What started as a casual conversation between friendly food professionals has blossomed into an interesting collaboration between Charleston-based Husk restaurant and Blackberry Farm Brewery of Walland, Tenn.
The conversation included Kenny Lyons — of The Neighborhood Dining Group, the management group for Husk restaurant locations in Charleston, Nashville, Savannah and Greenville, and Charleston’s McCrady’s, McCrady’s Tavern and Minero — along with Noah Singerman, manager/sommelier of Husk Charleston; Kyle Morgan; Roy Milner, of Blackberry Farm Brewery and chef Sean Brock. Lyons, Singerman, Morgan and Milner asked Brock what ingredients he was most excited about using in the kitchen at Husk. Brock answered koji — a rice mold used in Chinese and East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste.
So... rice and beans? In the South, that combination is known as hoppin’ John. Add in miso/koji and the flavor profile for the brew was complete.
The beer’s name — Reezy Peezy, Red Bay Breezy — comes from the Gullah dish made with “rice and peas,” the aromatic Red Bay leaves from the Folly Beach/James Island area that were used as a dry hopping agent, and Sean Brock’s nickname (Sean Breezy). The limited edition beer will be available on draft at Husk locations in Charleston, Savannah and Greenville beginning Friday.