SweetWater Brewing Company:
The SweetWater dream started in Boulder, Colorado, in the early 1990s. College roommates Freddy Bensch and Kevin McNerney worked at a local brewery and dreamed of having a place of their own. After graduation, they attended the American Brewers Guild and then moved to Atlanta for the Summer Olympics in 1996. They officially started their own brewery in February 1997 and helped kick off the brewpub movement in Atlanta. After 7 years of slow growth, they created SweetWater Brewing Company in 2004, and their facility has the capacity to produce 400,000 barrels per year.
They produce six year-round brews and seven seasonals. In 2012, they won Grand Champion at the U.S. Open Beer Championship and have received global media attention. They distribute throughout the East Coast and part of the Midwest with a few locations in Texas.
Featured Beer: Hash Session IPA
Hash is the pure resinous-concentrated hops that are scraped from the walls of the hop pelletizer. The brewers use a large dose of Amarillo Hop Hash that makes the beer pungent with floral and tropical citrus flavors. The hop hash also gives it that chewy, resiny mouth feel. Hefty dry hops enhance the potent aromas. Ahtanum gives it orange and grapefruit tones. Crystal gives a kick of spiciness, and El Dorado brings pear and watermelon characteristics. (IBU: 55+; ABV: 4.2%)
Seafood, Mexican food and lighter fare
Shrimp Tostadas with Mango Salsa
juice from 1 lemon, 1 lime and 1 orange (about 1/3 cup)
2 cloves garlic, minced
2 Tbs honey
1 Tbs olive oil
1/2 tsp salt
1/4 tsp black pepper
16 large shrimp, peeled and deveined with end tail segments removed
4 crunchy tostadas
1 cup cabbage, shredded
1 cup FRESH Mango Salsa
In a bowl large enough to hold all the shrimp, make a marinade by whisking together the citrus juices, garlic, honey, oil, salt and pepper. Add the shrimp; stir well to coat. Set bowl in the refrigerator to marinate for 20 minutes.
Meanwhile, arrange the tostadas on a large plate, and top each with 1/4 cup cabbage.
Heat a large sauté pan over medium heat. Pour in the shrimp and the marinade. Cook, stirring constantly, until shrimp are pink and tails have curled, about 2 to 3 minutes. Remove from heat, and divide shrimp among the tostadas, 4 shrimp to each tostada. Top each tostada with a spoonful of salsa. Serve immediately with remaining salsa.
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