It’s a beer with a lot of heart. Literally.
(This Article Appeared in the Dec. 2010/Jan. 2011 edition of the Ale Street News)
Celebrated chef David Burke has combined forces with the Boston Beer Co., makers of Samuel Adams, to create a limited release ale that is really unlike anything else on the market.
“I first wanted to make a beer with barbeque sauce,” said Burke in a recent phone interview. “Then we thought about oxtail in the beer. Then we moved over to the idea of beef hearts. They are leaner and bloodier. We wanted that meaty bloody note.”
Burke grilled the beef hearts with a little bit of rosemary, giving them a slight caramelization that added some depth to the flavor before adding them to the brew kettle. Because it was going to be released in the colder months Burke said they added ginger, cinnamon cloves and molasses, spices commonly found in Christmas cookies to give the beef a twist.
The end result draws a variety of curious responses from those who taste it. The ginger and spice comes on strong in the nose and with a medium mouth feel drinks smooth with the beef hearts coming on in the finish, almost like a butcher shop but not in an unpleasant way.
Burke is known in the culinary world for his inventive streak and groundbreaking cooking techniques. His restaurants and recipes are lauded by gourmands and fellow chefs and this ale has certainly helped bring craft beer to the attention of his patrons, who, he said, usually prefer wine with dinner.
The ale, known as Burke in the Bottle is currently only available at Burke’s restaurants in New York and New Jersey in 12oz bottles.
“Honestly, I was surprised at how good it was,” said Burke,” and people seem to like it too.”