Bru Appetit: Delicious Beer, Incredible Adventures, Incredible Chefs

The craft beer industry is booming, the US brewery count recently surpassed 3,000 (3,040 to be exact, according to the Brewers Association) for the first time since the 1870s. And these brewery-filled cities They cater to local tastes with regional cuisine.

There has been a paradigm shift in how and what we combine with elevated cuisine and, happily for us, it includes craft beer. And because there are more ingredients to play with in beer than wine, there is more room for flavor and experimentation. By combining complementary flavors in food and beer, a pleasant echo can evoke a similar orchestra of flavors.

Highfalutin chefs and restaurants are no strangers to this “revolution” and offer sublime pairings with locally sourced ingredients. The marriage of craft beer and food is a symbiotic relationship that not only makes sense, but has a nice, romantic side that induces a frown and is worthy of a groan.

A new food and craft beer reality show that fits this bill may be airing very soon, but this is not your typical reality show.

Bru Appetit takes viewers on a journey through the entire dining experience on a reality show from Iron Chef, No Reservations, and Brew Dogs.

Meeting with chefs and brewmasters at various American locations, together, they collect local ingredients.

The show begins with an introduction to the city or town and moves to a local brewery.

To highlight the adventure aspects of the show, the Bru Appetit team is dedicated to hunting wild animals, deep sea fishing, foraging and falconry to obtain these artisan ingredients. Yes, falconry.

They return to the brewery or kitchen with a chef challenge, where the Bru Appetit host and chosen local chef create a regional cuisine based on the ingredients gathered above. After the culinary ‘takedown’, the cuisine is paired with local craft beer, with the aforementioned chef and brewmaster.

And one of the ingredients in each dish should include the beer from the episode’s brewery or brewpub.

So who is Bru Appetit?

Carlo Overhulser is the founder, producer and creator, with 15 years of A / V experience in leading television and recording studios and is an avid homebrewer. He also founded The Beer Channel.

Jason Horn is the award-winning host, chef, and guide. Horn is also the executive producer, creator, and host of The Dive Whisperer. With a background in the culinary arts, he has also worked as a contract chef. Horn is also a homebrewer and mixologist.

The two met through Facebook last November, when Carlo saw a pilot Jason made. Carlo was impressed with her drive, ambition and passion. And having fused their talents and passions into a show they truly believe in, a great friendship has formed.

Horn and Overhulser have filmed the pilot episodes in Birmingham, Alabama and Atlanta, Georgia. They filmed two different pilots to show the networks what they could do in 30- and 60-minute formats.

His first visit in April brought Horn and his team to the Back Forty Beer Company in Gadsden, Alabama, to meet with brewmaster Tim Blevins. Their Truck Stop Honey Brown Ale is made with Alabama wildflower honey, roasted malts, and Apollo and Willamette hops.

Horn teamed up with Alabama Hog Control to source their first local meat, the old-fashioned way: hunting. When in Prattville, Alabama, do what the locals do and hunt pigs.

Horn also visits Hokes Bluff and his noggin ‘is soon covered in roughly 10,000 bees as he gingerly sips his popular beer. It is an amazing site.

Horn followed some good advice from the beekeeper: “If you respect them and don’t hit them or try to act silly, they won’t mess with you.”

He laughed over the phone, which was saying to himself, “Hold on and do it.”

They move on to the Chef’s Challenge with Charles Ryan Nichols at J. Clyde’s in Birmingham’s Southside district, a central figure in the state’s craft beer movement. This tavern and brewery is also known for its seasonal dinners and southern beer-inspired desserts, such as its Granny Smith apple and blueberry oatmeal crunch and Young’s double ale brownie.

For this meal, they brought pork and honey.

Horn seared a two-inch-thick boar cutlet and topped it with a mixture of roasted garlic and sweet onion jam topping, which was cooked in Truck Stop Honey Brown and Cold Creek Wildflower Honey. Nichols, on the other hand, soaked pork chops overnight in buttermilk and Truck Stop Honey Brown Ale. The next morning, he mashed and fried the chops before finishing them in salsa criolla. Next to it was a cookie topped with a delicious Cold Creek honey reduction.

Still salivating?

The jury was conducted by Danner Kline, a specialty beers representative from a local distribution company and founder of Free The Hops, Carla Jean Whitley, managing editor of Birmingham Magazine, and Eric Velasco, a freelance writer with a passion for brewing and cooking. .

Craft beer sales have recently grown dramatically just in the Southeast. A staple on the Southern craft beer scene since 1997, SweetWater Brewing Company was named one of the Top 25 Craft Breweries in the US by the Brewers Association in 2013 based on beer sales volume.

For the second episode, the team visited Sweetwater and spoke with the brand ambassador, Zak Schroerlucke. This informative and action-packed episode also features Red Brick Brewing, Georgia’s oldest brewery. The team visited Decimal Place Farms, an award-winning 18-acre dairy goat farm located in Conley, Georgia. Here, the white Saanen goat milk produces soft cheeses of chèvre, feta and tuma.

Horn then discovered exactly how being a falconer can be helpful in catching a tasty hunting pigeon.

Brick Store Pub also received some praise from Bru Appetit, when they visited his gastropub restaurant. It’s one of the top-rated pubs in America, according to Beer Advocate. Here you can find some great drafting beers like Allagash Confluence and Orpheus Atalanta.

The chef’s competition at the 5 Seasons Brewing Westside in Atlanta included the aforementioned captured pigeon and cheese. Chef Dave Larkworthy was the competitor. Larkworthy is famous in the area for having a thriving relationship with farmers, using quality, local ingredients in high volume, a perfect complement to the show.

The fully adlibbed show is a culinary craft beer adventure that will inspire you to learn more about your local restaurants, breweries, breweries, and farms. And you’ll be thirsty and hungry for local flavor.

Overhulser says: “It’s like the host is talking to you … it’s everyone’s show. You’re part of this. It’s really regional and local …”

The main networks the duo is negotiating with are Food Network, Bravo, Esquire Network, and Spike TV. June 14 was their first shipping day and there is great interest.

So when should the craft beer drinker and foodie expect to see it? If all goes well and the signatures are signed, they hope to air in the fall of this year.

Keep an eye out for Bru Appetit, where foodies, beer aficionados, adventure enthusiasts, and travelers can discover different regions, cuisines, and of course some amazing craft beer.

Health!

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