David Walker and Adam Firestone are two brothers-in-law who first met through Adam’s sister, and have since brought together a partnership for the love for beer. In the logo for Firestone Walker, which is reminiscent of an old European coat of arms, David is represented as the lion and Adam is the bear.
Growing up in Central California, Firestone was surrounded by vineyards and winemaking. His intrigue with brewing started early when he converted winemaking equipment into beermaking gear, and after much experimentation, he came up with a recipe for Double Barrel Ale. With this success he needed to find a partner to bring his dream to life. He persuaded his brother-in-law, David, to be part of the team. David Walker, who grew up in England, brings a European flair to the beer which allows them to marry the authenticity of Old World beers with the innovation of the American craft beer movement.
Featured Beer: Firestone & Walker, Mind Haze IPA
ABV: 6.2%, IBU: 40
Mind Haze is a free-spirited beer made to elevate your perceptions. It is juicy yet balanced, hazy yet lasting, and loaded with an imaginative array of tropical hop flavors. Mind Haze offers the best of what you expect from a hazy IPA, but in a way that is unique to Firestone & Walker.
Malts used include 2-Row, white wheat, torrified wheat, Munich, and Golden Naked Oats. Kettle Hops include Cashmere and Mandarina, plus dry hops – El Dorado, Idaho 7, Azacca, Mosaic and Cashmere.
Roasted vegetables, poultry, fried foods, heavy sauces
Roasted Vegetable & Parmesan Soup
2 cups butternut squash, peeled and large dice
1 large carrot, peeled and large dice
1 large shallot, peeled and large dice
1 apple, peeled and large dice
3 tablespoons extra virgin olive oil
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups chicken broth
1 teaspoon garlic powder
1 cup cream or half & half
1 cup grated parmesan cheese
2 strips bacon, cooked and chopped fine
1 tablespoon fresh parsley, chopped fine
Preheat oven to 400 degrees. On a large rimmed sheet pan, add the squash, carrot, shallot, apple, oil, basil, oregano, salt and black pepper. Use your hands to evenly coat the vegetables with seasonings and oil. Spread out into an even layer on the baking sheet. Cook for 30 to 40 minutes or until everything is soft and slightly charred. Remove from the oven and cool slightly.
Add the roasted vegetables and all of the spices and oils from the baking sheet to a blender. Add 1 1/2 cups broth and puree until smooth. Pour into a saucepan and add the remaining broth and garlic powder. Bring to a boil and reduce to a simmer. Add the cream and stir to combine. Turn off the heat and stir in the Parmesan cheese. Taste for seasoning and add more salt or pepper, if necessary. When ready to serve, ladle into 4 bowls and top with chopped bacon and parsley.