Anatomy of a Hot Sauce

When Craig Kaiser created the hot sauce that would become Minneapolis cult favorite Cry Baby Craig’s, he didn’t expend too much effort. In fact, he says, it was almost entirely accidental. Kaiser was working at Cafe Maude in South Minneapolis in 2011, and a supplier error stuck him with a pile of habanero chiles instead … [ Read more]

Minnesota Spoon: Anaerobic exercises with Matti Sprague

Matti Sprague and I appear to be talking about fermentation. We are standing in Jon Wipfli’s well-lighted kitchen, and we are using all the words that you use when you talk about fermentation. We are talking about salting down vegetables, creating anaerobic environments, and encouraging the right kinds of microbial life while discouraging the wrong … [ Read more]

Bent Brewstillery and Isabel Street Heat team up for beer barrel-fermented sriracha

Barrel-aged beers are all the rage lately, and barrel-fermented hot sauce has been around for longer than you may realize. Now, a local hot sauce company is combining the two for a new kind of sriracha. Isabel Street Heat’s Tony Stoy (pictured below) had already barrel-fermented his lineup of seven hot sauces, but wanted to … [ Read more]

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