On Thursday, Lakewood Brewing Company officially released the second brew of their "Seduction Series" with Mole Temptress, meant to commemorate Dallas' most important drinking holiday -- Cinco de Mayo.
Mole Temptress actually started as a one-off cask last year. After a strong reception, the brewers decided to make it a part of the special release series (following February's Raspberry Temptress), and they hope to create enough buzz this time around to justify bottling Mole Temptress next year, post-brewery expansion.
"The inspiration for the brew is literally in its name -- mole," a brewery spokeswoman said. "The brewers wanted to honor the holiday by taking the essence of the very popular and traditional flavorful sauces from Mexico." According to Wim Bens, Lakewood's founder, the brewers added ancho, chipotle, guajillo and pasilla chiles, along with cinnamon and cacao nibs (sourced from Dude, Sweet Chocolate), at the end of the fermentation of a batch of Temptress, their ever-popular imperial milk stout.
Despite being made public last week with a release party at LUCK, most bars and restaurants aren't tapping their kegs until today or later in the week. Over the weekend, I learned from Scott Reitz's experience and made a few phone calls while furiously refreshing Twitter to find a bar that wasn't saving their keg for Cinco de Mayo. Eventually, I was able to find someone willing to serve me a 10-oz. pour.
I wasn't sure what to expect since I missed out on Raspberry Temptress earlier this year. I know for damn sure that I've never been halfway through a standard Temptress, which I find to be abundantly delicious, and thought, "Man, the only thing that would make this better is four different kinds of chiles."
Mole Temptress starts out with a distinct, spicy aroma that seems dominated by chipotle. The first flavor I got was sweet cinnamon, not unlike Red Hots candy, which slowly drifted into the background. It wasn't until the finish that I actually tasted the chiles that are so pronounced in the nose, but they linger far longer than any other flavor. I was still tasting those chiles in the back of my throat while I filled out my tab, and still a bit on my way home. It was a smart choice to add in the extra cacao nibs on top of Temptress' usual chocolate malt. They mellow out the spicier, stronger flavors of mole.
Three hundred fifty-eight days of the year, there is a snowball's chance in July that I would enjoy chile-flavored beer. But, in the spirit of Mexican independence and white people eating at Mi Cocina everywhere, I'll give Mole Temptress a recommendation for this week only. After that, let's restore order to the universe and keep the peppers on the plate and Temptress in the glass.
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