William Stanney, OFM 11 p.m., Dec. 17
Pork with a Shot of Kalua and a Beer Back
I was one of the many who lamented the vanquishing of Knight Salumi at the hands of the evil dragon known throughout America's Finest kingdom as the USDA. It was downright wrong how that agency pinpointed, then needlessly laid to waste what surely would have grown into an institution for charcuterie the likes of which I can only hope others are able to reproduce after owner Rey Knight's departure from San Diego's meat market.
After months spent in mourning, I'm pleased to announce that this Knight is returning to the realm, joining the ranks of SD's round table of craft brewers. A long-time homebrewer and member of QUAFF (San Diego's Quality Ale and Fermentation Fraternity), Rey is taking his love of hand-craftsmanship and some of his best beer recipes and launching Butcher's Brewery. Knight's new undertaking is more natural than it might seem when one considers the fact that he manipulated a number of yeasts and bacterium when curing meat, just as he will with his beers.
Knight dubbed his inaugural brew, Mucho Aloha, a "Hawaiian-style pale ale" or HPA. The name is SoCal Spanish meets Hawaiian Pidgin slang, while the libation itself is a blend of American grains and hops with a Belgian yeast strain. This makes for a lighter bodied pale ale with increased fruitiness from the yeast and an understated bitter backbone featuring the trademark citrus nuances from Cascade hops.
Knight says Mucho Aloha goes best with sweet, smoky and spicy foods. Enter Kalua Pig, the island-inspired delicacy that will be served alongside the beer when Butcher's Brewing debuts Mucho Aloha at North Park's Ritual Tavern on Saturday, May 28. The event will take place at 6:30 PM (with a preceding happy hour starting at 4:30 PM). Knight will be on-hand to chat up his new clientele and beers will be served in a take-home Mucho Aloha pint glass.