The Anna Maria Island Sun Newspaper


Vol. 16 No. 52 - October 26, 2016

FEATURE

Fall, football, food and beer!

Anna Maria Island Sun News Story

submitted

 

Fall is here, and that means football, friends, food and beer. To kick off the season, the employees of Motorworks Brewing find great satisfaction in pairing delightful, award-winning brews with delicious foods at tailgates and other gatherings.

 Food and beer have a natural synergy when paired properly. For us, the perfect pairing is when each bite and sip are matched in intensity, while highlighting key features in the beer and food. We love to create memorable pairings by strategically finding complimentary or contrasting flavors in each of the dishes and beers, providing an experience truly titillating to the senses.

 Bring your tailgate to the next level by trying some of our favorite seasonal pairings:

 Our award winning V Twin Vienna Lager naturally pairs well with grilled chicken wings, burgers, brats and pulled pork. So fire up the grill, get a nice char going on some wings or brats and pair them with our V Twin Lager; the Munich malt provides a light toasted aroma, with a moderate hop bitterness to nicely balance out the rich malt taste. Its light body and slightly creamy mouthfeel dries in the finish, quenching your thirst and preparing your palate for the next savory bite.

 Next up is our award-winning Midnight Espresso Coffee Porter – one of our favorite beers and ideal for dessert pairings. It perfectly complements chocolate cake, where the rich sweetness harmonizes between bite and brew, while the beer's carbonation scrubs the palate clean. 

Midnight Espresso's extremely diverse flavor profile doesn't only go well with desserts. For a truly unique experience, skip the dessert and fire up your smoker. Smoke some ribs over cherry wood until the meat is falling-off-the-bone tender; the smoke from the cherry wood provides a subtle sweetness that dances alongside the delicate fruitiness and funky earthiness of the Sumatra and Sulawesi coffee beans used in Midnight Espresso.

 At least once a week our brewing family sits down for a big group lunch, and one of our go-to meals is a veritable feast of Al Pastor (thinly sliced pork shoulder) street-style tacos. The tacos have a strong, but not overpowering, spiciness with a tinge of sweetness from fresh chunks of pineapple. A glass of our deliciously smoky Morita Tequila Imperial Amber Ale takes this meal to the next level, as the Morita chili peppers used in the brew heighten the spicy flavors of the Al Pastor, while the mild, malty sweetness and subtle fruity notes compliment the pork and coat your palate.

 Our award winning brews are available in cans at retailers throughout the state of Florida. Cans and growler fills are also offered seven days a week at the brewery located at 1014 Ninth St. W., Bradenton.

Al Pastor Tacos

Ingredients:

1 large white onion, halved

1 pineapple, cut into small cubes

1/2 c. fresh orange juice

1/4 c. distilled white vinegar

1/4 c. guajillo chile powder

3 garlic cloves, halved

2 tsp. coarse kosher salt

1 tsp. oregano

1 tsp. ground cumin

1 large chipotle chile  and 2 tsp. of adobo

2.5 - to 3 pounds boneless pork loin, cut into 1/2-inch slices

1/4 c. chopped fresh cilantro

Corn tortillas

Chile salsa

Lime wedges

Directions:

• Coarsely chop onion. Cut ¼ pineapple into rounds and place to side. Cut remaining ¾ of pineapple into small cubes. Place chopped onion and chopped pineapple in blender. Add orange juice, distilled white vinegar, guajillo chile powder, garlic cloves, coarse kosher salt, oregano, ground cumin, chipotle chile, and adobo, then puree the marinade until smooth. Place pork in large sealable plastic bag. Add marinade and seal bag; release excess air. Chill for six hours.

• Prepare barbecue to medium-high heat. Grill remaining pineapple until slightly charred. Grill pork with some marinade still clinging until slightly charred and cooked through. Transfer pineapple and pork to cutting board. Chop pineapple into 1/2-inch cubes. Chop the pork. Transfer pineapple and pork to a large bowl and toss to combine.

• Finely chop the remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred.

• Serve pork-pineapple mixture with onion-cilantro relish, chile salsa and lime wedges.


AMISUN ~ The Island's Award-Winning Newspaper