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Issue link: https://read.dmtmag.com/i/776571
www.cheersonline.com 8 • January/February 2017 CARNIVAL UNVEILS FIRST BREWERY AT SEA Carnival Cruise Line's newest ship, Carnival Vista, boasts the first craft brewery on a cruise ship in North America. Cheers had a chance to visit the RedFrog Pub & Brewery when the 133,500-ton Carnival Vista was docked in New York in November. RedFrog Pub & Brewery is a collaboration between Carnival and Miami-based Concrete Beach Brewery. Concrete Beach worked closely with Carnival to create original recipes and select ingredients for the three craft beers that will be brewed and served on board Carnival Vista. Nine Carnival ships include a Redfrog Pub, but Vista is the first to offer the brewery component, says RedFrog brewmaster Colin Presby During each sailing, giant copper-topped glass kettles brew ThirstyFrog Port Hoppin' IPA, with aromatic, floral and hoppy notes and passion fruit and citrus overtones; ThirstyFrog Caribbean Wheat, unfiltered lager with aromas of bananas and spices; and FriskyFrog Java Stout, a take on a traditional stout, rich and creamy with hints of coffee. Presby says the on-board brewpub will add a fourth regular beer and do the occasional seasonal brew. The ship's glass brewhouse is the first in the U.S., says Presby. People can see the beer-brewing process as they're walking by, he notes, "so it's a great chance for guest interaction." Carnival Vista, which has a guest capacity of nearly 4,000 passengers, made its debut in Europe in May with a series of Mediterranean cruises followed by a trans-Atlantic crossing that ended in New York in early November. The vessel will be based in Miami for year-round, six- and eight-day Caribbean sailings. In addition to the RedFrog Pub, Carnival Vista also includes the poolside Blue Iguana Tequila and RedFrog Rum Bars; the pharmacy-themed Alchemy Bar; and the Havana Bar/Latin dance club, among other bars. Presby was named brewmaster of Carnival Vista's RedFrog Pub & Brewery in March and started brewing in mid-April. He was on his own for the European cruises, but he now has an assistant on board to help with brewing. The guests on board for the European sailings were more interested in wine, Presby notes, but Caribbean cruises appeal to younger American guests—an audience that is primed for U.S. craft beer. "I have the feeling that we'll be doubling our beer output in Miami."—MD DRINK CULTURE Colin Presby, brewmaster of the RedFrog Pub & Brewery on board the new Carnival Vista cruise ship. CHEF RICK BAYLESS ON PAIRINGS AND FLAVOR TRENDS Cantina Rooftop, an authentic Mexican restaurant in New York, hosted a pairing event in December with renowned chef Rick Bayless in collaboration with beer brand Modelo Negra. Bayless demonstrated three differ- ent recipes featuring Modelo Negra: Grilled Duck Breasts with Mole Colorado, Tacos of Garlicky Mexican Greens and the Modelo Negra Chocolate Float. Cantina Rooftop's mixologist Nelson Lemus created a few different cocktails for the event that incorporated Modela Negra. Bayless, who opened his first restaurant—Frontera Grill in Chicago—in 1987, specializes in Mexican cuisine. He recently released his latest book, More Mexican Every Day. So what does Bayless think makes a good pairing with Mexican food? Beer is a natural—Modelo in particular works well with sautéed dishes, he says. But "people are still stuck on the Corona bandwagon" and drinking lighter beers with Mexican food, Bayless notes. Complex beers, such as those with dark, toasty malts, go well with main courses, "and wine goes really well with Mexican food." Tequila and mezcal naturally work well with the cui- sine, Bayless says. Mezcal is a favorite of his, especially with snacky kind of foods. Mexicans see mezcal as a palate opener, he adds. Other agave spirits such as sotol, bacanora and raicilla "can be super delicious." What does Bayless see trending for 2017? He expects a greater variety of Mexican flavors to become more pop- ular. For instance, he likes chiltepin peppers ("spicy and bright") and hoja santa, an aromatic Mexican herb with large leaves that have a peppery, anise-like flavor. He also cites Northern Baja as a region to watch for flavor trends. The area has a huge Asian influence, as well as Italian and Mexican, Bayless notes, so the cuisine and flavors tend to be experimental and unique.—MD