South Florida's breweries, restaurants partner on collaboration beers

As South Florida’s craft-beer scene continues to pick up steam, restaurants are looking for ways to tap in on the movement beyond beer dinners and draft lines dedicated to local brews. 

The latest trend: Restaurants partnering with a local brewery to create a house specialty beer.

Anthony’s Coal Fired Pizza worked with Funky Buddha Brewery in Oakland Park to make Fugeddaboudit Red Ale for its South Florida pizzerias. And of course Michael Schwartz has been pairing his Michael’s Genuine Home Brew with plates at his Miami restaurants for two years

Now two other collaboration beers are coming soon to taps:

Up first, Pincho Factory is set to debut its new Pincho Factory 627 Ale, brewed by Wynwood Brewing Co. in Miami.

The beer’s release next month will coincide with the restaurant’s four-year anniversary. Its name? A reminder of the $6.27 that Pincho Factory chef-owner Nedal Ahmad had left in his pocket when he opened his first location, at 9860 SW 40th St., on Nov. 6, 2010. The restaurant has since expanded to a second location, in Coral Gables, and has another location set to open soon in Hialeah.

Pincho Factory 627 Ale is a saison-style beer, brewed with local Key limes and coriander, “because Nedal mentioned they use coriander to season their delicious burgers,” Wynwood co-founder Luis G. Brignoni says.

The unfiltered, golden-color ale has a fruity aroma and peppery finish that Ahmad said hits the spot when paired with his food. “We discussed what we were looking for in terms of flavor profile, drinkability and how we wanted it to pair with our menu, he says. “As a testament to their talent, Wynwood Brewing nailed it on their first try.”

The next local restaurant-brewery collab is from Pubbelly and Gravity Brewlab

Gravity’s Diego Ganoza and crew came up with a cross between a Belgian-style witbier and a German-style hefeweizen (a favorite style of Pubbelly co-owner Andreas Schreiner), using lime zest and cardamom in place of a witbier’s traditional orange peel and coriander. “It gives the beer a very nice, exotic finish,” Ganoza says. “Chef Josh [Elliott of Pubbelly’s L’echon Brasserie] thought it finished like the milk after you’re done with a bowl of Froot Loops — in a good way!”

The beer’s name is still TBA — Ganoza says they’re toying with Froot Belly or Beer Belly — but expect to see it available soon at the Pubbelly Boys’ restaurants. 

Photo via Pincho Factory. From left: Nik Mebane (Wynwood Brewing brewmaster), Nedal Ahmad (Pincho Factory CEO), Luis “Pops” Brignoni (Wynwood co-founder), Otto Othman (Pincho Factory chief marketing officer) and Luis G. Brignoni (Wynwood Brewing co-founder) toast to the new Pincho Factory 627 Ale brewed by Wynwood Brewing Co.

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