04 May Pulque Beer
Yeah I did that!
It’s not the first time either. I am been working on this recipe for 3 years now to get the most authentic taste fused with modern day taste buds. I spent time sourcing the right ingredients based on availability and working with my NYS Farm Brewer’s License regulations. What I have come up with is a traditional flair that is uniquely island to island.
In Trinidad we call it Aloe Wine. In Mexico we call it Pulque. In the States we call it “WTF I want to try that!” Or at least that’s what my elders and customers tell me!
And now I am releasing “Thanks be to the Gods” once more to you and the public on Cinco De Mayo! The last release was quiet and sneaky. I was still in R&D. Now I’ve teased everyone long enough and got in trouble with my parents enough so, it’s finally time to let this baby out. One problem though… the supply is very very very limited. I mean so limited we don’t expect to get through a week. Please come by this Saturday to celebrate this limited and timely release or share with all your readers! I don’t want anyone mad with me that they didn’t get a taste.
Also newly released is my Mango Chow, sour ale. A beer brewed from my culture with my own culture. That is, it’s an authentic Trinidadian mango chow recipe brewed and fermented with 1886 Malt House pilsner malt, mango, chadon beni and spices and kettle soured with my Brooklyn Jun Brew cultures I have been cultivating for four (4) years. Rather than using a standard lab culture or a standard issue Gose recipe, this beer is unique to me as a brewer and is far from “standard”.
This Saturday, Cinco De Mayo, the “Taproom At 642 Rogers Ave” will be serving both beers as well as Mango Chow tapas for a pairing and comparison of recipes fresh vs fermented. As well our chef/brewer will be grilling up Jerk Chicken Tacos & Curry Chicken Tacos all topped with various chows for the next foodie event you won’t want to miss!