The first craft brewery in Texas, Deep Ellum Brewing Company opened their doors in 2011 and, like their neighborhood, their beers are bold, fearless and unapologetic. With a general disdain for status quo, they’re proud of their notorious neighborhood and strive to annihilate bland beer with brews that make a statement and don’t hold back.
Featured Beer: Manic Confidence, Hazy IPA
6.5% ABV, 35 IBU
“Sunny and juicy with notes of fruit punch and sweet bitterness.”
Deep Ellum Brewing likes to call this beer a “hazy enough IPA.” Their hazy IPA was released a bit late into the hazy trend, but like most things that take time, it’s worth the wait. True to the Deep Ellum attitude of doing things your own way and having major confidence in what your do, Manic Confidence embodies that spirit.
A Hazy India Pale Ale is a beer you can’t see through. What might be considered a mistake is actually a popular trend in beermaking. The haze is achieved through a few methods – alone or combined. Brewers will use certain strains of yeast, adjust their filtering or add hops to the brew later in the process. The haze is a byproduct of producing a thicker, smoother beer that has heavy aromas and helps balance the usual bitterness that IPA beers possess.
Deep Ellum Brewing describes Manic Confidence as “a hot tropical island vacation dissected and reconstructed in the form of a refreshingly juicy craft brew. Sunny, sweet bitterness of Galaxy, Enigma, Comet, Strata, Citra, and Idaho 7 hops flood the taste receptors, resulting in a salivating joy that leaves you craving for more.”
Recommended Food Pairings:
Crisp, bright flavors like citrus, seafood, vegetables and salads.
Grilled Shrimp Tostadas with Corn Salsa
1 cup frozen corn, thawed
1/2 cup red or yellow bell pepper, small dice (see note)
1/2 cup pico de gallo
1 tablespoon white wine vinegar
1 tablespoon canola oil
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 dozen large shrimp, peeled and deveined
4 small lemons, halved
1 tablespoon honey
1 package FRESH tortillas
2 tablespoons feta cheese crumbles
In a bowl combine the corn, bell pepper and pico de gallo. Add the juice from the limes, vinegar, oil and 1/4 teaspoon each of salt and pepper. Refrigerate until ready to serve.
Place shrimp in a bowl and sprinkle with remaining salt and pepper. Add the juice from two of the lemons and the honey. Toss to coat the shrimp and place shrimp on skewers.
Turn on grill and heat to high. Place shrimp skewers and lemon halves on the grill. Cook for 3 to 5 minutes on each side until shrimp are cooked through. Cook lemons flesh side down until charred. Remove from the grill and take shrimp off of skewers. Place tortillas on the grill and cook until grill marks appear on both sides. Remove from grill and wrap in a foil to stay warm.
Assemble the tostadas by adding some of the corn salsa to the bottom of a tortilla and then top with shrimp and crumbled feta. Garnish with grilled lemons. Serves 4.