SLO LIFE Jun/Jul 2017

Figueroa Mountain Brewing
JL: Let’s talk about our first stop at Figueroa Mountain Brewing in
Arroyo Grande. What do you appreciate about Fig Mountain?
BM: I’ve always been a big fan of the pilot brewery model and this
is a perfect example. Being able to drink your well-known and -loved
portfolio beers in situ is great, but the benefit of having access to one-offs
and seasonal small-batch offerings is what gets me excited. As a matter
of fact, it’s what brings me to Fig Mountain’s satellite locations. Giving
a brewer like Sean Laidlaw the freedom to create any recipe he wants
makes for a beautiful and spontaneous product unique to his specific
location. The passion really comes through in the product. Also, pub food.
I’m a sucker for it.
JL: Me too, but only if it’s done with either the best quality ingredients,
a lot of creativity, or a light-ish touch. (What can I say? I’m spoiled:
Cheez Whiz nachos, sub-par burgers, and soggy fries need not apply.)
Fortunately, each of the brewpubs we visited took advantage of our local
abundance and elevated the pub food experience nicely. At Fig Mountain,
I especially liked their use of both their Lizard’s Mouth Imperial IPA and
Davy Brown Ale in the hot wings recipe. And well done choosing the
brews to accompany: the Paradise Road Pilsner is refreshing against the
heat of the wings.
BM: Something about the crisp effervescence of a pilsner and smoky heat
of spicy foods has always been a match made in heaven for me. The use
of their IPA in the hot wing sauce complements the light hoppiness in
the pilsner so well it makes my job easy. Plus it’s a tried-and-true combo,
so I can’t take all the credit. When the burning builds up to the point
that I can’t taste the beer any longer, here comes Sean again with a little
hidden tap handle pouring an unnamed tart beer: keg-soured Fig Light
with cherry juice and lactobacillus, just the quencher I need to reset my
palate and dig into the burger. Only three sixtels (~5 gallon) kegs were
made so this is most definitely a limited brew. Remember, it never hurts
to chat up the bar staff or flag down a brewer to see what hidden gems
they may have in stock. At this point I’m satiated, content with grass-fed
beef in my belly, hot wing sauce on my fingers, and cold brews to wash it
all down. Do we have to leave?
JL: Afraid so. >>
86 | SLO LIFE MAGAZINE | JUN/JUL 2017