I attended the Capitol City Brewing Company’s tapping party on Wednesday, the 18th. After getting over the shock of finding a parking space almost immediately –no easy task if you’re familiar with the Shirlingon Village area—I made my way inside the high-ceilinged brewery. The brewing operation sits right in the center of the restaurant, directly behind the bar. The steel and brass shine, with nary a bit of dust to be found. The décor appeared to be mostly wood in warm tones that made the dining areas seem warmer. Of course, this could simply be my perception after walking in from the 34 degree air outdoors.
Two small kegs had been set up around the corner from hostess station, and Capitol City had two new casks of seasonal beers to taste. I grabbed a small glass of each and tasted the Lil’ Black IPA first. IPA means India Pale Ale, for those not acquainted with the term. Capitol City intended to make a more drinkable version of their Black IPA, thus Lil’ Black was born. Lil’ Black was a hazy bark-brown color in the glass with a thin head. I detected a scent similar to a green berry, but not unpleasantly so. The sharp bouquet primed my mouth for the taste. Lil’ Black was very hoppy. The clean and bitter flavor from the hops turned out to be the cause of the sharp scent. The beer also had a hoppy finish; I image fans of their Black IPA would enjoy Lil’ Black, as would those who enjoy more hops than malt in their beer.
The second beer up for sampling was the Waffle Brown Ale. The beer was a clear, dark brown in the glass with a thick and foamy head. The bouquet reminded me of sun-warmed hay, and a subtle maple scent wafted underneath. Waffle Brown was smooth going down and left a finish of very light maple in my mouth. I enjoyed this beer immensely and would recommend it to anyone. Capitol City quipped that it was like breakfast in a glass, and I have to agree.
The appetizers offered to go with the beers were simple, but tasty. Capitol City’s famous mini turkey corn dogs were up for grabs, though their signature horseradish was mysteriously absent. The corn dogs were delicious, and I never would have guessed they were made from turkey. The tortilla chips set out were alright, but the pico de gallo that served as a salsa was made fresh in the restaurant. I enjoyed it very much because the ingredients were in balance; frequently, I find that people seem to think that cilantro is the main ingredient. Lastly, some small pirogues occupied the space next to the corn dogs. Inside the slightly chewy crusts was whipped potato perfection with some kind of cheesy goodness. They were not on the house menu, but I strongly to Capitol City that they add them immediately. Yes, they were that good.
Disclosure: From time to time, we are given free items, meals, or events.