Mexican-style lagers are popping up at breweries across the region and now, two St. Louis-area businesses are teaming up on their own version.
Skip the Pacifico and reach for one of these locally made Mexican-style lagers instead.
Perennial Artisan Ales and Grace Meat + Three have announced a new collaboration beer: Grace Hominy Lager. The Mexican-style lager uses locally sourced Bloody Butcher red corn, an heirloom dent corn with a peppery spice similar to rye. "We [chose] this corn because of its flavor and aromatics," Lewis said in a release. "We are excited to have the opportunity to brew a Grace featured beer with Perennial. This has been something we have been discussing with [Perennial co-owner] Phil [Wymore] and the Perennial team since our days back at Quincy Street Bistro."
Wood Hat Spirits and Pinckney Bend Distillery are using heirloom corn to make exceptional American whiskeys.
During the nixtamalization process – in which dried corn is soaked and cooked in an alkaline solution – the team at Grace imbues the corn with even more flavor courtesy of some pecan wood ash from the restaurant's barbecue pit, which they've lovingly dubbed "Bruce Almighty."
In the release, Wymore describes the refreshing 4.8 percent ABV beer as the "perfect companion for Southern cuisine, especially fried chicken."
Initially, the Grace Hominy Lager will be available on draft at both Grace Meat + Three and Perennial Artisan Ales, and a release party is also in the works.
Grace Meat + Three, 4270 Manchester Ave., Forest Park Southeast, St. Louis, Missouri, 314.533.2700, stlgrace.com
Perennial Artisan Ales, 8125 Michigan Ave., Suite 101, St. Louis, Missouri, perennialbeer.com