Carmel Magazine

Carmel Magazine, Winter-Spring 2019

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a great representation of what mixed fermenta- tion is. The style is not for everyone, though, so there's plenty of beer from Alvarado Street and other breweries, along with wine and other options," says Hill. The menu, furthermore, is designed to help diners approach mixed fermentation with an open mind. Each dish, according to Hill, will pair perfectly with any Yeast of Eden brew. The food concept is rooted in Southeast Asian and Mexican flavors and are largely either tapas-style or shareable. Many dishes pack significant rich- ness and heat that is tempered by the tart-dry quality of mixed fermentation beers. Hill and Rose enliven their iteration of mixed ferments with an especially high carbonation that, at once, complements the food and might remind some of an exceptionally dry wine. So far, the duo of education and the beer-cen- tric menu have worked splendidly. Guests are ordering mixed fermentation beer in droves, "exceeding" Hill's expectations. Kegs of Yeast of Eden beer have been in such high rotation that other styles are sitting in the cooler. Hill says, "It is all exciting. I love this. Bringing a team together around something we are all pas- sionate about and then conveying that to guests is the most satisfying feeling in the world. I feel really lucky to be able to share my passion for beer and food in this capacity." Yeast of Eden Restaurant & Brewery is located at Carmel Plaza, Suite 112, Mission Street and Ocean Avenue, Carmel. For more information, call 831/293-8621 or go to Yeast of Eden is made in large batches in Salinas, but more will be produced in the smaller tanks at the Carmel location. C A R M E L M A G A Z I N E • W I N T E R 2 0 1 9 215 Beers fermented at Hill's Carmel location will have the added benefit of Yeast of Eden's open ferment vessel.

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