On Friday from 4 -7 p.m. at the Battery Atlanta, the El Felix debuts its new Taco Truck Tap Takeover series, offering beer from local breweries and taco truck “fan-favorites.”
Scofflaw Brewing is up first, and the theme is a Dia de los Muertos fiesta, with two Scofflaw top-sellers, Basement IPA and POG IPA, on tap.
Chef Matt Needle’s super nachos ($10), with spicy brisket chili, queso, sour cream and jalapenos escabeche, hot tamales ($9) and steak and chicken tacos al carbon ($5 each) will be available at the Taco Truck window.
Co-founder and Brewmaster of Scofflaw Brewing Travis Herman says, "We love the El Felix! They make great Tex Mex and we make great beer, so it’s exciting to have the chance to put both of those awesome things together.”
After taking a break in December, the beer will be flowing again in January. Here’s the schedule, so far:
January 25 – Arches Brewing pours classic lagers, and American and Euro-style ales.
February 22 – Second Self unveils its guava sour beer “Havana Night,” plus a “secret beer.”
March 29 – New Realm Brewing with offer some its favorite IPA mainstays.
June 7 – Terrapin Beer Co. will be taking over with a new taco-friendly specialty beer.
More information about the featured beers from each brewery will be available on the El Felix Facebook or Instagram pages in the weeks leading up to each tap takeover.
And in honor of the “Taco Truck Tap Takeover” series, Scofflaw POG Basement IPA is this week’s Beer Pick.
POG Basement IPA
Scofflaw Brewing Co., Atlanta
Available on draft and in cans
A fruited variation on the famous Basement IPA, Scofflaw calls it “a defiled version of our original underground brew.” POG stands for passionfruit, orange and guava, all of which show up in the tropical aromas and flavors of this hazy orange beer.
Bitterness is negligible with the bright notes of Citra hops mixing with some residual sweetness in the finish. But at 7.5 percent alcohol, this one can quickly sneak up on you.
With its tropical essence, POG is an easygoing companion for Latin foods, and certainly makes nice with Mexican classics like chips and salsa, nachos, chili, tamales, and all sorts of tacos.
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