You know the deal. You go out to meet up with some friends after finally agreeing on place, and though you arrive “not really hungry,” time goes by, and eventually you start feeling a little nibbly. Not steak house buffet kind of hungry, but definitely in need of something more substantial than those Goldfish crackers you see poking out of your friend’s kid-bag, or the mints you think you might have out in the car. This is why we love having our crackers at Random Row Brewery. They go well with anything, are portable, and are nutritionally balanced, with vegan protein from organic seeds, and packed with vegetables from local farms.
But when you’re pairing crackers with your favorite brew (for me it’s whatever genius combination Mountain Culture Kombucha can come up with), maybe you don’t always want flavors that are too nuanced. Maybe you just want a “regular” cracker, like a Wheat Thin, Triscuit, Saltine, or any of the myriad brands you grew up loving for their salty plain-ness and ability to reliably serve as a medium for scooping or spreading other stuff. Little soapbox segue here: did you know that all those crackers are brands of Mondelez International, which also owns Cadbury, Oreo, Chips Ahoy!, Nilla Wafers, Nutter Butter, and dozens of other candy and junk food brands? Mondelez International spent almost $3.4 million lobbying congress between 2012-2016, and you can bet it wasn’t advocating for stricter guidelines on marketing sugar to kids (source: Center for Responsive Politics).
Fortunately, our friends at Random Row are equally committed to supporting local food enterprises like ours, and wanted to expand our partnership. As conversations evolved, it became obvious that the perfect cracker to accompany beer would (duh) have beer in it. So I went home with a growler of Comfortably Numb IPA and set to work, using my standard mix of organic seeds to make the base of the cracker:
I shared the product of this new concoction (beer cracker v1.0) with some friends at (you guessed it) Random Row on a Sunday evening, garnering positive feedback. After many of my own samplings and debriefing with manager Zac Culbertson, we concluded that the black pepper was a little too much, and that there was a slight bitter aftertaste. The next week, I made another version, this time removing flax altogether, suspecting that it might be responsible. I was wrong, and the resulting cracker was extremely brittle, with none of the binding properties that flax lends. And still a little too bitter.
So I went back to the drawing board, and incorporated some freshly baked butternut squash (from Double H Farm), and swapping out the hoppier Comfortably Numb for The Hill, a lager with a little richer flavor. Bingo! The yeasty smell of the crackers baking is divine!
Starting this week, you can find our new ‘craft brew cracker’ at Random Row’s Brewery on Preston Avenue, and pair it with your favorite beer, local Caromont Farm cheese, spread from Timbercreek Market, or your own BYO dip. Cheers, ya’ll!