gose tartness that makes this watermelon version perfect for summer. Slightly salty and totally sessionable, Terrapin nails the style with ease. It’s a delicious seasonal that should be served cold. Ice cold.

1 tbsp Lime Juice 1 Lime, thinly sliced into half wheels (optional) Combine beer, sugar and lime juice in a bowl and stir. Use a knife or spoon to remove any foam that may have formed.

Pour into popsicle molds and add 1-2 lime wheel halves into each mold. Cover with wax paper and freeze overnight.

¼ cup Watermelon Juice Combine ingredients in a bowl and stir until combined. Taste and adjust with sugar and juice if needed. Pour mixture into a popsicle mold or paper cups. Insert popsicle sticks into each slot and cover with wax paper. Freeze overnight. To serve, pour 12 ounces of Terrapin Watermelon Gose (1 can) into a glass. Place a popsicle in the beer, off to the side.

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2 tbsp Sugar

June/July 2017

1 bottle Terrapin Watermelon Gose

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WATERMELON GOSE POPSICLES

8 989 SOUT H OR ANGE AVE. OR LAND O, F LORID A 32824

E RDINGER SOMMERWEISSE Wonderfully refreshing on hot days, this sessionable beer exhbits

ABV: 4.6%

delicate fruity hop flavors with citrus notes. At 4.6% ABV it’s a fresh-

Glassware: Pilsner

hop pleasure.

The master brewers combined a

Pairings: Southwestern

select mixture of hops with the art of dry hopping – a process which brings out the flavor and aromatic bitterness particularly well. This beer is brewed in accordance with the Bavarian Purity Law. It’s only available May to August so lap it up quickly!

eggrolls, grilled meats, cheddar cheese and spicy seafood