Invariably, whenever someone mentions Back Forty Beer Company at the Sloss Docks in Birmingham the talk turns to food.
That’s because an award-winning chef with a fine-dining background helms this open kitchen (next to the open brewing production) and is turning out dishes that are delicious and inventive, seasonal and locally sourced and perhaps more than you’d expect.
I visited Back Forty Beer Company Birmingham recently for Alabama NewsCenter. You can read the entire story here.
Owner & CEO, Douglas Brown says the full restaurant here is one thing that sets Back Forty Beer Company Birmingham apart from other great breweries in the Magic City. That was part of the plan from the very beginning, and executive chef Russ Bodner has led the restaurant since before Back Forty Birmingham opened in the summer of 2018.
Bodner, a St. Louis native who studied at the French Culinary Institute in New York City, worked in the kitchen of the Michelin-starred, haute Greek restaurant Anthos with celebrity chef Michael Psilakis and restaurateur Donatella Arpaia. He was the sous chef with James Beard Award-winning chef Gerard Craft at Taste in St. Louis. He honed his unique blend of fine Southern comfort food and exciting global influences on Lake Martin at SpringHouse (with acclaimed chef and Hot and Hot Fish Club alum Rob McDaniel—a five-time James Beard “Best Chef: South” semi-finalist) and then at Kowaliga as executive chef.
“Our goal here,” Bodner says, “is to provide not just regular brewery fare but to have a restaurant that brews beer or a brewery that has a restaurant.”
Either way you look at it, it’s working.
Chef Bodner has created an impressive yet casual farm-to-table menu that is way more than just pub food. Most everything here is made from scratch—the pickles, the mustards, the sausages and sauces. Bodner relies upon local growers like BDA Farm near Tuscaloosa or Ireland Farm for his seasonal produce. He visits the farmers markets for smaller, specific quantities of things, and he turns to locally owned Evans for most of his meats and Gulf-fresh seafood.
So you’ll find a beet salad that’s colorful with mustard greens and radishes or local butternut squash soup topped with pickled golden raisins and homemade crème fraiche. Pan-seared jumbo scallops might come with caramelized bok choy, local sweet peppers, carrots, shiitake mushrooms and radishes in a homemade dashi broth. The Niman Ranch pork porterhouse is paired with sweet potato hash, Benton’s ham, peppers and onions. Pastas are homemade, and chef Bodner is excited about the Asian noodle bowls and ramens guests can enjoy during the cooler months.
It’s comfort food, Bodner says, “but done in a really nicely presented way and using the best ingredients that we can.”
That approach gets you wings that are confit-cooked and perfectly spiced whether you choose the mild Naked Pig sauce or Puck’s smoky-sweet heat.
Beautiful, thin-crust pizzas are popular and range from a simple margherita with San Marzano tomato sauce, fresh mozzarella and basil to a bright, flavor bomb of a pie topped with pancetta and broccolini, mozzarella, garlic, fennel pollen, Calabrian chilies, chili crunch and preserved lemon.
The Burger Throw Down-winning Back Forty cheeseburger is the most popular item on the menu with two patties, American cheese, homemade aioli, house-made pickles and onions sliced so thinly they cook on the burger. They’ve sold some 50,000 so far. It comes with some of the best fries in this city and more of that homemade aioli for dipping.
Then there are beer dinners on Mondays—usually five or six courses all paired with a beer. “It’s a pretty big hit,” Bodner says. “Sometimes we have beers that aren’t necessarily on the menu, that we have smaller quantities of, that we can pour.”
Master brewer Tosh Brown, who trained with Back Forty Gadsden’s master brewers, is responsible for those. He freshly brews popular core, year-round Back Forty beers like Naked Pig, Truck Stop Honey, Freckle Belly and Paw Paw’s Peach Wheat Ale, but he also brews a steady stream of new, experimental beers you’ll only find here. Beers like Hop Tosh West Coast IPA, Unbridled Passion Wheat and “Hike Out” Hefe.
“We focus on hyper localization in all aspects of what we do,” Douglas Brown says. That means offering beer and food that you cannot get anywhere else. And these offerings are always changing.
Douglas Brown credits his staff for the brewery’s success—from Diane DeBord who manages the tap room to Tosh Brown who makes the beers that flow there to Bodner and his kitchen staff to the friendly servers who deliver the foods.
“We’d like for people to walk away from here with this feeling that they were welcomed from the beginning, they were treated well, and they got served great food and great beer,” Brown says.“We ask our employees to ‘act like an owner, experience like a customer, create like an artist, and also take care of our environment and our community.’”
Douglas Brown intentionally set out to create the kind of interesting and inclusive atmosphere he saw in brew houses in Europe. He wanted something that was family friendly.
“I’m most proud of what you see here on a Saturday,” he says, “with just hundreds of people coming through here. … from toddlers up to great-grandparents. Of course, it’s always nice if they’re enjoying the food and the beer; we’re always happy for that. But I’m just happy to see the people here enjoying themselves.”