Brew Stories

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When Narragansett announced its new Del’s Shandy, a collaboration with Del’s Lemonade that’s the second release in its “Hi Neighbor Mash-Up” series, people across New England (and people across  our office) were buzzing. The summer beer can be found at a limited number of stores and bars; we tracked it down at Tavern Road, where we asked chef Louie DiBiccari what he’d serve with the shandy, if he were throwing a backyard BBQ. That got us thinking: What other local beers are chefs in this town drinking this summer? We tapped just a few for their recommendations—plus what they’d pair their brew of choice with in their restaurants and their favorite summer jams to drink to.

 


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Louie DiBiccari | Tavern Road

The Beer: Narragansett Del’s Shandy

The BBQ: “Sweet pork sausage, cherry peppers, fennel, onions and a soft potato roll. And Doritos.”

On Tavern Road’s Menu: “Steamed Pat’s littlenecks, small-batch bacon, sunchoke broth and grilled ciabatta.”

The Jam: “‘Damn It Feels Good to Be a Gangsta’ by Geto boys & Scarface.”

 

Jeff Pond | Area Four

The Beer: “Jack’s Abby’s Berliner Weisse. It’s crisp, tart and relatively low alcohol.”

The BBQ: “Yakitori. Beer goes great with chicken wings, and I like a chicken wing with a twist. I don’t have everything to prep in the most traditional manner, but you can fake it with a marinade, smoke and glaze. It’s fun because it’s not something I make every day.”

On Area Four’s Menu: “Beer and pizza were made for each other, so there are definitely plenty of pairing options at Area Four and A4 Pizza. Items that would pair well include a fresh tomato pizza or a salad featuring tomatoes, cucumbers and feta. These won’t make it to the menu until local tomatoes are available. We’re always taught to pair regional dishes with regional wine, and I like to apply that philosophy to beer.”

The Jam: “Anything by Ray Charles.”

 

Steve “Nookie” Postal | Commonwealth

The Beer: “We have the Whirlpool on draft from Nightshift right now. It’s one of our favorite summer beers—refreshing and bright, with notes of citrus and ripe peaches.”

The BBQ: “All you need is super fresh fish, classic clam bake spices and a bowl of buttermilk.  And a lemon.”

On Commonwealth’s Menu: “My whole crispy black bass, which is a whole black bass tossed in a house-made clam fry mix, soaked in buttermilk and fried to perfection, served with my tangy tartar sauce.”

The Jam: “‘Summertime’ by Will Smith.”

 

Lydia Shire | Scampo

The Beer: “Jack’s Abby Leisure Time Lager, with a few pumps or two of Monin Raspberry Syrup mixed in. It’s the perfect match for a summer picnic with girlfriends.”

The BBQ: “In my opinion, beer goes with just about anything, so I’d serve my favorite summer cookout menu of côte de boeuf with port vinaigrette and Roquefort sauce, a simple arugula salad and garlic roasted potatoes. It’s a simple, yet crowd-pleasing meal that upgrades backyard BBQs beyond basic burgers and hot dogs.”

On Scampo’s Menu: “It would pair beautifully with a cold curried chicken salad with dried cranberries. Such a nice blend of sweet and spice.”

 

Brian Poe | The Tip Tap Room, Estelle’s, Poe’s Kitchen

The Beer: “I love Baxter Summer Swelter because it’s like an effervescent, hoppy sauvignon blanc in a beer can, and it’s a refreshing beer that goes with summer tomato salads or grilled or raw oysters. I’ve even gone as far as using it in a vinaigrette… I swear I was sober when I made it!”

The BBQ: I would do a grilled or seared flaky white fish rubbed with fresh garlic, ginger and basil, and topped with my favorite summer go-to: a peach, jalapeno and basil salsa (with a little Baxter mixed in for fun). Serve with a side of beer-boiled potato, celery leaf and basil salad.”

On Estelle’s Menu: “I’d head over to Estelle’s for their fried chicken thigh with watermelon radish salad. It’s incredibly savory, yet refreshing, and makes you feel right at home.”

The Jam: “For a chill evening sunset while cooking, it would be Otis Redding’s ‘[Sittin’ On] the Dock of the Bay.’ It’s that nice ‘left my home in Georgia headed for the Frisco Bay’ verse that gets me every time. Other choices would be Zac Brown Band’s ‘Chicken Fried’ or Van Morrison’s ‘And It Stoned Me.’”

 

Joe Cassinelli | The Painted Burro, Posto

The Beer: “This is one is a toss-up between Night Shift and Slumbrew. Night Shift makes an amazing wheat ale called Bee Tea, which is brewed with sweet orange peel, orange blossom honey and green tea leaves sourced from local tea legend Mark Mooradian of MEM Tea. The beer is incredibly refreshing and exceptionally balanced with the sweet citrus notes and the delicate depth of flavor from the tea leaves. My other all-time favorite beer come summertime is the Lobstah Killah from Slumbrew. It is very much a seasonal beer that comes out mid-spring and through the summer. It’s a full-flavored imperial red ale that clocks in at eight percent ABV, so it’s a sipper, certainly, not a chugger.”

The BBQ: “Wood-fired steak tips and grilled summer vegetables.”

On the Painted Burro + Posto’s Menus: “We carry the Night Shift Brewing Bee Tea at both Posto and the Painted Burro. The Bee Tea pairs perfectly with the skillet-roasted shrimp al ajillo that’s currently on our summer menu [at the Painted Burro]. The roasted garlic and chipotle butter in the dish work very well with the sweet citrus flavors of the wheat ale. At Posto, this beer is perfect for our soft shell crab pizza. The dish begins as a classic Neapolitan Margherita pizza, and we then add lightly fried local soft shell crabs and top it off with some peppery arugula.”

The Jam: “Unquestionably—Beastie Boys!”


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