Introducing the premiere Pfiff! beer and food tasting: The new American mavericks
In what promises to be the first of many, edutainingly inebriate gatherings of the local beer faithful, we're proud to announce "The new American mavericks", an afternoon of tastings and food pairings based around the subject of American wild ale.
"Maverick" is a term I could be accused of prancing out on stage more often than it's welcome, but in the case of these beers, fermented by blends of microflora outside of the realm of traditional beer yeast, oftentimes in vessels that contribute their own degree of mysterious inoculation, in conditions that, while closely monitored, are subject to enough happenstance to warrant the results as wild, it seems a fitting title. Mr. Samuel Maverick was a Texas rancher whose attitude towards his cattle was particularly lax: the unchecked breeding of his livestock left for a notable concern of unbranded cattle set to pasture around the ranch lands south of San Antonio. Luckily for his descendants, though, his last name dodged the colloquial connotation of "a completely lethargic sloth", and instead got the more positive spin of showing the "independence of thought or action" of "a non-conformist or rebel." And these beers demonstrate, above all else, independence of thought and certainly trebelliousness. Although rooted in Belgian techniques, the results are unmistakably American, and, thanks to the often challenging profile of these beers, require a somewhat independent spirit on the taster's part as well.
Distinguished in part by hand-numbered batches, public brewers' logs with details by vintage, dusty, dank barrel rooms inhabited by all manner of wild yeasty beasties, and dense, funky flavor profiles that take years to develop and are not always fit for the faint of heart, the modern American wild ale is not only deserved of some deeper attention by the beer enthusiast public, but by any who enjoy the interplay between fine food and drink. Let's try some together, shall we?
The tentative date, pending guest availability, is Sunday, August 17, 3:00 p.m., and the location will be in the city of San Francisco. The cost for the tasting will almost certainly be $25, unless something completely spectacular happens and I have to jimmy the price up to $30, at which point it will be totally worth it or I'll give you your $5 back.
If you would like to reserve a spot, or have any questions, please email me at . More details to come in the following weeks...