Salutations, friends. As time soldiers on, we find ourselves on the verge of witnessing another wave of special release miracles—but moving forward, these writeups will be more highlights than rundowns; we’ll be honing in on some truly delicious standouts from each presale. If you enjoy seeing the full lineup all in one place, don’t worry; we’ll still be including the whole shebang in our email newsletters, which you can sign up for by clicking on that nifty little envelope next to our logo at the top of this page. That being said, January Part 2 truly covers all the flavor bases; decadent, fruity, funky, and crispy. We’ve opted to highlight two beers from opposite ends of that spectrum to give you all an idea of the scope of deliciousness of this drop. Hold on to your hats.
Modern Times Executive Chef Jesse Moore has graciously given us the keys to his satay-mobile, giving us the recipe for an incredibly-tasty recipe from the MT kitchen so we can all play along at home. If you're feeling your inner culinary ambition rise, or simply want to emulate some of the gestures and phrases you've heard on Chef's Table, here's how:
Step(s) One: Get Prepared!
HOW TO MAKE YOUR LEMONGRASS MARINADE:
Salutations, friends. While we wish we could breathe a collective sigh of relief for the end of 2020 and all her madness, shit is decidedly still hitting the fan. Be that as it may, we have some seriously killer special release beverages to brighten your day, including a truly magnificent funky blond, an ode to Belmont Fermentorium, and a stunning spectacle of IPA wizardry. Let’s dive into the inaugural presale of 2021 (which will be live Saturday morning at 10AM).
Modern Times tends to be a haven for those cut from gloriously different cloths. The common thread: obsession with cranking out seriously tasty beverages. Where some might anticipate chaos, what instead emerges is a kind of synergistic radness that can’t be faked. That’s the exact brand of ingenuity and out-of-the-box brain-blasting that drew in Justin Holmes, our current New Projects Manager and one of the high priests of thel barrel warehouse. If you’ve ever wondered how Thai bananas or candy cap mushrooms ended up in one of our dessert stouts, or how that delicious beer you just sipped spent the perfect span of time in freshly-emptied gin barrels, you can rest assured that Justin probably had something to do with it.