Every year, chef Burke Heads over to The Samuel Adams Brewery in Boston To Collaborate with their brewers on a little number of his own.
The 2013 Burke in The Bottle Smoked Sour and Rye Ale has rich, smoky, bacon-like aromas with lightly toasty, bready notes. it was brewed with two-row Harrington barley, beechwood-smoked malt, cherrywood-smoked malt, acidulated or “sour” malt, and rye malt to harness those smoked, bacony, and doughy flavors, while Hallertauer Mittelfrueh noble hops balance the malty flavor with a slightly hop character.
Boston Brewery manager Jennifer glanville was elated to brew with chef Burke. “it’s always fun to collaborate and brew with chef Burke,” says glanville. “He’s just as fascinated with flavors as we are, and the ideas he brings to the brewhouse are wonderfully creative. inspired by his kitchen, we brainstorm how we can turn food-inspired ideas into a beer using ingredients like malt, hops, spices, and yeast to create the same flavor experience in a bottle.”
The beer has a slightly doughy flavor with a light malty sweetness and intense smokiness. and despite its rich, bacony flavor, there’s no actual bacon in the brew—this flavor is derived entirely from malt. Pale golden with a cloudy appearance, this 5.5 percent ABV brew has a lightly tart and dry finish.
Smoked Sour and Rye pairs with many of chef Burke’s dishes. at Burke in the Box, grab a Big pretzel panini and taste the flavor fusion: the beer’s sourdough characteristics with the pretzel bun, the smoky flavors with the apple-smoked bacon and Dijon mustard.
At David Burke Kitchen, executive chef Chris Shea says the beer’s a perfect pairing with their Berkshire pork chop. The smoky flavors cut through the richness of the pork while complementing the maple, pepper bacon, and parsley onion rings.
At Primehouse in Chicago, executive chef Rich Gresh calls this “a side dish in a bottle” that will go with something as simple as a grilled cheese to a plate of pasta with brown butter, fall squash, and hearty greens. “a 40-day dry-aged rib eye topped with angry shrimp and paired with a Smoked Sour and Rye Ale might be my new fall favorite!” and, of course, drink it with just about anything on the menu right next door at Burke’s Bacon Bar.
At Fromagerie in Rumson, executive chef Phil Defina adds: “Smoked Sour and Rye is rich and fulfilling—perfect for brunch with chef Burke’s signature pastrami salmon, some fresh hot blinis, and caviar.”
Burke in the Bottle Smoked Sour and Rye Ale is available at all David Burke restaurants in Connecticut, New Jersey, Illinois, and New York while supplies last.