Second Annual Artisan Ale and Food Pairing
Mark Taylor, Californian "Professor" of home-brew, is back with three San Miguel brewed ales to share with fellow beer lovers. His beer is not like what we pop open on a hot day or wash down with a spicy bite. His are flavors for thought, aromas that bear recollections, ales that develop and transform with each sip. This year Mark's brew is strong. Ales that taunt your palate between bitter and sweet, rich in hops, grains and spices, along with a high alcohol volume, creating a unique beer tasting experience.
Pairing these beers with food is a challenge. Each beer is so rich, complex and complete on its own. The Imperial IPA is a beer "all about the hops," describes Mark. And indeed it is. It reminded me of a store I worked at during college in Boston where they sold fresh hops. When you opened that refrigerator door filled with baggies of a wide variety of hops the smell surrounded you by damp, fresh moss of a deep, green forest, so lush that only flashes of sky and streaks of light could creep through. Sipping the Imperial takes you there.
But what about food? I'm looking for foods that allow you to play with the flavors. So you can ask yourself, for example "what does the Imperial taste like with the memory of mole on my tongue?" So, we will start with 3 mini sopes. One topped with chicken in a dark, sweet mole, one with creamy rajas and another with fresh cheese baked in smoky chipotle tomato sauce. We will follow with the Honey Red Ale, the lightest of the three, a traditional pale ale made with honey from the Tuesday market. Its mellow sweetness followed by a grapefruit bitter will be accompanied by a lamb, salmon or eggplant mixiote on a pillow of plantain tamal wrapped and steamed in a banana leaf and served with cilantro rice. And for dessert the Weizenbock. A German beer brewed equally with wheat and malted barley, spiced with clove, nutmeg and cinnamon with hints of vanilla and dried fruits. This beer will be served with a fried crepe filled with sweet citron requeson (a Mexican ricotta) topped with cajeta and a scoop of vanilla ice cream.
If you are interested in joining us for our second annual Mark Taylor/Burrito Bistro Beer Pairing event seating times will be at 2:00, 4:30 and 7:00 pm on Sunday March 21 at El Burrito Bistro, Correo #45. The cost will be $250 pesos per person, there is only enough beer for 60, so this event will be by reservation only. You can reserve at 1548956 or email at elburritobistro@yahoo.com.mx
2 comments:
I was looking at your blog, and I found it very interesting. First of all, let me tell you that raw materials are difficult to find in Mexico; Mi Cervesa is an option as you actually did in your previous purchase. Some times ebay can do the trick specially with hops , but freshness is on the down side. I am interested right now in a conical fermenter but I do not know where to purchase or if I need to design one for my self. More over I was looking for a cross borders mail services for Guadalajara, with no result. CAn I have an advice from a experienced brewer?
Luis Delgado
tophuicho@hotmail.com
Having a mail service provider I believe is essential for some specific brewing equipment and ingredients that are currently unavailable within Mexico, specifically the fermenter you mentioned. I don't know of a mail service in Guadalajara but I suspect that there would be one in the nearby 'gringo' enclave of Ajiciic near lake Chapala. I also found that the hops from MiCervesa were fresh but I often place small orders (1lb.) of those from Hops Direct in the States and have them mailed down. MiCervesa has a minimum order of $250usd and so may be difficult for many to meet. In any case, I wish you luck in you're future brewing and hope that I my blog has been helpful.
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