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Why Companies That Have No Business Making Beer Are Suddenly Selling Their Own Brews

The wave started with Blockbuster, back in September. The almost-defunct video store’s swan song had nothing to do with movies, but rather beer: The last standing location collaborated with its Bend, OR, neighbor 10 Barrel Brewing on a black ale appropriately named The Last Blockbuster. Less than two weeks later, Dunkin’ Donuts released a coffee porter with fellow Massachusetts favorite, Harpoon Brewery. It was IHOP’s turn next: The chain followed up the great IHOb debacle with IHOPS, a pumpkin pancake stout made with Keegan Ales. Then, in late October, Planters and Noon Whistle Brewing unveiled their IPA-Nut IPA. Four beers, in two short months, from four companies that all have one thing in common: They do not make beer. So, why the sudden rush to release these craft brew collaborations?

Via Delish

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Detroit Breweries Collaborate to Create Faygo Inspired Beers

For the past four years, Detroit area breweries have teamed up in October to collaborate on innovative beers in honor of the Michigan Brewers Guild’s Fall Beer Festival. However, this year’s theme took experimentation to the next level. Seven breweries decided to pay homage to the cornerstone of Michigan pop (not soda), Faygo, the beloved pop brand of Michiganders and Juggalos alike.

Via www.porchdrinking.com

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BrewDog’s New London Pub Features Beer Price Tied to London Financial Index

The idea is interesting — especially considering the pub is in the heart of the London financial district. Fluctuating prices of a beer based on the FTSE financial index. The price of the beer called Hop Exchange goes up as the FTSE 100 goes up. When it has a bad day, the price comes down.

Link: American Craft Beer

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GABF 2018 – It was huge, and it’s over.

The Great American Beer Festival just keeps getting bigger. More than 800 breweries poured more than 4,000 beers for approximately 62,000 people attending the festival last week in Denver. The enormous convention center setting took on an atmosphere of part circus, part beer-geek Disneyland and part over-sized carnival. Even the pretzel necklaces took it to a new level; instead of wearing a string of pretzels around their neck many participants had a large BAG of pretzels clipped to their necklaces.
For many brewers, particularly the winners, the highlight was Saturday when 280 breweries collected 306 medals in 102 categories. There were 8,496 entries from 2,404 breweries. View the 2018 winners or download a PDF list of the winners.

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Garrett Oliver wins James Beard drinks award

Garrett Oliver, brewmaster of The Brooklyn Brewery, has won the 2014 James Beard Foundation Award for Excellence in the category of “Outstanding Wine, Beer, or Spirits Professional.”

This is the first time a beer professional has won the award since the James Beard Awards were established in 1990.

“This is my 20th year at Brooklyn Brewery, and I couldn’t think of a better way to celebrate a banner year,” Oliver said. “Chefs are the closest peers of the modern craft brewer, so the culinary side of brewing has always been very important to me. I have a lot of friends in this room. This is a great honor, and I think it signals the fact that real beer is back where it belongs – at the table.”

Oliver began brewing professionally at Manhattan Brewing Company in 1989, then went to work at Brooklyn Brewery in 1994.

His first book, “Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food,” won the 2004 International Association of Culinary Professionals (IACP) Book Award and was a finalist for the 2004 James Beard Foundation Book Awards. His most recent book is “The Oxford Companion to Beer.”

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Festival celebrates beverages from the barrels

Celebrating the end of Prohibition 78 years ago, Santa Margarita Ranch and Firestone Walker Brewing will host a festival April 8 that features bourbons, ports and barrel-aged beers.

Tickets are $50 and the event runs from 7 p.m. to 10 p.m. at the historic ranch 20 miles south of Paso Robles, where Firestone Walker Brewing is located.

The lineup of barrel-aged beers already includes selections from Firestone Walker, Lost Abbey Brewing, Ballast Point Brewing and Stone Brewing — and others likely will be added.

Bourbons scheduled to pour include Blanton’s, Bulleit, Basil Hayden’s, Woodford Reserve Distiller’s Select, Buffalo Trace and Wild Turkey Rare Breed.

Wineries scheduled to pour ports include Cass, Roxo Cellars and EOS. More likely will be added.

Guests will enjoy tapas from Chef Chris Kobayashi (Artisan), Chef Mark Sahaydek (The Grill at Avila Beach Golf Resort), Chef Justin Gabbert (Novo) and other chefs yet to be named.

For more information or to purchase tickets visit www.fromthebarrel.net or call (805) 540-3508.

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SAVOR, now June 3-4, adds second session

The Brewers Association has announced SAVOR: An American Craft Beer & Food Experience has added a second session. It will be held June 3-4 in the National Building Museum in Washington, D.C.

Attendees may sample beers from 72 craft brewers, who team up with a duo of expert chefs to pair each beer with special dishes. Educational salons and private tasting salons will provide additional opportunities for attendees to interact with chefs and brewers.

Details from the press release:

WHY
In 2010, the event sold out in less than one day, which is why SAVOR has expanded to two nights for 2011.

TICKETS
SAVOR tickets go on sale to the general public on Thursday, March 3, at SavorCraftBeer.com. General Admission tickets for Friday, June 3 or Saturday, June 4 are $110 and SAVOR Salons are $30 per Salon.

NEW FOR 2011
Two Expert Chefs Orchestrate Pairings
This year’s menu items and pairings will be carefully designed by expert beer and food pairing chefs from both coasts: Adam Dulye of Monk’s Kettle in San Francisco and Teddy Folkman of Granville Moore’s in Washington, D.C.

Educational Salons and Private Tasting Salons
Nine ticketed Educational Salons, seating 90 people in an auditorium, will feature the culinary and brewing artistry of chefs and craft brewers along with in-depth discussions of flavor and pairings.

Full-Size Stemmed Glassware
For the first time, SAVOR attendees will receive full-size commemorative glassware for sampling at the event and later for personal use.

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Samuel Adams Hoppy Valentine’s Day basket

Samuel Adams Hoppy Valentine's Day basket

We’ve started a beer countdown to Valentine’s Day on our Twitter feed, but some things just don’t fit into 140 characters.

Turns out that Boston Beer has partnered with FromYouFlowers.com to create a Samuel Adams Hoppy Valentine’s Day basket.

The package includes dark chocolate, artisanal salami, gourmet smoked gouda cheese, an assortment of mixed nuts, a bottle-opener key chain, two Boston Lager Pint Glasses and flowers . . . in this case a jar of hops.

No beer. But, not surprisingly, Samuel Adams founder Jim Koch has a solution. “Couple the basket with a six-pack of Samuel Adams Boston Lager and you have the perfect gift,” he said a press release. The release includes results from a survey that found 70% of women says it’s hard to find the perfect Valentine’s Day gift.

“Men are typically overlooked on Valentine’s Day, so we wanted to come up with a way for them to receive something they actually want and will enjoy,” Koch said for the press release.

The hops, of course, are the flower addition to the package. The are the same noble hops that Koch rather famously travels to Bavaria each year to choose from each year’s crop.

The package costs $54.99 and is available through Monday. Customers who enter the promotional code “SAM” will receive 20% off on their order.

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Samuel Adams offers first pumpkin beer

Boston Beer Co. has added a pumpkin beer to its Sameul Adams “Harvest Collection,” a mixed pack of beers for the fall. The 12-pack includes two bottles each of Harvest Pumpkin Ale, Octoberfest, Boston Lager, Dunkelweizen, Irish Red and Black Lager. Harvest Pumpkin and Dunkelweizen are available only in the Harvest Collection.

Samuel Adams first pumpkin beer includes 11 pounds of real pumpkin per barrel (a barrel contains 31 gallons) in the recipe, along with some smoked malt and traditional pumpkin pie spices.

Baker Carlene O’Garro of Delectable Desires bakery in South Boston has created Harvest Pumpkin Bread to accompany the beer. O’Garro is a beneficiary of the Samuel Adams Brewing the American Dream program, which provide microloans and business coaching to entrepreneurs in the food and beverage and hospitality industries. The recipe:

Samuel Adams Harvest Pumpkin Ale Bread

Bread ingredients
1 1/2 cups granulated sugar
1/2 cup canola oil
2 large eggs
1 cup Harvests Pumpkin Ale puree (see below)
1 3/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking power
1 Tbsp pumpkin pie spice
Powdered sugar (for dusting)

Method
1. Preheat over to 350°. Combine the sugar and oil in a mixing bowl using an electric mixer with paddle attachment at medium speed. Slowly add the egg.
2. Stop the mixer and add the harvest Pumpkin ale puree (directions below).
3. Turn mixer to low-medium speed and leave it running for 4-5 minutes. In a separate bowl, combine all the dry ingredients.
4. Stop the mixer and add the dry ingredients. Mix for 1 minute at low speed or until all the ingredients are mixed together.
5. Pour the mixture into a greased 9- by 5-inch loaf pan, leaving room at top of pan for bread to rise.
6. Bake for 60 minutes. Check bread by sticking the center with a knife (when knife comes out clean, remove from oven). If needed, bake for another five to eight minutes or until knife comes out clean.
7. Once the bread has fully cooled, finish with light dusting of powdered sugar.

Pumpkin Puree ingredients
1-15-oz. can pumpkin puree
2/3 granulated sugar
1 bottle Samuel Adams Harvest Pumpkin Ale
1 tsp pumpkin pie spice

Method
Combine all the ingredients and stir slowly. Set aside until ready to use.

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Stone Brewing apologizes for ‘MustardGate’

Stone Brewing has revealed that mustards — Stone Cali-Belgique IPA Cali-Dijon Mustard and Stone Pale Ale Stone Ground Mustard with Chipotle Peppers — Stone and consumers thought contain its beer do not.

The San Diego area brewery offered a public apology for what it is calling “MustardGate”:

“We had no idea this was happening, and we immediately removed them from sale as soon as we learned of it last week. We work with Russ Bruhn, a local guy who owns a company called Carlsbad Gourmet to supply the mustards; Russ then contracts with another company to produce them. It is this company that we have found failed to put the beer in the mustard. What they did with the beer, we’re not sure. We sent them full kegs and they sent us back empty kegs . . . one can only imagine where it might have gone.

“It is important to note that all of our other sauces, including our hot sauces and grilling/BBQ sauces, which are made by a different local company, do in fact have our beer in them.

“We accept full responsibility for this misleading mustard and are committed to making it up to you if you bought it. If you come to the Stone Company Store with a jar of the above-mentioned mustards before September 1st, we’ll swap it for a 22oz. bottle of Stone Cali-Belgique IPA or Stone Pale Ale. If you can’t make it to the Stone Company Store, use the online coupon code mustardgate for 10% off any purchase from StoneCompanyStore.com good through September 1st.

“Needless to say, the sham mustard isn’t going to hurt anybody, and frankly, it’s still damn tasty mustard. If you don’t want to go through the hassle of exchanging it, be confident in the knowledge that you can still safely and satisfyingly continue eating it. Or better yet, pour a dash of our beer in your mustard and enjoy it the way it was supposed to taste.”

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Sagebrush Classic Beer Dinner & Golf

The Assignment: pick one of Deschutes Brewery’s adventurous craft beers and create a dish that pairs with it perfectly. For the average home cook, this might prove challenging. But for 18 outstanding chefs, it’s a piece of cake. Or, perhaps it’s a huckleberry white chocolate spice tart with toasted vanilla meringue.

That’s what chef Gavin McMichael of The Blacksmith will be pairing with The Abyss at the 21st annual Sagebrush Classic Feast on July 18. Other pairings include chef José Andrés’ “Not your everyday Caprese salad” with Green Lakes Organic Ale and chef Roberto Donna’s combination of La Fleur Ale and Lobster salad with fava beans, string beans, roasted beets and salsa verde topped with baby arugula.

Sagebrush Classic

The complete menu is posted to the Sagebrush Classic website. Tickets for Saturday night’s feast can be purchased online for $200 each. Besides Saturday’s culinary gathering in the Broken Top Meadow in Bend, Oregon, golf enthusiasts enjoy Friday’s fierce but friendly amateur golf tournament. Tickets for the golf tournament are $2,500 for a four-person Patron Team, or $650 or $850 for individuals (the higher price includes a ticket to Saturday’s feast). Proceeds primarily benefit Deschutes Children’s Foundation.

The Deschutes Brewery Sagebrush Classic is a golf tournament and gourmet culinary event held each summer in the spectacular mountain town of Bend, Oregon. The primary beneficiary of the event is the Deschutes Children’s Foundation, which works to assist families and children in need in Central Oregon. Visit http://www.sagebrush.org for more information about the two-day event.

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Marin Brewing Takes Top Honors at Three At Five Pairing Event

Beer loyalists can celebrate a victory in the world of pairing food and beverage as Arne Johnson, Brewmaster at Marin Brewing took home top honors on January 20th, 2009 at the 3rd Annual Three on Five event in San Francisco. The brain child of Emily Wines, master sommelier at the Michelin rated Fifth Floor restaurant, in San Francisco, CA, Three on Five pits a sommelier against a beer professional and an expert in an alternative alcohol beverage category in a tantalizing competition to see who can pair his or her beverage of choice best with the pre-selected five course menu. Each menu item is paired with a wine, beer and mixed concoction and the diners in attendance rate each pairing on a 1-5 scale. The 2009 Three on Five contributors included two-time champion Emily Wines, Brewmaster Arne Johnson and in a new-this-year beverage category, sake guru Beau Timken, owner of the True Sake store and author of Sake: A Modern Guide.

Fifth Floor

Arne Johnson took top pairing honors in 3 out of the 5 courses. Emily Wines took top honors in one course, as did Mr. Timken. The first course was Aligot, consisting of fresh dug potato soup, truffled brie, celery and truffle, with which participating diners preferred the Orval Trappist Ale from Belgium. Second course was Crevettes, a wonderful combination of black tiger shrimp with chermoula vinaigrette, crystal lettuce, spinach and pine nut pistou, with which the favored pairing was with the Bon Muroke Nama Genshu, sake from the Fukui Prefecture. The third course was Loup de Mer, consisting of pan seared wild striped bass with scallops, kalamata olives, baby artichokes and caper berries with lemon mousseline, with which Russian River Brewing Company’s’ Temptation Ale was named the favorite.

Marin Brewing Company’s gold medal winning Pt. Reyes Porter was the favored selection for the main course consisting of wild boar “pot pie,” wild mushrooms and celeriac remoulade. Rounding out the evening was a Poire et Citron created with sable breton, caramelized pears, citrus gelée poire william-caramel sauce and huckleberry sorbet, and participants chose Ms. Wines selection of a 2003 Doisy Vedrines Sauternes as the favorite.

Mr. Johnson’s overwhelming victory supports the growing trend of pairing beer with food. It is clear; beer is no longer just for BBQ’s and ball games. For more information about events like Three on Five, Arne Johnson or his beers visit www.marinbrewing.com