Jason and I do our first pints&pairings remote for this bonus episode. We visit Surf Brewery in Ventura, Ca and explore the beer pairing possibilities with Escabeche Bistro, a Mexican/French fusion food truck.
It is a long show and so the video had to be broken into three parts because YouTube wouldn't let me do it all in one or even two segments. However, the podcast contains the whole show.
It is a long show and so the video had to be broken into three parts because YouTube wouldn't let me do it all in one or even two segments. However, the podcast contains the whole show.
Listen on-demand or download
Visit Surf Brewery Visit | Part 1Part 2Part 3 | ||
HopHeadSaid's favorite pairing
My favorite pairing was Chef Edgar's Chile Relleno (click the pic for the Chef Edgar's description) and Surf Brewing's Black Mild.
This is no ordinary chile relleno. Until I tried this one, I would've said I don't like chile rellenos (deep fried batter, soggy middle and soggy pepper. No thank you.). Chef Edgar's example is at the opposite end of that spectrum, my beer drinking friend. A firm fire roasted pepper, with just a touch of smoke, stuffed with cheese and lightly deep fried. The pepper is then coated with your favorite protein (vegetarian options are available) and drizzled with a wonderful heavy cream house sauce - kind of a sour cream but so much better. The house cream sauce has a little spice but nothing that is overboard. I will stop now, but just know that I could gush on this dish for a long time.
The Black Mild is a session beer coming in around 4.5%. It is medium light body beer full of chocolate balanced by a wonderful hop presence and just a touch of smoke. This is a special beer because it started as a homebrewer recipe and may never be brewed again. If you like the beer as much as I do let them know and it may come back from time to time.
The Black Mild's subtle smokiness resonates beautifully with the fire roasted pepper and grilled meats, if you're a meatatarian. The carbonation level in this beer does elevate the spicy heat sensation a bit (a pleasant increase) but the malty flavors bring it back down quickly.
Cheers my friend.
This is no ordinary chile relleno. Until I tried this one, I would've said I don't like chile rellenos (deep fried batter, soggy middle and soggy pepper. No thank you.). Chef Edgar's example is at the opposite end of that spectrum, my beer drinking friend. A firm fire roasted pepper, with just a touch of smoke, stuffed with cheese and lightly deep fried. The pepper is then coated with your favorite protein (vegetarian options are available) and drizzled with a wonderful heavy cream house sauce - kind of a sour cream but so much better. The house cream sauce has a little spice but nothing that is overboard. I will stop now, but just know that I could gush on this dish for a long time.
The Black Mild is a session beer coming in around 4.5%. It is medium light body beer full of chocolate balanced by a wonderful hop presence and just a touch of smoke. This is a special beer because it started as a homebrewer recipe and may never be brewed again. If you like the beer as much as I do let them know and it may come back from time to time.
The Black Mild's subtle smokiness resonates beautifully with the fire roasted pepper and grilled meats, if you're a meatatarian. The carbonation level in this beer does elevate the spicy heat sensation a bit (a pleasant increase) but the malty flavors bring it back down quickly.
Cheers my friend.
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