Wednesday December 20, 2017
It’s that time of year when the FISHBIO office fills with smells of sweetness coming from our kitchen. We are hard at work making chocolate almond toffee and almond beer brittle for our annual Christmas gift baskets filled with other homemade goodies. This year, we brought back some usual favorites as well as a few new additions. The latest release from the FISHBIO Brewing collection is a Tropical Stout, which combines chocolate and mango flavors. Mango also appears in our pepper jellies, which included additional flavors such as blackberry, strawberry, pineapple, and white peach, each mixed with jalapeno, habanero or a combination of mixed peppers.
This year’s baskets also feature new flavors inspired by our staff’s favorite dishes from group lunches. Our Peruvian chicken rub and Chipotle steak rub are made with peppers and other seasonings that pair well with nearly any side. We topped off the chicken and steak rubs with our three best hot sauce flavors: Pura Vida, Sugar Rush Peach, and Aji Sunrise. These three hot sauces remain our top-shelf flavors, earning them a return spot in this year’s holiday basket. One the sweet side, we added homemade white chocolate almond butter, a new flavor this year. All our favorite products were again assembled in handmade crates, lightly torched with fire for a lined look that ensures no two are the same. We are looking forward to 2018 and cooking up a new assortment of FISHBIO favorites!