Tuesday, November 21, 2017
Bars & Spirits

Local craft beer of the week: Salt-Peter Soft Pickle Gose from Southern Brewing

RECOMMENDED READING


We’ll just go ahead and ignore the name here, instead focusing on the fact that, yes, this is a pickle-flavored beer.

And you know? That’s not quite as odd as it sounds. Pickle juice and booze are a classic combo, whether it’s the Russian custom of eating pickle slices to chase vodka, or downing a pickle back after a shot of whiskey, there’s something about the savory spice of pickle brine that just works.

It was inevitable that pickles would enter the beer realm at some point. Cigar City once made a pickle lager — including an eyebrow-raising white oak-treated version — that was delicious but tragically has hasn’t been seen in a couple of years. More recently, Flying Boat made an outstanding pickle gose treated, somewhat improbably, with actual, legitimate pickles.

That one came and went pretty quickly, cashing in on a Rick & Morty meme and disappearing almost as quickly as a case of McDonald’s Szechuan Sauce (currently available on eBay for $550 per packet, if you’re in the market).

Southern Brewing and Winemaking, a Seminole Heights homebrew shop and nanobrewery, is now in the pickle brew game, bringing a refreshing new gose to the table, flavored with all the tart-savory pickle goodness you could ever want in a beer.

Salt-Peter Soft Pickle gose, make no mistake, is for pickle fans only. The flavor is not subtle — it tastes like a crisp, well-brined dill pickle. Think of it as a deconstruction of sorts: instead of heating cucumbers in a flavored brine, fresh cucumbers are marinated along with dill and pickling spices in a semi-salty, tart base beer. I’m told the post-treatment cucumbers are delicious.

If you’re even remotely curious, give this one a shot. Salt-Peter Soft Pickle is surprisingly satisfying and endlessly refreshing, in the way that a hearty bloody mary is for vodka drinkers. This one’s a tasting room exclusive, so swing by 4500 N Nebraska Ave. in Tampa and get your pickle fix in Southern’s tropical beer garden. You may be surprised by how much you like it.

— Justin Grant

Have a suggestion for the Local Craft Beer of the Week? Brewers, have a limited release coming that we should know about? Email jg@saintbeat.com.

Comments
Five ideas for cooking with fresh cranberries

Five ideas for cooking with fresh cranberries

Cranberry sauce has long been a fixture on the holiday table. According to the Chicago Tribune, Ocean Spray, the popular producer of cranberry sauce, cans about 70 million tins of the stuff a year, 85 percent of which gets sold between Thanksgiving a...
Published: 11/21/17
Five ideas for easy Thanksgiving appetizers

Five ideas for easy Thanksgiving appetizers

Thanksgiving can put a heavy burden on the host. We’ve assembled five appetizers that are quick and easy to prep. Some, like our risotto balls and goat-cheese figs, cater to vegetarian diets, so you can be sure to please all your guests. Even if you’...
Published: 11/21/17
Tips for first-time Thanksgiving hosts (or really, any of us)

Tips for first-time Thanksgiving hosts (or really, any of us)

Take small bites.This may be the most crucial advice for Thanksgiving hosts who don’t have years of cooking and coordinating experience to provide the confidence that comes with leading the charge on the year’s biggest cooking day.It’s the first thin...
Published: 11/20/17
American wines red, white and sparkling for your Thanksgiving table

American wines red, white and sparkling for your Thanksgiving table

You’ve dusted off Grandma’s good crystal for the Thanksgiving table. Or you’ve pulled out all your mismatched stems to have enough for every place. Now what to pour?For this most American meal, based on foods native to America — turkey, pumpkin, corn...
Published: 11/20/17
How to make a pie from scratch: filling ideas, decorating tips, crust recipes and more

How to make a pie from scratch: filling ideas, decorating tips, crust recipes and more

Perfect your crust. Try new filling recipes. Learn some decorating tricks. And prepare for the biggest pie day of the year: Thanksgiving.   From apple to thyme You’ve got the crust down. Now it’s time to choose a filling for your holid...
Published: 11/17/17
Updated: 11/20/17
Thanksgiving 101: Everything you need to prepare for the big cooking day

Thanksgiving 101: Everything you need to prepare for the big cooking day

From appetizers to pies and everything in between, we’re here to help you put together a low-stress Thanksgiving spread. Here are a few ideas, and be sure to check out our Thanksgiving special report for more tips on preparing for the big day. ...
Published: 11/17/17
Updated: 11/20/17
Thanksgiving sides beyond the classics: corn casserole, Brussels sprouts salad, pecan pie carrots

Thanksgiving sides beyond the classics: corn casserole, Brussels sprouts salad, pecan pie carrots

There are probably a handful of essentials, things you must have on the Thanksgiving table lest some family members begin to riot. But I find there are often a couple of slots open for new things, chances to get weird or creative or, gasp, healthy. ...
Published: 11/17/17
How to make solid turkey gravy before Thanksgiving Day

How to make solid turkey gravy before Thanksgiving Day

As far as we’re concerned, anything you can make in advance of actual Thanksgiving Day is a good thing, and this make-ahead gravy fits the bill. Plus, Tucker Shaw of America’s Test Kitchen says it tastes just as good as if you made it wi...
Published: 11/17/17
How to plan your Thanksgiving menu

How to plan your Thanksgiving menu

Planning a really good menu is the stealth approach to being a really good cook. Here are some tips from the experts. New York Times Put some thought into the menu What leaves an impression is not only the dishes you can make, but also how they t...
Published: 11/17/17
Everything you need to know to prepare your Thanksgiving turkey

Everything you need to know to prepare your Thanksgiving turkey

The turkey is the unquestioned star of the Thanksgiving meal. It can be the most daunting part as well. But with a little planning and care, it doesn’t have to be.   Before you start • A decent roasting pan, one heavy enough that it wo...
Published: 11/16/17