This year’s event will consist of two all-you-can-eat sessions from 12-2 p.m. Has a generous range of flavor and is often infused with a variety of spices, primarily coriander and dried citrus fruits.ĭrink it ‘straight’ to appreciate the light tartness…Or repeat these words “Ich bin ein Berliner” and add a bit of elderflower, blackberry, or plum syrup just as they do along Kurfürstendamm. You may note clove, nutmeg or even vanilla and/or banana-like aromas and flavors. The unmistakable characteristics of this Bavarian Weissbier are decidedly fruity and phenolic. This farmhouse ale is a tribute to our beloved city. To many crawfish lovers, a saison is also another “perfect” beer for the boil. UCBC describes this German pilsner as having been brewed to celebrate the idea of community and socializing. A great go to lager made true to its German influence.Ĭould the be the most perfect crawfish boil beer. Their flagship lager is smooth-drinking and not overpowering. It will be perfect. This one’s flavor has a nice mix of rich hops and fruits which pair nicely with the spiciness of the crawfish. Pale Ale’s are perfect. Clean, light with just enough hop to make them interesting. A bit nutty but the low IBU of 22 makes it perfect. The first beer in the Revolution series of modern, American craft beer. Again, you DON’T want to cleanse your palate when eating crawfish. Also a lower IBU or less bitterness is preferred as well. Look for a relatively low ABV, but don’t get hung up on it. Pilsners are amazing as are pale ales, blondes, or wheats. There will be 4 UCBC beers on special at the event, but the entire beer menu will also be available, so we’ll consider every current beer on the draught menu as a possibility for this crawfish / beer drinking plan. Which is why I want you ingest this guide to the best Urban Chestnut beers to drink at the upcoming 2nd annual Crawfish Boil at the Midtown Brewery and Biergarten (3229 Washington Ave) on April 23rd! When added to these flavors, the beer you drink is as important as all that went into the boil. That juice gives you a quick taste of what went into the boil, which will be a spicy combination of pepper, hot sauce and Cajun seasoning. You eat a crawfish by pinching and twisting where its head and tail meet, peeling then eating the tail but sucking the boil juice out of the head. Especially when it comes to what beer to drink when I’m sitting down and getting down to business. Now 30 years later, and believe me, hundreds upon hundreds of pounds of crawfish, I know my way around a boil. Luckily for me I knew exactly what he meant, grabbed my plastic plate, filled it with a pound or more of steaming hot, red mudbugs and my life would never be the same. Louis and you fall in love with a New Orleans girl and her father tells you to “suck the head or starve,” it can be interpreted many, many ways. Tickets are currently on sale.When you’re from St. Other UCBC biers will be available to purchase on tap.
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