Wash your hands!

Thursday

May162013

Thursday, May 16, 2013 at 12:40PM

A visit to Jack the Horse for a SingleCut Dinner

Recently the kitchen of Jack the Horse in Brooklyn Heights (pictured below) featured a special four course menu that paired brews from SingleCut Beersmiths with featured dishes.

There was some buzz about the restaurant when we arrived at seven o’clock. A woman with a rather professional looking camera was stalking about and someone who appeared to be the souse chef kept close tabs on what was going on in the front of the house.

There was an amuse bouche that arrived soon after we placed our order for the special menu served with a special beer cocktail that was most savory and refreshing. However, I slid my journalism fedora under the chair and enjoyed rather than recorded.

However, after that short respite it was time to get back to work.

The first course was a pan-seared Mahi-Mahi with crushed fava beans and smoked beets. It was served accompanied by Keith English Pale Ale. The Mahi-Mahi was crisp and flakey. The fava beans added a slight crunch with a citric tang that went well with the sweet smoked beats. The slightly sweet but hopped to style pale ale refreshed the senses and added a touch of richness to the sharp and sweet flavors of the dish.

Next was a favorite of mine, soft boiled duck egg over grilled asparagus, ramps and beer beurre blanc. There is a secret to how Chef Tim gets those duck eggs so perfectly done and I ain’t telling. The asparagus was grilled and that slight char brought out a sweetness that the rich duck egg and sauce embraced. A glass of Billy 18-Watt IPA kept the taste sensors from falling into that sensual trap.

Next came another favorite of mine Short Rib Steak… this was billed as ale braised short rib steak with roasted shallot butter, wild mushrooms and poached Yukon Gold potatoes. The touch of the roasted shallot butter added a richness to the short ribs that was truly decadent. The beef was fork tender and was given a rustic nudge by the mushrooms and who doesn’t like Yukon Gold? The brew of choice was called Dean PNW Mahogany Ale. It had just enough hop tang to allow the taste receptors to enjoy the richness of the butter and beef without being overwhelmed.

The coda was “Salted Chocolate Lager-Caramel Tart with Whipped aged Lager Cream. It was served with a glass of Rudy Rum Barrel aged Lager.

In my opinion salt and chocolate were made for each other so I was anticipating this one. The essentials were all there in a concert of syrup and flan-like chocolate custard. The pastry was crisp and the choice of brew added a touch of oak that went well with the salt and chocolate.

It was a low key event but I noticed just under half of the seating had ordered the special dinner. There were two four tops and three or four deuces.

The idea of offering a one-off menu to introduce your customers to a new line of beers is logical. The training of the staff to be able to answer questions about the beer and the reason it was paired with a particular dish is laudable.

Disclaimer: For over four years at least my wife and I have gotten to know Jack the Horse very well. Also, the quality of the pictures suffers because I will not use a flash in a restaurant.

Tuesday

May072013

Tuesday, May 7, 2013 at 1:20PM

Notes from a Professional Barfly #003

The rites and privileges of the “Regular”…

“I’m a regular here… have been forever… (Calls to the bartender) I’ll have a …”

How many times have you heard that one?

First off, if he was a regular he would not have had to ask for anything. His “usual” would suddenly appear, even at rush-hour/happy-hour, as soon as he or she stepped to the bar. However covetous our friend quoted above is of the position, or status, of being a “regular” it takes time and effort to attain.

First of all you should be expected to make regular appearances at the same time of day if possible. When the staff knows when to expect a customer they have a tendency to make a special effort for two reasons. The first is that a customer you can expect to see at the same time on certain days you know you will have something to do. The second reason is that you know you are developing a tip relationship. A little effort goes a long way. Especially since here is someone coming in who wants to feel special… if they aren’t there to make staff feel “not-so-special”. But that is another story… I digress.

This does bring up the dynamics of the “tip-relationship”. This begins as all relationships do with the first meeting. That first intimate transfer of need for fulfillment known as paying for food and drinks at a place you plan to return to.

Since the service was good and the customer has already decided they are coming back the tip is going to be a bit more than normal. There is a ceiling that the server sets. If things get out of hand a good server will allow that it is a fine tip but “Are you quite sure this is the right change?” can settle things back to normal. And normal is important for both the potential “Regular” and the staff.

A potential “Regular” never expects a drink “on-the-house” but is gracious in accepting one. I usually make a point of remembering to add the price of that drink to the tip.

The potential “Regular” never assumes that position without the acceptance of the service staff. The actual bestowing of this honor comes as noted before… when the person so honored has their drink suddenly appear, even at rush-hour/happy-hour, as soon as he or she steps to the bar.

In short, a regular is like a guest you are always glad to have return for another visit… and doesn’t have to ask for a drink.

Def: “Professional Barfly” – A journalist who covers the beverage alcohol business as a profession.

Monday

May062013

Monday, May 6, 2013 at 11:42AM

BREWS & NEWS 6 May 2013

There is still time!

MADISON CRAFT BEER WEEK TAKES PLACE MAY 3-12, 2013

The third annual Madison Craft Beer Week hosts more than 100 events celebrating craft beer in and around Madison, Wisconsin.

Madison Craft Beer Week runs from Friday May 3 through Sunday May 12, 2013 and features a wide variety of events highlighting Dane County’s vibrant craft beer culture. MCBW 2013 will feature beer dinners, festivals, rare bottle tastings, cheese pairings, brewery tours, classes, movies, Friday Fish Fries, and more – there is truly something for everyone, from novice to connoisseur.

Madison Craft Beer Week promotes Madison’s thriving craft beer culture, enhancing beer knowledge and appreciation, by sponsoring a ten-day (two weekend) countywide festival that attracts beer tourism, fosters knowledge of our regional brewing heritage, and serves as a showcase for the Madison area’s breweries, restaurants, pubs, caterers, retailers, entertainers, and other businesses with ties to the craft beer community.

Learn more @ the official event website http://www.madbeerweek.com/.

Follow the fun @ Twitter.com/MadBeerWeek , or Facebook.com/MadBeerWeek.

American Craft Beer Week Puts Craft Beer on the Map

American Craft Beer Week (ACBW), which runs from May 13-19, is helping to put craft beer on the map – literally. CraftBeer.com, the consumer-facing website of the Brewers Association, released the below graphic compiled of logos from breweries in every U.S. state. The tagline “No Red States or Blue States, Only Brew States” is a nod to the collaborative, unified nature of America’s craft brewing community.

We hope you’ll consider sharing this image with your audience. A hi-res version is available at CraftBeer.com.

Great Lakes and Deschutes Imperial Smoked Porter Collaboration

01 May 2013 – Bend, Oregon/Cleveland, Ohio – Deschutes Brewery and Great Lakes Brewing Company, both founded in 1988, have come together to create an imperial smoked porter to celebrate their shared silver anniversary. This beer is the second in Deschutes Brewery’s Class of ‘88 collaboration series, which celebrates the anniversary of craft breweries around the country that were founded in 1988. This new beer was created to build on a history of great porters from both breweries: Great Lakes Brewing Company’s Edmund Fitzgerald Porter out of Cleveland, Ohio and Deschutes Brewery’s Black Butte Porter out of Bend, Oregon.

Narragansett Rolls Out Summer Ale

May 1, 2013; Providence, R.I. – “Narragansett Beer celebrates the return of summer with its seasonal craft brew, Summer Ale. Available in the classic 16 oz. Tallboys, this year Narragansett also debuts a 12 oz. can.”

“Narragansett Summer Ale is brewed at North American Brewery in Rochester, N.Y. This session ale features two-row pale malt and Citra hops. Golden blonde in color, its pour produces a generous white head and balanced carbonation. Summer Ale is 4.2 percent Alcohol by Volume and 24 IBUs.”

“Summer Ale is available at leading package stores, bars, and restaurants on draught and in 16 oz. Tallboy cans in New England, Eastern Pennsylvania, New York, New Jersey, North Carolina, Wisconsin, District of Columbia, and Florida. The new 12 oz. cans will be available in New England, New York and New Jersey. For more information, visit: http://www.narragansettbeer.com. “

Bud Light launches “MUSIC FIRST”

ST. LOUIS, May 1, 2013 – This summer, Bud Light Partners with Live Nation, Myspace and Universal Music Group on First-of-its-Kind Program. The artist Lineup Features Kendrick Lamar, Sublime with Rome, Alex Clare and The Flaming Lips. Bud Light Music First will culminate on Thursday, Aug. 1, with “50/50/1,” a never-before-seen live music event that will see Bud Light present one concert in each of the 50 states on a single day.

Fans can become part of the Music First experience by downloading the Bud Light Music First app, which is now available through the Apple and Android app stores. The app will be music fans’ primary destination to score Bud Light Music First prizes, including Monster DNA Headphones, Live Nation^® Concert Cash^®, Universal Music Group (UMG) music downloads and 50/50/1 concert tickets throughout the summer.

Bud Light has also partnered with Myspace to build an interactive home for the Music First program. The Bud Light Music First Myspace hub, located at https://new.myspace.com/BudLightMusicFirst, offers fans a single destination on the newly redesigned platform where they can receive updates on concerts, connect and listen to 50/50/1 artists and download the Bud Light app via iOS and Android mobile devices for a chance to win tickets to shows in their town or redeem prizing directly from their desktop computers.

Bud Light Music First’s finale, 50/50/1, will feature an eclectic lineup of artists from around the globe. Bud Light unveiled the first 26 50/50/1 artists today, including Kendrick Lamar, Sublime with Rome, Alex Clare and The Flaming Lips. The 50/50/1 concert series was created in partnership with Live Nation Entertainment.

50/50/1 TICKET INFORMATION

Bud Light 50/50/1 concerts will be held on August 1 in the following markets: Birmingham, Ala., Anchorage, Alaska; Phoenix, Ariz.; Little Rock, Ark.; Los Angeles, Calif.; San Francisco, Calif.; Denver, Colo.; Hartford, Conn.; Wilmington, Del.; Miami, Fla.; Atlanta, Ga.; Honolulu, Hawaii; Boise, Idaho; Chicago, Ill.; Indianapolis, Ind.; Iowa City, Iowa; Lawrence, Kan.; Louisville, Ky.; New Orleans, La.; Portland, ME; Silver Springs, Md.; Boston, Mass.; Detroit, Mich.; Minneapolis, Minn.; Biloxi, Miss.; St. Louis, Mo.; Missoula, Mont.; Lincoln, Neb.; Las Vegas, Nev.; Portsmouth, N.H.; Atlantic City, N.J.; Albuquerque, N.M.; New York City, N.Y.; Charlotte, N.C.; Fargo, N.D.; Columbus, Ohio; Oklahoma City, Okla.; Portland, Ore.; Philadelphia, Pa.; Providence, R.I.; Columbia, S.C.; Sioux Falls, S.D.; Nashville, Tenn.; Austin, Texas; San Antonio, Texas; Salt Lake City, Utah; Burlington, Vt.; Virginia Beach, Va.; Seattle, Wash.; Charleston, W. Va.; Milwaukee, Wis.; and Jackson Hole, Wyo.

To stay up to date on the latest Bud Light Music First announcements, visit the Bud Light Facebook page at www.facebook.com/budlight or the Bud Light Music First Myspace hub at https://new.myspace.com/budlightmusicfirst.

# # #

Newsletters…

Free State Brewing Company

Friday

May032013

Friday, May 3, 2013 at 12:32PM

Notes from a Professional Barfly 002…

Wash your hands!

Next week, when I visit an “on-premises” (jargon for a restaurant/pub/bar/tavern etc.), on a burger-and-beer adventure, the first thing that I will do is find the restroom and wash my hands. That is only after I have secured a seat at the bar, of course.

This may sound ritualistic but there is a method to my madness. Over twenty years of being a professional “barfly” (journalist covering the beer business) there is one thing that has never changed. Simply put, if the restroom is clean and echoes the hospitality of the premises then it can be presumed that there is a relatively good chance that there is a “beer clean” glass behind the bar and a bartender who knows how to pour two fingers of head.

Yes, I will admit that two or three of the historic watering holes on the island of Manhattan have rather primitively maintained Water Closets. On the other hand a good number of the less pretentious establishments maintain quite pleasant lavatories. No surprise to this barfly, the ambiance, service and the quality of the food and drink far exceeded the modest first impression.

Try it yourself! In fact I will buy you a draft brew of your choice at the place you find that has a stinker for a wash room and a “beer clean” glass behind the bar and a bartender who knows how to pour two fingers of head.