See what fun things the Saltwater Crew has coming up for you to join in on!
Delray Beach is still in the 80s. Here is what heat and light do to beer, the 3-30-300 rule, how fast a parked car heats, why a can never skunks, and five habits for this month's beer run.
Serving suggestion: a styled render with our real Sea Cow can composited in, not a photo of a dish we made. You cook it at home; grab the beer at the taproom or a shop that carries it. Week three of German month: goulash night German month hits week three at the Thursday Night Table. Brats simmered in LocAle opened it, last week's schnitzel took a two-hour Screamin' Reels brine, and now the big pot comes out: beef goulash, chunks of chuck braised in Sea Cow, our Milk Stout, with a mountain of onions and a heavy hand of paprika,...
Week two of German month at the Thursday Night Table: thin pork cutlets brined two hours in Screamin' Reels, breaded and pan-fried golden, with a cold dill cucumber salad. The full recipe, real times and temperatures, and a plain note on the alcohol.
Week one opens German month at the Thursday Night Table: bratwurst simmered in LocAle and onions, finished on the grill, with a ten-minute LocAle beer cheese for the pretzels. The full recipe, real times and temperatures, and a plain note on the alcohol.
Week four closes Mexican month at the Thursday Night Table: grilled chicken thighs brushed with a Passion Pit, honey and habanero glaze, topped with cool mango salsa, with a mild glaze for the heat-shy and a beer-free batch for the kids.
