Inoculum Ale Works: One Sour Step Above the Rest

ST. PETE FOODIES APPROVED SPONSOR:

Inoculum Ale Works: One Sour Step Above the Rest

Abby Allen
Aug 1, 2018
2 min read

NOTE: This location is now closed.

Matcha Man, Parthenocarpic, Mother Ursa, Kuebiko, Cyclotron, Zingiber. What might all of those titles have in relation to one another? If your guess was names of different beers from Florida’s first 100% sour brewery, Inoculum Ale Works, you would be correct. In the world of craft beers, sours are positively trending. They have a fascinating appeal to most beer drinkers, no matter the pallet and preference, due to their easy drink-ability and flavor diversity.

Since 2014, Co-founder Nick Moench of Inoculum has been mastering inventive renditions of the ever-popular sour. For Nick, involvement and infatuation with beer started at a young age. He began brewing with his father, the owner of Orange Blossom Brewing, at six years old and has been in the industry all of his life. Later on, Nick studied Micro Biology in college with the specific intent of brewing great beer. Not too many 25 year-olds can say that they have been brewing beer for a couple decades, and his talent and passion for it is obvious.

Co-Founder, Nick (left), and his Assistant Brewer, Matt (right)

Inoculum Ale Works Brewery started production in Spring Hill, Florida in 2014. However, that production facility was recently sold in order to move brewing operations to the Warehouse District of St. Pete much closer to the new taproom. Every beer that Inoculum produces is an American Sour Ale; however, at their taproom, they often have guest beers available.

ST. PETE FOODIES APPROVED SPONSOR:

The doors of the taproom opened just a few short weeks ago, with a grand opening slated for August 18th (mark your calendars, folks!). The taproom infrastructure possesses modern industrial decor and a minimalist design. At the front entrance during the day, sunlight pours in through the doors and windows, while at the back of the space near the bar, the ambiance is more intimate.

Intentional hints of Science and Chemistry can be found throughout the establishment. For example, the test tubes incorporated on their branding, Microscope on the bookshelf and the Projector utilized to display their tap list (yes, the age-old piece of technology from your 9th grade Biology class is still in existence!).

One important aspect to note on the projected tap list is that 50% of each “splash” (a splash is a $1 sample of beer) is donated to a local charity. Each month, the folks at Inoculum select a different charity in the area to donate to. A wholesome reason to drink beer? Sign us up!

The Projector used to display the tap list

Another intriguing feature in the taproom is the considerable array of books that are displayed on the bookshelf at the front of the building. They’re undoubtedly a fascinating conversation piece and something worth perusing during your visit. When guests at Inoculum are ready to settle up, the check is presented inside a member of their vast book collection.

While Inoculum does not serve food at their taproom, they do allow visitors to bring outside food in to enjoy with their beers (considering their prime location, there are plenty of places close by to pick up a bite to bring with you).

Inoculm Ale Works Beer Reviews

Parthenocarpic is a sour beer with live cultures of Pediococcus P, Lactobacillus A, and Saccharomyces Cere.The golden color and super clean lactic profile were specifically designed to highlight the citrusy character of wild tangerines. All of the Tangerines utilized for this beer are local and hand-picked.

Pour & Head: Teku, lacey white head

Color: Orange, Turbid

Aroma: Complex citrus character, soft citrus sweetness

Flavor: Complex acidity, soft citrus sweetness, complex tangerine character

Finish: Big citrusy finish

Overall: A pleasant wild tangerine American Sour Ale with an incredible depth of character.

ABV:5.6%

IBU:15

Availability:Seasonal

Inoculated OBP- Sour Orange Blossom Pilsner

Inoculated OBP is a compilation beer that Nick and his father brewed together (his father owns Orange Blossom Brewing Company). In essence, it is a sour version of Orange Blossom Pilsner.

Pour & Head: Belgian Balloon, white lacey head

Color: Deep Gold, bright

Aroma: Myer lemon & soft floral honey

Flavor: Bright acidity up front, fades to floral honey sweetness after 6 seconds

Mouthfeel: Light, thin

Finish: Clean finish with mild sweet aftertaste

Overall: A crushable lightly sour version of Orange Blossom Pilsner, bright myer lemon character and soft citrus-y honey.

ABV:5.5%

IBU:10

Availability:Seasonal

Kuebiko posing with a backdrop of the book collection

A soured ale with Strawberries, Lemons, and Limes. Strawberry nose, sour bite, floral finish. A relatively light beer with a small amount of acidity.

Pour & Head: More head than most sours, which dissipates within one minute.

Color: Gold

Aroma: Hints of Lemon Lime up front on the nose with a touch of Strawberry on the back end.

Flavor: Lemon Lime and Strawberry

Mouthfeel: Bubbly effervescent mouth feel.

Finish: Floral

Overall: Strawberry nose, sour bite, floral finish. A relatively light beer with a small amount of acidity

ABV:3.9%

IBU:6

Availability:Year-Round

Readers Rating
Rated 4.7 stars
4.7 / 5 (11 Reviewers)
Outstanding

Your Rating

Inoculum Ale Works
Sour Beer, Craft Beer, Beer
- Sun - 11:00am - 11:00pm
- Wed - 3:00pm - 11:00pm
- Thu - 3:00pm - 11:00pm
- Fri - 12:00pm - 11:00pm
- Sat - 12:00pm - 11:00pm
View menu

554 1st Ave N, St Petersburg, Florida 33701,

Inoculum Ale Works Website

Craft Beer

August 1, 2018

Abby Allen

Comments are closed

113

Breweries Downtown St Petersburg FL, Breweries In St Pete, Breweries Near Tropicana Field, Brewery Downtown St. Petersburg, Craft Beer St Petersburg Fl, Downtown St Petersburg Breweries, Inoculum Ale Works, Inoculum Ale Works St. Pete, Inoculum Ale Works St. Pete Taproom, New Breweries In St Pete, New Breweries St. Pete 2018, New Breweries St. Petersburg 2018, New Brewery Openings In St Petersburg FL, New Brewery St Pete, Sour Beers, St Pete Foodies, St Petersburg Breweries, St Petersburg Foodies, St Petersburg Foodies News

Written by Abby Allen

I'm an Ohio Native and resided in the Buckeye State for the first 27 years of my life. In June of 2017, my boyfriend, Mike, and I moved to beautiful downtown St. Petersburg (job relocation for him- I didn't take much convincing) and we have reveled in every incredible moment of our journey here. I have a genuine passion for cooking and a love affair with food- I'm deeply infatuated with the art, experimentation and theatrics of it all. On weekends (and when I'm not in the kitchen), Mike and I try to cross a restaurant, brewery, cocktail bar, and local event (or two) off of our ever-growing list of places to experience in our fabulous city.

View all posts by: Abby Allen

ST. PETE FOODIES APPROVED SPONSOR:

More Foodies News, Reviews & Recipes

10 Best St. Petersburg Brunch Spots 2021

Enjoy Craft Beer and Local Eats at Gulfport Brewery and Eatery

Elevated Bar Food with Great Craft Beer at The Wheelhouse in St. Pete

Comments are closed

ST. PETE FOODIES APPROVED SPONSOR:

Recipes

June 1, 2021 St. Louis-Style Ribs and Hasselback Cantaloupe Recipe

Okay folks, it’s June…and that means summer, picnics and the start of grilling season. I don’t know about you, but when I think about grilling, a juicy rack of ribs often comes to mind. However, being that we live in a small downtown St. Petersburg apartment with very minimal outdoor space, grilling is not something that we are able to do. Therefore, over the years, I have had to learn how to recreate favorites from the grill in our kitchen. Oven-baked ribs, when cooked properly, are just as satisfying as a slab from the grill if you ask me. Low and slow at 325 degrees and then finished with some high heat will yield a similar product. I typically gravitate towards Babyback Ribs. However, Rollin’ Oats offers some incredible St. Louis style spareribs that have changed the game. St. Louis Style Ribs often have more fat (much like a Ribeye steak), but fat means flavor. In addition to quality ribs, Rollin’ Oats also has a selection of premium organic barbecue sauces. St. Louis-Style Ribs with Hasselback Cantaloupe St. Louis style spareribs may contain more fat, but that means more flavor. Hasselback Cantaloupe1 Cantaloupe (Sliced into quarters, seeded and then sliced into half moons)1 bunch Fresh Basil 8 oz Fresh Mozzarella (Cut into approximately 1 1/2 inch slices)Olive OilSaltPepperSt. Louis-Style Spareribs1 rack Spareribs (Approximately 2-2.5lbs)1.5 tbsp Garlic Powder1.5 tbsp Paprika1 tbsp Salt1 tsp Brown Sugar1 tsp Cayenne Pepper1 cup Barbeque Sauce (Any will work – we love Annie's Organic!) St. Louis-Style Ribs Preheat oven to 325 F. In a small bowl, combine garlic powder, paprika, salt, brown sugar and cayenne. Rub spice mix evenly all over the ribs.Wrap seasoned ribs in foil completely, place on a baking sheet and bake for 2-2 1/2 hours. Remove ribs from the oven, unwrap. Coat ribs all over in barbeque sauce of choice. Increase heat to 425 F. Place ribs in the oven, uncovered, for 15 minutes (sauce will begin to caramelize). Remove ribs from the oven and serve.Hasselback CantaloupeTake the melon half moons and cut slits every 1" without cutting through the skin. Stuff 1 leaf of basil and a thin slice of Mozzarella into each slit in the melon. Drizzle with olive oil and season with salt and pepper. Appetizer, Main Dish, Side DishAmericanCantaloupe, Spareribs, St. Louis Style Spareribs
May 3, 2021 Short Rib Quesabirria Tacos Recipe

If you tend to keep up with all of the latest food trends, and/or don’t live under a rock, odds are, you have heard of Birria or Quesabirria Tacos. However, for those who haven’t, Birria tacos are usually comprised of meat, such as beef or goat, that has been slowly braised and is then loaded into a tortilla and pan fried then served with consomé on the side. The meat is braised in a brilliant combination of chilis and spices and oozes with flavors. Quesabirria tacos take things one step further. In essence, they are the perfect storm of a cheese quesadilla and a taco, all wrapped up into one incredible being. Let’s get serious, who could be mad about that? While goat is traditionally used, I prefer beef. In fact, utilizing a combination of beef is encouraged, though, not necessary. I love using two pounds of just short ribs when I encounter some beautiful ones, but, use any kind of beef that you can get your hands on. Recommendations include: beef shank, chuck roast, cap roast, etc. Rollin’ Oats offers a superb variety of quality beef, most of which is grass fed and organic. Additionally, they have everything else needed for this fancy little taco number that you’ll want to make over and over. A lot of Birria recipes recommend Guajillo dried chilis, which are not always offered at Rollin’ Oats. However, they do have Anaheim and Pasilla chilis, which boast a very similar flavor profile. Short Rib Quesabirria Tacos Imagine if Birria Tacos and a Cheese Quesadilla had a baby – that's precisely what we have going on here. These babies take a little bit more time to make; however, the cost is totally worth the reward. Meat and Marinade2 lbs Short Ribs, Beef Roast, or Beef Shank (You can use one or a combination of two meats – whichever you prefer)3 Dried Pasilla Peppers (Guajillo or Anaheim will work as well)1 7oz can Chipotle Peppers in Adobo3/4 cup Crushed Tomatoes1/4 cup White Wine Vinegar6 Garlic Cloves (Minced)1 1/2 tsp Oregano1 tsp Paprika2 tbsp Salt (Divided, plus more, as needed)PepperConsome1 White Onion (Medium in size, chopped)1 Cinammon Stick3 Bay Leaves4 cups Beef Broth1 tbsp Olive OilBirria Taco Assembly4 Tortillas (Your preference. I like Siete Foods grain free)1 cup Queso Blanco Cheese (Grated)Minced White OnionFresh Cilanto MarinadeAdd dried Pasilla peppers to a medium heat safe bowl. Bring a few cups of water to a boil and then carefully pour the hot water over the peppers. Allow to soak and soften for about 15 minutes. Remove peppers from water, cut off stems and dump the seeds out into the sink and discard. Add softened peppers to food processor with the rest of the marinade ingredients and 1 tbsp salt and process until smooth. Liberally salt meat with remaining 1 tbsp salt and some pepper. Pour marinade over meat and cover and marinade for at least one hour and up to overnight.ConsomeHeat oil in a large dutch oven over medium heat. Add onion, stirring occasionally, until onion softens, 6-8 minutes. Add in meat and marinade and remaining consome ingredients. Bring to a simmer, partially cover and turn the heat to medium low/low (whichever heat level allows for a gentle simmer) until meat is fall off the bone tender and shreds easily, 3.5 – 4 hours.Remove meat/bones from consome, discard bones and place meat in a separate bowl, shred and reserve for assembly.Carefully strain consome into a heat proof bowl/pot through a mesh sieve and reserve for assembly, discard any solids. Birria AssemblyLadle one half cup or so of consome into a shallow bowl or onto a plate. Heat medium nonstick skillet over medium heat. One at a time, dip one side of tortilla into shallow bowl/plate of consome. Then place tortilla consome dipped side down into the skillet.Liberally cover tortilla in shredded Queso Blanco. Then, top with shredded meat, followed by onions and cilantro.Carefully fold the tortilla in half and continue to cook until each side of the tortilla is lightly crisp and golden. Serve tacos with consome on the side for dipping. Main DishMexicanQuesabirria Tacos, Birria Tacos
April 5, 2021 Lobster Thermidor Recipe

It isn’t hard to make a lobster dish fabulous, because, well, lobster is already plenty fabulous on its own. Over time, Lobster was tossed into that category of “occasion-only” meals, along with the likes of Beef Wellington, Prime Rib and Cassoulet – you know, those “never enough time on a weeknight” type-of-meals. Well, I’m here to debunk all of that and prove to you that you can, in fact, not only enjoy, but prepare a beautiful little lobster dinner on any night, occasion, or not. Lobster Thermidor is a French dish, typically comprised of lobster in a rich and creamy sauce. Normally, I’m a simple kind of gal when it comes to lobster. Some sous vide meat, drawn butter – that’s all I usually need. However, for Lobster Thermidor, I make an exception. Great to serve as an appetizer for a dinner party, whilst also perfect for a low effort, but impressive weeknight dinner which boasts a high return – it’s the dish that delivers whenever you need it. Recently, Rollin’ Oats added Luke’s Lobster, which is wild caught and sustainably sourced, to their shelves and the quality is incredible! You can find Luke’s Lobster meat, claws and tails in the frozen section at Rollin’ Oats in St. Pete. Lobster Thermidor 2 Lobster Tails (Preferably wild caught, like Luke's brand in the frozen section at Rollin' Oats)1 cup Heavy Cream1/2 cup Mushrooms (Chopped – I use Cremini.)1/4 cup Butter (Unsalted)2 tbsp White Wine (Nothing too sweet, but, something you would drink!)1/2 tsp Paprika2 Egg Yolks1/2 tsp Salt (Plus more, to taste)1/4 tsp PepperFresh Tarragon (Chopped, for serving (optional)) Fill a stockpot with water and a few heavy pinches of salt and bring to a boil over high heat. Add lobster tails and cook until bright red and beginning to curl up, 8-9 minutes.Remove tails and cool. Once cool, cut each tail in half long-ways. Remove lobster meat from shells, chop and reserve for later use. Additionally, also reserve the lobster tail shells (we'll be stuffing the meat back in later on).Heat a large pot like a dutch oven over medium. Add the butter and when melted, pour in the chopped mushrooms and cook until they become softer and begin to take on color, 6-8 minutes. Add in cooked lobster tail meat, paprika, pepper and 1 tsp of salt and reduce the heat to low.Pour in 1/2 cup of the heavy cream and 1 tbsp of the wine, stir to combine, and then simmer for 5 minutes, then remove from heat.In a small bowl, whisk together the egg yolks with the remaining tbsp of white wine. Pour mixture into a small sauce pan and simmer, whisking constantly, until liquid thickens slightly and becomes a custard.Remove from heat and slowly mix into lobster mixture.Place reserved lobster shells on a parchment-lined baking sheet. Spoon lobster and sauce carefully into each shell. Save extra lobster sauce for serving.Broil lobster tails until they begin to brown, 5-6 minutes. Remove from oven and serve garnished with chopped Tarragon (if using), along side some toasted bread and a light salad. Appetizer, Main CourseFrench
March 8, 2021 Strawberry-Balsamic Chicken with Crispy Rice & Watercress Recipe

Don’t let this semi-intimidating name fool you, this chicken-rice-salad situation may sound intricate, but the truth is, it’s anything but. It all starts with some leftover rice, chicken, strawberries, whatever greens you have on hand and a few simple pantry staples items – that’s it. What is crispy rice you ask? This was something I discovered in the early stages of quarantine whilst watching Bon Appetit Magazine’s YouTube channel. In said video, they showed one of their favorite ways to utilize leftover rice (because let’s face it, we all always make way more rice than we need) by simply heating some oil/fat of choice over medium heat, spooning in and patting down some cooked rice and allowing the whole happy party to simmer away. Tenish minutes later, after a nice little invert, you’re left with a perfectly golden-brown crisp layer of sheer rice gold. When it comes to the type of rice to use for crispy rice, it’s truly all about preference. I usually like to use a basmati, just because that’s typically what I have on hand. Rollin’ Oats has a premium array of top-notch rice selections to choose from, and as always, they also have every single ingredient needed to make this recipe. Not only do they just have the ingredients, but Rollin’ Oats has the premium selection for all of the ingredients needed and so much more. As with the majority of my cooking, this recipe was designed with versatility in mind. It’s meant to be prepared in a way that suits you and your likes, lifestyle, etc. For example, if you follow a Vegan lifestyle, omit the chicken, add some crispy tofu or some extra vegetables. Or, if chicken isn’t your thing, replace it with a more desirable protein and perhaps swap out the strawberries. Add, subtract and improvise however you see fit. Strawberry-Balsamic Chicken with Watercress & Crispy Rice Brunch, Lunch, Dinner – this recipe is suitable for just about any occasion. Not only that, it screams Spring! Strawberry-Balsamic Mixture1 cup Strawberries (Washed, tops removed and sliced into small pieces)1/4 cup Balsamic Vinegar1 tsp SaltCrispy Rice2 cups Leftover Cooked Rice4 tbsp olive oilChicken & Salad Assembly1 bag Watercress (Or any other similar green, like Arugula.)1 Avocado1 lb Boneless, Skinless Chicken Breast Cutlets (2 8oz cutlets. Or, one 1lb butterflied breast )2 tbsp Olive Oil1 tbsp Balsamic VinegarSalt and Pepper1/4 cup Fresh Basil (Chopped) Strawberry-Balsamic MixtureCombine all ingredients in a medium bowl. Cover and set aside until ready to use.Crispy RiceHeat a nonstick skillet, approximately 8", over medium heat and add olive oil. Spoon cooked rice into skillet while carefully patting down, making sure to cover the entire surface of the skillet. Continue to cook over medium heat until the edges of the rice begin to brown, approxmately 10-12 minutes.When all of the edges are golden brown, carefully place a heat-proof plate face-down over the skillet. Carefully invert the rice onto the plate – the top should be a nice brown color and ultra crispy. Set aside until ready to serveChicken and Salad AssemblyPreheat oven to 400F. Line a baking sheet with parchment. Salt and pepper all sides of the chicken breast cutlets and place on prepared baking sheet. Bake for 15 minutes and remove from the oven. Flip chicken and spoon reserved Strawberry-balsamic mixture over the chicken. If some Strawberries roast on the pan and not on the chicken, that's completely fine.Bake for another 15 minutes. Remove from the oven and allow to cool a few minutes. Remove strawberries from chicken (do NOT discard!) and slice chicken.To assemble the salad, start with the Watercress, spoon in some crispy rice, add avocado, top with sliced chicken, roasted strawberries and basil, evenly distribute oil and vinegar over the two salads and add salt and pepper to taste. Main Dish, SaladAmerican
February 8, 2021 Shrimp Fra Diavolo with Toasted Breadcrumbs Recipe

In search of an impressive, low-fuss dish to serve at that dinner party you agreed to host? Craving a decadent meal on a Wednesday night where time spared for dinner is sparse? Or, perhaps you’re longing for a luxurious meal that also leans on the healthier side? Well, I have a recipe capable of satisfying all three of those scenarios – queue, Shrimp Fra Diavolo with Toasted Breadcrumbs. With this rendition, though, I made a couple of health-conscious swaps, while still maintaining the integrity of the original recipe. While there is absolutely NOTHING wrong with a beautiful batch of Linguine (especially when it’s freshly handcrafted), for this recipe, I opted to leave the gluten on the bench, and instead, chose to use Banza’s Chickpea Pasta Linguine. Banza is gluten free and contains half of the carbs that regular pasta does. In my opinion and experience with cooking with Banza, your guests will likely not notice any difference! If you shop at Rollin’ Oats with regularity like I do, you won’t ever have a problem finding Banza products, as they always have an array in stock. In addition to the Banza, all of the ingredients for this dish can be found at Rollin’ Oats! Yes, even the shrimp, which are located on the back wall in the frozen section. They’re even already peeled and deveined, which makes your life THAT much easier. The other swaps that I made for this recipe were minor: fresh herbs for dried, extra crushed red pepper and the addition of toasted breadcrumbs, which makes for the perfect crunchy topping. How to Make Shrimp Fra Diavolo Shrimp Fra Diavolo with Toasted Breadcrumbs Elegant enough for date night at home, yet simple enough as a weeknight meal in under 30 minutes. 1 Tbsp Butter (Preferably grass-fed, like Vital Farms)1/4 Cup Breadcrumbs (Panko, or fresh grated breadcrumbs work well!)1/4 Cup Fresh Basil (Roughly chopped)SaltShrimp Fra Diavolo2 Tbsp Butter1 Red Onion (Medium in size, chopped)8 Garlic Cloves (Minced)1 1/2 Tbsp Crushed Red Pepper Flakes2/3 Cup Dry White Wine (Always cook with a wine that you would drink!)1 lb Shrimp (Peeled and deveined)1 28 Ounce Can Crushed Tomatoes (Organic is preferred)1/4 Cup Fresh Oregano1 8 Ounce Box Banza Linguine1 Tbsp Salt (Plus more, to taste)1 Tsp Black Pepper (Plus more, to taste)Fresh Basil (Chopped, for garnish)Parmesan Cheese (Grated, for garnish) Toasted BreadcrumbsMelt 1 tbsp Butter in a dutch oven or large pot over medium heat. Add breadcrumbs and stir occasionally until they begin to toast and turn golden, 5-7 minutes.Scrape toasted breadcrumbs into a medium bowl and mix in fresh chopped basil and a pinch of salt. Stir to combine and set aside .Shrimp Fra DiavoloIn the same pot that you used to make the breadcrumbs, add remaining 2 tbsp of butter and melt over medium heat. Add chopped onion, 1/2 tbsp of the salt and pepper and cook, stirring occasionally until onion has softened and is very fragrant, 5-7 minutes.Add in minced garlic and 1 tbsp of the crushed red pepper flakes. Stir until fragrent, 1-2 minutes.Carefully add shrimp to pot in an even layer and sprinkle with other 1/2 tbsp of salt. Cook the shrimp 2 minutes on each side. Pour in the wine and allow mixture to simmer until reducted by half, 3-4 minutes.Pour in crushed tomatoes and oregano. Stir to combine, taste for seasoning and add remaining crushed red pepper for additional heat and salt, as needed. Reduce the heat and simmer. In the meantime, Cook pasta 1 minute-less than package instructions and set aside, reserving 1 cup of pasta cooking water. Remove sauce mixture from the heat. Add in cooked pasta, a few splashed of the pasta water and some of the grated parmesan (if using). Using tongs or large spoons, stir to combine and add more cooking water and salt, as needed.To serve, top with toasted breadcrumbs and fresh basil and grated parmesan, if using. Main DishItalianShrimp Fra Diavolo, Main Dish