How To Make A Beer Caesar #BrewedAwakening
One of the most misspelled things on restaurant/bar menus, and yes I mean even the ones that spend a lot of money (theirs or an agent’s) to do their menus in plasticized or other permanent formats, is Caesar. I wish I had a dollar (OK, let’s be realistic: $1,000) for every time I’ve seen it spelled Ceasar.
At any rate, people love a good Caesar in Canada, and apparently in parts of the USA, too. It is essentially an offshoot of a classic Bloody Mary: vodka, tomato juice and some spice (can be anything from Worcestershire sauce to hot sauces like Tabasco, garlic, herbs, horseradish, celery, olives, salt, or any/all of the above), with a celery stalk or similar garnish, such as a spicy pickled green bean. The use of Clamato (let’s not dwell on how clams end up in that stuff) in a Caesar makes for a salty, mineral edge to the drink, which is appealing.
One was their One Hot Minute, made with chili peppers and lime. It’s a refreshing, blonde beer with lime and herbal pepper notes, and a lingering hot finish, but not too hot.
The other was a new beer called Red Eye, made with an addition of grilled tomatoes and basil. It’s low bitterness and very savoury and herbal. On tasting it, I thought: “This smells a lot like a Caesar…all it needs is some spice.” I had never had a tomato beer before, at least not that I remembered. This one was pretty darned good.
After I was finished I thought, “Hey, why not make a beer version of a Caesar, maybe a Beerzer, or a Baersar, by blending these two brews?” Anything goes these days when it comes to beer, and I think this duo would be a winner. Blending beers isn’t a crime. There is plenty of precedent. Black & Tan, anyone? I think I’ll try a Baersar next time I’m there.