May Meeting: Recap

If you missed the May Phoenix NACE Meeting, you missed out! 

We were treated to a delicious menu of some of the Thirsty Lion’s specialties: Appetizers: assorted pizza’s, garlic sesame edamame, Oven baked soft pretzels with cheese sauce, California rolls, Crispy chicken tenders and artichoke spinach dip with tortilla chips Entrées: Romano Herb CrustedCchicken, Spanish Style Seafood Paella, Smoked St. Louis Pork Ribs, IPA Beer Battered Fish&Chips, Chipotle Mac & Cheese, Gorgonzola Cream Mac & Cheese Dessert: Ice Cream with fudge Drizzle


The four beers we tasted from SanTan Brewery were all very different from typical American lagers. The SanTan Hefeweizen had subtle undertones of banana and cloves, and a clearer texture than typical hefeweizens. Chip, the ‘minister of craft beer and special events guru’ from SanTan told us that this difference was because their craft beers are specifically brewed for Arizona to be more drinkable in our hot arid climate. Second on the tasting was the smooth SanTan Epicenter Amber Ale with deeper flavors that gets its crisp, almost sweet flavors from the malt it is brewed with. The Devil’s Ale, our third choice,is a fuller bodied beer with a head that smelled of grapefruit. Those citrusy tastes were produced by the specific hops that the brewery uses. It received a score of 96 from Draft Magazine. This beer has a little more bitterness than the others we tasted which is what people who like ales prefer. Last on the list was the HopShock IPA. India Pale ales receive their taste from the excessive amount of hops that are used to flavor and preserve the brew. Historically, IPA’s were originally treated with the extra hops for the trip from India to Europe to keep them from deteriorating on the long trip by sailing vessel. This is how they got their name and their distinctive taste. HopShock has a unique citrusy flavor derived from the Pacific northwest Hops that SanTan uses. Chip recommends pairing it with sharp flavors such as Blue cheese which creates an even more memorable taste.

Chip can be reached at


John Carroll from Young’s Market introduced us to 1800 Silver and their new 1800 Coconut Tequilas. 1800 Tequila is named because 1800 was the first year that tequila was in in Ok Barrels by the 1800 Brand were made. Within the last 20 years, it has become a law that anything called ‘Tequila’ has to made in the Jalisco region of Mexico, just as ‘Champagnes’ and ‘Cognacs’ need to be fermented in those regions of France to actually have those names The three stages or types of Tequila are: • Silver: any tequila aged less than 2 months old • Reposado: (rested) Tequilasaged from 2 months to a year old • Enejo: (aged)tequilas typically from 1 year to 3 years old There are also different grades of tequila: • Mixto tequila: has less than 51% agave, mixed with any other grain alcohol • 100% agave Agave is the plant that tequilas are made from. Unfortunately to create the juice, the plant needs to be completely harvested and another needs to be planted to rejuvenate the crop. The ‘pina’ or heart of the plant is then roasted in small clay kilns and once it is softened, the juice is extracted and used to create the tequila. Regrettably, this destroys the original plant, so there is about an eight year period from when the plants are planted and harvested.

John had us test both tequilas in unique tequila drinks....

‘Tequila Cosmolito’ 1.5 oz 1800 Tequila 1 oz Cointreau 1 oz fresh lime juice 2 oz of cranberry juice Squeeze of lime

The fruity ‘Bahama Mama’ 1.5 oz 1800 Coconut .5 oz crème de banana .5 oz grenadine 2 oz orange juice 2 oz pineapple juice

John can be reached at ;

Special thanks to Jimmy Davenport, our Master of Ceremony, from Citron sound for his musical styling and helping with our Auction.

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