Hell's Keep & Tony Caputo's | Wine | Salt Lake City Weekly

Hell's Keep & Tony Caputo's 

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Belgian Brew
There’s no beer served at Bruges Waffles & Frites, Belgian or otherwise. But for an authentic taste of Belgian brew, head over to Squatters, where Brewmaster Jenny Talley has uncorked—literally, it comes in a 750 ml Champagne bottle—her wonderful Belgian-style Hell’s Keep golden ale. Says Talley, “My goal was to emulate the archetypical Belgian Duvel” (“Duvel” means devil). So Hell’s Keep is devilishly strong (7.75 percent alcohol) ale, brewed with the Westmalle Trappist high-gravity yeast strain (very finicky). For you beer geeks, the ale is refermented (known as bottle-conditioning) in the bottle for one week and then cold-aged for three weeks prior to release. Served at Squatters in specially ordered tulip glasses, this beer is deceptive: immensely quaffable, but high in alcohol, so look out! The unique label art was done by William Swartzfager, who is the Midvale director of the Boys and Girls Clubs. Hell’s Keep ale is available only at Squatters, located at 147 W. Broadway, 801-363-2739, Squatters.com.

Congratulations to all the staff of Tony Caputo’s Market & Deli (314 W. 300 South), which was just awarded “Outstanding Retailer of the Year” honors by the National Association for the Specialty Food Trade (NASFT). That’s quite an accomplishment. Continuing to build strong bonds between the community and local food artisans, every Saturday, Caputo’s now hosts booths where local food artisans can sell their products directly to the public, and they get to keep 100 percent of what they make. Last week’s artisans included Amano Chocolate, Lau Family Farms, Beehive Cheese, Slide Ridge Honey, Choffy, Cibo Mushrooms and Creminelli.

Quote of the week: He who wants to change the world should begin by cleaning the dishes. —Paul Carvel, Belgian writer

Send Food Matters tips & info to tscheffler@cityweekly.net

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