Angel’s Envy Barrel Aged Yazoo Rarity at Sinema – Tonight

Be sure to swing by Sinema (2600 8th Ave S Suite 102, Nashville, TN 37204) on your way home from work this afternoon to taste Afternoon Envy, their collaboration with Angel’s Envy and Yazoo Brewing.  Brandon Jones brewed a 5% ABV brown ale for aging in a freshly emptied Angel’s Envy port/bourbon barrel. Brandon described the beer as: “A sessionable bourbon barrel aged brown ale. Toffee, caramel aromas/flavor with a brown sugar, vanilla and charred oak finish.” There are only 3 half barrels of this beer and I’m sure they won’t last long. Afternoon Envy will be tapped at 6 PM in the Sinema Lounge and Chef Kyle Patterson will offer a few menu items to pair with the beer. There also will be an Afternoon Envy/Angel’s Envy Boilermaker special.  This is inspiring, as I’ve been supporting the idea of Brandon Jones Boilermakers for some time now. You know y’all want rare barrel aged beer. Go get it.

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Preds Beer Fest Ticket Giveaway

If you are anything like me, you are already ready for the Predators to drop the puck in Ocrober. In the meantime, you can keep the Preds excitement rolling at Saturday’s 5th annual Nashville Predators Craft Beer Festival presented by Orca Coolers. From 3PM to 7PM, Bridgestone Arena will be home to one of Nashville’s best beer festivals featuring games, live entertainment, and unlimited samples from nearly 70 breweries. Usually this event hangs their hat on being out of the heat, but being indoors will certainly come in handy this weekend with Tropical Storm Cindy moving into the area. Saturday will be absolutely perfect for day drinking the day away indoors.

Our friends at Lipman Brothers have offered Tennessee Maltz a pair of tickets to give away to this unique event. There are a few ways to enter the giveaway. You can simply comment below or you can head over to our Instagram for additional chances to win. We will choose a winner at noon CST on Friday, June 23rd and notify the winner soon thereafter. If you don’t ever win anything, tickets are available for purchase here.  Proceeds of the festival benefit The Nashville Predators Foundation which supports local non-profits, so come out and celebrate the Western Conference Champions at “the coolest beer fest in town”.

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Blackberry Farm Brewery Tasting and Canapés at Husk Nashville – Wednesday

On Wednesday, June 21st, the skilled zymurgists of Blackberry Farm Brewery are bringing their liquid offerings west to celebrate the first day of Summer at Husk Nashville. The event begins at 6:30 with a welcome cocktail featuring BFB’s Pineapple/Mango Brett Fruit Blend described by Head Bartender Mike Wolf as: “Calibogus! Basically the first beer cocktail ever created! Pineapple rum, lime, hoodoo chicory liqueur, tarragon.” Then, Sorghum Saison, 2017 Noble Cuvee Dry Hop Saison, 2017 Barrel Series Flanders, and the new Yazoo/Embrace the Funk collaboration, Peel Your Face IPA, will all be paired with canapés from Executive Sous Chef Nate Leonard and the exceptional team at Husk. Ali Besten of Mississippi’s Cathead Distillery will also be on hand representing their outstanding vodka. As an added bonus, everyone in attendance will leave with a gorgeous piece of Blackberry Farm Brewery stemmed glassware. Advance tickets are available for $60 (gratuity included) by emailing events@husknashville.com. This will undoubtedly be a wonderful evening of inspired Tennessee craft beer and cuisine not to be missed.

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Finally, a recipe: Asian Style Pork Burgers

When I first started throwing around the idea of having a blog, I always thought that posting recipes would be a large part of what I did. People have always asked me for the recipes of dishes that I cooked. I would either shoot them an email or text and be done with it. So I thought the blog would be a great way to share recipes with more people, without having to do much more work. Well, here we are 5 months in and I haven’t posted the first recipe.

Luckily, my old buddy Tom Turner asked for a recipe on Instagram last week and it inspired me to actually post one for the first time. As many of you know, I do a lot of the cooking in my family these days. My wife is a wonderful cook, but her job doesn’t offer her the flexibility to get dinner started at a decent hour. I will cook pretty much anything and in every way, but I love to grill. I grill on a Weber performer and I only use lump charcoal, but we will delve into both of those decisions at a later date.

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Many of the dishes we cook come from cookbooks that we have collected, family recipe scribbled on pads and notecards, and a little bit of creative licence. We also have a subscription to Cooking Light, where we get many of the recipes that we make. In addition to those sources, we often use the great cookbook that is Google. My sister-in-law, Leslie Severns, gave us some ground pork from Dowelltown’s Creekbend Farm and I dug up this old recipe from Food and Wine. I did make sliders instead of full size burgers, simply because my kids are more like to finish a slider. And they did just that. Since they weren’t full sized patties, I just cooked them for a minute or two less. This recipe is super easy and delicious. Give it a try!

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INGREDIENTS

  • 1 1/2 pounds ground pork
  • 2 scallions, thinly sliced
  • 1 tablespoon finely grated fresh ginger
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons Asian sesame oil
  • Kosher salt and freshly ground pepper
  • 4 hamburger buns, split
  • 2 cups coleslaw mix
  • 2 teaspoons rice vinegar
  • 1 teaspoon soy sauce

INSTRUCTIONS

    1. Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.
    2. Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill.
    3. Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw and serve.

SERVE WITH

Sriracha and mayonnaise.

(Source: Melissa Rubel Jacobson, Food and Wine, August 2012)

Shift Beers with Nicky’s Coal Fired’s Tony Galzin

For the second post in our Shift Beer series, I

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Photo credit: Danielle B. Atkins

reached out to my friend Tony Galzin of Nicky’s Coal Fired in Nashville’s The Nations neighborhood. I first met Tony and his wonderful wife, Caroline, when he was working as the pastry chef at Flyte, about 5 years ago.  I was immediately drawn to the Galzins’ love for and knowledge of beer. This was rare to see in Nashville’s dining scene, at that point. That passion combined with Tony’s love of fishing pretty much sealed the deal on our relationship.  It has been truly inspiring to watch the Galzins grow from their Sycamore and Deli House pop-ups, to the highly successful 51st Kitchen, and now on to Nicky’s Coal Fired. Since opening in December of 2016, Nicky’s has been one of the hottest restaurants in all of #ITcity. I asked Tony to participate a few weeks ago and I posed the same Shift Beer questions to Tony that I did to Karl Worley:

 

  1. What is your most memorable beer experience?
  2. What is your desert island beer?

As I said before, I want this to be as easy and painless as possible. These chefs work crazy hours and I deeply appreciate their willingness to give me just a few minutes of their time. Here is what Tony had to say:

“My most memorable beer experience is the first Belgian beer I drank in Belgium.

After college, my friend Dim and I went backpacking through Europe. We spent like 2 weeks in Belgium at one of his friend’s house, because he had met a bunch of people during his summer internship in Brussels. This dude worked at a bar in Waterloo, and we went there the first night. It was a Kasteel Brune served in the Kasteel castle mug. I probably still have the label somewhere.

My desert island beer is not as fancy.

Modelo Especial with a lime and salt. I love Mexican beers!  Especially if the desert island has a beach.”

– Tony Galzin

 

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