CELEBRATING CHEF RICKY MOORE
We brewed this crisp and clean Cold IPA to celebrate Chef Ricky Moore and the talented Southern chefs cooking alongside him at Platform by JBF in New York City this August.
Brewed with rice and barley farmed in the Inner Banks, the coastal region home to many of Chef Ricky's seafood suppliers, this beer pays tribute to the region's Black-led fisheries and to these outstanding seafood-centric BIPOC chefs who call North Carolina home:
Ashleigh Shanti (Good Hot Fish, Asheville)
Gregory Collier (Leah & Louise, Charlotte)
Jamie Davis (The Hackney, Washington)
Oscar Johnson (Jimmy Pearls, Charlotte)
Keith Rhodes (Catch, Wilmington)
and of course...
Ricky Moore (Saltbox Seafood Joint, Durham)
Our Durham, N.C. version is 100% North Carolina (Plow to Pint) brewed with Epiphany’s Tidewater Gold Rice and Riverbend Chesapeake Pilsner malt.
The cold fermentation and crisp malt profile results in a bracingly refreshing, clear IPA.
Get your juice from the juice box - this IPA is properly bitter.
|Grains||Riverbend Malt House Chesapeake Pilsner, Epiphany Carolina Gold rice, Epiphany Barley (Chit)|
|Hops||Huell Melon, Motueka , Citra, Simcoe, Wakatu, El Dorado, Centennial|