American brewers are regarded as the edgiest in the world, constantly pushing the envelope and known for their creativity and wild experimentation.
Local brewer Crawford Moran of 5 Seasons Brewing West and North perfectly fits the kinky American brewer stereotype.
In fact, Moran has been stretching the boundaries of beer for more than two decades, however, it is the innovative brewer’s latest creation that might be his kinkiest yet — a caviar stout (at 5 Seasons North and just $6). But not just any old fish eggs, Moran employs Siberian Sturgeon caviar, one of the world’s tastiest and most expensive.
No, Moran didn’t resort to poaching a fish at the brink of extinction to create his latest envelope-stretcher of a brew. One day recently he discovered that the University of Georgia was farming these endangered beasts sustainably, the next day oyster stouts came up in conversation. Off went the light bulb, and the rest is history.
“I wanted to be careful and not make it too salty, or a one trick pony.” Explains Moran. “But allow for the flavors to mingle and create a new dimension.”
The end result is not a briny brew in the least but a creamy, sexy, silky textured roasty stout.
Whatever mingling flavors Moran speaks of are doing so in a subtle fashion. The real benefit offered by the caviar seems to be all textural.
It appears a big kudos to Moran is in order, for brewing with brass cojones.
“It was difficult putting $200 worth of caviar in a keg and kind of hoping it was going to turn out!” Admitted Moran.
Who would have thought?
With all the years of experience, solid basic foundation and witty skills that Moran possesses and put into this brew — it turned out to be the ‘dump and pray’ technique that defines this stout.
Which ultimately brings us to the bigger question. Is brewing art, craft or science?
…or all of the above?