Don’t look now but everywhere from gas stations to sporting arenas have boarded the craft beer train. In celebration, Mantry rounded up a six pack of makers inspired by small-batch suds.
For our anniversary edition, Mantry would like to say thanks (and raise a glass) to everyone that has been involved in the past year.
SlantShack Jerky // Bronx Pale Ale Beef Jerky // New York, NY
Sure, Jerky and “Mantry” can be a cliché, but when we stumbled across (no comma) Dave Koretz and Josh Kace using sustainably raised grass-fed beef from Vermont Highland Cattle Company and craft beer for this artisan meat treat, we took notice . This dried and true rubdown includes a blend of locally sourced Bronx Pale Ale and Tin Mustard. Tear into a bag of this dehydrated goodness, while rehydrating with an ice cold brew and seeking refuge from that convenience store stuff.
Beer Flats // Porter Crackers // Cincinnati, OH
Beer and baking came hand in hand around 4000 BC in the Fertile Crescent, when an innovative Mesopotamian used beer instead of water in a recipe for grain cakes, the precursor to bread. Beer, clearly unhappy with being a “replacement” largely parted ways with baking, until Beer Flats’ Baron Maria Walley hopped in and brought the two back to their ancient culinary roots. She uses the malty complexity of beer mixed with whole grains to produce a sturdy flatbread cracker that can stand up nicely to our take on smoked salmon and mustard sauce (recipe: mantry.com).
P&H Soda Co. // Sarsaparilla Syrup // Brooklyn, NY
Sarsaparilla is small, deciduous woody vine, historically used by Native Americans for medicinal purposes which eventually stocked the shelves of Wild West saloons in the form of a soda in the 19th century. Commonly referred to as the “original” Root Beer, P&H’s take boasts a lighter, cleaner flavor extracted from the real thing with no chemical crap. We recommend introducing the float to adulthood by filling a frosted mug with a scoop of vanilla ice cream, Sarsaparilla and an ounce of Bourbon.
Liddabit Sweet // Beer & Pretzel Caramels // Brooklyn, NY
In a little nook in Brooklyn, a hustlin’ team of just five are measuring, cooking, dipping, and wrapping at one of the coolest treat shops in America. Knocking out everything from chewy candy bars that would have you snickering at a snickers to lollipops hand poured on bamboo sticks (which means no little sludgy bits of paper in your mouth). For these flavor hits, Brooklyn Brewery Ale is stirred into buttery caramel made with locally sourced Ronnybrook Dairy Cream. The final touch is chunks of salty Martin’s Pretzels, hand twisted and stone-hearth baked in the heart of Pennsylvania Amish country.
Anarchy In A Jar // Spiced Beer Jelly // Brooklyn, NY
Two things Brooklyn is really good at right now: beer and canning. Laena McCarthy packs both under one lid starting with Sixpoint Craft Ale and local apples from Terhune Orchards in Jersey, finishing things off by infusing the mix with exotic spices like grains of paradise and black cardamom. Revel in this smearable beer by swiping some on a Beer Flat with a hunk of aged cheddar or enjoy the only PB & Jelly sandwich that mom wouldn’t have snuck in your school lunch box.
Broadbent’s // Dry Cured Bacon // Kuttawa, KY
A still sunrise, a mug of strong coffee and the aroma of bacon crisping in cast iron might as well be an American pastime and Broadbent’s has been woven into many such moments since starting out in 1909. The proof is in the pork, with over 14 Kentucky State Fair Championships including a Grand Champion Ham that was auctioned off to charity for 1.6 million in 2010. Unlike traditional bacon, Broadbent’s is dry-cured the old-fashioned way with every slab of pork belly being hand rubbed with a special cure. The result is a bacon salty in nature that plays perfectly layered between gooey brie, pear and spiced beer jelly on crusty bread.