The Pint is Mightier: Maritime Pacific Brewing Co.

(Beer Connoisseur Eric Peters contributed to this post)

Returning to the sea of Seattle breweries, we get a bit nautical in our latest review of…

Maritime Pacific Brewing Co.

This brewpub was one of the most interesting and innovative we’ve visited so far. As you enter a giant pirate flag hangs from the ceiling beams. The entirety of the floor is painted like a big, old-fashioned nautical map, making it nearly impossible to look at anything else for the first five minutes after you arrive.

Eric’s first beer was the intriguingly named Nightwatch Dark Ale. It had a very dark color but was not the least bit cloudy. The best way he found to describe this beer was like a light porter with a bit of a bite from the strong hop flavors. The aftertaste, on the other hand, brought about a lingering roastiness. Eric best described this beer as a almost a ‘dark pale ale.’  While the combination of these two flavor profiles were interesting, overall this beer fell short. It gets points for being original – coming at a Cascadian Dark Ale style beer in a different fashion – but the formula just didn’t work in this case. The biggest detractor was that the hops didn’t balance the beer at all, leaving your tongue is assaulted by a beer trying to do too many different things at once. If you’re curious and have a hankering for something unique, try it, but if you like to play it safe Eric suggests that you go with an alternate brew.

The Dry Hopped Islander Pale Ale was my first choice of the afternoon. This was their standard pale with the addition of a substantial amount of hops in the final processing, and the flavor definitely reflected that. It was unabashedly hoppy, with powerful notes of bitterness typically reserved for a strong IPA. However, it also possessed a very light body and lack of malt typical in a standard American Pale. Further sips revealed this truly was an exercise in hops, as the strong, bitter flavors built over time. In the end I definitely enjoyed this beer, but unless you are a fan of really bitter beers it might be best if you looked else.

Eric opted to get the Flagship Red Alt Ale next. An Alt is a style of German beer originally brewed in Rhineland and possesses its own unique characteristics. Although not usually a fan of German beer, this one looked interesting so he figured he would give it a shot. This beer was poured with a good head and with a very amber color. It was mildly cloudy and possessed very little aroma. Eric’s first sip of this beer tasted like and amber, but this soon gave way to a more unique flavor. This beer tasted very filtered, like most German beers, and so went down quite smoothly. The flavor was not very complex and was very clean and crisp in character. The aftertaste was mild but there was a definite lingering of slight maltiness. The hop profile on this beer is nothing to take note of, and it lacked a certain sharpness characteristic of most Red Ales. Overall Eric thought this beer was better than many ambers and recommends it to anyone who likes that style but wants to try something different.

My second beer was the Portage Pay Pilsner. Normally you would never see me drinking anything of the sort at a brewery where I could be getting excellent, full-bodied beer; however, in the interest of covering a wide variety of beers, I agree to take this one on. I must say, I was not disappointed. At first sip the Portage Bay Pilsner seemed like a classic representation of the style, very light and crisp with substantial filtration. However, this one had more depth to it than others.  It had more of a body to it and was lightly seasoned with citrus hops, giving it a new dimension. The carbonation was also pitch perfect. Ultimately I had to give credit where credit was due: this was a highly drinkable, unique take on a classic pilsner.

Maritime Pacific is a good place to stop if you’re in the Seattle area. They have a great atmosphere and a wide variety of interesting brews that are excellently priced ($4 for a 16 oz. pint and $4.50 for a 20 oz.), although some do fall a bit short. Although we didn’t have any, the food looked quite spectacular as well. We recommend you don on an eye-patch and get yourself some grog!

Bourbon, Nutella and Chocolate Mousse

I am, probably unsurprisingly, a big proponent of challenging myself in the culinary field. I love trying to make things I never have before or test new (sometime ridiculous-sounding) ideas in the kitchen.

Needless to say, when someone else challenges me, there’s no way I can turn it down.

This particular dish came about after a friend challenged to make a delicious, classy desert out of Nutella. While Nutella makes for a delicious addition to many sweet treats, rarely does it make an appearance in more upscale dishes. Challenge accepted.

The resulting Bourbon, Nutella and Chocolate Mousse was an outright win. The sometimes-overwhelming flavor of nutella is balanced by the chocolate, resulting in a sweet fusion of flavors that make up the base of the dish. After the initial taste, the bourbon comes to the forefront with sharp, oaken notes that form the perfect compliment. And of course, all of this comes in luscious mousse form with light and fluffy texture.

Overall, this is a decadent take on a classic desert that would be perfectly at home on the menu of a swanky restaurant. If you’re looking to show off a little – and willing to put in some work, whisking egg whites and cream isn’t easy – this dish will definitely do the trick!

p.s. when making this dish it is important to be mindful of the golden rule for any kind of cooking with alcohol: some for the recipe, some for you! (Since you have bourbon already, I might recommend the Southern Storm Cloud)

Bourbon, Nutella and Chocolate Mousse

• 3/4 cup semi-sweet chocolate chips
• 1 cup nutella
• 6 eggs, separated into whites and yolks (how-to can be found here)
• 2 tablespoons sugar
• 1 1/2 cups heavy whipping cream
• 1/2 cup bourbon
• Chopped almonds or walnuts, to garnish (optional)

1. Set up a double boiler by placing a stainless steel bowl over a pot with 1 inch of water in it. Make sure the bowl does not touch the water. Bring to a simmer at medium-low heat and place the chocolate chips inside to melt. Watch them carefully and stir them regularly to ensure they don’t burn. Once they have melted, remove them from heat and add the nutella, mixing evenly.
2. While waiting for the chips to melt, place the egg whites and sugar unto a bowl together. Whisk vigorously until the eggs double in volume and reach soft peaks.
3. In another bowl whisk the heavy cream until it thickens and doubles in volume. Add the egg yolks to this bowl and fold them into the heavy cream. (It is important to be gentle during this process and fold rather than stir the mixture by scooping under to the bottom of the bowl and moving the contents to the side, up, then back over. Simply stirring it will result in the mousse losing its characteristic fluffiness.)
4. Add the whipped egg whites, chocolate-nutella mixture and bourbon to the heavy cream mixture and fold until evenly distributed.
5. Empty the mousse into a vessel of your choosing (Martini glasses are always a good choice) and allow to chill for at least three hours, preferably overnight)

Blueberry Almond Pancakes with Blueberry Anise Compote

Blueberries and Almonds? Sure. Blueberries and Anise? Could work.

The three combined? Impossible! Has Quinn gone mad with (blogging) power?

Not a chance – not yet anyway. Blueberry, almond and anise are very disparate flavors, but they come together wonderfully in this dish. The sweetness of the blueberries comes first, with the licorice notes following tagging along subtly. It then fades into the classic taste of pancakes along, made even better by the presence of nutty, butter almond flavors.

The texture of these pancakes are really what make it special though. The crunchiness added by the almonds plays perfectly with crust of the exterior of the pancake, while the inside remains fluffy and light.

The real surprise of this dish is that it is not, in fact, overly sugary. There is little added sugar in either the pancake or the compote, and the natural sugar of the blueberry is balanced with the other flavors.  If you’re looking for a unique pancake recipe that won’t leave you feeling guilty afterwards, this is your dish!

Blueberry Almond Pancakes with Blueberry Anise Compote

Pancakes

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 tablespoons sugar
• 1/4 cup almonds, finely chopped
• 2 tablespoons butter, melted
• 1 egg
• 1 cup milk
• 1/2 cup blueberries

Compote

• 2 cups blueberries
• 1 tablespoon lemon juice
• 1/4 cup water
• 2 tablespoons sugar
• 1/2 teaspoon anise extract

 

1. To make the compote, empty the blueberries and lemon juice into a food processor and blend on medium until liquefied, approximately 2 minutes. Strain the liquid through a sieve into a small saucepan to remove large chunks of skin.
2. Add the water, sugar and anise extract to the blueberry liquid and heat on medium until it comes to a simmer, approximately 5 minutes. Reduce to lowest heat and allow to sit until pancakes are done.
3. In a mixing bowl combine all the dry ingredients and mix until evenly distributed. Add the egg, milk and butter and whisk until all ingredients in the batter are combined.
4. Lightly coat a large nonstick pan with butter and heat to medium-low. Pour pancake mix into desired size and drop a handful of blueberries on top of it.
5. Cook until golden brown on the first side, approximately 5-8 minutes, then flip. Repeat with the second side, although this should take about half as long.
6. Stack pancakes onto a plate once they’re done cooking. To serve, pour compote over the pancakes and garnish with chopped almonds and blueberries.

The Pint is Mightier: Harmon Brewing Co.

(Beer Connoisseur Eric Peters contributed to this post)

We’re back with another review! From Tacoma, WA we bring you…

Harmon Brewing Co.

Located in a very nice part of Tacoma with a view of the port, this brewery was a real treat. It had a large pub area, a game room located in the back and an unpretentious, beautiful nice beer garden. In the field of inconsequential – but nonetheless awesome – amenities, it also had the coolest sinks that Eric and I had ever seen.

Eric started with one of Harmon’s special brews: the Vanilla Porter. It was the same recipe used in their Puget Sound Porter with the addition of vanilla beans. If this sounds good to you, you’re right, because it was excellent. The added notes of vanilla were not overpowering and complimented the roastiness of the porter excellently. The beer itself was very roasty in flavor and texture that lingered pleasantly in the aftertaste. This porter seemed to be more carbonated than many others Eric has tried. There was little bitterness in the beer, which allowed for the creamier notes to merge seamlessly with the vanilla flavors. This porter boasts a good deal of complexity but isn’t overdone, a problem with many beers that try to add flavors. It is a good example of how to make a good porter and infuse it with unique flavors. (Which, if you weren’t paying attention, is carefully and subtly).

My experience at this brewery was an interesting one. I sampled a specialty fruit IPA – more on that later – but opted to go first with the Browns Point ESB. It arrived a rusty copper color and medium-light body; the carbonation was excellent. As I sipped it I tasted mild bitterness, citrus notes and some sweetness, and came to the conclusion that they must have poured me the IPA on accident. It was not until checking with the server after finishing the pint that they confirmed that I had indeed been drinking the ESB. Ultimately this was quite a good beer and I recommend getting it, but it was so far out of the scope of a traditional ESB that I thought I was drinking something else.

After the confusion I did get my hands on their Floridian IPA. This beer made no attempt at subtlety. Even before I took my first drink I could smell the fruit. It was infused with grapefruit, orange and pineapple, though the first was the dominant flavor of the three. The hop profile was citrusy and floral, which played perfectly with the fruity notes. Although the initial flavor of the fruit hit you square in the jaw, the hoppiness became more pronounced as I continued drinking. The beer itself was medium bodied with solid carbonation but very little head. This beer probably is not for everyone, but I definitely enjoyed it.

Eric rounded out the trip with a pint of the Point Defiance IPA. This IPA is dialed in at a bitter 70 IBUs, which is very apparent from the first taste. The IPA had a nice hop aroma that went well with the flavor. The citrus notes hidden in the big hop character were nice and carried over into a subtle but pleasurable aftertaste. The IPA lacked a lot of complexity that other IPAs possess. Eric did not have too much to say about this beer; it was a pretty good IPA, but there are better ones out there.

Harmon Brewing is unassuming and thus easy to pass without second thought, but you most certainly shouldn’t because it’s a brewery well worth checking out. The atmosphere is exceptional and the beer is unique and tasty. In particular, we recommend making the trip for their happy hour, when pints are only $3 each. Eric and I definitely recommend it.

Pico de Gallo

Pico de Gallo is easy, right? Just tomato, onion, jalapeño, garlic, cilantro and lime – nothing special.

So why do we so often buy it at a grocery store?

Homemade Pico de Gallo tastes way better than store-bought, and tends to be substantially lower in sodium (even if you’re buying your favorite extra-super-organic variety). It can be made in large batches and even stores well. As with most other culinary endeavors, it’s more than worth the effort to make it yourself.

Nearly everyone has had Pico de Gallo at some point in their life, so I won’t go on and on extolling the virtues of this dish. Suffice to say, it is crisp, refreshing, a bit spicy, and crazy addictive.

Of course, I must also admit that I chose this recipe primarily because my garden (!) is finally yielding veggies to work with.  The Pico de Gallo pictured uses tomatoes, cilantro and jalapeño grown out on my front porch along with local, organic onion and garlic from the farmers market. After a rather unsuccessful crop last year, I couldn’t resist showing off just a bit.

Pico de Gallo

• 3 tomatoes, diced
• 1/4 medium onion, finely diced
• 1 jalapeño, finely diced
• 3-5 cloves of garlic, finely diced
• 5-8 cilantro stems, picked and chopped
• 1 tablespoon lime juice
• salt (optional)

 

1. Combined all ingredients in a bowl. Salt to taste, toss to combine and serve.

Green Salad with Strawberry and Curried Sesame Seeds

Even with the days growing shorter and then sun shining a bit less brightly, it’s still the perfect weather for a light summer salad.

This dish is the epitome of simple, unencumbered food. The tart strawberries, earthy Parmesan, and spicy-sweet sesame seeds are all bold flavors that won’t weigh you down as you frolic through the rest of the evening. In fact, they work so well together that this salad doesn’t even need any sort of dressing, making it quite healthy for you as well. It works perfectly by itself but also makes an excellent starter or side for a seafood or poultry entree.

Whether you’re looking for something light, something simple, or something bold, this salad will do the trick!

Green Salad with Strawberry and Curried Sesame Seeds

• 1/3 cup sesame seeds
• 1 tablespoon butter, melted
• 2 tablespoons curry power (hot or mild, depending on your taste)
• 2 teaspoons sugar
• 2 cups mixed greens
• 1 cup chopped strawberries
• 1/4 cup Parmesan cheese

 

1. Place a cast iron pan on a stove and heat to medium-low. Empty the sesame seeds into the pan and toast until lightly browned, approximately 2-3 minutes (sesame seeds burn easier than other seeds and nuts, so be careful)
2. Drizzle the butter over the sesame seeds, sprinkle the sugar and curry over the pan and toss several times to coat evenly. Allow the seeds to cook for 3-5 additional minutes so the sugar caramelizes lightly. Remove from heat and allow to cool for at least ten minutes.
3. While waiting, prepare the rest of the salad. When the seeds have cooled, sprinkle them over the top and serve.

The Pint is Mightier: Fish Brewing Co.

(Beer Connoisseur Eric Peters contributed to this post)

Hailing from Olympia – unarguably the coolest named state capital in the nation – comes our next brewery review…

Fish Brewing Co.

The Fish Tale Brew Pub, across the street from the actual brewery, has the appearance and atmosphere of your standard brewpub with an added bit of a seafood flair. Set aside your fears though, there are no fish parts in these beers. The Fish Brewing Co. is actually well known their commitment to organic brews, with every one of the standard lineup meeting USDA Organic certification.

Eric went big for his first brew, snagging a pint of the Starfish Imperial Red Ale.

The Starfish was one of the Fish’s specials served in the summer months. Despite its seasonal affiliation it was definitely not what you would think of as a typical ‘summer brew.’ Eric jumped at the chance to get this beer, since Imperial Read Ales aren’t widely available. It definitely packed a punch at 7.5% ABV and a hoppy 63 IBU (International Bittering Units). The Starfish was appropriately red in hue and had a distinct opacity without being cloudy. It had no head but did possess a pleasant hoppy aroma, much like an IPA, that Eric found to be pleasantly subtle. Upon the first sip he could definitely taste the rye, which is the grain used to make red ales so red. The taste was complex and interesting. The aftertaste, though less intricate, was powerful, long lasting, and had a strong citrus taste, much like the rind of an orange or grapefruit. Overall Eric found this beer to be interesting and unique. The combination of the rye beer with an IPA (Which I believe should henceforth be known as a RyePA) made this beer fun, tasty, and memorable.

I opted for one of their flagship ales for my first beer, the Wild Salmon Organic Pale Ale. This beer is probably one of the most drinkable I have ever tasted. It poured copper with a light head like most traditional pale ales, but one sip revealed the difference. The Wild Salmon was light-bodied and extremely crisp.  The hops flavors were citrusy, but quite shy and only stayed on my tongue for a few seconds. The best way to describe this beer, however, is uncomplicated. That isn’t a knock against it – sometimes simplicity truly is the ultimate form of sophistication – it just means this beer is perfect to enjoy when you just want to kick back, relax and crack a bottle.

Next I chose their Organic IPA. The most striking aspect of this IPA was the flavor of the hops; they leaned heavily on citrus flavor, with only hints of floral and bitter notes. At times they even gave this beer a fleeting lemony taste. Aside from the hops, this beer had a light aroma and minimal head.  It was light-bodied and had a near-perfectly balanced amount of carbonation. Overall this is a good IPA that is definitely a change of pace from the powerful, northwest-hopped IPA’s usually seen around these parts.

Eric closed out this brewery with the Organic Amber Ale. It was somewhere between light and medium bodied and had an amber color and aroma that was consistent with others of its kind.  What was  interesting about this beer though was its hoppier flavor than a traditional amber, which added a nice little zest to its profile. It went down easy and Eric found that he enjoyed it more and more as he drank.  He thought this beer was better than ubiquitous Mac and Jack’s African Amber and recommends it to a beginning beer drinking looking to expand his/her horizons.

Fish Brewing Company has some very solid beers, although none particular stood out compared to some of the other places we’ve visited. If you find yourself in Olympia it’s definitely a place you should go to, but it probably isn’t worth a long drive unless you’re particularly interested in the organic aspect of their brewing. (Ed: They just opened a satellite brewpub in Everett, which is closer if you’re worried about a long drive)

Benedicto Italiano

Simply put, this dish is magnificent.

It starts with a toasty, chewy English muffin that soaks up all the extra sauce and yolk to make sure nothing slips away. The prosciutto on top of that is crisp, crunchy and salty. After that, the poached eggs are rich and creamy and the yolks run out onto the plate the minute a fork pierces them. Atop it all is a robust hollandaise with classic Italian flavors of fresh basil and sun-dried tomato.

Traditional Eggs Benedict is a great dish, but it often leans too strongly towards richness and decadence.  This Benedicto Italiano uses lighter prosciutto and cuts through the heaviness with tart sun-dried tomato and refreshing, aromatic basil. It’ll definitely leave you feeling full, but the flavors are explosive and perfectly balanced

In the end though, any attempt at describe this dish will fall short of the real deal.  The only way to know what I mean is to make it yourself!

Benedicto Italiano

• 5 eggs
• 5/8 cup of butter, melted
• 1 teaspoon lemon juice
• 1 pinch of cayenne
• 8 fresh basil leaves, chopped
• 1/4 cup sun dried tomatoes, rehydrated and diced
• 2 slices of prosciutto
• 1 tablespoon vinegar
• 1 English muffin

 

1. Pre-heat the oven to 350°.  Fill two pots with water and bring to a steady simmer.
2. Place the prosciutto on a foil covered baking sheet and slide into the oven to cook while making the sauce and poaching the eggs. The prosciutto should cook for approximately 10 minutes, so be sure to remove it on time if you don’t finish the next steps in time.
3. Take three eggs and separate the yolks from the whites.  Combine the yolks and melted butter in a stainless steel bowl and whisk together until thickened.
4. Add the lemon juice and cayenne to the egg mixture.  Place the stainless steel bowl on top of the first pot, making sure the bottom doesn’t touch the water, and continue to whisk vigorously until the volume has increased by half. Remove from the heat and add the basil and sun dried tomato, mixing thoroughly.
5. To the second pot add the vinegar and bring to a very light boil. Poach the two remaining eggs so the yolks are still slightly runny (If you don’t know how to poach an egg, Smitten Kitchen has an excellent how-to here).
6. Lightly toast the English muffin. To assemble the dish, place a prosciutto slice atop each English muffin half followed by a poached egg. Top with a couple spoonfuls of the tomato-basil hollandaise and garnish with a few basil ribbons.

Cake Pops

This recipe was provided by sweet treats expert Hannah Majeski

If you haven’t noticed, this blog tends to be light on baking and sweets in general. I’ve always been a much better cook than a baker – the exactness of baking doesn’t suite my free-wheeling style and casual disregard for recipes – but you, my dear readers, deserve a full repertoire of culinary goodness.  So I’ve called in the cavalry – my sister, Hannah. She’s a spectacular baker, the perfect yin to my yang, and has agreed to help bring a little more sugar to this humble blog.

Her premier post? Cake Pops! These goodies are a recent addition to the lineup at native Seattle coffee giant Starbucks, but at $2.50 a pop they’re a little pricey for a bite-sized treat. The solution, of course, is to make them yourself!

It’s a bit of a process, but the end result is definitely worth it. These morsels are like miniature explosions of cake and frosting contained in tiny spheres. They’re rich, sweet and perfectly portioned (although they’re small enough that you’ll invariably eat too many your first time). These Cake Pops are perfect for serving at barbecues and parties or as small gifts.

Delicious and sure to impress, be sure to give them a shot!

Cake Pops

• 1 box of funfetti cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1/2 container of your choice of frosting
• 18 oz. white or milk chocolate
• 1 can of sprinkles (optional)
• Wood skewers

 

1. Bake the cake according to the instructions on the box (you’ll need the first four ingredients) and allow it to cool. After it’s completely cooled, break the cake up into crumbs, discarding the harder edges as you go.
2. Add the frosting in one spoonful as a time as you mix it thoroughly into the crumbs.  It may not require the whole 1/2 container, but the desired consistency should be sticky enough hold a sphere when rolled but not completely gooey.
3. Roll the mixture into balls approximately 1 inch in diameter and place in the freezer for 15 minutes.
4. While the cake balls are chilling in the freezer, melt the chocolate for the coating in the microwave or a double boiler. The consistency should not be too viscous; if it is, add some vegetable oil to thin it out.
5. Take the cake balls out of the freezer.  One by one, roll each in the chocolate liquid, stick a skewer in them and twirl them over the liquid until the chocolate solidifies.  At this point the cake balls tend to fall off the stick, and unfortunately there’s no trick to stop it, so pay close attention. You may add sprinkles while the coating is still soft if you’d like.
6. Allow the cake balls to stand and dry for 10 minutes. This can be a bit tricky, but sticking the skewers in old bread or an empty egg carton works well.
7. Voilà, you have cake pops! They don’t last to well too well outside the fridge – they crack and get sad – so store them somewhere cold until you’re ready to dig in.

The Pint is Mightier: Elysian Brewing Co.

(Beer Connoisseur Eric Peters contributed to this post)

The Pint is Mightier is back! Today we review local Seattle favorite…

Elysian Brewing Co.

Named for the Grecian final resting place of the heroic and virtuous – Elysium – the flagship brewery of Elysian is located in the heart of Seattle’s Capitol Hill neighborhood.  We mere mortals journeyed to this mythical spot looking for some epic brews.

Eric’s first beer was the Perseus Porter, named for the legendary hero who slew Medusa. A bold name, he noted, but fitting of one of the most bold porters he’d tried. The beer was a lovely dark brown color that poured with a light head. Upon first taste Eric noticed that this beer was a bit hoppy for a porter; unusual, but quite pleasant nonetheless.  The different roasted flavors of the porter were harmoniously balanced, and after a few more sips Eric noted a hint of creaminess in the mix as well that brought the whole beer together. Overall this beer was medium bodied and extremely drinkable. Eric found this to be an fantastic and unique porter that handily lived up to its legendary namesake.  He highly recommends to anyone who enjoys dark beers

I couldn’t resist trying one of Elysian’s specialty brews on tap, the Rhubarbarella. It was billed as a wheat beer brewed with over 45 pounds of rhubarb in each batch. I was intrigued and interested, but unfortunately the first sip met with disappointment; there was not a single hint of rhuburb in the flavor profile. Instead, as I worked through the pint, I realized I was drinking a traditional – and rather generic – Hefeweizen.  As I’ve mentioned in previous reviews, I’m a sucker for innovative and unique brews, but this one just never came together.

The Immortal IPA was Eric’s second pint of the afternoon. He rightly pointed out that whenever you’re out tasting beers you should always save the more bitter and hoppy ones for last, as they tend to distort the flavor of beers that follow. Simply put, Eric found the Immortal IPA to be a splendid beer. It had a nice light copper color with minimal opacity and a pleasantly hoppy aroma. For an IPA it was not very bitter, but the hop flavors really shone through and played well with one another. The beer also had a pleasant aftertaste that lingered on the tongue, daring one to take another sip. As far as IPAs go, this one was very good. Eric recommends this as one to try for those who are curious about IPAs, but also a little nervous about their hoppier flavor.

My second beer, The Wise ESB, came out looking like the twin of Eric’s Immortal IPA – and for good reason too. Compared to more traditional ESBs (Extra Special Bitters, a traditional English ale similar to an American Amber) it was much hoppier and lightier-bodied. In essence, it looked and tasted like a hybridization between an IPA and an ESB.  It poured a rusty copper color with a light head.  It was mildly malty but still light bodied, with hop flavors interwoven throughout.  Overall this is quite a good beer, but it will definitely surprise you if you’re expecting a classic, English-style ESB.

Elysian has some great tasting brews that are very unique in their particular style, although occasionally they overreach in their experimentation. The brewery itself has a stylish atmosphere and attentive staff.  Food runs rather expensive, so we recommend sticking to beer and heading to one of Capitol hill’s many delicious food joints if you get hungry.  All in all, we definitely recommend checking out this brewery.