by Joan Wilkerson Hoffmann | Sep 1, 2019 | Blog, Breweries, Local Beer
A weekly roundup of local and craft beer that can be found around the area on tap, in bottles, or in cans. These are not beer reviews and should be used for entertainment purposes only.
Barnacle Bill’s: 5.7% A malt-lovers dream, this beer is roasty and toasty with a delicate nuttiness. Semi-sweet chocolate arrives on the palate and light-roast coffee is on the finish. All the flavor of a stout, but light enough for warm summer months.
Condor Pilsner: 4.5% Brewed in the authentic old-world style with European malts and lots of Hallertau hops, this refreshing Czech pilsner is bright and punchy with a brisk finish. Think light beer doesn’t have any flavor? Czech again.
JP’s Pilsner: 5.5% Czech-style Pilsner brewed with traditional Saaz hops. A light and refreshing lager to enjoy on the Front Porch.
Kitten Biscuit: 8% It’s baaaa-aaack This New England-style double IPA is brewed with lactose to create the juice bomb of your dreams.
Wailele: 5.5% Makai kept it simple with a single malt (vienna) and single hop (cascade) for this incredibly easy drinking pale ale. Wailele is hawaiian for waterfall, or otherwise known as a cascade.
Lemonted Addition: 4.7% Session IPA aged with lemon zest. The aroma and flavor are a balance between the dominant centennial piney notes and a very refreshing lemon finish.
by Joan Wilkerson Hoffmann | Aug 28, 2019 | Blog, Restaurants
Introducing the Port City’s newest hot craft beer spot–Stalk + Vine!
Zac (not in a band) Brown, formerly of Waterman’s Brewing, has opened up a restaurant on the Riverwalk in the old Le Catalan. The menu is eclectic, featuring dishes inspired by Zac’s travels, and the lists of libations overfloweth.
Notable dishes are the Marinated Flank Steak sandwich and the Yellowfin Tuna pinchos (or skewers, for those not in-the-know). The menu is fully fleshed out for diners with dietary restrictions of all kinds. Vegan? Cool. Not vegan, but can’t do dairy? NBD. Zac, Chef Pete, and their team got you.
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Beverages of all kinds are available at Stalk + Vine. Beer, wine, and spirits decorate the menu, including a creative cocktail list. But beer is where Zac’s heart really resides.
The new restaurant recently hosted a never-before-seen-on-the-east-coast tap takeover with Cellarmaker Brewing out of San Francisco complete with a guest appearance from Sante Adarius from Santa Cruz. The event was massively well-attended, so Wilmington beer enthusiasts can expect to see more adventurous events in the future.
His opening draught list included local favorites as well as a couple of out-of-towners including a saison from Blackberry Farms. But Zac has plans to keep his list fresh, thoughtful, and innovative. Fans of sours can pucker up to the Cascade bottles pouring from the cruvinet.
Stalk + Vine is open Tuesday-Sunday from 11a to 11p. Keep an eye on their Facebook Page and Instagram for updates about food specials and upcoming events.
by Joan Wilkerson Hoffmann | Aug 27, 2019 | Blog, Breweries, Local Beer
A weekly roundup of local and craft beer that can be found around the area on tap, in bottles, or in cans. These are not beer reviews and should be used for entertainment purposes only.
Morty’s Mind Blower: 7.4% Brewed and dry-hopped with a ton of Mandarina and Simcoe hops, this NE IPA presents a uicy, fruity aroma with a silky smooth body from oat and wheat additions. Spiritual cousin of Get Schwifty, on of Skytown’s flagship beers.
Mole Town Road: 6.8% This in-town collab between two Wilmington Breweries is a West Coast IPA brewed and dry-hopped with Falconer’s Flight and Simcoe hops.
Russian Imperial Stout: 9% Big, bold and deceptively smooth, Waterline’s Russian Imperial Stout is deliciously dark with notes of plum, cherry and chocolate with a full body and silky finish.
Double Dry Hopped Pilsner: 5.4% Dry hopped with Idaho 7 for an awesome fruit-forward flavor in a crisp, clean pils.
Little Star: 4.6% A clean, crisp Kellerbier brewed with rice.
Peach Tangerine BAM!: 6% A juicy, fruit-forward Golden Sour that goes down easy with warm summer nights.
by Joan Wilkerson Hoffmann | Aug 20, 2019 | Blog, Breweries, Local Beer
U-352: 4.5% A very quaffable version of the iconic German Wheat style. A smooth body from the heavy use of wheat lays a foundation for the banana and clove esters and an very clean finish. Great for a session on the deck! Named after a sunken German Submarine off the NC coast.
Napoleon Rye-namite: 6.7% When Russia sent Napoleon packing in 1812, they baked the world’s best-tasting bread to celebrate: a sweet, dark rye with molasses and coriander. The FSB brewmaster has recreated this Russian rye bread in beautiful liquid form: smooth, gently sweet, and malty, with notes of raisin, cocoa, molasses, and spice. A decisive victory!
Jason, Stop Texting Your Mom: 7.6% A hazy, juicy, double-dry hopped New England IPA that’s sure to put a smile on your face.
Forgotten Farms & Fields of Stone: 9% This brew was lagered in stainless before re-fermenting on raw Northern honey while resting in Vermont gin barrels with a light addition of hand charred lemon. Paying homage to its cocktail roots, this 9.0% lager is served uncarbonated with the option of “on the rocks” in the FMBC taproom (also available for purchase to-go).
It’s Not A Skirt!: 5.25% A full-flavored yet refreshingly balanced Scottish Ale.
Rotating House IPA: 7% The newest iteration of Flytrap’s House IPA features El Dorado and Mandarina Bavaria hops with hints of Eureka, Rakau, and Comet.
by Joan Wilkerson Hoffmann | Aug 13, 2019 | Blog, Bottle Shops
Photo Courtesy Mike Donohoe
Behind Bars is BACK and this time we’re chatting with Mike Donohoe from Session Beer Market, on the south side of town. Session just celebrate their two year anniversary. They’re a bottle shop with an extensive selection in bottles and cans, and a humble but impressive draft list. Go say hi to Mike!
AT: What is your favorite thing about bartending?
MD: The metal bottle opener thing has a loop at one end and I’ve gotten pretty good at spinning it around my finger. I’m pretty sure I’m the first person to do this, and it’s pretty fun. Oh and the people you get to connect and make memories with over the years are pretty rad too. Last week I actually performed a wedding ceremony for two people that I met doing this.
AT: Do you have any advice for current or future craft beer bartenders?
MD: It’s really cool to develop that dynamic with a patron where you can guess what they’re going to order every time, but they’ll almost always be more appreciative if you can open up new styles and ideas for them. It’s fun and rewarding to help people find new “usuals”. Its really satisfying (for both you and the patron) when you can get someone to go all the way from Miller Lite to barrel aged stouts.
AT: If you were a beer which one would you be?
MD: Tough one. I would probably be Bells Hopslam. Bitter, still has a few long-time fans, and every year you think “it was probably better last year”.
