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Last week Atlas Brewing, in partnership with Letherbee Distillers, released a new stout called Baskerville. Brewed with milk sugar and centennial hops, it’s designed to pair with Letherbee’s Malort, which Robert Haynes developed with Letherbee head honcho Brent Engel last year to serve at the Violet Hour (Haynes, formerly beverage director at the Violet Hour, is now in the process of launching the new bar Analogue). I stopped by for the tapping on Thursday, and it looked like half the people in the bar had a pint of Baskerville and a shot of Malort—which you’re meant to sip, not shoot, the bartender told me. That had been my plan anyway, but I was happy to hear that I’d be following protocol.
- Julia Thiel
- 5 Lizard with various mix-ins
Tasting the beer and liqueur together reminded me of something else I’ve been meaning to try ever since I read about the idea on Guys Drinking Beer: mixing 5 Lizard beer with gin. I’ve written about 5 Rabbit’s witbier before, noting that the lime peel it’s brewed with nearly overwhelms all other flavors—it’s also made with coriander and passion fruit, but neither of those flavors really comes through for me. It’s an odd flavor for beer, more like a lime soda with very little sweetness and a bit of bitterness. So it makes sense, at least in theory, that it would pair well with gin: sort of like a gin and tonic, but not.
