It’s ragweed season, and you’re sniffling. Want a great prescription? Have a beer.
For a couple of years now, the rooftop garden atop the Seaport Hotel has been literally buzzing with a working beehive. The 11 beehives are home to an estimated million bees, who have produced more than 350 pounds of local honey for Seaport’s Chief Beekeeper Edwin Medrano.
Honey has antibacterial properties. Local honey, made from spring’s flowers, will also do the whole immunotherapy thing with seasonal allergies. And luckily, TAMO is delivering this elixir via the use of its honey harvest for a tasty IPA.
The Seaport partnered with Long Trail Brewing Company to make an IPA flavored with the Seaport’s honey. They added a bit of ginger for a little spice; and did you know ginger is great for inflammation? You get the picture: this beer has to be good for you.
This honey golden ale uses 2-row and light caramel malt, with Northern brewer, Centennial and Cascade Hops. It’s also on the strong side, at 6.5% alcohol. Bonus!
The kegs are being tapped regularly by the TAMO regulars, so the beer is a success. It’s very drinkable, and not too spicy, and not sugary-sweet. There’s actually a dry finish. It’s a great beer.
I had wondered: Why Long Trail, and not Harpoon down the street? Too big, they said. Long Trail, on the other hand, recently invested in a pilot brew system to brew small-batch recipes that wouldn’t interfere with their regular operations. TAMO’s honey beer request hits the sweet spot for small-brew production.
Seaport also liked Long Trail’s commitment to the environment. “Here at Seaport, we are continually looking for ways to operate in an eco-friendly manner,” said James M. Carmody, VP and General Manager of the hotel. “It is wonderful to partner with an organization that has a similar mindset.”
The beer is only available on tap at TAMO; they will be harvesting a new batch of honey this month, so don’t worry, there will be plenty of honey-based beer to come.
The honey can also be purchased in the hotel’s gift shop. Those ordering bar snacks to go with their beer may want to pair this ginger-honey beer with TAMO’s fish taco, or the fish and chips. We tried them with appetizers that were made with honey: the epic duck sliders, some succulent and crunchy tempura shrimp, a few crisp steamers in the shell, and a soba noodle salad.
Two recipes using TAMO’s honey
TAMO Bar in the Seaport has a few bee-youtiful recipes for your fall menu: Steak Sliders, and Prosciutto & Melon Salad. You can use Seaport Hotel’s own honey, available in their gift shop, or you can use your own honey stash, of course.
- 4 lbs. of cleaned skirt steak
- Black diamond marinade
- Chipotle aioli
- Slider buns
Black Diamond Marinade
- 1 cup oil
- 2 cups soy sauce
- 2 cups Seaport Honey
- 1 cup brown sugar
- 1 cup rice vinegar
- 3⁄4 cup minced ginger 1⁄4 cup minced garlic
- 1 cup mayonnaise
- 1⁄4 cup sour cream
- 1 tablespoon chipotle peppers 1⁄4 cup mustard
- 1 teaspoon cayenne pepper
- 1 teaspoon minced garlic
- Salt and pepper to taste
In a bowl, combine aioli ingredients, mashing peppers and mixing in other ingredients. Set aside. Combine all marinade ingredients in an emulsion blender until sugar dissolves and well mix. Marinate skirt steak for at least 12 hours. Place the steak on the grill for about 1 minute on each side for medium rare. Rest the steak for 5 minutes and slice against the grain. Place it on the slider bun and drizzle chipotle aioli as desired.
Prosciutto & Melon Salad
- 16 each of thinly sliced speck
- Local mixed greens
- 16 each, pear tomato, cut in half
- Honeydew Vinaigrette
- 1 cup, honeydew puree (use 1⁄4 – 1⁄2 honeydew cut into chunks and puree in blender) 2 Tablespoon Seaport Honey
- 1 ounce of champagne vinegar
- Salt and pepper to tast
Combine all honeydew vinaigrette ingredients in a blender, blend it until well combined Add salt and pepper to taste. In a mixing bowl, dress the mixed green and pear tomato with the honeydew vinaigrette and season with salt and pepper. Lay 4 slices of speck in the center of the plate and add a cup of dressed salad on top. Drizzle vinaigrette around the plate
Seaport Boston Hotel
One Seaport Lane, Boston