Saltwater Brewery - What's Brewing — thursday night table

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.

Week three of Mexican month at the Thursday Night Table: pork shoulder braised all day in Sea Cow Milk Stout and orange, then shredded, crisped in cast iron and served as tacos or bowls.