Brewer’s Table kitchen at Surly

Nearly two years ago in April of 2015 I posted a review of the newly opened Surly Brewery.  With friends and family I have had many outstanding visits to the Beer Hall to further enjoy their fun food and the beer, of course!

Surly describes itself as a Destination Brewery and it certainly is, especially with the addition of Brewer’s Table kitchen!  Brewer’s Table sits a level above the pleasant bustling Beer Hall and offers, in contrast, fine dining.  On an evening of celebration, our party of five, all first timers to Brewer’s Table, chose to participate in the 4 course tasting with beer pairings.  Our server John described each item of the menu as well as the respective beer pairings exceptionally well.  It should be noted that each of the four courses provides three options.

My personal selection was as follows: Course One: beet / black garlic, pistachio, quark.  Course Two: poussin / manchamantel sauce, cashew crumble, chochoyotes. Course Three: pork / guajillo, rutabaga, salsa verde. And Course Four: goat’s milk panna cotta / pickled blueberry, sesame, golden raisin.

Other highly regarded items include the octopus as a first course, the tamale as second, both the short rib and market fish (caper berry brined and then smoked trout) as third and the ginger beer cake (seasoned with Szechuan Peppercorns, which is actually a berry & not a peppercorn) as fourth.

We all thoroughly enjoyed Brewer’s Table, and the significant distinction between it and the Beer Hall is a dichotomy of delights!  Depending on your mood and temper each is amazing!  Check it out!!

Surly Brewing Company | 520 Malcolm Avenue SE, Minneapolis, MN | Menu

Bill’s Beverage of the Month

Surly Brewing Company, Minneapolis, MN | Fiery Hell | Pilsner

Fiery-Hell-Keg-Feature.jpgSimply put, this is Surly Hell aged on red oak with the addition of puya chiles.

The red oak comes in the form of pieces of oak that have been drilled out in a “honeycomb” pattern to maximize surface area. This adds a warm oak note similar to what you’d find in a freshly toasted barrel.

Puya chiles are a Mexican varietal, similar to guajillo but hotter. They have “a light fruity flavor profile, with licorice and cherry undertones that brings to mind wild berries.”

CHILE ADDITION: We add actual dried chiles, not an extract

HEAT LEVEL: Definitely present and leaning towards warming. Chiles can be difficult to integrate into beer, but this captures both a pleasant heat and the distinctive flavors of the chile. It is very easy to either overwhelm the beer with capsicum heat or go the other direction and become unnoticeable except in name.

The name pretty much says it all. Hell can get hot, yo.

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