Across the Cape Fear
T Marrying the season’s finest local brews and chews at Wilmington Brewing Company and PinPoint Restaurant.
Story by Fanny Slater
PHOTOGRAPHY BY Mark Steelman
There’s never a wrong time to enjoy beer.
I don’t just mean that as in “it’s five o’clock somewhere” — although I do believe that day drinking could be the path to world peace. Whether it’s a citra-hop-worthy spring afternoon, a lemony saison sort-of-summer day, or a spiced ale by the bonfire night —seriously, is there any unsuitable season for cuddling up to a pint? I think not. I personally dig the cold weather lineup of malty, amber brews, and I’m certainly not the only one matching my beer with the weather. The ritual of formulating sip-able flavor bombs based on seasonality began way back when. See: Oktoberfest. When the marriage of Crown Prince Ludwig and Princess Therese took place in Munich more than a century ago, citizens were invited to party alongside (i.e., the original Wedding Crashers). This tradition of harvest-time celebrations has not only prospered, but also continued to gain momentum over the years. Thanks to beer-centric events like Oktoberfest (and the fact that dark beers are just so damn delicious), when the leaves begin to drop the pumpkin-f lavored bottles start to pop. To school you on the old-school once again — think about why pumpkins might have been welcomed into the brewing process long ago. Back in the (colonial) day when superior malt wasn’t easy to come by, brewers turned to pumpkin as an alternative source of fermentable sugar. Fast forward to 2016. Lucky for us, Wilmington’s heart pumps strong when it comes to barley-based beverages, and when the chilly air tickles our cheeks we have plenty of hop-tions to keep us warm. But where there is drink, there must be food. So with so many seasonal flavors in the air, how does one successfully harmonize the notes in these brews and chews? I asked two local businesses at the top of their games how to eat and sip the best this season has to offer. It was a hell of a ride. Licking spiced apple cake off my fingers. Shucking boiled peanuts. Gulping down breakfast stout not too long after breakfast. What do all of these things have in common? 38
North Brunswick Magazine