Mother Earth Brewing

beer at mother earth brewing, kinston n.c.

The Hub and I used the Southern Foodways Alliance BBQ Field Trip as an excuse to finally visit Mother Earth Brewing in Kinston, N.C. I’ve enjoyed the brewery’s Weeping Willow Wit at spots around Raleigh and was interested in tasting more. We had 90 minutes to kill between one meal and another. Hey, SFA, if someone had asked me, I would have told you there was nothing to do in downtown Kinston on Saturday afternoon except hit the brewery. So nearly 100 thirsty food fans poured in. The lone bartender was slammed but good natured.

We ordered a tasting flight. “You want all of them?” he said. You bet, we answered. That meant six on the regular printed card with little spaces for the glasses, plus four on the bar to the side.

the rest of the flight

This could be a really short post: I liked them all. Except the Sisters of the Moon IPA, of course. IPAs and I do not play well together. I handed that sample to @DurhamFoodie to help her wash down the ears of corn she snarfed at lunch.

The samples included both a conventional on-tap version of Dark Cloud, a Munich-style dunkel lager, and a nitro pour version, and it was interesting to compare the two. When nitrogen is introduced, the beer typically becomes less carbonated in texture and less acidic in flavor. I certainly noticed both qualities – the beer was as smooth and soft as water, but with a whole lot more flavor. We also compared the conventional and cask-conditioned versions of Second Wind, a pale ale.  Cask conditioning is a process in which a beer retains yeast for a secondary fermentation in a cask in the brewery. The beers are usually unfiltered. The difference in mouthfeel was striking, with the cask-conditioned version being ultra smooth.

The Hub thought a stout using cocoa nibs from Raleigh’s Videri Chocolate Factory in Raleigh, N.C. might be too heavy for a hot June day, but he quickly admitted his error.

The brews change frequently as the brewers experiment and explore flavors. If it wasn’t a 90-minute drive, I’d hop over there regularly to see what’s on tap. Although the taproom doesn’t serve food, it was recently announced that Mother Earth will team up with Chef & the Farmer to open an oyster bar this fall.

 

Chef & the Farmer reopens

fried sea mullet with miso-cucumber tartar sauce & crisp lemon slices

When I told Ben Knight that I smelled smoke when I walked into Chef & the Farmer, his eyes got as big as saucers. I guess it was a little soon to make a fire joke – and I knew the scent was from the new wood-fired oven. The acclaimed Kinston, N.C. restaurant, where Knight is manager and his wife Vivian Howard is chef, was heavily damaged in a January fire. It reopened on Tuesday with a shiny new kitchen, redesigned server station and some different things on the menu.

Howard used the forced closing to read up on new techniques and hone her skills at a Chicago whole-animal butcher. He goal was to add eastern North Carolina-style charcuterie to the menu, and it was already present. She turned two pigs, who had been born the week of the fire, into items on the opening-night menu: pork belly skewers with candied bell peppers, “canadian bacon” (more like prosciutto, and awesome) with new potato and pickled ramp salad, and green garlic sausage with red peas and cabbage. Sausage from the piggies also was in a new item, the Pimp My Grits menu of creamy grits with additions like pimento cheese and greens.

It’s hard for me to walk by pork belly, and this one paired not-too-salty belly with sweet-spicy peppers. On

'canadian bacon,' new potato-pickled ramp salad, horseradish-bacon vinaigrette, crackin' cornbread

the Share Plate menu was mullet, which you rarely see in restaurants and I’d never tasted. It was crispy fried with a miso-cucumber tartar sauce. She had also fried paper-thin slices of lemon, giving the hint of citrus you find with squeezing lemon over fried fish, but better, like lemon potato chips. I had expected mullet to have a strong flavor, but it was mild and moist, with a firm texture.

Also irresistible to me is tilefish. It’s another little-known seafood that I rarely see outside of the coast. It’s a thin, flat fish with a light, sweet flavor. The vegetables in the entree dish were as good as the fish – caramelized little carrots and turnips, with bok choy. The Hub’s shellfish dish, which included clams, mussels, shrimp and a giant soft-shelled crab, all over Carolina Gold rice, was reminiscent of bouillabaisse, but with less liquid.

So, they’re back and cooking on all burners. And don’t worry if you get a little whiff of smoke when you walk in. No need to grab a fire extinguisher.