Featured Brewery: Martin House Brewing Company

A popular DFW craft brewery located on the banks of the Trinity River in Fort Worth. Founded in March 2012, three friends joined forces to put their passion for craft brewing to work.

They’ve become well known for their creativity and over the years, Martin House has released over 50 beers. They are popular for brews like Sour Pickle Beer, Salty Lady, Pretzel Stout and Imperial Texan.

Customers always ask founder, Cody Martin, “What’s new?” so he decided to always have something new by creating microseasonals that are released almost every month. It’s a way stay unique and stand out in a flood of new breweries. Their creative approach to branding and their willingness to push experimental boundaries with all the new beers has made them an active player in the Texas craft beer movement.

Brew of the Month: Martin House Texas Toadies Bockslider
5.6% ABV, 18 IBU

Bockslider is the official beer of one of Fort Worth’s favorite rock bands, the Toadies. It’s easy-drinking, copper-colored, lightly-hopped and perfect for on-stage, backstage, or anywhere your rock music takes you.

It is light brown in color with aroma of toffee, biscuit, caramel malt and toast. The flavors carry to the palate, with a slight bitterness in the finish.

Food Pairings for Unfiltered IPA
Aged creamy cheese like Gruyere and Swiss. Spicy foods like Cajun and Mexican. Also, grilled red meat and sausages.

Pork Nachos

1 lb pork tenderloin
1 package taco seasoning
3 limes
1 (4.5 oz) can of green chiles
1/2 onion, sliced
1 cup water
1/2 cup cheddar cheese, grated
tortilla chips
1 cup pico de gallo
fresh cilantro, for garnish

Cut tenderloin in half and rub with taco seasoning. Place in a slow cooker and add the juice from 2 limes, green chiles, onions and water. Cook on low for four hours or until meat can be shredded with two forks. After shredding, turn slow cooker to high and let the meat cook for an additional thirty minutes to one hour to absorb the sauce.

To serve, spread chips across a platter. Top with the meat. Add the cheese, pico de gallo, fresh cilantro and remaining lime slices.

Published 11/13/20

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