Now that that’s out of the way, I’m very excited to announce that a San Francisco brewery called 21st Amendment Brewery – named after the constitutional amendment repealing Prohibition – has created a watermelon infused beer called Hell or High Watermelon Wheat Beer. (Thanks to my fellow watermelon-loving friend, Bill, for alerting me to this delicious concoction.)

The brewery’s website describes the beer thusly:

We start by brewing a classic American wheat beer, which undergoes a traditional secondary fermentation using fresh watermelon. (The result is a) straw-colored, refreshing beer with a kiss of watermelon aroma and flavor.

Upon learning about this beer, I was immediately overjoyed at the thought of the combination of two of my favorite summertime indulgences (okay, year-round indulgences). But my joy soon turned to sorrow when I realized that 21st Amendment Brewery was a small beer maker on the West Coast, which meant that my East Coast location, combined with the limited distribution of most small breweries, would prevent me from sampling this heavenly ale.

But alas, my sorrow became joy again when I discovered that Hell or High Watermelon Wheat Beer is indeed available at select distributors on the East Coast, including a few only an hour or two from my house! Ahh, life is good again, and it’ll get even better when I get my hands on some of this beer. Stay tuned!

PULLED PORK AND WATERMELON BARBEQUE SAUCE

INGREDIENTS

1 4-to-5 pound pork butt
24 ounces dark beer
2 cups BBQ sauce
2 cups minced seedless watermelon

DIRECTIONS

Pressure cook or slow cook the pork butt in the beer until the meat is pull-apart tender (in a covered roaster all night in a 275 degree oven, or under pressure about 45-50 minutes or according to manufacturer’s directions). Cool, trim and discard the fat from the meat. Chop the meat and re-heat. Warm the barbecue sauce and, just before serving, stir in the watermelon. Serves 8 to 12.