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    Get it in growlers

    Saint Arnold is set to debut its limited release Bitter Belgian — here's whereyou can find it

    Caroline Gallay
    Feb 8, 2012 | 11:22 am
    • Brock Wagner
    • Saint Arnold' Bitter Belgian beer

    Saint Arnold's fourth and final release from its Movable Yeast Series — which launched in 2010 but took a one-year hiatus — will hit better beer bars Thursday, and we had ourselves a first taste.

    Made with Saint Arnold Elissa IPA that's been pitched with a Belgian Trappist yeast, the limited release Bitter Belgian, as it's being called, mellows the traditional hoppiness of an IPA and adds a multifaceted taste, with dark berries in addition to citrus.

    For the brewers' money, it's one of the biggest flavor differences when tasted side by side of any of the brews in the series, rivaled only by Weedwacker, which was such a hit when it was created in 2010 that it's bottled year-round.

    Weedwacker was created by pitching a Lawnmower kölsch with Bavarian hefeweizen yeast. Other beers in the series are Altared Amber, released in November 2010 and Farmer Bown's Ale, released last February. (Saint Arnold founder Brock Wagner notes that Farmer Brown's was his personal favorite, although most people disagreed — as usual.)

    Wagner says he knew from experience developing other brews over the years that big hops and Belgian yeast could work well together, and says he's open to doing another Moveable Yeast series, although the brewery doesn't have anything in the hopper just yet.

    Only 60 barrels (or 20,000 servings) are being released, and fans should expect some bars and restaurants to sit on their scores for a special occasion.

    Bitter Belgian will be available on tap at the usual suspects as well as at Goode Company Seafood, Hay Merchant (!!), the Mucky Duck, Rudyards, Kay's and Leon's Lounge, and on tap at Whole Foods Montrose's Bayou Bar and at Whole Foods Bellaire.

    unspecified
    news/restaurants-bars

    truffle masters recap

    Street corn shines at Houston's truffle-powered chef competition

    Eric Sandler
    Mar 12, 2026 | 5:32 pm
    Truffle Masters 2026
    Photo by Daniel Ortiz
    Marcus Benedict, Daniella Johner, and chef Luis Roger of MAD and BCN.

    One of Houston’s top Mexican restaurants took the top prize at this year’s Truffle Masters competition. Victoria Elizondo, chef-owner of Cochinita & Co., bested 24 other Houston chefs with Elotitos, corn brushed with chiltepin aioli, dusted with seven chile spice, and finished with shaved truffles and Parmesan.

    “The team killed it last night,” Elizondo wrote on Instagram. “We won 1st place at @thetrufflemasters all while having fun and cooking with love! Food doesn’t need to be fancy, it just needs to be made with corazón!”

    The attention couldn’t have come at a better time. As CultureMap reported last month, Cochinita & Co. is currently in the process of opening a second location in Lindale Park. Customers can invest in the project via the NuMarket platform in exchange for credits at the restaurant.

    Second prize went to Camaraderie in the Heights for its black sesame and black truffle gelato, while Cocody, a French restaurant in River Oaks, took third place for its truffle-shaped Lollys Persillade Escargot Cromesquis, essentially an escargot lollypop with with black truffle and quail egg in the middle.

    Montrose sushi restaurant Soto won People’s Choice with its Engawa fin muscle with truffle balsamic unagi sauce, kizami, and chocolate black truffle masago arare. Aniket Bhingare, a bartender at Michelin-starred restaurant Musaafer, won the cocktail competition with his Pour Me a Slice, made with truffle and herb-infused and a clarified mix of roma tomatoes, fresh basil, oregano, basil, and truffle oil.

    Other standout dishes included a Yukon Gold potato with truffle brown butter from Michelin-recognized sushi restaurant Hidden Omakase, truffle s’mores from Israeli-inspired steakhouse Doris Metropolitan, beef tartare and truffle ice cream from fine dining sushi restaurant Katami, and Credence’s truffle duck sausage with plums and truffles. Maximo, a Mexican restaurant in West U., maximized (sorry) its truffle usage with a Cachetada de Barbacoa Taco, made with nixtamalized truffle tortilla, truffle-braised barbacoa, and sottocenere al tartufo cheese with black garlic-habanero salsa

    More than 350 attended the sold-out affair, which took place at the Astorian events space in Sawyer Yards. The judging panel include both media members (such as this author) and hospitality pros. A portion of proceeds will be donated to the KNOWAutism Foundation.

    Truffle Masters 2026

    Photo by Daniel Ortiz

    Marcus Benedict, Daniella Johner, and chef Luis Roger of MAD and BCN.

    news/restaurants-bars
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