Skip to main content

Local Flavor: Beer and Sausages at Mellow Fellow

On our way off the mountain earlier in the week, I noticed a sign near the California-Nevada stateline. It read: "40 Craft Beers on Draft." Ummm...heck yeah.

So, when timing worked out after another day near the summit of Mt. Rose, we stopped at the sign.

I actually had no idea what the name of the business actually was. Turns out it's the Mellow Fellow at King's Beach. The boys objected strenuously as we pulled into the parking lot. "Mom," they whined, "we can't drink beer. Do we have to stop here?"

Yes, look at the line below '40 Craft Beers.' Sausages!

Along with the ridiculous variety (read number-that-sets my-little beer-loving-heart-aflutter) of beers on tap, they also had local sausages. Game sausages. I was bummed that the last elk sausage was taken by the customer before us. But we were still able to get venison and pheasant sausages from Village Meats and Mountain Valley Meats. The boys' take on the sausages: they were yummy, but they were too small. Agreed.

The chalkboard of beers was organized well. They were divided into categories - dark and malty, light, hoppy, Belgian and sour, and ciders. Each beer had the ABV next to it, but not the IBU. Still, it was pretty easy to determine where we needed to be looking for the beers that we wanted.

Typcially they only do tasting flights on Wednesday. Otherwise, they pour 10 ounces and 16 ounces. She went ahead and poured a flight for us on a Thursday! We picked four 5 ounce pours.

Jake selected two beers from the dark and malty category. And though he let me have a sip of each, that was all I got from him. He had Modern Times' Black House, an oatmeal coffee stout. Modern Times actually roasts their own coffee beans for the brew. Like fresh-brewed coffee, the result is an abundantly aromatic beer that's complex and creamy.

The second beer he picked was The Lost Abbey's Agave Maria, a barrel-aged strong ale. Aged for a minimum of ten months - in tequila barrels - Agave Maria has hints of pepper, oatmeal, and honey with a smoky oak and chocolate on the finish.

I chose two beers from the Belgian and Sour category. First, I had New Belgium's La Folie, a wood-aged sour brown. It spends one to three years in oak barrel. It pours a beautiful mahogany. And it's delightful - full of sweet-tart fruits with a woody weight.

Second, I had Almanac's Ginger Gose which is a seasonal riff on their Golden Gate Gose. They took their tart, Leipzig-style recipe of pale malt, wheat, coriander, and SF Bay sea salt and took it up a notch with spicy ginger. The result is a refreshing beer rife with earthy and spicy flavor. I loved it.

When I titled this "local flavor", I am not just referring to the local sausages. You could tell that Mellow Fellow is a local hangout. From the regulars to the dogs, everyone in there was comfortable and at-home. If we didn't have the boys with us, I would have lingered longer and explored the game room. A rustic, giant Jenga game caught my eye while I'm sure Jake would have loved to have whooped me at the foosball table. Another time...


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa