Beer seems to have
a natural affinity for pork. There’s something about the greasiness and
saltiness of pork—especially the fattier parts of the pig—that just seems to
lend itself, cheek by jowl, to the bitterness of hops and the subtle funkiness
of saisons.
Pork and beer also
go well together at any time of the day, as we discovered at Drake’s Fourth
Annual Sau & Brau and Social Kitchen’s Valentine’s Day Beer Breakfast on
Friday.
Drake’s Brewery and
Barrel House in San Leandro once again celebrated the sublime union of pig and
beer on Wednesday, with Sau & Brau IV: Quatros Porcos. By now any rough
edges have been smoothed away and the event runs like a well-oiled machine:
just the right number of friendly people and plenty of food, once again
expertly prepared by Oakland’s own Chop Bar.
Drake’s also
featured a dazzling assortment of ales, many of them strong and aged in barrels,
like Puckersmith Sour, a hefeweizen aged in cabernet barrels with honey wheat
and brett; Bourbon Barrel Drakonic Imperial Stout, Hop Sandwich on Rye (made in
conjunction with Faction and Triple Rock), Bourbon-Induced Fowl Play (a
collaboration with Henhouse in Petaluma), Spicy Chocolate Alliance (an SF Beer
Week collaboration with Beachwood BBQ & Brewing of Long Beach) and many
more. I particularly enjoyed the Hop Sandwich with the fatty pork and tasty
side dishes, and Bourbon Barrel Aged Drakonic with the “brownie” like dessert
named Elvis, made with banana, peanut butter and, of course, bacon.
Social Kitchen and
Brewery in San Francisco also celebrated pork and beer at its Valentine’s Day
Beer Breakfast. Head Chef Chris Wong’s signature Pork Belly Fried Rice struck
just the right notes paired with Social Kitchen Head Brewer Kim Sturdavant’s
seasonal peppery/funky Saison du Semillon, made with juice from Semillon
grapes. Pork Belly Fried Rice is regularly served at brunch on Saturdays and
Sundays. Beware: it is dangerously addictive.
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