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Nashville brewery to launch Hardee’s-inspired beerNashville brewery to launch Hardee’s-inspired beer

Strawberry Biscuit Ale is made with the quick-service chain’s signature baked good

Bret Thorn, Senior Food Editor

August 30, 2022

2 Min Read
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Hardee’s is teaming up with Southern Grist Brewing Company to launch a beer on Thursday inspired by, and containing, the quick-service chain’s biscuits.

Strawberry Biscuit Ale was made by adding 200 pounds of Hardee’s Made from Scratch Biscuits, plus some strawberry purée, to wort — the combination of water, malt, yeast, hops and sometimes other flavorings that is fermented into beer — to make 465 gallons of the brew.

Owen Klein, vice-president of global culinary innovation for CKE Restaurants, the parent company of Hardee’s, said the beer that’s going on sale at Southern Grist’s two taprooms in Nashville on Thursday is the third iteration of Strawberry Biscuit Ale.

“Every subsequent batch we doubled the amount of Hardee’s biscuits in it to make the biscuit flavor come out,” he said. “It worked out to something like 22 batches of biscuits for us” in the final version.

Klein described the beer as a “subtly sweet and fruity ale [with] a really nice finish of baked goods.”

Apart from Southern Grist’s taprooms, the brewery will also be offering samples at Nashville Brew Fest Sept. 9, and selling it at select retailers in Tennessee, Wisconsin, Illinois, Louisiana, Kentucky, South Carolina and Georgia.

More details on the beer’s availability can be found at strawberrybiscuitale.com.

Related:Hardee’s enlists NASCAR Hall of Famer Richard Petty to promote chicken sandwiches

The launch is timed to coincide with National Biscuit Month, which is September, and Klein said CKE collaborated with Southern Grist to help draw attention to the Franklin, Tenn.-based chain’s signature item.

“We were inspired by one of our top sellers, which is the jelly biscuit,” he said. “We thought it would drink really well in a beer.”

He said Southern Grist was an obvious choice as a partner not merely because they’re based nearby.

“They do a really good job of translating food flavors to beer,” he said. “They’ve made over 900 flavors in their short time as a brewery, and I’ve always been impressed with their products. … They have like a mad-scientist air about them that has always been really impressive to me.”

Other beers currently on offer by Southern Grist include one made with Snickers candy bars, a series of gose-style beers with pie-inspired ingredients, and a milk stout made with coconut.

There are more than 1,700 Hardee’s locations nationwide, but they are not licensed to sell beer.

Contact Bret Thorn at [email protected] 

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About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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