Whether it’s serving up his “angry lobster” on a bed of nails, or tuna sashimi on a block of Himalayan salt, Burke is constantly pushing the boundaries in both presentation and flavor.
But it’s his latest creation that has the craft beer world buzzing.
In a collaborative effort with the brewing team at Boston Beer, Burke has managed to craft the second installment in his “Burke in a Bottle” lineup – this time a BBQ Peach beer.
As the name suggest, Burke hopes to impart a little bit of himself in every bottle.
“I designed this beer for late summer and approached it as if I was making a sauce,” he said. “I took ingredients you use more in a barbeque or a chili.”
And while Burke will admit he’s no expert when it comes to brewing, he does take pride in creating unique recipes.
“I have been putting food combinations together for 30 years,” he said. “I know which herbs and spices work well together.”
BBQ Peach, which checks in at 5.0 percent ABV, is brewed with wheat, smoked malt, orange peel, cumin, and peach extract and Samuel Adams signature grains of paradise.
In early July, Burke made the trip from NYC to Boston for a brew day that lasted almost eight hours.
The result – 200 cases of limited edition beer.
But for the one time Iron Chef America contestant, an eight-hour brew day was a breeze. When he’s not managing the daily operations at any his seven different restaurants from New York to Chicago, you can find him tinkering with new recipes for the Non-Alcoholic sparking beverage, Twelve.
“I like doing this kind of stuff,” he said. “It’s another branch of being in the food and beverage business.”
But don’t let his enthusiasm fool you; Burke is serious about his beer. At 10:30 A.M, he tasted his creation for the first time.
“I’m not getting as much cumin as I want, but that is okay,” he said. “The peach is subtle; it’s a smooth drinking beer that is not intimidating. I think we got a pretty good thing here.”
BBQ Peach will be available, while supplies last, at every one of Burke’s restaurants beginning this week.