Featured Brewery: Buffalo Bayou Brewing Company, Houston, TX

Rassul Zarinfar and Ryan Robertson started Buff Brewing in 2011 because no one was making the beer they wanted to drink. People were playing it safe. They weren’t taking creative risks, and they weren’t pushing the consumer to challenge the idea of what’s possible in beer.

It began as a home brew vision and has developed into a brewing company that has outgrown its expectations a number of times. Buffalo Bayou beers are inspired by the culture of Houston and the people who keep coming back and participating in the growth of the business. Their new Brewtopia, in Houston’s first ward, was built with seed money from local investors. They also have the 28,000 square foot facility on Summer Street overlooking the Sawyer Train Yards and Houston skyline. The first floor houses the brew floor, indoor bar and seating with an adjacent dog-friendly patio. On the second floor is the restaurant overlooking the view of the city. The third floor opens up to a rooftop patio with incredible views of downtown from their Sunset Gallery and Terrace.

Featured Beer: Buffalo Bayou Crush City IPA
7% ABV, 60 IBU

This bright & citrusy American IPA with Mandarina hops is an ode to Houston; crushable all day, every day. Mandarina cruises a smooth malt body from sip to swallow with a resinous, herbal follow up, finishing crisp and bright. This fun, easy drinking and approachable IPA is an H-Town classic.

Food Pairings for American IPA
Fried Food, Spicy Cuisine like Cajun, Asian or Mexican.

Crab & Corn Fritters
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoons salt
1/2 teaspoon cayenne pepper
3 eggs
1 cup whole milk
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
1 cup frozen corn, thawed
1 pound crabmeat
Vegetable oil, for frying
FRESH Remoulade sauce

In a bowl combine the flour, cornmeal, baking powder, sugar, salt and cayenne. Stir together to incorporate. In another bowl, whisk together the eggs. Stir in the milk, hot sauce and Worcestershire. Pour into the dry ingredients and stir to combine. Fold in the corn and then gently add the crabmeat.

Add 4 inches of oil to a deep pan. Heat to 325 degrees. Use a 2-tablespoon scoop to drop spoonfuls of batter into the hot oil. Work in batches and fry until golden for about 3 minutes per side. Remove to a baking sheet and repeat with remaining batter. Cut open a fritter to check doneness. If the batter is still wet on the inside, then cook fritters in a 350 degree oven for 10 to 15 minutes or until fritters are cooked through. Serve with FRESH remoulade sauce. Makes 14.

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