The Annex by Epic Brewing recently announced the installation of their brand new J.V. Northwest brew house setup. The seven barrel, 217 gallon, two kettle system was specifically designed to fit the available space and provide the flexibility needed to brew several new small batch beers specially for The Annex.
The initial draft lineup will include an American Golden Ale that will showcase individual hops, including newly developed varieties such as lemon drop. A classic Oatmeal Stout that will be dispensed on nitro and an aggressively hopped Belgian Saison.
The Annex will continue to develop its house beers with additional seasonal selections and unique one off brews intended to highlight special fare created by Chef Robert Angelilli.
“There are a lot of opportunities for collaboration with the kitchen and the brew house. Beer is very versatile and has an exceptional range in variety,” says Robert Angelilli. “I’m excited to work with (brewmaster) Crompton and come up with some very unique offerings for our patrons.”. Beer should be pouring now from the new setup and whats more The Annex is now offering 2oz samples of all the Epic range of beers for $2.
The Annex By Epic Brewing
1048 E 2100 S, Salt Lake City, UT 84106
City Creek patrons looking for an alternative to the fast food chains and long lines in the food court now have a healthier option. Pulp, a smoothie and juice bar opened its doors in City Creek on the first of the year, just in time to help Utahns keep their New Year’s resolutions to eat healthier. Located within The Gym at City Creek, Pulp, which is open to the public, caters to mall patrons and employees, downtown professionals, and gym-goers alike. The café is owned and operated by Mary Runolfson, Thomas Kreitlow, and Josh Marans, all formally of Rico Brand/Frida Bistro. Marans explained:
“We wanted to offer something cleaner than the typical ‘smoothie chain’ smoothie, which are often touted as all natural and healthy, but are typically sweetened with juice concentrates or sherbets,” said Marans who has always desired a convenient option for healthy snacks when working out at The Gym. “Our smoothies are truly all natural, made with fresh juices that we make in-house and real fruits and veggies, no concentrates or syrups.”
The smoothies, called “Original Blends” come in flavors such as “Drop da Beet” (mango, strawberry, kale, apple, and beet juice), “Jolly Green” (kale, spinach, banana, apple, agave, and coconut water), and “Monkey Bidness” (freshly-ground peanut butter, banana, cocoa powder, and almond milk). Patrons can boost their smoothies with a free supplement such as chia and flax seeds, whey, egg white, and hemp protein, or shredded coconut.
In addition to smoothies and juice, Pulp has partnered with local artisans such as Laziz Middle Eastern Foods, Mamachari Kombucha, Rimini Coffee, and Butcher’s Bunches to offer other healthy options. On opening day Pulp featured a vegan Moroccan Coconut Lentil soup which can be paired with a grilled PB&J or another Panini-style sandwich “press.” All food options are vegetarian or vegan. Marans continued:
“Lunch doesn’t have to be a cheeseburger, fries, and a 32oz soda. You’ll likely feel a lot better pushing through the afternoon slump if you had some carrots and hummus for lunch, paired with a nutrient-rich smoothie or a glass of fresh juice. The local farmer’s market community in Salt Lake and beyond is amazing. I’ve made many friends with other small business owners in my two years in Utah, and I enjoy forming these mutually beneficial relationships.”
51 South Main Street, #308, Salt Lake City, Utah 84111
13 Percent Blog
Finally, check out the new photo blog www.13percentsalt.com from local photographer and writer Austen Diamond. Austen hopes to ‘create an iconic digital archive of the people, subcultures, and communities that make Utah unique’.
Named after the average salinity of the Great Salt Lake’s south arm, Austen’s blog serves up eye-catching doses of things you might otherwise miss. Austen’s a foodie too, so you will see some great collections centered around SLC’s food community such as this post on SLC POP or this exploration of the Winters Farmer Market.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.