Pizza and Beer

Now, let me backtrack a bit.  I wanted to give you guys all a better idea of what's happening in the 32205 postal zone.  The weekend of the 14th, January I had a friend come stay as a houseguest for the express purpose of sampling the new local brewery and pizzeria offerings.  We made good on that purpose and I have some photos to document our progress:

As an appetizer, zesty Bloodys at Kickbacks Gastropub (about which more later) (http://www.facebook.com/kickbacksgastropub) They use Zing Zang brand mix (http://www.zingzang.com/) - which I recommend, and garnish with olives - which I also recommend if you like olives.  Way better than celery.  The salty tomatoey spice, with a little vinegar and lots of Vitamin V (http://www.titosvodka.com/) gets the palate going.  A rich nutrient broth. 

Our bartender, Jimmy, demonstrates proper Bloody Mary making technique:

This, by 11 am, and then it was off to O'Brothers Irish Pub for a little more appetizing, to wit, Irish Car Bombs - glass half full of Irish stout, drop in a shot glass with about a tablespoon Irish whiskey and a table spoon Irish cream.  Drink!

(Come on, this is only the second drink of the day and we'd already had a huge breakfast of brioche sticky buns, bacon, eggs, coffee and juice.  So there.)

Then, finally, it was on to the main event - Intuition Ale Works, http://www.intuitionaleworks.com/.

IAW had recently opened (last fall) and was introducing its Saturday lunch special of beer and 'za.  My two companions and I were joined by a third and headed over to try a flight of IAW's offerings.

Here we have People's Pale Ale, I-10 IPA, King Street Stout, Riverside Red and one more whose name escapes me.  My buddies enjoyed the Peoples Pale Ale the most (alcohol about 5.5%) but I have to say I preferred the I-10 IPA (alcohol 7.7%).  The brewer describes it as

"a hop-forward brew, with notes of grapefruit and pine and a hint of tropical fruit."  I would have to agree, and stress that this is very hoppy and strong-flavored, so if you don't like such assertive beer go for the pale ale/

Here, in the picture above, we are sampling our first pie from Pele's Catering.  This is the "longboard" size as opposed to the regular or personal size.  A classic Margherita, this pie featured a crisp, light crust with big airy blisters of dough and just enough char.  The toppings of housemade mozzarella, sauce and fresh basil were harmonious and bright.

The second pie was even more sublime, topped with prosciutto and fresh arugula.  The prosciutto did not overcook and develop that off metallic taste that can occur, and the arugula's peppery bite was the perfect foil to the rich cured pork.

Proprietor and pizza-master Matt shows off his  peel* technique while positioning a pie in the woodburning oven.

* http://www.fornobravo.com/brick.../using_pizza_peels.html

Happy Beer and Pizza Day!!