Beer In The News

Something wonderful is happening at the microbrewery/restaurant, the Southampton Publick House, in Southampton. Southampton Brands, the brewery arm of the Southampton Publick House, has been earning medals at renowned international beer festivals since 2000. Most recently they were awarded a Silver medal for its Double White ale and a Bronze medal for its Saison farmhouse-style ale at the recently concluded 2007 Great American beer Festival.

As though these accolades were not enough, Don Sullivan, president of the Southampton Publick House and award-winning brewmaster Phil Markowski, are excited about their new alliance to contract their beer with Texas-based Pabst Brewing Company. Pabst's extensive sales and distribution network insures that Southampton Brands will have all the ingredients for continued success. The agreement should take effect sometime in the second quarter of 2008.

Phil Markowski, a stickler for authenticity, has been brewing beer since 1989 at New England Brewing before moving to Southampton to serve as resident brewmaster. He has been consistent in his pursuit for unique, handcrafted beers. All the beer is made on-sight, some of which include Pumpkin Ale, malty and smooth, highlighted by cinnamon and nutmeg spice. Yet this easy drinking ale, like a good pumpkin, does not overwhelm with spice. Biere De Garde translates to "beer for storing," a reference to its tendency for long term storage due to its alcohol strength. This French-style "Country Ale" has notes of baked fruit flavors and therefore dubbed, Christmas Ale. It is one of the beers in Southampton's award-winning 750 series, a sampler offering of beer tastings.

Southampton Publick House is decidedly a pub with its dark, exposed brick walls, tin ceilings and views of the huge vats in the brewery. The large restaurant boasts a beautiful tap room with a cozy fireplace and a handsome bar. The restaurant's chef, Carl Holfelder, infuses several of his recipes with beer flavors, such as a bass dish with sauce Bavarian beer blanc, a whimsical take on the French classic beurre blanc, and pumpkin maple glazed pork chops basted with pumpkin ale and maple syrup. Of course the beer of choice for this savory dish would be their Pumpkin Ale. The restaurant excels in pub classics such as barbecued ribs, burgers, rib roast, crispy panko-coated calamari and fish and chips.

At the turn of the century, the Southampton Publick House was known as Mrs. Cavanaugh's speakeasy. Today remnants of the old speakeasy have been preserved in McSully's Tavern, where the original bar, wood flooring and tin ceiling remain and is used for private functions. It is also where the first and only micro-brewery/ restaurant, Southampton Publick house now stands. How appropriate!

PUMPKIN MAPLE GLAZED PORK CHOPS
Serve the dish with crisply sautéed onions and a side of roasted new potatoes.
Serves 6

1. Pour the pumpkin ale, maple syrup, cinnamon and beef broth in a saucepan and bring to the boil. Spoon some of the liquid into the dissolved cornstarch and stir to mix. Slowly return the thickened liquid back into the saucepan, stirring until the mixture is the consistency of thick syrup.

2. Season the pork chops with salt and pepper. Prepare a hot grill or place a ridged grill pan over medium-high heat. When hot place the chops on the grill or the pan (you may have to do this in batches if using the grill pan) and brush with the glaze. Let cook about five minutes before turning and brush again with the glaze. Continue turning every three minutes or so, brushing with the glaze each time until the chops are cooked through, approximately 20 minutes. Let rest a few minutes and serve with Southampton Pumpkin Ale.

Recipe adapted from the Southampton Publick House.

- Silvia Lehrer

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