Ever since the Mack House, Holy Mackerel's tap room and nano brewery, lost its brewer Bobby Gordash back in June, owner Larry Hatfield has been front and center in bringing about Mack House 2.0, with the first step involving hiring a new brewer.
That brewer is finally revealed as Tamarac resident Justin Miles.
This Florida native, born and raised in Broward County, has been tacking on the brewing experience for the past few years. Besides some years of homebrewing, he's been a staple of the Mack House for a while."I used to help Bobby [Gordash] brew here, coming in on brew days. He really mentored me... I would keep bringing in my beers and the people I was sharing with were enjoying them"
Current on tap offers from Justin include an as-of-yet unnamed Rye IPA -- a beer with a huge percentage of rye that gives it a cask ale like character. Big mouthfeel, some tangerine and bitter citrus on the nose, but a clean wallop of resiny West Coast styled bitterness on the end.
"I've got a curry saison in the back that's just about finished," he told us, and without a moments hesitation, made sure we were poured a sample from the tank. "It was thought up on a whim," he revealed. "We were just thinking of foods we liked, and Kyle [Hatfield] just said 'curry', and we ran with it."
The beer has a milky yellow-orange color... something I'm told will not be so pronounced when it's released. The aroma has strong lemongrass and pineapple notes, totally belying any questionable nature of whether this will be a drinkable beer. The taste is a hit of green pepper, that quickly moves on to a bit of yeasty saison-like sweetness.
"We use all real ingredients, no extracts. In that particular beer, we used actual green peppers, sweet potatoes, and lemongrass."
These are, indeed, not your average beer ingredients. So I wonder, where does a man get such ideas?