Sunday, August 19, 2018
Bars & Spirits

Richard’s Rockin’ Birthday Starfruit Lambic, Ulele

To celebrate the birthday of its owner, Richard Gonzmart, Tampaís Ulele restaurant tapped its most ambitious brew yet (with a name to match): Richardís Rockiní Birthday Starfruit Lambic.

Unlike traditional Belgian lambics ó sour ales spontaneously fermented in oak ó Uleleís Starfruit Lambic started as a steel-fermented golden lager before resting in third-use Knob Creek bourbon barrels for a year with a brettanomyces yeast strain isolated from Belgian lambic.

Ulele is known for using native Floridian ingredients on its menu, and this beer is no exception. Brewmaster Tim Shackton capitalized on the abundance of local fresh starfruit, adding a bushel to the barrel for the beerís final three months of aging. "Starfruit has a great, delicate acidity," said Shackton. "I donít like it sour, sour, sour, I just like to put a kiss on it."

Belgian lambic is slightly sour due to bacterial fermentation that produces lactic acid. In the case of Shacktonís Starfruit Lambic, the citric and malic acids of the starfruit are more of a suggestion, acting as a balance to the oak tannins and faint vanilla notes derived from the third-use bourbon barrels.

The brettanomyces lambicus yeast strain adds a low-level funk that transforms the clean lager base wonderfully, resulting in a layered brew thatís made for food pairing.

"We can do any kind of beer, but the thing that makes me most happy is the moment when a beer sits at the table and it just works with everything," Shackton said. "Itís site-brewed and site-served, and itís made specifically for the menu."

At $14 for a 20oz. Pour, Richardís Rockiní Birthday Starfruit Lambic is meant to be enjoyed throughout the course of a meal. This has an added benefit of allowing the beer to warm somewhat during the course of drinking it, revealing a rich combination of exotic flavors, as well as more pronounced starfruit notes. Like all of Uleleís special releases, this is a very limited, draft-only offering. Swing by the restaurant (1810 N Highland Ave, Tampa ) to try it yourself, but donít wait too long, as itís expected to last another week or two at most.

ó Justin Grant

Have a suggestion for the Local Craft Beer of the Week? Brewers, have a limited release coming that we should know about? Email [email protected]

Comments
Tampa gets its own Bodega in Seminole Heights

Tampa gets its own Bodega in Seminole Heights

St. Petersburg eatery Bodega has built a reputation for its Latin street food and now the fast-casual concept has expanded to a second location in Seminole Heights.Its name Bodega, which means grocery in Spanish, represents the owners, George and Deb...
Published: 08/16/18
Local Craft Beer of the Week: The Falcon Brett IPA, Flying Boat Brewing Co.

Local Craft Beer of the Week: The Falcon Brett IPA, Flying Boat Brewing Co.

Just in time for its first anniversary on Saturday, St. Peteís Flying Boat Brewing Co. has tapped a beer that pushes the envelope by combining two trends ó New England-style IPA and Brett IPA ó into one unique brew: The Falcon IPA.By now, you probabl...
Published: 08/16/18
South Tampaís Village Inn features a family affair

South Tampaís Village Inn features a family affair

How Emma Walker spent her summer vacation:Visited Chicago.Gymnastics.Went to the beach.And, by taking a summer job as a hostess at the Village Inn at 215 N Dale Mabry Highway, carried on a decades-long family tradition."I just wanted to make money," ...
Published: 08/15/18
Updated: 08/18/18
Dining events: Bolts Brew Fest, Visit Orlandoís Magical Dining Month

Dining events: Bolts Brew Fest, Visit Orlandoís Magical Dining Month

BOLTS: BREW FESTI was going to list all the craft brewers whose wares will be on offer at 7 p.m. Friday at this yearís Bolts Brew Fest, a Tampa Bay Lightning benefit for the Humane Society of Tampa Bay. But with 50 local breweries alone, and another ...
Published: 08/15/18
Updated: 08/16/18
Expert advice on baking classic French tarts: recipes, tips and tools

Expert advice on baking classic French tarts: recipes, tips and tools

BELLEAIR BLUFFSTim Brown was dead right. It was time for tough love, right at the beginning of class: Most of us entertain, most of us can get our act together with some hors díoeuvres, an appetizer and an entree with appropriate side dishes. But whe...
Published: 08/15/18
It wonít take long to fall in love with this fool

It wonít take long to fall in love with this fool

"Fool" might be an odd name for dessert, but it has been served for centuries, and no one is quite sure why it is called that. Making it, though, is a pretty smart thing to do considering how easy it is and the reward of doing so: a delightfully crea...
Published: 08/15/18
Amalie Arena tries to lure millenials to its Firestick Grill

Amalie Arena tries to lure millenials to its Firestick Grill

TAMPA ó How to attract the cool kids? This is the mantra for so many restaurants these days: That huge generation of millennials eats differently, thinks differently and spends differently than their parents. So how do you reel them in and make them ...
Published: 08/14/18
Put old bread to good use in a Peach and Mozzarella Panzanella Salad

Put old bread to good use in a Peach and Mozzarella Panzanella Salad

It was a pilgrimage I had long wanted to make, but the timing was never right: Saturday mornings at Born and Bread Bakehouse in Lakeland. I had tried Born and Breadís bread once before, slathered in some house-made ricotta cheese that sent me on a ri...
Published: 08/14/18
Restaurant review: Oak & Stone brings a lot to an already thriving downtown St. Petersburg dining and beer scene

Restaurant review: Oak & Stone brings a lot to an already thriving downtown St. Petersburg dining and beer scene

ST. PETERSBURG You stand up. You show your ID and get a wristband. A server walks you to the wall and through the options: more than 50 taps, grouped by style, mostly local (Tampa Bay Brewing Company, Green Bench, 3 Daughters, etc.) and regional cra...
Published: 08/13/18
Taste test: Texas toast

Taste test: Texas toast

Texas may have invented extra thick and buttery toast, but plenty of us enjoy the slathered slices with our own barbecues or Italian night dinners. Our judges like the addition of cheese to the toast, browned in the oven with a few herbs dotting the ...
Published: 08/13/18