Skip to main content

American Craft Beer Week: The Bruery's Tart of Darkness

By

Here we are on day two of American Craft Beer Week. I decided to try another new-to-us beer: The Bruery's Tart of Darkness.

The Bruery, a boutique craft brewery in Orange County, specializes in experimental and barrel aged beer. They do not filter or pasteurize their beers. And they strive to use unconventional ingredients. Sounds like my kinda brewery.

I stared at my choices and every single bottle looked interesting! Their Autumn Maple (my tasting notes here) is made with yams and Trade Wind is seasoned with Thai basil. In the end, I opted for their Tart of Darkness. Yep, that's a Stout + Sour Ale. 

Gotta be honest, I was thinking about Charles Marlow on the Congo when I bought it. But the ugly reality of imperialism and ivory trading were far from my mind when we poured and tasted this shadowy beer.

While it looks a little like carbonated coffee with its dark, ruddy hue. The taste is far more mysterious with a toasty tartness that is complex and compelling. Jake was dubious when I pulled it out of the fridge, saying that he wasn't in the mood for a heavy beer. One sip in, he was convinced. Cheers!
Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more