FROM THE EDITOR’S DESK :: YBN on Location

by Harvey Gold on March 1, 2011

Church Brew Works, Pittsburgh, PA.

Scott Martin Brooks in front of Church Brew Works

Here we were again, where we had last been seen shooting with host Scott Martin Brooks, everyone’s favorite “Wassup!” guy, for our beer/food pairing pilot.

We had another great time, starting with Head Chef Jason Marrone walking us through the preparation of the mouth-watering meal we’re focusing on in this pilot/webisode. Then, Brewmaster Brant Dubovick took us through the process of brewing his excellent craft creations and showed us the equipment, which is located in a spectacular space. And at the end of the day, we captured one GREAT Henry Ford story (and what HF story ISN’T great?) from owner Sean Casey, offering a hilarious bit of Church Brew Works history.

Jason Marrone, Executive Chef

Brant Dubovick, Brewmaster

Sean Casey, Owner

 

 

We really want to thank everyone we met and chatted with as they allowed us to film them enjoying the food and tasty beverages served during lunch at Church. Everyone was kind and supportive, and in the process we may have acquired a legal team and PR firm to boot! Thanks for letting us shoot you, guys.

Crew Lunch @ Church Brew Works

Surrounded by excellent food and drink, we, of course, munched away. Our featured, “eating while working” pairing was Church’s Pepper Porter with the special of the day, their Three Alarm Kobe Cheesesteak made with Kobe beef, jalapeños, hot red peppers, and melted Pepper Jack cheese.

Seems like a no brainer, right?

Well, it was. The pepper in this mild porter added some flavor, but it didn’t bring forth any sort of hot zing or bite. It also sits with a 5.4% ABV. The knee-jerk reaction would be to go with an IPA for such a spicy dish. The risk in doing so is resolving the palate to whatever citrusy high-contrast flavor most IPAs would offer. In this case, the mild flavor of the Pepper Porter perfectly blended, or maybe better worded, slid in under that of the savory meat, cheese and peppers. The weight of this brew at the relatively low ABV allowed it to be drunk with zest as whatever peppers—in any given bite of this delicious sandwich—required some level or another of fire to be dealt with.

YBN Video Crew at work

A clever pairing by name/a delightful combination in reality. A great day and what we hope will be an equally delightful show when completed. We know the process has been crazy fun.

Note: Join Church Brew Works on Facebook…click “like”!

HD Video Support was, once again, provided by Video Pro.

{ 4 comments… read them below or add one }

Kristoffer March 1, 2011 at 10:41 am

This definitely makes me HAVE TO visit this spot next time I’m in Pittsburgh. Excellent coverage, because I am DROOLING. Hahaha

Reply

Herb March 21, 2011 at 3:06 pm

Three alarm kobe cheesesteak? Why do that to Kobe beef?

Reply

admin March 24, 2011 at 8:17 pm

I think once the bar is raised, it’s raised and you go from there. Additionally, I find there’s the crazy excellence of Kobe beef, and then there’s good beef that happens to be kobe. In my experience with it, thus far, it’s always been good, but not always at that 5 star mouth melting intoxication.

Reply

Jason July 11, 2011 at 9:23 am

Great site! Fun read! Makes me drool!

Reply

Leave a Comment

Previous post:

Next post: