The Charlottesville 29

If there were just 29 restaurants in Charlottesville, what would be the ideal 29?

Tag: Devil’s Backbone

Five Finds on Friday: Nate Olewine

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Today’s Five Finds on Friday come from Nate Olewine, Lead Brewer of Devils Backbone Brewing Company, which is set to release a new collection of collaboration beers with five breweries, called the Adventure Pack Collaboration Sampler.  Next Thursday at 6 pm, Kardinal Hall is celebrating the release of the impressive collection.  Details on the sampler and the celebration are here. Olewine’s picks:

1) The Hotness at Citizen Burger Bar.  “I eat hot peppers with everything.  Sometimes I just eat them by themselves.  This burger hits my scoville bill with the toppings:  jalapeno jack, sriracha mayo, and fresh jalapenos.”

2) Deep Fried Oreos at Jack Brown’s Beer and Burger Joint. “I come for the beer selection and I stay for the deep fried oreos (and of course, the burgers).  The dessert pairs really well with our Schwartz beer, a German style black lager.  I also like the eclectic decor which is rich with beer history.”

3) Otoro at Now & Zen. “I visited Japan last year and discovered a new found love for fatty tuna.  As soon as we came home to Virginia, we headed to Now & Zen to satisfy my craving.  Can’t go wrong with the octopus nigiri either. “

4) Duck & Oyster Gumbo at Rapture.  “My first visit to Rapture was with my wife for the Pig & Whiskey dinner.  We had an amazing night and the staff did a great job with the pairings.  We’ve been back for the Duck & Oyster Gumbo.  Cajun food is what got me into cooking at home, so I always seek out Big Easy inspired dishes.”

5) Pretzel with Obatzda Cheese at Kardinal Hall. “The first time I had Obatzda cheese was in Freising in Bavaria.  It’s a great accompaniment for the pretzels.  German beers have always been part of the inspiration behind what we brew at Devils Backbone, so I’m always seeking them out. Kardinal Hall has the best German beer selection in town. Prost!”

 

Devils Backbone Releasing Collaboration Sampler

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Jason Oliver has compromising photographs of some of the world’s best brewers.  He must.  How else could you explain the collection of talent  the Devil’s Backbone Brewmaster has assembled for the brewery’s new Adventure Pack Collaboration Sampler?  Surly Brewing Co., for one, is one of the most decorated breweries in the country.  And, the other four are stellar, too, including NoDa Brewing Company, Sun King Brewing Company, Wicked Weed Brewing, and the Northern hemisphere debut of Australia’s Thunder Road Brewing Company.  What makes them an extra special treat for area beer lovers is that none of these breweries’ beers are typically available in the Charlottesville market.

This Thursday, January 14, at 6 pm, Kardinal Hall is celebrating the release of the sampler pack, and it will be one of the few times the beers will be available on draft.  Oliver himself will be on hand to chat about the new beers, and throw back a few as well.  “We really enjoy the collaboration process,” said Oliver. “Creatively, as brewers we get to learn from each other, from recipe formulation to working with new ingredients and brewing techniques.”  A description of the 12-pack sampler:

Devils Backbone Brewing Company: Vienna Lager (5.2% ABV; 18 IBU) is amber in color with a subtle toasted caramel note and a smooth malty finish. Brewed using a combination of Northern Brewer and Saaz hops with Vienna, Pilsen, Dark Munich and Caramel malts and allowing five weeks for the lagering process and the flavors to fully develop.

NoDa Brewing CompanySession IPL (3.8% ABV; 60 IBU) a session India-style pale lager.  This highly sessionable, hoppy, crisp beer was brewed with Vienna malts, oats and a combination of Northern Brewer, Simcoe and Azacca hops.

Sun King Brewing CompanyAnother State of Kind (6.8% ABV; 68 IBU) a double dank cream-style ale.  Pale in color and loaded with Simcoe and Columbus hops, this beer is an unlikely marriage of a cream ale and a double IPA.

Surly Brewing Company:  Risen (8.4% ABV; 50 IBU) a coffee and oak, double brown ale.  This lavish brown ale was brewed with over 100 pounds of locally roasted coffee and was rested on oak for a toasted finish with extra complexity.

Thunder Road Brewing CompanyDouble Pacific Ale (8.4% ABV; 50 IBU) a strong Australian-style ale.  Pacific ale is an emerging style that uses fruiter hops grown in Australia and New Zealand, for this US brew the team used Aussie galaxy hops and a combination of malts for smooth, tropical notes.

Wicked Weed Brewing CompanySeven Summits (10.5% ABV; 20 IBU) an Imperial Stout brewed with ingredients inspired by the world’s famed Seven Summits.  This complex brew includes Coconut (South America’s Aconcagua summit), Cocoa (Africa’s Kilimanjaro summit), Blue-green Algae (Antartica’s Vinson summit), American Oak (North America’s Denali summit), Pink Himalayan Sea Salt (Asia’s Everest summit), Black Rye Bread (Europe’s Elbrus summit) and Wattle seeds (Australia’s Mt. Kosciuszko summit.)

 

 

Five Finds on Friday: Brian Helleberg

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On Fridays, we feature five finds selected by local chefs and personalities.  Today’s picks come from Brian Helleberg, the chef who owns Fleurie and Petit Pois. Next week Fleurie is participating in Charlottesville Restaurant Week, which is an excellent chance to try a three-course menu of Fleurie’s modern French cuisine for just $36.  Menu here.  Helleberg’s picks:

1) Marrow from Ham Hocks from The Rock Barn.  “To have Ben Thompson working his craft in Nelson County is a local foodie’s dream realized.”

2) Nachos at Dr. Ho’s Humble Pie.  “I got tricked into ordering these one time and I barely saved room for the pizza.”

3) Beef from Wolf Creek Farm.  “Richard Bean once said to me: ‘John Whiteside is about the best grass farmer I’ve ever seen.’  That’s good enough for me.  My favorite is the bone-in rib steak.”

4) Datil con tocino at MAS.  “The fact that Tomas is a vocal leader and supporter of the City Schoolyard Garden makes these taste even better.”

5) Eight Point IPA from Devil’s Backbone.  “I often tell people that I’m heading up to Wintergreen to do some skiing but I usually don’t make it past the brewery.”