HOT TRUB@BEER
BASICS.COM
Vol. 03
No. 06 --- 20 February 2002
A
newsletter of special interest to brewers,
members of
the brewing community, chefs, restaurateurs,
and
members of the media that cover the beverage alcohol business.
If
you wish to be dropped from this list please respond to this posting to peter.lafrance@beerbasics.com
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===========================================
Editor: Claire
Zuckerman
==================================================
LATEST NEWS:
================================
ASK THE PRESS:
================================
NEW PRODUCTS:
Hop Phish India Pale Ale Returns For 2002
===========================
PROMOTIONS - EVENTS – DINNERS:
(All are invited to send events to be included: date,
event name, brief description, contact name & phone/web address.)
Three Floyds
Hootenanny, shindig, hoedown, soiree......
Strong
Ale Tasting & Dinner
============================
NEXT
WEEK SPECIAL REPORT:
Interview: Horst D. Dornbusch – Dornbusch
Brewing Co.
By
Peter LaFrance
Published
by: Peter LaFrance peter.lafrance@beerbasics.com
Journalist,
covering the beverage alcohol industry since 1985.
Author
of:
Beer
Basics (ISBN 0-471-11936-9)
Cooking
& Eating with Beer (ISBN 0-471-31879-5)
visit www.beerbasics.com
=============================
The folks at Bloomberg.com reported on Friday that Zacks All-Star financial analyst Ann Gurkin, feels that one of the best investments now is our old friend Anheuser-Busch.
It’s in the
demographics. According to Gurkin,
“Anheuser Busch Cos. Inc. is a pure-play beer company. The company
dominates the domestic beer market.” (Not news.) and went on to point out a
coming demographic trend that should make every brewery happy, “The key
drinking age population should grow at a 10% annual rate over the next ten
years vs. no growth over past ten.”
+++++++++++++++++++++++++++++++++++++++++
On Wednesday February 13, WTAE Philadelphia reported that a
small fire at Latrobe Brewing, “…forced an evacuation that lasted about an
hour. Flames broke out around noon at the facility on Jefferson Street.
Officials said instruments being used for repairs on the roof ignited the
blaze.
The flames were contained to one area, and nobody was hurt.
Latrobe Brewing produces Rolling Rock beer at its Latrobe facility.”
+++++++++++++++++++++++++++++++++++++++++
Seattle—Pyramid Breweries Inc. (Nasdaq: PMID) today
announced its Board
of Directors has declared a quarterly cash dividend of $.044
per common
share, payable on April 12, 2002 to shareholders of record
on March 29,
2002.
~~~~~
The company’s current quarterly dividend results in an
annual yield of
approximately 8% to Pyramid shareholders based on the recent
stock
price.
Pyramid Breweries Inc. - Pyramid and Thomas Kemper brand
names.
Pyramid also operates two local breweries and restaurants,
under the
Pyramid Alehouse name, in Seattle, Washington, and Berkeley,
California.
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FOR MORE INFORMATION:
Wayne Drury
CFO & Vice President of Finance
(206)682-8322
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ASK THE PRESS…
This week: When was the last time you cooked with beer?
+++++++++++++++++++++++++++++++++++++++++
From: Ralph Yedinak - chefryed@walrus.com
What day is it today? As would be thought I cook with beer
everyday and even
get a chance to taste a little now and then. The thing that
I don't do as
much as I used to is actually experiment with cooking with
beer in different
ways.
Ralph Yedinak - Chef
+++++++++++++++++++++++++++++++++++++++++
From: Brian Von Eggers - BVoneggers@amfacpnr.com
Steamed Clams in Amber Ale (Alaskan Amber). With large cut
peppers, onions
and some fresh thyme.
Brian Von Eggers
+++++++++++++++++++++++++++++++++++++++++
From: Keith F. Klemp - klemp@duke.edu
Peter,
I use beer quite frequently when I cook. As a homebrewer, I
always have an
inexpensive, copious supply of fresh beer to use. Recently I
made some
grilled sirloins that had marinated in homebrewed smoked
porter, among
other things. A couple of days before that, beer-battered
perch using a
homebrewed helles bock in the batter.
I know people who only use "bad" beer to cook with
rather than dump it. I
argue that if a beer isn't good enough to drink, it isn't
good enough to
cook with unless it can be well hidden. But then, what's the
point? Use the
best!
Keith F. Klemp
All About Beer magazine
TRUB homebrew club
+++++++++++++++++++++++++++++++++++++++++
From: Ambrew@aol.com
I never cook with beer.
I drink beer while cooking.
Bill Owens
American Distiller
+++++++++++++++++++++++++++++++++++++++++
From: Sebbie Buhler - SeBuhler@earthlink.net
Peter ~ In a hurry last night I
made off the shelf
tacos with frozen venison burger
and some left over
Ravell ~ a vanilla porter from
Magic Hat (I was at Mardi
Gras in Burlington, why weren't
you?) The armoa
when I added the beer to the
venison & shelf taco mix
was mole-like, the chili,
chocolate and vanilla flavors
were lovely and toned down the
game flavor of the venison.
An easy 20 minute meal &
mojoquick leftovers. Guess my turkey burger
tacos are about to take a darker
twist.
Best,
~ Sebbie
rogue advocate
+++++++++++++++++++++++++++++++++++++++++
From: Oregon Brewers Guild - brew@pacifier.com
"When was the last time I
cooked with beer?" When was the last time I cooked
without beer?
Beer finds its way into almost
everything I cook -- probably because I
usually have a beer in my hand
when I cook.
In the past two weeks, I've used
BridgePort IPA as a base for marinade for
grilled salmon, Black Butte
Porter in my Super Bowl Chili and Full Sail
Amber in a sauce for chicken
breasts. Heck, I even use malt extract in my
bagels.
Cheers,
Jim Parker
Oregon Brewers Guild
"Think Oregon, Drink
Oregon"
info@oregonbeer.org
Be a beer SNOB
(Supporter of Native Oregon Beer)
Learn how at www.oregonbeer.org/snob.html
+++++++++++++++++++++++++++++++++++++++++
From: Lew Bryson - beerfly@prodigy.net
> This week I keep it simple:
Whew, about time!
> "When was the last time you cooked with
beer?"
I did a pot roast last week with Weyerbacher Imperial Stout.
Dan Weirback
brews his Impie on the dry side, without going over the top
with hops, which
is perfect for a beefy dish. Too much hops screws up food
flavors, in my
experience. The stout makes for a great aroma when you lift
the lid, and my
family loved it. Dan was a bit crestfallen when I visited
his new brewery in
Easton the next day and told him I'd used my last bottle of
his beer to make
pot roast.
"But Dan," I told him, "I use Woodford
Reserve to make my mint juleps, I
toast the new year with Mumm, why would I use crappy beer to
cook with?"
I cook with beer at least once a month, more often in the
winter months. I
use it in stews, naturally I use it in carbonnades (made a
great one for
Christmas with Rodenbach), on roasts (I'll be pouring a
bottle or two of
Breckenridge Avalanche on a pork roast with sauerkraut in
about two hours),
and in marinades. In the summer I use witbiers in lighter
marinades with
mustard and honey, and sometimes when I'm grilling chicken
I'll cap an open
bottle of witbier with my thumb, shake it a bit, and ease
the thumb back to
spray a mist of beer over the chicken just before it's done.
Clap down the
lid and let it steam just a bit, and then serve it, with
wreaths of aromatic
vapor.
Lew Bryson
+++++++++++++++++++++++++++++++++++++++++
From: Pint16@aol.com
This is Teri, the wife of Shawn Dunn of Fischer Beverages.
We always have
lots of beer around the house. I do cook with it! My
favorite recipe is in
the Silver Palate Cookbook, "Beef Carbonade." Best with Sierra Nevada's
Bigfoot Ale (a barleywine) or Moretti LaRossa. Add chopped
carrots to the
recipe. Serve over egg noodles. Awesome!
Teri Dunn
+++++++++++++++++++++++++++++++++++++++++
From: Jo Ellen O'Hara - johara@bhamnews.com
I used beer as a liquid when
cooking kielbasa and sauerkraut together. I put
in all the ingredients, then let
it steam a while until it's very hot.
A good, simple dinner.
Jo Ellen O'Hara
+++++++++++++++++++++++++++++++++++++++++
From: CHalleron@vnubuspubs.com
The last time I cooked with beer
was at a barbeque this past September.
I
was drinking a bottle of
Yuengling Lager and flipping hamburgers.
I never use beer as an
ingredient, just a social lubricant. Someday I might
get a little more creative...
Christopher M. Halleron
Senior Associate Editor
Beverage World Magazine
+++++++++++++++++++++++++++++++++++++++++
From: Gary Regan - gary@ardentspirits.com
I added Guinness to my shepherd's pie recipe just last week,
and it
worked very well.
Don't ask for the recipe, though. I cook the same way
I make cocktails – by feel.
Gary Regan
Ardent Spirits
+++++++++++++++++++++++++++++++++++++++++
From: Marty Jones - martysjones@worldnet.att.net
Peter,
I cooked with beer three days ago, while making my famous
pot roast.
I always use a good brown ale in my stock, it adds a nice
richness and
sweetness, an extra layer of flavor. The minimal hops don't
impart any
bitterness to the gravy.
Used two bottles of Redhook's Nut Brown ale, 12-ounces of
water, a couple
cubes of beef bullion, onion, sage, white and black pepper
for the
stock/gravy. It's excellent, I'm having the last serving for
lunch today.
Marty Jones
(well-fed writer)
+++++++++++++++++++++++++++++++++++++++++
From: Webb, Sarah -swebb@clarkeco.com
I last cooked with beer on one of
the last days of fall just before the
grill had to be retired for
winter. Brazilian Beer Chicken, a
recipe from
the Barbecue Bible, is made with
a delicious marinade of onions, garlic, bay
leaves, and other ingredients
including of course- beer. Sam Adams
Boston
Lager works well with its full
bodied flavor for this recipe, but other ways
to mix it up would be with a pale
ale or even a cider ale. Marinate it over
night and toss it on the grill
the next day, you won't be disappointed.
Sarah Webb
Clarke & Company
+++++++++++++++++++++++++++++++++++++++++
From: CALCID@aol.com
We use our ACE ciders a lot when
we cook especially ACE APPLE with pork and
with fish, The ACE APPLE HONEY
when reduced makes agreat sauce. ACE PEAR and
ACE BERRY are good additions to
desserts.
Regards,
Jeffrey House
+++++++++++++++++++++++++++++++++++++++++
From: Fryorama@aol.com
Yesterday. I made a Shropshire cheese, portabella mushroom,
vidalia onion
and 3 Floyds Robert the Bruce Scottish rarebit. Broil it and put it on a
steak. Yummy yum
yum!
John Freyer
3 Floyds Brewing
+++++++++++++++++++++++++++++++++++++++++
From: Priscilla A. Estes - pestes@pandora.be
Last month, I marinated a roast
in a St. Monon fruit beer from Brasserie
D'Ambly in Ambly, Belgium. I had
bought the beer last July when I visited
this young brewer in the
Ardennes. I've thrown away the bottle, so don't
know the name of this sweet-sour
fruit beer, but it added a wonderful flavor
to beef.
Priscilla Estes
An American Expat living in
Antwerp
+++++++++++++++++++++++++++++++++++++++++
From: berniekilkelly@cs.com
Peter - I cook with beer
frequently, often using recipes from Stephen Beaumont's "Brewpub
Cookbook." For a Christmas holiday
dinner I made Carrot Lager soup that was very good.
Cheers,
Bernie
+++++++++++++++++++++++++++++++++++++++++
From: bobby - bobby@twave.net
Well, I was brewing on my back patio this morning – a Scotch
Ale – and drank
a couple of beers in the process. Does that count?
Bobby Bush
+++++++++++++++++++++++++++++++++++++++++
MORE FROM THE WHITE TABLECLOTH SURVEY:
From: Don - don@steinfillers.com
Subject: White Table Cloth
Regarding
beer at a nice restaurant:
I usually
take my own! I know the choices are slim, so I often decide to pay
corkage and take it in the restaurant.
I was
writing about beer for a local paper for about two years. One piece I did
(attached) was about corkage and taking beer into restaurants. As a
result of this column and my attempt to get beer into good restaurants, I
joined the Southern California Restaurant Writers Association. I was able
to get them to establish an award catagory for recogonizing restaurants
with good beer selections and last year we awarded a few restaurants a
"Beer Appreciation Award". I was also successful in
getting them to have beer at their awards banquet the last two years.
However, It
is an uphill battle, and this year I am having a problem with the host for
our banquet; the Queen Mary Hotel. They don't want us to take out the
necessary temperorary permit for the tasting and thus I may pull out the
beers. It may also be my last year with this orginization unless we
continue to support beer.
Don Van
Valkenburg
562-434-8914
+++++++++++++++++++++++++++++++++++++++++
From: Tara
Dunn - tara@greatdivide.com
Hello Peter:
To answer your question as to when I last ordered beer in a
white-tablecloth
restaurant, I can't remember the specifics in terms of
restaurant or meal, but
only because we eat out so often. We eat weekly at restaurants in Colorado that
serve Great Divide beers.
We always order beer with our dinner, never wine.
Occasionally, we get a strange look when we finish our first
beer and the server
asks if we will be ordering wine, but we instead order
another beer. In
general, we do not notice a second glance over our selection
of beer over wine.
We have had excellent meals (Great Divide and white
tablecloths included) in the
past year at: Barolo
Grill, Fourth Story, Potager, Panzano, Palomino, Jax Fish
House, The Brown Palace Hotel, Maggianos, Emma's, Wolfgang
Puck, Cucina Colore,
and Painted Bench.
Once we conducted a multi-course beer dinner with Fourth
Story, with the crumbs being cleared off the tablecloth
between educational,
gastronomically wonderful courses.
We are glad to have the opportunity to educate restaurant
owners and staff about
beer. We want them
to know that there is more to a fine meal than food and
wine!
Cheers,
Tara Dunn
Vice President
Great Divide Brewing Company
++++++++++++++++++++++++++++++++++++++++++++++++++++++
EVENTS
++++++++++++++++++++++++++++++++++++++++++++++++++++++
Michael's Bistro, Charlottesville, Virginia. Sunday,
February 17, at 7pm. CBG will be
pairing world-class brews from Rogue Ales with the renowned cuisine of
Michael's Bistro. For more info call
(434)977-3697.
17 February, at 7:00
pm.
+++++++++++++++++++++++++++++++++++++++++++++++++
For the sixth consecutive year Rock Bottom
Restaurant & Brewery will tap its specialty brew, Fire Chief Ale, in a
tribute to firefighters across the nation, on Thursday, February 21, 2002. Local participating restaurants can be found
in Arlington (4238 Wilson Blvd., Tel: 703-516-7688) and Bethesda (7900 Norfolk
Ave., Tel: 301-652-1311.) Proceeds from
the sale of the beer and other fund raising activities in these locations will
benefit Aluminum Cans for Burned Children (ACBC) and the Burn Foundation of
Montgomery County, Inc. The promotion will kick-off on Thursday, February 21,
at 7:00 PM, with a local celebrity tapping, bachelor auction and raffle. Fund-raising will continue with firefighter
guest bartending nights on Tuesdays in Bethesda and in conjunction with
Pintastic Mondays in Arlington; a firefighter chili cook-off will also be held
on Monday, March 4, in Arlington, where the winning recipe will be featured as
lunch and dinner specials during next year's promotion.!
A check presentation happy hour for the total funds raised will be held
on Monday, March 11, for the benefiting charities in each location. Call a
participating location for more info.
21 February, at 7:00 pm.
+++++++++++++++++++++++++++++++++++++++++++++++++
Three Floyds
Hootenanny, shindig, hoedown, soiree......
What it is, is a big ass party. Three Floyds Brewing and Bloodshot Records
present this big ass party at Schuba's 3200 N Southport,
(Southport and
Belmont) on Thursday, February 21 @ 7PM-10PM.
There will be much swag doled out. Bloodshot CDs, Three Floyds beer samples,
t-shirts, etc. After
the party, stick around and catch Kelly Hogan's gig at
Schuba's. She has a
voice like an angel. Tickets to Kelly
Hogan show must
be purchased at Schuba's.
It's usually like ten bucks for a ticket.
For more info, check the 3 Floyds website WWW.THREEFLOYDS.COM
John Freyer
+++++++++++++++++++++++++++++++++++++++++++++++++
Strong
Ale Tasting & Dinner
Last Chance Saloon, Columbia, Maryland. Saturday, February 23, 1-4pm, $25.00. CBG will be presenting strong ales from the Brooklyn Brewery, Rogue Ales, Young's of London, and Allagash Brewing. Other strong ales to be featured. Don't miss this opportunity to try the world's finest strong ales, in one sitting. Designated Driver encouraged. For more info call (410)730-5656.
23 February, 1:00-4:00 pm.
+++++++++++++++++++++++++++++++++++++++++++++++++
23 February, 3:00 pm
-midnight.
+++++++++++++++++++++++++++++++++++++++++++++++++
Hilltop Brewing Company, Virginia Beach, Virginia. Monday, February 25, at 7pm. CBG will be presenting world-class brews
from the Brooklyn Brewery paired with world-class cuisine from Hilltop. For more info call (757)422-5652.
+++++++++++++++++++++++++++++++++++++++++++++++++
Bedrock Billiards, Washington, DC. Tuesday, February 26, at 8pm.
Chimay Specials all night, complimentary Chimay cheese, and prizes and
giveaways. For more info call
(202)667-7665.
+++++++++++++++++++++++++++++++++++++++++++++++++
Sean Bolan's Pub, Baltimore, Maryland. Tuesday and
Wednesday, February 26 and 27, $35.00.
CBG will be presenting stouts from the Brooklyn Brewery, Rogue Ales, and
Young's of London. Wild game menu and 10 different Stouts including two cask
conditioned. For more info call
(410)837-4440.
+++++++++++++++++++++++++++++++++++++++++++++++++
The second
annual Women in Brewing Beer Tasting will be at the Brickskeller in Washington,
DC. You may have seen a date of
February 12 for this event, but it has changed to Tuesday, February 26 at 7pm
to allow the attendance of some truly special guests. Carol Stoudt, owner of the
fantastic Stoudt's Brewing Company in Adamstown, Pennsylvania, will moderate
this year's panel. Tickets are $28, call Diane at (202)293-1885 for
reservations.
+++++++++++++++++++++++++++++++++++++++++++++++++
Chef Geoff's, Washington, DC. Tuesday, February 26 at 7pm, $59 plus tax
and gratuity. Call (202)237-7800 for
more info. Menu:
Duinen Abbey Dubbel paired with
tostones with shrimp and avocado. Samuel Smith's Nut Brown Ale paired with wild
mushroom risotto and hazelnut-crusted skate.
Ayinger Ur-Weisse paired with apple
stuffed pork loin with maple cider glaze.
Ayinger Celebrator Doppelbock paired
with pan roasted venison loin with gnocchi.
Samuel Smith's Imperial Stout paired
with mocha cappuccino creme brulee.
+++++++++++++++++++++++++++++++++++++++++++++++++
(Click Logo to go to…)
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NEW
PRODUCTS:
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Hop Phish India Pale Ale Returns For 2002
After an absence of two years,
Flying Fish is rolling out its Hop Phish IPA as a late winter seasonal. Head
brewer Chris Rafferty has tweaked the recipe to significantly increase the hop
character this time. Hop Phish is medium bodied, with a deep copper color.
Tasters will detect slight caramel notes and a distinctive hop flavor from
generous additions of the unique Ahtanum hops.
Hop Phish will be available on draft only and will be appearing in
cask-conditioned versions at select accounts.
On Tuesday,
February 26, don't miss the Flying Fish Beer Dinner at Gullifty's Restaurant in
Rosemont, Pennsylvania. The evening
will feature a multi-course, multi-beer Flying Fish dinner. For more details,
call (610)525-1851.
++++++++++++++++++++++++++++++++++++++++++++++++++
MacTarnahan’s / Portland Brewing Company - Otto’s Weiss
Beer.
This new spring and summer seasonal is made with traditional
yeast for complex overtones of banana and clove. Available now through the end
of summer, it is the second addition to Uncle Otto’s line of authentic German
beers.
Uncle Otto’s Weiss Beer is made of Northwest winter wheat,
pale malt, Tettnang hops and Weinstephan yeast. The yeast, from Germany,
brought back to the States by Rudolf, is the key ingredient in the beer’s
unique character.
Uncle Otto’s beers represent the best in classic Bavarian
styles. Uncle Otto’s Oktoberfest Märzen is the reigning Gold Medal champ in its
category at the Great American Beer Festival. The smooth-drinking, robust lager
is released each August for the brewery’s annual Oktoberfest Celebration.
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FOR MORE INFORMATION:
John Heitkemper/Media Cabin
(503)294-3010
Eric Starr/Portland Brewing Co.
(503)226-7623
Portland Brewing Company
++++++++++++++++++++++++++++++++++++++++++++++++++
Hood River, Oregon - Full Sail Brewing Company announced
today that it has
launched a new craft beer, Whitecap Ale. Whitecap will be featured as the
spring beer in Full Sail's seasonal line-up. The new package
is white with
blue accents and maintains the distinguishable Full Sail
family look. It
prominently features the "Full Sail" logo with a
background illustration of
Oregon's "white-capped" Mt. Hood. Whitecap will be available February to
May on draught and in bottles.
"We are
extremely excited about the release of Whitecap, it's an easy
drinking beer with all the flavor beer aficionados expect
from Full Sail.
This is Full Sail's 15th year brewing quality beers. We decided the best
way to celebrate was with a new beer" explains, Full
Sail founder and CEO,
Irene Firmat.
"Whitecap was the locals' name for our Pub back when we
started brewing in the 80's. It is also a tribute to the white-capped waves
on the Columbia River and the white-capped peak on Mt. Hood,
two natural
treasures that lure extreme sport enthusiasts to Hood River,
year after
year." Whitecap
Ale is a copper colored English Pale Ale that has a malty
mild sweet flavor, a medium body, and a smooth pleasant
finish. 4% ABW ABV
5% IBU 28 O.G. 1.048.
Full Sail brews a line of handcrafted ales and lagers
including the
award-winning Full Sail Amber, Pale, and India Pale Ales as
well four
seasonal brews. Full
Sail is available in 14 western states. For more
information log on to www.fullsailbrewing.com .
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