This piece was first published on The Jew and the Carrot blog at the Forward.
Forget the lime wedge or orange slice. This beer comes with a pickle garnish.
Caplansky’s Delicatessen in Toronto has introduced its own brew, called Deli King Spiced Dark Rye Lager, and it really does taste better accompanied by a sour dill.
This is not only because the beer is brewed with rye (in addition to barley). It’s also because it is flavored by the proprietary brisket rub deli man Zane Caplansky uses to make his delicious smoked meat (sort of like a deli sandwich in a bottle).
“The vinegar of the pickle cuts across the hoppiness of the beer,” Caplansky told the Forward, referring to a lager’s bitter, tangy taste. “And in any case, garnishing a beer with a pickle just goes with the chutzpah and humor I’m known for.”
Although some diners might order a beer to go with their deli sandwich, most people do not usually associate Jewish delicatessens with alcoholic beverages. Many delis are not even licensed to sell them, and even at Caplansky’s, which has been licensed since its opening, most patrons ask for a dark cherry soda or gingerale.
“Newsflash: Jews don’t drink!” Caplansky, 46, said with tongue in cheek. In fact, two years after the deli opened, he moved the bar to the back of the restaurant so that the meat slicing station could be in a more prominent position.
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© 2014 Renee Ghert-Zand. All rights reserved.