Blue Jacket Brewery and Tavern - Innovative Brews in a Historic Space

Usually I write about interesting food and drink finds around the 904, but last weekend I had the opportunity to head to DC, spend some time with great friends and experience a few new finds in the nation's capital.

Always on the lookout for really great and interesting local brews, we found ourselves near the Naval Yard and a very cool brewery and tavern appropriately named Blue Jacket. This DC hotspot is unique in that it not only serves some of the most innovative craft brews but also is housed in a fantastic, truly historic industrial circa 1919 building that was once the Boilermaker Shops, part of the Navy Yard ship and munitions complex.

The space is, of course, what strikes upon entering Blue Jacket. It is a massive warehouse with exposed steel beams, industrial décor and floor to ceiling windows letting in more natural light than you can possibly imagine. In a word – awesome. The Arsenal, Blue Jacket's restaurant, had a rather long wait, so our party of three opted for the tavern area occupied by an eclectic group enjoying beer, food and watching football oblivious to the massive vats of beer surrounded them. 

Sunday being brunch day, the menu featured a variety of items to please both the breakfast lovers or those interested in lunch. We were there mainly for the beer but opted to sample a few smaller dishes. Our server had some challenges with questions we psed about the food but she was quick to offer beer and water. When food finally arrived, it came in waves and not exactly piping hot. But what it lacked in speedy delivery and temperature it certainly made up for in taste. The biscuits smothered in Tasso gravy were savory with just the right amount of spice, pepper and smoky flavors to remind one of Louisiana.  The Home Fries were nicely sautéed with red and green peppers and the Arsenal fries were perfectly crispy and salty. I have to admit that my side salad was a bit confusing consisting of a bowl of mixed greens, tomatoes and red onion. It had little to no dressing and although as satisfying as greens can be, I expected a little more to it.  

Blue Jacket's draft menu did not disappoint with several varieties and flavors to choose from.  I was curious about a few of the brews and opted for tastes, smaller pours for a smaller price, of three different beers. I began with the Figure 8 cask Ale – a full-bodied, malt-driven ale brewed with 30lbs of dried figs, brown sugar, cinnamon, nutmeg and bourbon soaked oak chips. It was smooth and delightful but the small taste was about all I could handle.  Thirsting for something a little lighter, our server suggested the Seersucker, which was definitely effervescent, juicy and zippy (as the menu promised) with wheaty sweet flavor and quite refreshing. My one observation was that the tastings came in what seemed to be tuliped wine glasses – an odd choice for craft beer or cask ales.

The other guests, and more advanced beer aficionados in my party, opted for full pints of the Cut & Dry, a classic Bohemian pilsner with a Blue Jacket twist; Mexican Radio, a mole-inspired imperial stout; and the Redhead, a hoppy red ale with hints of cocoa and toffee.  Both agreed that each was satisfying to the taste buds and unique enough to come back for other signature Blue Jacket brews.

Blue Jacket brewery and tavern at the Naval Ship Yards in Washington, DC. – a must for specialty beer, pretty good food, atmosphere and a little history.

Blue Jacket

Brewery and Tavern

300 Tingey St, SE

Washington, DC 20003

(202) 524-4862

www.bluejacketdc.com

The Arsenal

Lunch Dinner Sunday Brunch

Intuition Ale Works & Cafe Nola team up to bring Jacksonville: Beer & Food - Together at Last

Last week marked the third anniversary of one of Jacksonville’s own craft breweries,

Intuition Ale Works. Naturally, the week was marked with several beer related events and celebrations to mark this momentous milestone for Intuition. On Thursday night, Café Nola joined in the celebration by hosting a beer and food pairing appropriately named: Beer & Food – Together at Last. Attendees enjoyed a delectable collaboration of beer and food featuring three samples of Intuition Ale brews selected by sommelier Mico Fuentes and three culinary bites from Café Nola’s chef, Kathy Collins.

Café Nola, which is known for its upscale bistro-like fare, was the ideal setting for such an event.  Located in the lobby area of Jacksonville’s Museum of Contemporary Art (MOCA), the modern ambiance and no-fuss décor made beer connoisseurs feel right at home.  The crowd was small but servers on hand were attentive and well informed on both the brews and the bites.

The first items on the Tasting Menu featured Intuition Ale’s Dragonglass Saison paired with melted brie, house pepper jelly and Mount Dora micro-arugula atop a black bean cake.  The Dragonglass is an almost jet black brew also known as a Farmhouse Ale so named because it was originally brewed during the cooler, less active months on the farms in the French speaking region of Belgium then stored for the farmhands to drink during the summer months.  With hints of chocolate and almonds, the Dragonglass did not disappoint, as it was smooth and perfectly presented in mini mason jars not unlike a farmhand would use. The house pepper jelly gave the black bean cake with Brie just the right balance of sweet and sour, all the while begging for the rich flavor of the Saison. Although it would’ve been nice to have a second cake to truly experience the pairing, it was certainly a terrific way to get the taste buds going.

As quickly as one server cleared away our first pairing, came our second – an American Rye IPA teamed up with a surprisingly scrumptious Flat Creek Lodge Dragon’s Breath Cheese and prosciutto macaroni and cheese fritter, with a rye bread crust, and house made beer mustard vinaigrette for dipping. The unexpected flavors within the fritter were an exquisite combination of creamy and salty with a delightful crunch from the rye bread crust. Of course the pairing of the fritter with the American Rye was genius as the hops and rye complimented the rye crust beautifully. Taste buds were certainly surprised and thrilled to experience this pairing which left me wanting not only more fritters, but also more beer.

Not to be outdone by the prior tastings, the final pairing of the evening featured Intuition’s King Street Stout with a roasted brussel sprout, bacon wrapped King Street Stout braised short rib kabob, and topped with aged goat cheese. Talk about an unusual symphony of flavors! Often given a bad rap (how many of us were force fed brussel sprouts as kids?), these bite size morsels of flavor when cooked properly and combined with the likes of bacon and goat cheese, not to mention short rib, will truly become a favorite among even the most discerning palate. Each component of the kabob worked together to create a savory bite perfectly washed down with the nutty, chocolaty stout. I would have liked the bacon wrapped around the entire bite – brussel sprout included – but certainly not a deal breaker the way it was presented and I enjoyed every last taste.

Once we had sampled the three brews and their respective small bites, we were able to tour the museum as part of the evening.  We agreed that it would’ve been nice to have two bites of each course and an entire pint of each brew. Still, the event was a Tasting Menu and that we certainly did. Kudos to chef Kathy and sommelier Mico for three superbly delightful and delicious courses. And of course, thanks to Café Nola and the MOCA for hosting.

3rd Annual Northeast Florida Beer Cup

Music was twanging and beer flowing at the 3^rd Annual Northeast Florida Beer Cup. TPC Sawgrass Tailgate Pavilion played host to the event featuring a dozen craft brewers and local restaurants as a kick off to Web.com's Tour Championship Tournament. Pours were generous and food plentiful as Grandpa’s Cough Medicine, a homegrown 3-piece band heavily influenced by bluegrass, outlaw county and metal provided the musical ambiance for the evening. Signage was a bit absent and trying to find one’s way from the famed TPC Clubhouse to the Tailgate Pavilion was a bit tricky but the beer and food made up for it.

The evening was perfect as clouds parted and rain stopped just in time for the outdoor craft beer event presented by Jacksonville Magazine.  VIP’s paying extra for their tickets to gain early access may have been a bit disappointed as not all food or brews were available until well after 7:00pm – the official start time. Glasses, a nice Green touch, for sampling were provided but a rinsing station would’ve completed the intent. Nonetheless, the air was charged with energy and excitement as local craft breweries showcased their brews, talked about their process and poured.

The venue was set up as two different sections and our first stop was River City Brewing Company offering its Red Rooster Ale – a deep clear amber with an off white head. The pour was small but the taste was light and pleasant with a malt aroma with a hint of sweetness from the hops. The guys from Goose Island Beer Co., a Chicago based brewery, lured us to their table with their enthusiasm They generously poured three of their favorite brews: the 312 Urban Wheat Ale, India Pale Ale and Honker’s Ale. All three were immensely drinkable with their own distinctly hoppy aroma and fruity flavor.  I have to admit, however, that it was the Honker’s Ale with its perfect balance and rich malt flavor that would keep me coming back for more. But it was time to sample some food. 

Three tables of tempting goodies from Steamin, European Street Café and PolloTropical were on hand next to the boys from Goose Island. Each restaurant gave a taste of their signature menu item and we were treated to: slow cooked, Steamin BBQ pulled chicken served on a baguette which made it easy to maneuver but wanting in flavor; fresh, crunchy veggie wraps with pour-your-own signature European Street hot mustard giving one the spicy but healthy option; gargantuan yet finger friendly desserts with just enough variety to satisfy both the chocolate lover and those not too keen on it; Cuban sandwiches and homemade chicken salad pitas from Pollo Tropical.

Hunger satisfied for the time being, we headed to the main pavilion area for the rest of the craft beer offerings. Breweries the likes of Bold City, Intuition Ale Works, Green Room and Engine 15 could be found with 1-2 beers to sample, brew masters to answer questions and swag to take home. Home brewers CASK and the Jacksonville Chapter of Girls Pint Out shared the spotlight with these Jacksonville staples and even our neighbor state Georgia was represented by New Belgium Brewing and Sweetwater. Conspicuously absent, however, were Red Brick, popular in Atlanta and making their name here in NE Florida and AardwolfBrewery newly launched in San Marco. Perhaps next year.

Local restaurants were also featured and provided not only goodies to nosh, but also promoted their craft beer selections and food pairing combinations. Mojo’s BBQ offered pulled pork sliders, a southern BBQ staple, with quite the variety of sauces – definitely something for every pallet.

For those of us who were feeling the effects of the beer, Pele’s Wood Fire had delicious wood fired pizza slices. Obviously formed by hand, this Neapolitan style pizza with its light fluffy crust slightly blackened to add that little crunch yet soft, thin center absolutely hit the spot. This was probably the best food at the event and I won’t lie - I went back for a second slice. 
Our hosts, Sawgrass, and their culinary team served shrimp and grits in a hors d'oeuvres sized tart shell. Iffy for an outdoor venue but with a chef sautéing shrimp, hot grits at the ready and a heat lamp, Sawgrass did a pretty good job pulling it off. The shrimp was flavorful and grits creamy and warm. The tart shell was more a conduit for the food rather than a bakery masterpiece, but still very yummy with the beer.

Probably the coolest and tastiest, were the desserts by Small Bites Dessert Studio. Their Chocolate Stout Cupcakes with Peanut Butter Frosting looked like tiny bites of heaven on earth and would certainly have complimented the Nut Sack Imperial Brown that Engine 15 was pouring. These chocolate temptations were a hit, providing an elegant and sweet touch for the Beer Cup crowd.

The music continued into the evening as more people arrived, beer was consumed and food was devoured. No doubt the event was a success and proved once again that the craft brewery industry has quite the following.  Kudos must be given to Sawgrass for a nice showing as the new venue. I’m sure the planning for the 4^th Annual North Florida Beer Cup is already in the works and perhaps a few new brews, and restaurants, will join in the fun.  

Red Brick Brewery Brings Added Fuel to Gas Full Service Pairing Dinner

Taste buds didn’t know what hit them the other night at Gas Full Service’s Red Brick Beer dinner. Six signature beers from the Atlanta based brewery and six distinctive courses were served to about 20 guests who experienced nothing short of unique flavors, textures and aromas both from the beer as well as the food. Gas Full Service chef and owner Ben Loose pulled out all the stops to ensure that every dish served was both complimentary and enhancing to the brew.

Just over the Bridge of Lions on Anastasia Island, Gas Full Service Restaurant is reminiscent of a hometown diner with a service station motif. Once an actual full service gas station, Ben and Lindy Loose envisioned a fun, friendly, comfortable place to relax and fuel both body and soul. The result? Gas Full Service Restaurant. Food is made from scratch daily and chef Ben insists on fresh, local and seasonal food aiming to have a little something for everyone while at the same time elevating comfort food to new heights. 

Pre-dinner mingling began at 6:00pm with a pint of Dog Days Ale. This light refreshing German-style Hefeweizen with generous amounts of wheat and traditional unfiltered yeast was the perfect way to start. Palates were awakened as tart citrus flavors quenched the day’s thirst while our tables were graced with the first course: Mojo Clams Casino, lovely rows of baked clams presented on a bed of rock salt. Red Brick’s Head Brewer Garett Lockhart took the opportunity to explain a little bit about the brewery and the different beers that we would be experiencing.

Originally opened as the Atlanta Brewing Company (ABC), Red Brick’s craft brews first began in a humble red brick building in the heart of midtown Atlanta. As popularity grew, so did the differing year-round and specialty brews which meant expanding beyond the small red brick building. The name officially changed in 2010 to ease confusion as the beer expanded into several southeastern states. As the popularity of craft beer grows, so does the demand for variety and flavors. And like wines before, craft brews are taking on the challenge to pair with foods and offer beer drinkers some interesting palate pleasure.

Conversation was now flowing easily as we were becoming more familiar with our fellow tablemates. We soon learned that we had joined the Distributor table. Reps from the specialty division of Brown Distributing were enjoying the beer/food pairings and on hand to further shed light on the craft brew market and its impact on the industry, “Craft breweries have found a niche market. They offer amazing taste and the food pairing possibilities make them unique to mainstream beer products.” We couldn’t have agreed more as mouth-watering homemade Reuben sliders dripping with beer-marinated sauerkraut drenched in sauce were served with a glass of Black-Eye Rye. Although a rather dark beer, this American-style India Black Ale brewed with rye exploded with hops and had a surprisingly velvety, scrumptious finish. Not to be outdone by either of the two that came before, a pint of Red Brick’s easy drinking American-style IPA Hoplanta was poured. Pairing perfectly with Thai Chili Lime glazed Shrimp over Asian Slaw, this honey colored, citrusy brew harmoniously balanced the spiciness of the just-right portion of shrimp. 

Our fourth and fifth course beers were a little darker, a little richer and bit more complex in terms of flavors.  The Red Brick Porter accompanied by chef Ben’s chicken-in-waffles, a new twist on a favorite soul food with a chipotle maple butter sauce, offered a beautiful head complete with rich roasted aromas of dark chocolate and a hint of coffee. The 20^th Anniversary Stout, poured in a tulip shaped glass to allow for the release of the aromas and flavors (give it some legs as one would say in the wine-world), aged in bourbon barrels and celebrating Red Brick’s milestone anniversary did not disappoint. Paired appropriately with Bourbon Roasted Pork and a bourbon demi, this stout with its hints of oak and vanilla went down beautifully with the course. 

Naturally, we were stuffed and content with our food and beer. Five amazing brews with five phenomenal dishes. But before we could push away from the table and celebrate the chef and brew master, dessert and one last beer was ceremoniously marched out of the kitchen. A tempting Pan Perdu with Datil Pepper Chocolate Ganache (can you say heaven on a plate) properly closed the dinner while the Laughing Skull amber ale delivered the perfect balance of earthy, mild bitterness and bready, malt character.

To say that this was an exceptional evening of food, beer and conversation is a complete understatement. The brewers from Red Brick Brewing could not have presented better and I for one with no prior experience of their brews was blown-away. Chef Ben at Gas Full Service, his wife Lindy and the entire staff deserved every ounce of kudos received for an amazing meal, superb service and unsurpassed friendly, welcoming atmosphere. It was a sincere pleasure at the end of the evening to toast one last glass of Red Brick’s Brick Mason Vanilla Gorilla, a strong Porter with big chocolate and roasted flavors, with the whole group.

Red Brick Brewing Company – Making the South a Better Place to Drink

Gas Full Service Restaurant – Fuel for the Body and Soul 

Island Girl Cigar Bar and Rocky Patel

Air purifiers were on overdrive last Wednesday night at Island Girl Cigar Bar in Ponte Vedra. The air was thick with tobacco smoke as cigar aficionados were treated to a special meet and greet with cigar master Rocky Patel. Island Girl Cigar Bar is one of the few public places in Jacksonville where cigar smokers can gather, enjoy a drink, have a smoke and relax in a cozy, lounge atmosphere. Tucked away in an office park off A1A near the Sawgrass Marriott, Island Girl boasts a comprehensive full bar, comfortable varied seating, and the best selection of cigars in Northeast Florida.

Our party settled in at one of the tables near the private humidors and was promptly served one of the evening specials – Fat Tire Belgium Ale in a beer bomber. Finally having rolled into Florida, this medium bodied beer accompanied by a special commemorative pint glass was the perfect way to start the evening.  Adding to the event was a complimentary tasting of Jameson and Powers Irish Whiskeys whose robust flavors make them quite apropos with a premium cigar.

 

The event began at 5:00 p.m. and within the hour Island Girl was brimming with an assortment of characters, mostly male, talking to Mr. Patel, partaking of his cigars and posing for pictures with him. A well-positioned table outside of the walk-in humidor showcased Mr. Patel’s premium cigars. Boxes of Decade, Private Cellar, 15^th Anniversary, Vintage Connecticut, Vintage 1990, Vintage 1992 and his seasonal blend Winter Collection 2012 (to name a few) all available for purchase, to enjoy that evening or take home for later pleasure.  I chose a Private Cellar to experience the amazing sweet spice, dark chocolate, espresso bean and hint of earthiness promised by the on-hand tobacconist.

After mingling with guests, Mr. Patel took to the mike to talk about his cigars and the painstaking process of production. As a boutique cigar manufacturer, his brand has reached popularity not only through name recognition and reputation, an absolute must in this industry, but mainly because of the quality and integrity of each cigar he produces. Mr. Patel educated the crowd on his process of growing, fermentation, aging, rolling and punching of his cigars and further explained the uniqueness of his method in that each stick is touched by 300 hands and put to an extensive four draw test ensuring a most thoroughly inspected and highest caliber product for the discerning pallet. He finished his talk by thanking Island Girl owners, Rick and Joyce, for having him and inviting all to a trip of a lifetime: his cigar factory in Honduras, “you take care of the airfare and we take care of everything else.”

 

The event capped off with fantastic raffle prizes and Mr. Patel mingled and visited with guests long after it was officially over. Cigar aficionados were not disappointed and Island Girl Cigar Bar put out all the stops for an enjoyable, educational and truly exciting event.

Intuition Ale Works - Girls' Pint Out

Cloudy skies and torrential down pours could not keep the ladies away from Intuition Ale Works last Thursday night for Jacksonville’s Girls’Pint Out (GPO), a national organization with local chapters ready to explore the world of craft beers. This being my first event with JaxGPO, I wasn’t sure what to expect but because I had recently delved into the world of craft beers, I was familiar with Intuition and the King Street brewery.

Growlers

We started in the taproom with a pint and a souvenir glass to commemorate our visit. Choices ranged from the flagship People’s Pale Ale to the unique I-10 IPA to the imperial King Street Stout – a little something to entice every taste bud.  Once the gang (we were about 25) had their choice brew in hand, our tour guide and beer master Robin, who not only knows all the ins and outs of brewing an amazing pint of Intuition, but also serves as their Creative Projects Coordinator, took us into the brewery to see and learn all about the beer.

Kegs and Pallets

When you first walk into Intuition Ale Works, the humidity will engulf you. Think a cross between a steam room and a Turkish bath – hot, wet and a bit thick minus the steam. Robin was quick to point out that the perfect pint requires the perfect temp hence the warmth of the brewery. This was first lesson in our very tasty and educational brewery experience that evening. As we made our way past the expansive bar, pallets of packaged Intuition beer ready for market and large brewing vats, Robin explained the major ingredients of beer and their importance to the outcome of the taste. Like grapes to wine, hops and malts are the essential elements that bring flavor, aroma, and clarity while at the same time preserving the beer and contributing to the head. Intuition uses malts in grain form evident by the sacks stacked high at the back of the brewery. Robin passed out small handfuls of different malts, showing us the texture and allowing us to taste the grain that eventually makes its way into the beer. This is where the body of the beer comes to play as malts vary in richness, nuttiness and sweetness. After walking among the giant barrels, the silver vats lined up throughout the brewery, we entered the chiller – a welcome respite from the heat and humidity. Within the chiller we saw barrels, wine and whiskey, where the fermented beer ages. It was the perfect place to cool off and listen to the rest of the Intuition beer process.

Brewery Vats

Malt

Chiller Barrels

Once the tour concluded, our thirsty gang headed back to the taproom to imbibe in a few brews on tap that evening. Intuition tasting glasses were passed out as our GPO organizer Regina, equipped with a Growler of Belgian Hoppy Blonde began pouring.  The Belgian Hoppy Blonde is a light and refreshing brew, easy to drink and described by Robin as funky and bright in character.  Our second taste was the Riverside Red, a bit more aggressive in flavor, which we learned is a result of hops. This caramel colored brew provided more punch on the palate. Moving on to more full-bodied brews, we enjoyed a dark Saison the DragonGlass, brewed with Belgian Pilsner Malt and the Liver Kick, a black IPA with a strong hop aroma and definite immediate kick followed by a smooth finish.

By the time we finished our tour and tasting, the taproom was a buzz - overflowing not just with ladies enjoying another pint but also with Intuition regulars. Overall, the Jacksonville Girls’ Pint Out group had a very fun, educational outing along with a terrific sampling of the brews that Intuition has to offer. Thank you Robin and Intuition Ale Works!

Thanks to Jacksonville Girls' Pint Out and Intuition Ale Works. Growler pic courtesy of FindTheBest.com.