A newsletter of special interest to brewers, the brewing community, chefs, restaurateurs, and members of the beverage alcohol business media.
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Publisher: Peter LaFrance
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Vol.08 No.007 --- 18 August 2007
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THE RANT
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Greetings,
Why do I drink beer?
I drink beer because it gives me a most pleasant buzz. That is, it is intoxicating. I also find it more refreshing than still water, or wine. Serve well chilled, on a hot day, it has a special way of cleaning the mouth, refreshing the palate and satisfying thirst. The image of a bottle or can of beer dripping with condensation on a hot day is a truly visual treat that can stimulate anticipation and enhance appreciation. And it tastes so good.
While all of the previous mentioned reasons focus on refreshment, in a cooler and calmer climate there are also rich flavored tasty beers to enhance contemplation and sooth the soul. These are not quaffing beers. These are beers that are slowly sipped in contemplation. And it tastes so good.
Most importantly, over the years I've learned a great deal about beer. I know what it is made of, how it is brewed, how it is marketed, and how it is best served. Over the last twenty five years hundreds of chefs and cooks have spoken with me about pairing beer and food. During that time, I have had the chance to taste some of the finest beers and some of the finest food in North America and Europe.
Here in the office, on the wall in front of me as I work, there are five shelves. On the shelves there are altogether, approximately 350 to 400 bottles of beer. Almost all of them are empty. Each of them was consumed in a specific place at a specific time with specific people. Just as a batsman in cricket, pitcher in baseball, or forward in football, can recall almost every goal, every hit, or every pitch they have made, I can recall the story that goes with each one of these bottles of beer.
At least two days a week I take the opportunity to try a new beer. If I'm lucky, each time I get the chance to visit a new place, try some new food and meet some new people.
For all of the above reasons, particularly because after a few beers the world looks a lot better, I drink beer.
Cheers!
Peter LaFrance
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FROM THE WIRES
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Brewpub fans take heart: North Side to get one
Web Posted: 08/03/2007 09:25 PM CDT
San Antonio has been a one-brewpub town for years, but a local economist is about to change that.
Scott Metzger hopes to open the Freetail Brewing Co. in the second quarter of 2008 at Northwest Military Drive and Loop 1604 with eight to 10 beers on tap that will be handcrafted on the site, as well as gourmet pizzas from a wood-fired oven.
To view the entire article, click on: http://www.mysanantonio.com/business/stories/MYSA080407.02D.FreetailBrewing.29271ed.html
Good news for San Antonio!
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GRANBY BREWPUB OWNER CHANGES CONNECTICUT
Steve Boucino, co-owner of the Granby brewpub is riding a wave of good news.
He's signed a
lease in Torrington to build a bigger version this year of his
quaint rural pub and he's also made state
brewing history by successfully pushing for a recently signed law
that allows brewpubs to make, store, bottle and sell beer in stores,
not just in their own buildings.
Boucino is especially proud of the work
that's gone into passing House Bill 7138, which on June 29 put an
end to a 77-year-old regulation that prevented the state's nine
brewpubs from selling beers in package stores.
http://www.rep-am.com/articles/2007/08/07/lifestyle/food/271887.txt
Again Congratulations!!
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New Law Frees Brewpub Sales
By Susan Haigh
Associated Press Writer
07/16/07
“Bottoms up! Brewpubs in Connecticut have reason to celebrate. Their handcrafted brews now can be sold beyond their pubs.”
http://hartfordbusiness.com/news2081.html
Things really are getting better!! If you hear any more good news let me know and I’ll spread the word…
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BeerBasics visits…
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The Spotted Pig
314 West 11th Street
New York, NY
Only a journalist, or someone who is lost, visits restaurants between three and four in the afternoon. This time, called "between service", is when the bar staff cuts the lemons and the limes for the night shift. It is the time for the kitchen crew to arrive, swapping lies and swatting flies on their way in. It is the time for the chef to step outside and have a smoke. It is when the place slows down to catch its breath. It is when the staff sneak glasses of wine and gossip. It is my favorite time to visit...
This is not a large establishment. It does have large plate glass windows which let in a lot of light. In that quiet time, between services, it's a pleasant place to have a beer and a snack. There are hardly any people at the tables or at the bar. Chefs, line cooks and staff shuttled between the kitchen, the staff-stations and the cellar. The cooks could be identified by the knife bags slung over their shoulders. Food that had been prepped for the evening was being carried down to the cold box. The bartender sliced the lemons and limes and got the fruit juices ready for evening service.
There were a number of beers by the bottles served. There were also two cask conditioned beers on hand-pumps; one was ale and one was a porter. Being that it was a warm day I chose the porter. It was, as you can see, served in a traditional dimpled mug. The mug was clean, the beer was served at the proper temperature. While the bar staff gossiped about "The Hamptons", I enjoyed the slightly chocolate, slightly coffee flavors of the Porter.
Simplicity being a virtue, I allowed an order of oysters to represent the quality of the kitchen. I was not disappointed. With just a little lemon juice to wake them up, it was a perfect accompaniment to the Porter.
The elegant, though small portions of cheese were served a proper temperature with a side of warm toasted fruit/whole-wheat bread, stacked keep to keep the bottom pieces formed the warm breadwinning aftertaste of cheese, affected the taste impression of the cheese by warming it further. Also adding texture and fruit sweet flavor to contrasting lactic sour/tart flavors of the cheeses.
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TASTING NOTES…
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ORLIO ORGANICS
Common Ale / India Pale Ale
ORLIO ORGANICS
Common Ale / India Pale Ale
Tasting Notes: (CLICK)
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SOUTHAMPTON CUVEE DES FLEURS
SOUTHAMPTON CUVEE DES FLEURS
Tasting Notes: (CLICK)
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Dinners Events and New Product Information
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New Beers:
Krusovice Czechs In
Another Czech beer was introduced into the US market recently. In the New York area, this beer was introduced at the Bohemian Hall and Beer Garden in Astoria, Queens. The event was sponsored by the Krusovice brewing Co., and in attendance was the brewmaster, Mr. Frantisek Smid, the General Director/Vice Chairman, Mr. Pavel Gregoric, and the export manager, Mr. Kamil Krakes.
The history of the brewing company, and their techniques, were presented to members of the press. Tastings of the beer were also provided.
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A Czech Mate?
French Culinary Institute Hosts Pilsner Urquell
The French Culinary Institute, in Manhattan, recently held food and Pilsner style beer tasting event hosted by Pilsner Urquell. The premise was a head-to-head tasting against Heineken and Becks. Ryan Johnson was there from the Miller Brewing Co. to introduce Pilsner Urquell. Jerald O’Kennard, director of the Beverage Testing Institute, conducted the tasting of the three beers.
Members of the press were presented with samples of three dishes prepared by the FCI staff, paired with three Pilsner style beers.
The French Culinary Institute provided the following notes to explain each dish.
Spiced Pulled Pork Taco
"Pork butt is first season with cumin, coriander, star anise, cinnamon, salt and pepper. The pork is then seared on all sides and braised with onions, carrots, celery, tomato paste, tamarind concentrate, brown sugar and chicken stock. The taco sauce combines tamarind concentrate, sugar and roasted jalapenos. The mixture is then simmered and blended. Segments of lemon, lime and Orange are folded into the blended sauce."
Basil Shrimp Skewers with Bean Purée and Fingerling Potato Chips
"Shrimp are slowly cooked in basil oil comprised of basil leaves, olive oil, mustard oil, salt and pepper. The purée combines cooked, puréed cannellini beans with olive oil, roasted garlic and sun-dried tomatoes. Fingerling potatoes are thinly sliced, fried in vegetable oil and tossed with a mixture of salt and smoked paprika."
Baked Jerk Clam Gratin
"Littleneck clams are steamed with jerk spice, white wine and thyme. Clams are picked then mixed with bread crumbs, butter and the jerk/clam liquid. Diced pineapple is stuffed into the shell followed by the jerk clam mixture and bake until golden brown."
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SUMMER FOOD FUN...
From the folks at Magic Hat come the following recipes, which I plan to try myself at the next opportunity.
Magic Hat Recipes
From: Smokejacks Restaurant, Burlington, Vermont/ Chef Kathleen Maloney
Fat Angel Braised Brats with Zippy Mustard
Serves 4
2 pounds of your favorite Brats
½ gallon Fat Angel
4 shallots, peeled
8 cloves of garlic
Bring beer to a simmer in a shallow pan, add the shallots, garlic and Fat Angel. Cover leaving the top askew and continue at a simmer for 10 minutes, turn off the burner and allow the brats to bath for 5 minutes. Remove from beer broth. Heat up a grill and cook to get some grill marks and a smoky flavor. Enjoy as is dunked in mustard or on a nice soft roll with onions and peppers.
½ cup dry mustard
¼ cup Jinx
¼ cup Vermont Maple Syrup
¼ cup Vermont Clover Honey
Salt and Pepper to taste.
This can be made days in advance and has some significant heat, adjust to your liking by adding a mild mustard or additional Maple Syrup or Honey.
Jinx Ice Cream
1 cup Water
2 T Corn Starch
½ cup Sweetened Condensed Milk
1 ½ cup Evaporated Milk
¼ t Salt
½ cup Sugar
½ cup Jinx
Combine water and corn starch, whisk and simmer for 2 minutes. Add the milks, salt and sugar, cook over low heat, whisking for 1 – 2 minutes, or until the sugar has dissolved. Remove from heat and cool completely, add the Jinx and freeze the mixture in an ice cream machine according to the directions.
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Oskar Blues grows 88% in '07----------------------------------------------------------------------------
Another Dinner with the Brewmaster from Bruce D. Paton/The Beer Chef"Ladies and Gentlemen:
Please join us on Friday August 31st for an exceptional evening of fun along with some pairing of food with spectacular beers. This event came about because two of this country’s best brewers got together in the brewery instead of judicial court and blended two fantastic beers into one.
We will have the distinct pleasure of tasting these two awesome Salvations side by side and finish up the evening with the amazing blend. Along the way we will taste many other incredible beers as well as food and short presentations from the brewers. The menu and details are attached. To reserve seats go to www.beer-chef.com and click on the “Make Reservations” button. While you are there take a look around for a minute.
Cheers
Bruce D. Paton CEC
The Beer Chef
Executive Chef
The Cathedral Hill Hotel
415-674-3406
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ORLIO ORGANIC BEERS
Presenting A New Beverage Choice for A New Taste Age
South Burlington, Vt. - Vermont's newest beermaker, Orlio Organic Beer Company,
announces the debut of its initial craft-brewed offerings, Orlio Organic Common Ale
and Orlio Organic I.P.A. Orlio Organic beers have begun distribution in select markets
and the company plans to expand as demand grows and brewing capacity permits.
Three New Organic Beverage Experiences
Each beer in the Orlio Organic line is certified USDA organic. The year-round offering,
Orlio Organic Common Ale, is a deep golden beer with a sweet malty aroma designed
to match all seasons.
In simultaneous release is a spring/summer seasonal, a crisp,clean India Pale Ale.
Finally,coming in the fall of 2007, Orlio Organic will introduce its cool weather seasonal, a rich, malty Black Lager.
All three new Orlio Organic beers are made from 100% certified organic grains and
qualify for official organic certification. The beers will initially be available in six-packs
in a limited number of test locations throughout New England and on draft in Vermont
to start.
Enter The Orliolithic Age
The introduction of Orlio Organic beers marks the beginning of the Orliolithic Age, a
time and place created by the Orlio Organic Beer Company for the beer enthusiast
with an active lifestyle.
“Orlio Organic offers new beer options for those who prefer to lead an organic
lifestyle without giving up their high standard of quality and taste for full flavored
beers,” says spokesperson Kate La Rivière.
To see what these new choices are all about, contact Kate La Rivière at the Orlio
Organic Beer Company at (802) 864-9820 for tastings and promotional materials.
Orlio Organic Beer Company™ is a wholly-owned subsidiary of Magic Hat Brewing Company® and Performing Arts Center, Inc., operatingindependently but benefiting from its contractual relationship with Magic Hat to brew and bottle its organic beers.
CONTACT: Kate La Rivière, (802) 864-9820, klariviere@orlio.net
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Charlie Papazian Receives Brewing Achievement Award
Boulder , CO – August 13, 2007 – Charlie Papazian,
President of the Brewers Association, received the Karl M.
Strauss award for Outstanding Achievement in the Beer and
Brewing Industry on August 10th from the Museum of Beer &
Brewing. The award is presented annually to recognize a
person’s outstanding and significant deeds in the brewing
industry. Papazian is one of the most recognized names in brewing world. He founded the Association of Brewers in 1978, which has merged into the Brewers Association. Papazian is the President of the Brewers Association whose activities include: the American Homebrewers Association, World Beer Cup ®, the Great American Beer Festival SM , Craft Brewers Conference and Brew Expo America®, Zymurgy Magazine, and The New Brewer Magazine. Papazian is also the author of five books on homebrewing and beer, including the million-copy seller The Complete Joy of Homebrewing. The award is named in honor of the late Karl Strauss of Karl Strauss Brewing Company ( San Diego, California). Karl was the first to receive the Award for Outstanding Achievement in the Beer & Brewing Industry in 2005. Strauss was known not only as an exceptional Masterbrewer, but as an inspirational teacher, leader and enthusiast of everything beer. Over his life Strauss brewed more than seven billion servings of beer. He was a founder the Museum of Beer and Brewing and is a past president of the Master Brewers Association of America. To find out more about Charlie Papazian and the Brewers Association go to: www.beertown.org. For photo of Papazian receiving the award go to: www.beertown.org/cp_strauss_award.jpg. |
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Chang Beer, Thailand’s No. 1 Selling Beer, Comes to U.S.
Positioned As Perfect Accompaniment to Flavorful Asian Cuisine --
NEW YORK, Aug. 9, 2007 – New York City-based International Beverage Holdings USA announced the U.S. availability of Chang Beer, Thailand’s No. 1 selling beer. Newly formed IBHL USA is the exclusive importer of Chang and is supporting the U.S. introduction of the super premium import with a powerful marketing campaign for on-premise and off-premise customers with a keen focus on the growing number of more than 5,000 U.S. restaurants that serve Thai and Asian Fusion cuisine.
“Chang is an extremely smooth, crisp and full-bodied premium 100% malt lager that is delicious, and the perfect accompaniment to flavorful Asian cuisine,” said John Lennon, president of IBHL USA. “We already have commitments from many restaurants in our key markets and expect Chang to be a top-seller in these establishments and in many more as we roll out Chang across the U.S.”
Award-winning Chang is an authentic Thai beer brewed by ThaiBev, which is a major player in the world drinks industry and controls almost half of the Thai market. ThaiBev has a market cap of approximately US $4.6 billion and is listed on the Singapore Stock Exchange. First introduced in 1995, Chang has quickly become the best selling beer in Thailand and is a top-seller throughout Southeast Asia with annual worldwide sales of more than US $1.139 billion and total cases topping 126 million."
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CHECK THESE OUT:
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Cask Ale Resource Link-
Alex Hall has put together a very helpful link to on-premise establishments that serve real cask ale.
http://www.cask-ale.co.uk/us/statemenu.html
Culinary Cultures LLC
For chefs, cooks and foodservice professionals.
Chef Ron L. Askew, Executive Director
The Food Reference Newsletter
Food History, Trivia, Quotes, Humor, Poetry, Recipes
James T. Ehler, Editor
Lew Bryson's Home Page
Beer maven Lew Bryson has a site that deserves a hit or two.
Of special interest is the Pennsylvania Breweries Update Page, for those who have his book Pennsylvania Breweries. Lew Bryson's website also offers frequent updates to his new book, NY Breweries.
Nat Decants Free Newsletter
Wine tips, sips and articles from award-winning wine writer Natalie MacLean. There are no ads and all e-mail addresses are kept confidential.
Contact: natdecants@nataliemaclean.com or http://www.nataliemaclean.com/
SALUT! (The Webb site.)
This site includes a recipe of the month (all beer-based recipes), a substitution chart so that those not lucky enough to have access to Quebec’s great beers can use an alternative beer, a brief history of beer in Quebec, and a Question & Answer section with Raymond Beauchemin.
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DIRECT ACCESS
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I have not had a chance to check these email addresses. I suggest you use the site addresses if you have any doubts.
1) BridgePort Brewing Co. www.bridgeportbrewing.com
Paula Troyer, Marketing Manager, 503-241-7179, paula.troyer@bridgeportbrewing.com
2) Pete's Brewing Co. www.peteswicked.com
Jennifer Shannon, Marketing Manager, 210-490-9128, jennifer.shannon@gambrinus.com
3) Spoetzl Brewery Inc.,Shiner, TX: www.shiner.com
Jay Finnigan, Marketing Manager, 210-490-9128, jay.finnigan@gambrinus.com
4) Gambrinus: www.gambrinus.com
Ron Christesson, Director of Marketing, 210-490-9128, ron.christesson@gambrinus.com
5) Rogue Ales www.rogue.com
Michele Becker, Marketing 503-241-3800 x4 michele@rogue.com
6) Boston Beer Company www.bostonbeer.com
Michelle Sullivan 617-368-5165 michelle.sullivan@bostonbeer.com
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© Peter LaFrance 2007