Carmel Magazine

Carmel Magazine, Winter-Spring 2019

Issue link: https://www.e-digitaleditions.com/i/1077792

Contents of this Issue

Navigation

Page 215 of 243

214 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 9 explore a lot of different styles." Beers fermented at Hill's Carmel location will have the added benefit of Yeast of Eden's open ferment vessel. It is basically a stainless steel tub in a glassed-in room that sits between the bar and the kitchen. A ventilation system allows Carmel's foggy air to enter and mingle with the beer, introducing wild yeast to impar t a uniquely Carmel taste into every batch. The beer will then be transferred to an American white oak barrel for aging. Six 150-gallon bar- rels are on-site at Yeast of Eden, located in an intimate alcove off the main dining area, bring- ing a touch of rustic charm to the modern and clean aesthetic. One of Hill's biggest concerns is ensuring din- ers can learn about the brewpub's focus. "Anyone coming in with a taste for mixed fer- ments will probably find something to like on draft. To help introduce those who aren't familiar, we greet guests with a splash of our Skeptics & Believers, which won a Great American Beer Festival bronze medal in 2017. It's really fruity, with nice acidity, that crisp and dry factor, and is Spicy beef vermicelli and red curry duck provide a hearty and hot counterpart to the tart and dry beers Yeast of Eden brews, which have very high carbonation. Other styles of beer are also available.

Articles in this issue

Archives of this issue

view archives of Carmel Magazine - Carmel Magazine, Winter-Spring 2019