A PORTER WORTH SWIMMING UPSTREAM FOR

As part of an ongoing weekly post yours truly will be picking one food menu item and pairing it with one of our 150+ bottle beers from our monster beer menu. Stay tuned each week for an informed, tried and true suggestion.

This weeks' winning couple is:

Mudville's Salmon Burger and the robust St. Peter's Old-Style Porter

 

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The Chemistry:

Before you head off to that faraway, distant home-made meal for the Holidays (or as you're getting back from your food coma), do your body a favor and try out my latest pairing. Yes, it's a burger, but it's a salmon burger. That being said, who doesn't crave something a little different every once in awhile? Take a break from your usual and dip this tasty treat into Mudville's daily fresh homemade tartar sauce. And it's no stretch to see that I've chosen a Porter to mate with this Atlantic Salmonidae morsel.
This porter in particular is very robust. Being that it's a classic British Old-style, there are no bells and whistles here. Simply, WYSIWYG - what you see is what you get. The toasted, almost smokey, malt though is what drew these two together in my head. The brew really draws out the grilled smokiness in the fish without masking any of the notorious fishy flavor salmon is known for. And traditionally porters have that nice hop bitterness in the end. This is no different. Here that hop cuts through the oiliness of the salmon perfectly giving you a nice balanced palate with every round of your bite-sip.

Bon Apetit!

P.s. Add on some delicious grilled asparagus to round out this "lighter burger" meal.

Cheers!

TROEGS COMES A SCRATCHIN' - TASTING 12/14

We’re at it again in the good ol’ Mudville9 Saloon. This week, Wednesday night, we’ll be joined by the boys from Troegs Brothers out of Hershey, PA (you know, the sweetest place on Earth). We’re excited to be one of few venues in the city, (hell, the country!) to have their Scratch Series of brews on tap for tasting. Usually this sort of thing is reserved for on-premise brew house events only. We feel special...you should too. This kicks off at 6 PM.

NERD WORDS: 

Straight from the horse’s mouth:

“The Scratch Beer series has developed into an experimental beer series where we can tinker with new techniques and brew with non-traditional ingredients. Each batch is extremely small…”

I know, I know. You're wondering...

"Beau, so which out of their long list of concoctions from 2011 will be on handle Wednesday night?"

SCRATCH #50-2011: Belgian Style Brown Ale (Beer Advocate reviews)

ABV: 7.0%

Codename: Belgian Style Brown Ale

 &

SCRATCH #52-2011: T2 ALE (Beer Advocate reviews)

ABV: 6.9%

IBUs: 70-ish

Codename: T2 Ale

Bonus: This is one of the first in the newly designed brewhouse so there's a little more excitement around this one. Here's more info on the adventure. 

Scratch #52 – T2 Ale – is the beginning of a great adventure and a grand experiment. The first brew through the new brewhouse was designed to research yield and extraction rates, test our new boiler system and dial in the hop dosing system and hopback.

The results? Our fermentable extraction rate was higher than expected meaning T2 Ale is a bit higher in alcohol than planned The hop dosing system and new boiling system were equally efficient creating an intense, lingering bitterness stronger than expected.

Scratch #52 will be served two ways – filtered and unfiltered – so try them both. It was 100% naturally carbonated and we are excited to share this first brew with our customers. 

You heard it here first. See you then, friends.

Cheers!

GOOD DAY, GUBNA

Every so often, yours truly (Beau), will be highlighting one particular beer that we have on tap at Mudville. This craft beer will most likely be complex, hopefully well-balanced and otherwise delicious. This week I've chosen Oskar Blues GUBNA Imperial IPA. 

You may recognize the label design from somewhere else and that'd be their flagship Dale's Pale Ale. Hailing from Longmont, Colorado these guys are known to be one of the first craft breweries in the country to package their delicious brews in can. And backpackers everywhere rejoice!

(A= Mudville9  B= Oskar Blues Brewery)

NERD WORDS: 

• Description/style :
  The GUBNA is an Imperial IPA. 
• Packaging :
   12 ounce Aluminum Can
• Alcohol :
  10% alc./vol.
• International Bittering Units :
  100
• Types of Malts/Hops:Brewed with 3 malts (North Ameircan 2-row barley, German Dark Munich and Rye Malt) and 1 hop (exclusively Summit);

Emphasizing that complexity of character can arise from simple elements, this ale is made with 3 malts and 1 hop. Its light amber color and slightly spicy malt character are derived from the use of German Dark Munich Malt and Rye Malt respectively. North American 2-row barley combines with the other grains to lay the foundation for the hop onslaught to come. Summit hops are used exclusively in the boil for bitterness, flavor and aroma but it doesn’t end there. Post-fermentation dry hopping allows the 10% ABV monstrosity to gently coax the citrus rind and grapefruit aroma to join the 100 IBUs already present. This beer will greet you with a pungent citrus blast, provide a spicy yet round middle and finish with a brisk, clean bitterness.
 
If you have a minute or 2, check out an interview here with Dave Chichura, Head Brewer at Oskar Blues. He'll discuss how the idea of the Gubna came to fruition.

Come in as soon as you can, this beer does not stick around very long. Ask me and I'll pour you a taste to get you started.


Cheers!

TERIYAKI, BUT THIS AIN'T NO SAKE

As part of an ongoing weekly post yours truly will be picking one food menu item and pairing it with one of our 150+ bottle beers from our monster beer menu. Stay tuned each week for an informed, tried and true suggestion.

This weeks' winning couple is:

Mudville's Boneless Teriyaki Wings and the silky Cigar City Maduro Brown Ale

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The Chemistry:
At Mudville we have it all. Aside from alllll the beer I mentioned earlier, the menu really offers a lot of customization. Between the two types of wings (traditional and boneless options) and all the sauces (11 to be exact), you really should have no problem finding something you like. In fact, you might end up with what I refer to as option paralysis looking at all of it. Wait until you see our tap offering!

You want the feeling of being in the Caribbean, go for the Jerk. Feeling bold? Wipe your brow and dig into some Super Wow. This week I'm taking you to Japan and Tampa though. Sister cities they are not, but bear with me.
First let's talk Teriyaki. The best thing about our boneless chicken wings is that the sauce can really soak in. (You know, like when General Tso's chicken is nailed just right.) Well, I can think of no better example than sweet, malty teriyaki sauce to flavor these all white meat morsels. Teriyaki is made with mirin - a rice wine similar to sake (with less alcohol), sugar and soy sauce. That's it! Modern Western recipes add garlic or other spices but these original elements essentially create the unique flavor of a nice piquant teriyaki. Similar then, is the award winning Brown Ale I've chosen out of Tampa, Florida as the mate this week.

This malt forward Brown, as Cigar City describes, "is a Northern English-style brown ale with some American affectations. Maduro is higher in alcohol than the common English brown ale and features flaked oats in the malt bill which imparts a silky body and works to mesh the roasted, toasted and chocolate components together in Maduro's complex malt profile. The end result is a remarkably full-flavored yet approachable and sessionable brown ale that pairs well with mild to medium cigars."
Or mild to medium teriyaki sauce perhaps? With all this toasted maltiness going on, you'll find it tricky discerning where the flavor from the food starts and the flavor from the beer ends (and vice versa). There's almost a raisin-like or fig hint to the Maduro which fits perfectly with the sugary teriyaki. Top each bite off with a dip in the bleu cheese dressing and you have yourself a tasty trifecta!

Bon Apetit & Cheers!

P.S. Grab a side of seasoned fries too for sopping up that extra Teriyaki!

VEGANS DESERVE GOOD BEER TOO

As part of an ongoing weekly post yours truly will be picking one food menu item and pairing it with one of our 150+ bottle beers from our monster beer menu. Stay tuned each week for an informed, tried and true suggestion.

This weeks' winning couple is:

Mudville's Vegan friendly Veggie Burger and the ever accommodating Allagash White

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The Chemistry:
To you Vegans out there (or even cautious eaters in general): sure, it took a while but menus are becoming more accommodating throughout the foody-verse. BUT what if you want to enjoy a nice craft beer in a place with 18 digital screens and screaming football fans? Well you can have your veggie cake and eat it too at Mudville.  This week I've chosen a pairing that will fit you right in with the carnivores for gameday.

The first of the pair is a no-brainer. We've created this veggie burger specifically for you. It's made from scratch with 100% vegan ingredients (you know...carrots, tofu, beans, rice and a plethora of secret spices). If you're a vegetarian we'll add a dollop of tzatziki sauce on the side.
Now, for the significant other to this pair you might be wondering why one couldn't choose just any beer, right? I mean, after all, according to German Law Reinheitsgebot beer is supposed to be just grain, hops, water, and yeast right?! These are ingredients that any vegan/vegetarian can eat. Though these ARE the main ingredients for most beers of the world the lesser known fact is that there are some types of beers (ESB's for example) that may use isinglass as a clarifying agent. Isinglass is derived from cod bladder and so would not be considered a compliant food. And for those of you who thought "cask-conditioned" or "hand-pumped" ales are vegan friendly - think again. These brews are usually made with some sort of gelatin. So, I've chosen the totally vegan friendly White beer out of Maine's Allagash Brewery. According to my sources, Allagash Brewery and a vegan wine and beer source I like to reference, this beer is bona-fide vegan. Oh yeah, and this beer tastes great! Moreover, the style is very complimentary to the veggie products in the burger. There aren't lots of malts overpowering the flavors of carrot, rice and tofu. The crispness of the citrus notes in this particular white add a nice extra zing and the yeasty flavor resonate perfectly with any essence of roasted vegetables. At last!

Bon Apetit! 

P.s. For a nice vegan side addition ask for our grilled asparagus!

 Cheers!

ON A CHILI DAY, SET SAIL!

As part of an ongoing weekly post yours truly will be picking one food menu item and pairing it with one of our 150+ bottle beers from our monster beer menu. Stay tuned each week for an informed, tried and true suggestion.

This weeks' winning couple is:

Mudville's grande Spicy Chili and the award winning Full Sail Amber

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The Chemistry:

Fall is officially upon us and what better food to warm your bones than chili. Chili is one of those dishes where everyone has their own secret recipe. Well, at Mudville9, we’re no different. Usually these secret recipes simply mean that 18 different pepper varieties are in the sauce or something weird like spaghetti might be added - but there are plenty of ways that people enjoy chili. Ours includes our proprietary buffalo wing sauce to give it that necessary zing. With such a variable dish one needs a flexible beer that can handle the heat, meat, beans, spices, cheddar cheese, sour cream and fresh onion. That beer is an Amber Lager. The style may seem a little odd at first but this combo is tried and true in Mexico since the 1800's when Austrian brewers moved to Mexico and introduced their amber lager where it remains a standard (you've heard of Negro Modelo, Dos Equis and Corona, right?)  

The sweet, caramelly Full Sail is an excellent foil to temper dishes with a lot of heat. They use chocolate malt which complements the richness of the sauce while the bright citrusy notes in the beer play nicely against the earthy notes of the beans and cumin dashes. There are many Amber Lagers out there to choose from but for this guy's money I choose the Full Sail (it might have something to do with the fact they've won 14 gold medals with this one).

Bon Apetit!

P.s. Add a fire roasted corn to your order to go all out Mexicana! Can you say "Queso Fresco"?

Cheers!

GUNN HO FOR COMFORT FOOD

As part of an ongoing weekly post yours truly will be picking one food menu item and pairing it with one of our 150+ bottle beers from our monster beer menu. Stay tuned each week for an informed, tried and true suggestion.

This weeks' winning couple is:

Mudville's Roasted Half Chicken and the oak-aged, one and only Innis & Gunn

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The Chemistry:

Dusk is coming earlier each day (sometimes before you’ve started your commute home!) so it’s no surprise you start craving some of those hibernation-type foods to soothe the soul and combat the SAD. Well we have just the pairing this week to battle the dark and gloomy outside. Step inside and get some of Mudville's own half-roasted chicken that, dare I say, will rival your grandmother's. Besides that, unless you have a seanmhair I doubt she'd be able to pair it with a nice oak-aged brew like Innis & Gunn. Sometimes the best things in life are discovered accidentally, this beer is no different. Originally used as a malty seasoning agent to prep scotch whisky barrels (and then tossed out?!) someone decided to taste the beer one day and "crivens!" - Innis & Gunn was born. This beer is slightly malt forward, with caramel flavors that carry on a deep conversation with the crisp, caramelized skin of the chicken. There is a little bit of a cream note that adds some depth and richness, and then essence of dried apricot pushes through and brightens it up a bit. The aftertaste gives you hints of what I like to call "sleeper hops" and vanilla. I can't think of a better combination to round out the caramel flavors from both the beer and the skin of the 24-hour-brine-soaked chicken.


Bon Apetit!

P.s. if you're feeling extra moody try Mudville's Rib & Roasted Chicken combo. And don't forget to ask for your side dish...definitely Grandma Roz's coleslaw!

Cheers!

BLUE POINT SAMPLING PARTY AT MUDVILLE - Wednesday, Nov. 16

Well, Mudville 9 is at it again, gang. This time along with our friends at Blue Point Brewing in Long Island we're offering 10, yes, I said 10 taps of delicious brew to sample. This event kicks off at 6 PM right here in TriBeCa's finest craft beer bar.

With so many taps commandeered by the boys at Blue Point they can roll out all of their award winning standards as well as some new and limited editions.

This events' brews include:

TOASTED LAGER - 5.3% abv
This beer won the gold medal at The 2006 World Beer Cup, the silver medal at The 2006 Great American Beer Festival and the silver medal at the 2004 World Beer Cup. Copper in color this brew is made from six different malts and utilizes a special lager yeast to produce that long lasting, smooth finish. Toasted Lager displays a balanced flavor of malt and hop which makes for easy drinking.
 
PALE ALE - 5.0% abv
Blue Point Brewing's Pale Ale has a light golden color but explodes with a rich full-flavor. This refreshing ale is top-fermented and hopped at four different stages of the brewing process. English pale malt lends complexity to this brew. Small amounts of Wheat and Carapils round out the malt bill. Brewed to satisfy the hop lover, this pale ale has an immediate floral-citrus flavor that pervades the overall character of this hoppy, quenching microbrew.
 
WINTER ALE - 7.0% abv
Brewed to chase away the chill of cool Winter nights, it’s created with pale, Vienna, crystal and chocolate malts. This uncommon amber is brewed with a tasty balance of malt and hops, only during the cold months of the year. One of our most popular seasonal specialties, just remember this special ale is gone with Winter’s winds.
 
RASTAFARYE - 7.5% abv
Blue Point Brewing Company humbly honors the Rastafari and dedicates this beer to them. Our RastafaRye Ale marries a hearty rye malt with a blend of freshly harvested west coast hops resulting in a delicious deep copper ale, with just the right amount of rye flavor to offset the spicy and floral characteristics of the hops, RastafaRye will stay on your palate and your mind evermore.
  
NO APOLOGIES (LIMITED) - 10.0% abv
Our Imperial or Double IPA is a brew not to be taken lightly. Crafted only in small batches from the finest European malts and American hops, the huge earthy dry hop aroma of Blue Point Brewing’s No Apologies is followed by a pleasant caramel sweetness. Four hop varieties round out this perfectly balanced big ale that’s sure to warm your soul and for that, we offer absolutely NO APOLOGIES!!!
 
HOPTICAL ILLUSION IPA - 6.3% abv
This IPA won the Bronze Medal at The 2005 Great American Beer Festival. It was also named the best IPA at The 2005 United States Beer Tasting Championship. This classic American style IPA features a rare hop exclusively grown on a farm in Oregon. One taste of the Hoptical Illusion and you'll know why Blue Point bought the entire crop. A generous amount of the select hop balances out malty backbone of this delicious golden beer.
 
OATMEAL STOUT - 5.3% abv
The Oatmeal Stout is a dark beer drinker's dream come true. The Oatmeal Stout is made from Pale, Crystal, Chocolate and Roasted Malts. In addition Flaked Oats are added to the mix and the outcome is an uncommonly silky brew. This legendary dark beer is full flavored and rich tasting. A romantically delicious microbrew to share with someone special.

TOXIC SLUDGE (LIMITED) - (Black IPA) 7.0% abv
Blue Point will donate 100% of net proceeds from Toxic Sludge to Delaware-based Tri-State Bird Rescue and Research to fund their Spreading Our Wings Campaign and long term efforts to build a Wildlife Response Annex. "The annex will improve our ability to care for large numbers of wildlife affected by oil spills and other incidents in our region," said Rebecca Elzey, director of development for Tri-State. "Through their perfectly-timed new brew for the birds, Blue Point will be providing ongoing support for our campaign and helping to raise awareness of our mission."

 

WHITE IPA (LIMITED) - 6.0% abv (BELGIAN-STYLE WIT/ AMERICAN IPA HYBRID)
White IPA is brewed with wheat for a Belgian twist that is balanced perfectly by well rounded hops character. Brewed specifically for the 13th Anniversary of the brewery and debuted at their celebration.
 
BLUE POINT BLUEBERRY - 4.3% abv
Blue Point fresh Blueberry Ale offers an unusual twist on brewing that turns out to be just perfect. A wonderful blend of fresh blueberries matched with a thirst quenching distinctive ale. We carefully add 132 lbs of blueberries to each special batch. Brewed with 100% American ingredients. Enjoy a truly unique flavorful brew!

Get in early to grab your spot. This is going to be fun!

Stay tuned here and be sure to check in on the Mudville9 Facebook page for upcoming events. We're constantly sampling new craft beer.

Cheers! 

ALL HAIL GLUTEN FREE: THE BARD'S TALE

As part of an ongoing weekly post yours truly will be picking one food menu item and pairing it with one of our 150+ bottle beers from our monster beer menu. Stay tuned each week for an informed, tried and true suggestion.

This weeks' winning couple is:

Mudville's crisp Caesar Salad and the always gluten free Bard's Sorghum Malt Beer

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The Chemistry:
And oh boy, is there chemistry involved for those of you who suffer from Celiac's disease, deal with dermatitis herpetiformis, or have that pesky wheat allergy. Well you're not alone as we see more and more restaurants and hotels include options for the intolerant. In fact, (and I'm not sure how accurate this is) I heard through the olive vine that Julius Caesar may have been gluten intolerant. But that doesn't really matter because this creation was named after chef Caesar Cardini. Who knew?!

I digress.

So what better match for this week's choice than these two. Now granted, this salad is going to be a little salty from the anchovy essence, (which was originally created by adding Worcestershire sauce not anchovies!) a little tangy from the lemon juice and a little creamy from the dressing and parmesan cheese. That's okay -- the Bard's, is not only made with gluten-free sorghum, but is an American Pale Ale so it's tangy, a little hoppy, and refreshing. This translates into a great and citrusy balance (from the hops) to the salty anchovy (Worcestershire!) dressing and cheese. To make this truly a gluten-free meal simply ask to remove the croutons. Voila!

Bon Apetit! 

P.s. For a nice addition our grilled asparagus side dish is also gluten-free. 

INTERNATIONAL STOUT DAY IS THURSDAY!

Hey Gang, this week at your favorite craft beer spot in Lower Manhattan we'll be offering 3 stouts to help you check International Stout day off your bucket list. Two of Victory Brewing's classic dark brews, Donnybrook Stout and Storm King Stout will be available as well as the Irish standard Guinness. (The Donnybrook is also on nitrogen!)

Malts: imported German 2 row malts and roasted barley
Hops: American Whole flower
Abv: 3.7%
The most refreshing dark beer you could ever imagine this side of Dublin! Low alcohol and roasted barley keep it clean and flavorful. The subtle earthiness of European hops harmonize with the roasted barley to offer a whiff of peat. Served with the classic nitrogen pour, Donnybrook delivers an impressive head and silken body of a classic stout.

Malts: Imported 2 row
Hops: American whole flowers
Abv: 9.1%
With a huge, Pacific Northwest hop aroma & character upfront, Storm King Stout^® subsides into massive, roast malt complexity. Rich and substantial, it will warm your heart.
And while your drinking it maybe we'll put on StormKing Radio (clicking will open Pandora) to tickle your earbuds. 

See you then!

Cheers!

BEAU KNOWS -- LA HOUBLON CHOUFFE

Every Friday, yours truly (Beau), will be highlighting one particular beer that we have on tap at Mudville. This craft beer will most likely be complex, hopefully well-balanced and otherwise delicious. This week I've chosen La Houblon Chouffe.

You may recognize the friendly gnome fella from their more popular blonde brew La Chouffe. With the Houblon they've done the unspeakable and created a Belgian IPA. And by that I mean a true Belgian IPA. They're located here

(A= Mudville9 B= Achouffe Brewery)

Inspired by all the craft beer American IPA and Double IPA's popping up in the US Market, Belgian brewers decided to experiment with hops (and to follow suit now there's been an increase of Belgian IPAs being brewed by American brewers...go figure). By and large, IPAs are considered way too hoppy by Belgian beer drinkers. Being one of the youngest breweries in Belgium (1980) Achouffe decided to take that leap of faith. Known for their unique flavor and balancing complexity they've nailed it in this quaffer's opinion.


If you have a minute (more like 20) check out an interview here with Chris Bauweraerts, Founder and Original Brewmaster of Achouffe. Caught when he was last in Philly (2009) the boys from Beers Of Legend asked him about all the special steps that go into creating Achouffe beer. 

Interview MP3 here

From the Achouffe site:

• Description :
  The HOUBLON CHOUFFE was brewed for the first time in 2006.  It is an ‘Indian Pale ale’ type of beer, with a harmonious balance between a marked bitterness (three types of hops are used to make it) and a pleasant fruitiness.  The HOUBLON CHOUFFE is unfiltered, and re-fermented in the bottle as well as in the keg.
• Packaging :
  330 ml bottle
  750ml bottle
  20 litre keg
• Alcohol :
  9% alc./vol.
• Original extract :
  18 °Plato
• Serving temperature :
  4 to 10°C (bottle)

Most likely these three hops come from the Northwest United States, by the way - Tomahawk, Amarillo, and Saaz to be exact. Like most all Belgian beers it comes out full of life in carbonation and you'll have a thick white head from the pour. The Saaz (a popular Pils hop) adds a citrusy, almost grapefruit nuance to beers. In this case it almost comes out as a pineapple on the nose and even throughout the finish. Like most Belgians the abv can sneak up on you...this little gnome creation is no different. The hops are definitely present yet this beer goes down easy. Everything I look for in a big beer.

Come in as soon as you can, this beer does not stick around very long. Ask me and I'll pour you a taste to get you started.


Cheers!

THE FISH AND THE OWL

As part of an ongoing weekly post yours truly will be picking one food menu item and pairing it with one of our 150+ bottle beers from our monster beer menu. Stay tuned each week for an informed, tried and true suggestion.

This weeks' winning couple is:

Mudville's crispy beer-battered Cod Sandwich and the award winning Hitachino Nest White Ale

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The Chemistry:

First let me ask, a show of hands...who doesn't like beer battered cod anything? Didn't think so. That being said, have you had a generous piece of fish dipped in a malty beer (Bluepoint Toasted Lager) batter and dropped into 375° oil lately? It quite possibly could be the crunchiest thing you'll ever eat. Science says beer batter is the only way to get that level of crispy awesomeness, in fact. I love it because there are so many layers to this classic dish: the crunch, the flaky fish, the buttery batter middle, not to mention any sauce you might be dipping this golden treasure in. Therefore you need a beer that can handle a couple different jobs. Battered fish (and chips) needs a beer that can cut through the oiliness of the food and offer complementary flavors – most notably a citrus tang to emulate a squeeze of fresh lemon on the batter. Enter the Hitachino White! The Japanese are no stranger to fish dishes so it sort of seems like a no-brainer. (But it snuck up on you didn't it?) Hitachino Nest White Ale (hailing from the Kiuchi brewery) has a wheaty/white base but has a bigger citrus hop flavor than the nose lets on. A grapefruit zest is all over the middle of this beer giving that necessary zing to the batter. Lemon schlemon. Trust me when I say these two are a match made in tastebud heaven.

Bon Apetit!

P.s. you know coleslaw is a must anytime you have crunchy fish. You've been officially reminded.

Cheers!

THE DARK DEVIL SPOTTED AROUND MUDVILLE

Hey Gang, this week at your favorite spot in Lower Manhattan you might run into a few new fiendish characters. We're going all Frankenstein on some of Victory Brewing's classic brews to offer you some great beer cocktails to get you in the mood for Halloween.

THE DARK DEVIL: A 50/50 blend of Storm King Stout and the delicious Hop Devil Ale
creates the perfect hopped up Imperial monster.

So throw on your best Charlie Sheen wig, grab your angry bird and throw some of these monsters back with us at Mudville9. Who knows, you might leave as a whole new creature. 


Some other monster mashups to try: 

The Silver Back: 1/2 Golden Monkey and 1/2 Storm King Stout

The Don King: 1/2 Donnybrook Stout and 1/2 Storm King Stout

 Cheers!

OH HELLES YES! - Southwest Burger and Paulaner Munich

As part of an ongoing weekly post yours truly will be picking one food menu item and pairing it with one of our 150+ bottle beers from our monster beer menu. Stay tuned each week for an informed, tried and true suggestion.

This weeks' winning couple is:


Mudville's Sexy Tex-Mex Southwest Burger and Paulaner's Munich Hell Lager

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The Chemistry:

How's your Tex-Mextiquette? Okay, so imagine a half-pound Angus burger (cooked say, medium rare?) blanketed in cheddar cheese (or Pepper Jack!), topped off with caramelized onions and green and red peppers. Add salsa to fill in any gaps. Okay, now reach up and close your mouth and let's figure out which beer might go with that. As always, tastes can vary for each individual. This guy likes a nice Hell(es) Lager to accompany something with so much stick-to-your-teeth consistency. Beer in Bavaria is sometimes known as Flussiges Brot, or "liquid bread" especially the popular quaffing brew that is the Paulaner Munich Hell. This golden bombshell was the Bavarian answer (in the 1800's) to the swiftly invading Czech Pils as Germans started needing a malty, yet "bright" beer to wash down richer foods without overpowering the flavor. Almost 200 years later this straw blonde is still a favorite to complement any burger or brat in smart circles.
Bon Apetit!

P.s. don't forget to ask for extra jalapenos to spice it all up. The Hell will temper any burn (no pun intended).

Cheers!

THAI ONE ON - Thai Wings & Schneider Weisse Hefe-Weizenbier

As part of an ongoing weekly post yours truly will be picking one food menu item and pairing it with one of our 150+ bottle beers from our monster beer menu. Stay tuned each week for an informed, tried and true suggestion.

This weeks' winning couple is:

Mudville's tangy Thai Chicken Wings and the award winning Schneider Weisse Hefe

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The Chemistry:

These wings are no joke when it comes to complex flavor combination. We've seen it all before right? Thai peanut sauce, a little spicy, a little sweet...NO! This is made-from-scratch, visible-chili-pepper-flake, lick-the-plate Thai sauce. As I've mentioned before you want a beer, then, that doesn't compete for so many parts of your palate. A beer with big, rich malty flavors would get lost in the mix. So, you want to go with a nice, light (perhaps even creamy) German brew. For me the one and only Schneider Weisse Hefe comes to mind as the perfect addition to this meal. This typical top-fermented classic is agreeably spicy with hints of clove, nutmeg and apple that complement the savory wing meat. On the tongue it is fresh, clean and well-balanced. It finishes sparkling and with more hop flavor than bitterness which plays well with the pungent umami element in these Asian tongue twisters. Under the surface the spicy hefe yeast matches well with the herbal zing of the sauce while the citrusy acidity also balances out the cararmel rich sweetness.  Win/win/win.
Bon Apetit!

P.s. celery makes a great palate cleanser before your next beer, save one

Cheers!

Rack and Draak - Baby Back Ribs & Gulden Draak Dark Triple

As part of an ongoing weekly post yours truly will be picking one food menu item and pairing it with one of our 150+ bottle beers from our monster beer menu. Stay tuned each week for an informed, tried and true suggestion.

This weeks' winning couple is:

Mudville's melt-off-the-bone baby back ribs and the incomparable Gulden Draak (Golden Dragon).

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The Chemistry:
When matching up dark meats (like ribs, steak or roast) you want to reach for what you call a malt-forward (as opposed to hop-forward) beer that doesn't overpower the delicate flavors of slow-roasted meat. Not always, but in this case, one can apply the old wine pairing adage "red with red" (or "dark with dark"). This belgian beast is a dark triple, which in itself makes it an exceptional beer. But it is the complex taste with hints of caramel and roasted malt in combination with the creamy hazel head that makes it unique. The sweetness of this roasty caramel calls out the cooked-in molasses flavor ribs are known for creating a rich, full flavor combination. Save room for your side dish though - I recommend the fire roasted corn to offset all the richness with a little spice on the cob.

Bon appetit!


Cheers!

Beau Knows - Southern Tier Pumking

Every Friday, yours truly (Beau), will be highlighting one particular beer that we have on tap at Mudville. This beer will most likely be complex, hopefully well-balanced and otherwise delicious. This week I've chosen The Pumking in all it's royalty.

Though I don't normally reach for a pumpkin beer myself, this ghoulish king is the exception to that rule. The folks over at Southern Tier say it's an ode to Púca, a creature of Celtic folklore, who is both feared and respected by those who believe in it. Púca is said to waylay travelers throughout the night, tossing them on its back, and providing them the ride of their lives, from whichthey return forever changed! Brewed in the spirit of All Hallows Eve, a time of year when spirits can make contact with the physical world and when magic is most potent. Pour Pumking into a goblet and allow it’s alluring spirit to overflow. As spicy aromas present themselves, let its deep copper color entrance you as your journey into this mystical brew has just begun. As the first drops touch your tongue a magical spell will bewitch your taste buds making it difficult to escape.

All true about this pagan nectar! What I particularly like about this pumpkin brew is that the pumpkin isn't smacking you in the face, most others you're drinking pumpkin pie in a pint. What you do taste is in well balanced subtlety - Buttered crust, pie spice, sweetness of the pumpkin are all in great parallels.  At the end there's just a hint of alcohol to close to really remind you who you're dealing with.

Come in as soon as you can, this beer does not stick around very long. Ask me and I'll pour you a taste to get you started.

Cheers!

Pair of the Dog - Pulled Pork & Flying Dog Doggie Style

As part of an ongoing weekly (Wednesday) post yours truly will be picking one food menu item and pairing it with one of our 150+ bottle beers from our monster beer menu. Stay tuned each Wednesday for an informed, tried and true suggestion. 

This weeks' winning couple is:

The world famous Mudville Pulled Pork sandwich and the award winning Flying Dog Doggie Style Pale Ale.

Slow roasted, braised pork seasoned with hickory BBQ.








The Chemistry:
This sandwich has A LOT of different flavors. The savory meat, zesty spices and hint of smoke could handle the job alone but the hickory BBQ sauce sends your taste buds over the top. You want a beer, therefore, that doesn't compete for so many parts of your palate. A beer with matching flavors would get lost in the taste of this braised beauty and be little more than watering your meal down. So, for my money I pair this BBQ with the bright and citrusy Flying Dog Doggie Style. The subtle caramel notes from the malt align with the savory meat and the citrusy hoppy notes of the beer cleanse the palate while complementing the spices in the sauce. Bon appetit!

P.S. Try the coleslaw on top to get real crazy. (The seasoned fries are always a safe back up though.)

Cheers!

Hops among us

We're adding hopped up beers to our draft lineup like crazy lately. Here's a few to look out for...ask Beau (or one of our other bartenders) to give you a sample. We'll be highlighting each brand here as we tap them.  Cheers, 

Hop Head Red AleABV: 6% | IBU’s: 45 Resinous hop character and bitterness balance the rich carmel malt base. We took it a step further and Amarillo dry-hopped the brew to 45 ibu's, creating refreshing and savory hop flavors and aromas. Is it red IPA? That's your call.

Awards Great American Beer Festival 2009 Bronze–American Red Ale 2007 Silver–American Red Ale World Beer Cup 2008 Gold–American Red Ale San Diego County Fair 2011 Gold - American Red Ale

Bang, Ommegang!

Gang, I mean, Ommegang,
Do we have a treat for you Belgian beer lovers. We got our hands on a  barrel (six-tel actually so get in while you can) of the very limited Belgian Independence Saison. Essentially this is their Hennepin's bigger, stronger brother.

2011 Belgian Independence Day Saison: Abv 6.5%

This one is so rare I couldn't find any writeups/reviews yet. I guess you'll have to swing by and see for yourself.

We also have Mighty Aphrodite available!

Ommegang Aphrodite: Abv 8.9%

From the Ommegang directly: In Greek mythology, Aphrodite rises from the foam of the waves of the sea, enchanting all who see her, and inciting thoughts of love and lust where ever she goes.
We could hardly say it more eloquently. Our Limited Edition Aphrodite Ale is ethereal, intriguing and mysterious – as the Goddess Aphrodite must have been. Aphrodite has champagne-like carbonation, much as the foam of the waves of the sea. Plus enchanting flavors with whispers of raspberry and pear, and hints of funk and tartness created by the Brett yeast. The refreshing dryness comes from the unusual combination of Ommegang and Brett yeasts, and incites feelings of love and thirst, though we don’t know about lust. Grains of paradise are infused into the nectar, and when poured Aphrodite is crowned with a luxuriously shimmering rose-pink head.
Ommegang
Aphrodite: Ommegang Limited Edition Ale
Belgian-style
fruit beer with Brett yeast
Malts: Pils
and carapils
Hops: Celeia
Fermentation:
Ommegang house & Brett yeasts
Spices:
Grains of paradise
Fruit:
Natural raspberry & pear juices
OG: 14.5
Plato
FG: 2.8
Plato
ABV: 8.9%
IBU: 19

Visit tonight and ask for Beau to give you a sample and fill you in on these wondrous beverages.

Cheers!