Top Chefs Name Favorite Beers: Flying Dog in Heat Wheat Among Them
Dena Marino, MC Kitchen
"Dogfish Head 61 Minute. This is a beer and wine hybrid. It's the rose of beers. It's 60 minute plus one ingredient, grape must from California grapes. It's refreshing, fruity and complex at the same time, which is why I love it."
Matthew Oetting, Tosca
Monk in the Trunk by Inlet Brewing Company. We've recently added this beer to our bar and I love it. It has a nice balance between an amber and brown ale making it not as light as a Budweiser but not too heavy to be drunk with dinner: a nice even balance.
Howie Kleinberg, Bulldog Barbecue and Burger
Swamp Ape IPA, which we serve at Bulldog. It has a high alcohol content of 10% and a great hoppy taste as it uses five varieties: Tettnang, Centennial, Chinook, Cascade and Amarillo. The taste really cuts through the richness of barbecue.
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