1/3rd of the 5 Rabbit Team- Randy Mosher with a preview of their latest beer Huitzi
Beer is an epic partner for food, in fact beer pairs with food in a way that wine never will. The complex flavor profiles, aromas, and recipes in craft beer make for a marriage with dishes better than most of us will ever have. Some breweries understand that and focus on beers that create a harmony when served with food. Chicago’s own 5 Rabbit are a leading example of that philosophy, we joined them recently to get a sneak preview of their latest beer, a midwinter ale-Huitzi.
Huitzi Midwinter Ale by 5 Rabbit, 9%ABV
Legend has it that Huitzi is an Aztec sun god, a hummingbird that slayed winter to bring in the summer. It’s a nice departure from the traditional dark, heavy winter beers we’ve grown accustomed to, Huitzi is a reminder that spring is just around the corner. The goal was to create a beer ” that doesn’t wallow in the cold days of winter” Brewed with organic honey, hibiscus thai palm sugar, and ginger ,the beer takes on a champagne like quality. The aroma is floral, rich and damn near seductive, at 9% ABV it’s has more attitude than 5 Rabbit’s previous offerings…this may be my favorite beer to date from the crew. Its waves of spicy herbal notes , balanced by sweet and sour undertones make for a memorable experience. No one component overpowers the other, nice and balanced.
coconut flan drizzled w cherry reduction & coconut flakes paired w Vida y Muerte
I had the pleasure of dining with reps from the oldest beer distributor in the city- Louis Glunz Distributing, a family owned business for over 123 years! Lacy and Brands Manager Anthony shared stories of roadtrips , making milkshakes w Bourbon County Stout, and gave me an inside look at what its like to work for a company that manages 827 brands & 127 breweries worldwide. As a music fan I was in awe when they shared highlights of a party Lagunitas & Anchor Brewing hosted in San Francisco at the Fillmore last year for the Craft Brewers Conference. ( 1 of my alltime favorite albums is Aretha Live at the Fillmore 1971)
Many know Lillie’s for being a killer bbq joint in Wicker Park. Tonight’s pop up dinner was a tribute by the owner to his staff. Charlie Mckenna turned the kitchen over to his sous chef Jose Landa for a 6 course dinner of his childhood favorite dishes. With pairings like coconut flan with 5 Rabbit Vida y Muerte..Jose put on a five star performance. This dinner was a wonderful example of what a beer / food pairing can be, and one of the best in recent memory.
–Nkosi
1st Course
Ceviche
Pairing: Fortaleza Tequila
2nd Course
Chicken Tinga and Chorizo Quesedilla-
Pairing: 5 Rabbit | Golden Ale | 4.3%|
3rd Course
Green Pork Pozole-cabbage, radish, avacado, oregano, served w a fried crispy tostada
Pairing: 5 Lizard| Latin-Style Witbier| 5% |
4th Course
Shrimp Chile Rellano-tomato garnish salsa w chipotle sour cream
Pairing: Lillie’s Q-Rita (moonshine, tequila, orange liquor,Lillie’s Q Smoky sauce, and house made sour mix served in a mason jar rimmed with Lillie’s Q Carolina Dirt rub)
Lillies Q Rita!
Intermezzo
Mexican fruit sorbet
Pairing: Huitzi | Midwinter Ale | 9%|
5th Course
Duck Breast Red Mole with Banana Leaf Tamale
Pairing: 5 Vulture | Oaxacan-Style Dark Ale| 6%
6th Course
Coconut Flan
Pairing: Vida y Muerte | Muertzenenbier w dulce de leche and flavors inspired by hojo santa |6%
