This month we stay local and explore two brews crafted right around Southeast Texas. First we visit the new and out of the chute, Southern Star Brewing Company from Conroe to taste their craft-canned Pine Belt American Pale Ale. Next, we’ll sample an American IPA (India Pale Ale) from the well established and Texas favorite, Saint Arnold Brewing Company of Houston.
Pine Belt Pale Ale
Southern Star Brewing Company
Conroe, Texas
southernstarbrewing.com
Slightly hazy-copper color with a light beige meringue head that has good staying power. Syrupy grapefruit and fresh, floral pine oil control the nose along with some slight toasted malt. The body is medium with a fine carbonation, giving a zesty mouthfeel that becomes creamy as it warms. Fresh cut grass and the oily Columbus hop character quickly take over the palate to provide a clean bite of citric, grapefruit character and with juicy fruit gum, which yields a crisp fresh taste. Malty undertones of crust and caramel help to balance Pine Belt’s flavor while the hop bitterness progressively increases and loiters on the tongue after each sip. I found this local gem at Spec’s in Houston and I look forward to when this beer is available in Beaumont.
Appearance: 4.5
Smell: 4
Taste: 4.5
Mouthfeel: 4
Drinkability: 5
Overall = 4.4
Style: American Pale Ale (APA)
Alcohol By Volume : ?
Availability: Year Round
Sample Size: 16oz. can
Pairings:
Cheese: Camembert, Fontina,
Cuisine: grilled lemongrass chicken & vermicelli / see below for marinade.
Glassware: pint glass
Price: $6.49 / four-pack
Elissa IPA
Saint Arnold Brewing Company
Houston, Texas
saintarnold.com
Pours transparent copper-orange with a nominal, light ecru head that dissipates quickly and leaves a faint collar. Cascade hops dominate the aroma’s foreground with some caramel to the back. The taste surprisingly balances with sweet malt caramel and biscuity flavors then finishes with a middling hop presence that is citrus and pine that fades quickly leaving a lingering bitterness. The malt is not sticky or overly sweet; it is simply the dominant flavor. Smooth bodied with medium carbonation lend a dry finish.
Appearance: 3.5
Smell: 4
Taste: 3.5
Mouthfeel: 4
Drinkability: 4
Overall = 3.7
Style: American IPA (India Pale Ale)
Alcohol By Volume : 6.60%
Availability : Year Round
Sample Size: 12oz. bottle
Pairings:
Cheese: Limburger
Cuisine: vegetarian Indian dishes, spicy chicken Pad Thai,
Glassware: pint glass
Price: $7.99 / six-pack
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The difference between an American Pale Ale an a American IPA (India Pale Ale) is that when IPAs were transported from Britain to the British colony of India, these brews would require more hops to be used as a preservative to make it through a four-month sea journey. In turn these IPAs acquired a deeper color and a more bitterness from the hops. American brewers who brew IPAs try to replicate the British IPA using American ingredients. Saint Arnold Brewing Company donates a percentage of the proceeds of from Elissa IPA to the Galveston Historical District for the preservation of the brew’s namesake; a tall moored ship similar to those commerce vessels that transported India Pale Ales from Britain to India.
American Pale Ales like Southern Star’s Pine Belt are quite popular and are an adaptation of English pale ales to reflect local ingredients native to America, often without heavy hopping and a less caramel flavor than their English counterparts. Southern Star’s Co-founders Dave Fougeron and Brian Hutchins began production of their first signature brew in March of this year from their 10,000 foot warehouse in Conroe. Southern Star Brewing Company is the one of the only microbreweries in the state of Texas to package their craft beer in a can.
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Vietnamese Lemongrass Chicken
Ingredients:
2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing
Method:
In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.
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