BY DESIREE DUNNING

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Congratulations to Sentinel Peak Brewing Company on being voted Good Eats Arizona!

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Sentinel Peak Brewing Company was opened in January 2014 by three Tucson Firefighters: Jeremy Hilderbrand, Matt Gordon and Taylor Carter. But the story really began with Jeremy twenty-two years earlier when he was stationed in Germany. During that time, he fell in love with the flavors and culture of German beer. Many years passed. But his love for craft beer was reignited when his wife bought him a home brewing kit. Soon, Jeremy discovered that his beers were a huge hit with friends and family. That’s when his dream became their reality.

Sentinel Peak Brewing Company is Tucson’s only Midtown Brewpub! It is a 3 barrel nano brewery offering a rotating selection of craft beers along with a few house favorites.

They offer a continuous variety of outstanding, hand-crafted beers in a casual setting. A place where the community will experience comradery and consistent quality!

Good Eats Arizona Recommends…

Beers

ICEBREAK IPA

Flagship Beer: Icebreak IPA offers a burst of flavor that lingers just enough to keep you sitting and sipping. Complete with enough IPA bitterness and floral aroma to satisfy a true hop head.

 

1811 DESERT BLONDE

Flagship Beer: A blonde ale is often seen as a gateway choice for people interested in craft beer, but not yet ready for an IPA or Stout.

 

SALIDA DEL SOL AMBER

Flagship Beer: A Mexican-style Vienna, the Salida del Sol Amber was inspired by that moment when the harried bustle of the day melts into the relaxing stillness of a desert evening. 

 

DEWPOINT DUNKEL

Flagship Beer: Inspired by a warren of basement bars in Wurzburg, Germany, the Dewpoint Dunkel won a gold medal from the 2012 Music City Brew Off in Nashville, Tennessee. 

 

OVERHAUL CHILI BEER

Overhaul Spicy Chili Beer is made with roasted jalapeno, habanero, serrano, annaheim pepper, poblano, and Ghost Chilies. It is served in 6 oz. pours and is not for the faint of heart when it comes to heat. Don’t get us wrong… it’s delicious!

 

Appetizers

Sonoran Street Tacos (Paired with Salida del Sol Mexican Amber)

Three tacos served on corn tortillas and topped with shredded cheese, cilantro, cabbage, and a spicy avocado jalapeno sauce. Choose from pork carnitas, chicken or shredded beef as well as regular or habanero salsa.

 

Jalapeño Poppers (Paired with Icebreak IPA)

Five roasted jalapeño halves stuffed with cream cheese, topped with fresh crumbled bacon pieces and baked to a spicy perfection.

 

Sentinel Peak Loaded Nachos, Beef (Paired with 1811 Desert Blonde and Salida del Sol Mexican Amber)

Generous layers of tortilla chips smothered in melted shredded cheese and topped with pinto beans, roasted jalapeños, black olives, green onions, and our spicy avocado jalapeño sauce with a side of sour cream and regular or habanero salsa.

 

Mains

The Peak Special Flatbread (Paired with Icebreak IPA)

Marinara, mozzarella, pepperoni, sliced sausage, green onion, black olives, sautéed onions, and red peppers.

 

The Cubano Panini (Paired with Dew Point Dunkel)

Slow-roasted shredded pork, topped with ham, pickles, stone ground mustard and a layer of provolone cheese.

 

The Diggins Sandwich (Paired with Salida del Sol Mexican Amber)

Pulled pork mixed with house-made BBQ sauce, coleslaw, provolone cheese, and jalapenos on a toasted torpedo roll.

 

The Peak BLT (Paired with Icebreak IPA)

Crisp bacon, sliced tomato and romaine lettuce with mayo on marble rye or wheat. Just like mom made!

 

Deserts

SPBC Root Beer Float

French vanilla ice cream matched with ice-cold root beer makes for a delicious treat.

 

Dew Point Dunkel Float

French vanilla ice cream matched with ice-cold Dew Point Dunkel makes for a delicious treat.

 

Skillet Cookie

Fresh made chocolate chip cookie baked in a skillet pan to gooey perfection. Served with a scoop of vanilla ice cream and topped with a salted caramel drizzle. A great treat to share.

 

Dunkel Bon Bons

Four Ice Cream bars from Isabella’s Ice Cream made with SPBC Dewpoint Dunkel.

 

PHOTOGRAPHY: MIKE PUCKETT