Sunday, June 2, 2013

Ballast Point Sculpin IPA

A hot one this afternoon - time to retreat to the cool and dark Pinhead Studios for a cold beer and some pinball. Picked up a couple bottles of Sculpin IPA from the fine folks over at Ballast Point Brewing and Spirits. The Ballast Point website tells us that the Sculpin fish has spines that are poisonous, but the meat of the Sculpin is some of the tastiest fish that you can find.  To quote from the website "something that has a sting but tastes great, sounds like a Scuplin IPA".  I have to agree.  At 70 IBU on the bitterness scale this one is close to a palate wrecker, but has a fine balance that earns it a place on my list of favorite beers.

This IPA should go well with the fresh Salmon fillets that I'll be slapping on the grill a bit later and the mango salsa that I've mixed up to go with it.  Mangos, jalapenos, red onion, cilantro, lime juice and cucumber.  Hmm, kinda like the Sculpin, tastes great but has a bite.

Propganda from Ballast Point -----> Apricot, Peach, Mango and Lemon

Beer Advocate rating -----> The Bros say 100 Points!


Here's the Salsa recipe:


  • 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
  • 1/2 medium red onion, finely chopped
  • 1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
  • 1 small cucumber, peeled and diced (about 1 cup)
  • 3 Tbsp fresh cilantro leaves, chopped
  • 3 Tbsp fresh lime juice
  • Salt and pepper to taste
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

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