Archive for the ‘Cooking with Beer’ Category

The grand opening of Asheville’s newest and brewest, The Lexington Avenue Brewery (The LAB), is now open for business! The bar and restaurant opened with a little announcement yesterday afternoon and was welcomed by a fully packed house of beer fans. We were lucky enough to get a sneak-peak on Wednesday evening with some friends and had a beer sampler, though we missed the kitchen by a bit. The menu looks fantastic and we can’t wait to eat there. It’s nothing fancy, per se, but what is offered is a great mix of gourmet flavors with pub-style food. The grilled four-cheese sandwich and other offerings such as the bratwurst are sure to be a big hit with the beer set. I mean, who doesn’t love sausage and beer (except for you veggie-types)?

General Manager Joe Culpepper and Brewer Ben Pierson have truly opened a classy place. Honestly, this is a whole new direction for Asheville. The place is so big and so impressive—with a simple, rustic, yet contemporary interior—we had to just walk around a bit. Lots of low-lit lighting effects—including the very metropolitan entry lights—an outdoor seating area with massive doors that will open in warm weather, an awesome and very large curved wooden bar. Best part? The beer tanks. Towering behind glass with another bar that wraps around them, they have their own little light show for ambiance, changing from red to blue to green to purple. The LAB is not only a feast for the tastebuds, but also the eyes.

Starting line-up? Marzën, Pilsner, Witbier, Pale, IPA, Chocolate Stout. I had a hard time distinguishing between the Pale and IPA, other than color, but I’ve also been sick, so surely that has something to with it. The Pilsner was crisp and clean, very fresh; how a pilsner should be. Marzën, a little sweeter than some, but I like that taste in a Marzën as it’s not a preferred style of mine. The Chocolate Stout was delicious, tasting almost of dry, dark chocolate cocoa nibs. And I love the Wit, which has a dose of chamomile tea in it. Again, with some off-tasting tastebuds, I had to ask what that flavor was underlying the citrus, but it was clear once I read the description. The Witbier in particular is going to be a huge hit in summertime. Just a prediction.

So where is it? The LAB is at 39 N. Lexington Avenue, just a block or two from Bruisin’ Ales.

Support them by becoming a fan of the LAB’s Facebook Page.

The long-awaited opening of the Lexington Avenue Brewery (a.k.a. The LAB) is happening tomorrow. In a short little blip on Twitter yesterday via @NineMile, it was announced that their first day will be New Year’s Eve. Perfect! There’s still not much information on their website besides the mention of regional brewer Ben Pierson being in charge of brewing, but we can refer back to the BlogAsheville story from June that has more details, such as the beer line-up. The LAB is all part of the bigger Echo Mountain Studios empire. The entire complex—and it is complex—is Echo Mountain’s recording studios, The LAB for eats & drinks, a sound-proofed performance space called the Rock Room behind the LAB, and the newly-opened Sweet Peas Hostel on Rankin Avenue. More info on that from the MountainXPress.

[UPDATE: Ribbon cutting was today, but they will NOT be open for New Years Eve.]

Tactical Nuclear Penguin from BrewDog on Vimeo.

Tactical Nuclear Penguin
Okay, so the BrewDog dudes are up to some Scottish shenanigans again. Remember the whole hoop-dee-doo over Toyko, the 18.2% abv beer that made drinks regulators in the UK lose their proper minds? Well, the short, quick story (since then) goes like this: BrewDog responds to the Toyko outcry with a beer called Nanny State that is 1.1% abv (obviously in mocking, but really, pretty darn funny). Well, timing is everything… Over the American Thanksgiving weekend, Brewdog released their 18-months-in-the-making  Tactical Nuclear Penguin, a 32.0% abv beer that now beats the alcoholic beer record previously held by the 27.0% abv (and $150 per copper-kettle bottle) Samuel Adams Utopias. UK regulators respond again by calling BrewDog big, nasty, grown-up names like “childish” and “attention-seeking”. We don’t think this beer was at all intended to compete with or mimic Utopias—as they are both distinctly different beers achieving their high-alcohol state through distinctly different methods. But we do think it says a lot about the cojones of these two young guns from Scotland. They are not effing around. Their vision is clear. And, I’m sorry, but that video is hilarious. That is one hell of an awesome marketing job. For the best all-out play-by-play on the matter, please visit Jay at the Brookston Bulletin. Great summary. Also, for what it’s worth, beer spies report that James Watt is in the US for a few weeks was in Raleigh, NC on Sunday sampling TNP.

Olde Rabbit’s Foot will be a lucky find
If you don’t have plans for next Saturday, Dec. 12 at 11:00 a.m., you do now. According to Mutineer Magazine, you want to be at Foothills Brewing Co. in Winston-Salem for the release of Olde Rabbit’s Foot—a collaboration between The Duck-Rabbit Brewery, Foothills Brewing Co., and Olde Hickory Brewery. Only 694 bottles being released with a 4 bottle per person limit. (Thanks @odiedog52 for the coverage.)

The Brewers Association upgrades craft beer
The Brewers Association, founders of the Great American Beer Festival, have given craft beer a face lift with CraftBeer.com. Love it! There are travel tips, plenty of guides, and one of our favorite places “The Right Glass.”

Every year, we make a few suggestions about serving beer at the Thanksgiving table. While wine always still seems to be in the forefront of a fancy sit-down, lovers of beer know that the complex flavors of our favorite beverage are much better at complimenting/contrasting the tastes of the holiday season. (Let’s not forget that beer is also a wonderful burst of flavor in the cooking process, too.) Here are a few recommendations. Share with the family and do a full beer-pairing with your meal! We’re linking to BeerAdvocate ratings here, so you can read what others taste in the beer. Reviews help! And while you may experience completely different flavors on your palette, reading what others taste is helpful.

TURKEY: Even though it’s a bird, and most typically pair white wine with it, turkey actually is mostly dark meat (compared to chicken). This means a heftier brew will pair nicely with it, no matter how you prepare it. For roasted birds, we usually try to contrast the with the bird’s flavor. Try Dupont Avec Les Bons Voeux (750ml), the winter Saison seasonal by Dupont, famous for resurrecting the Saison style with Saison Dupont (750ml, also a great pairing, but a little lighter on the palette). Avec Les Bons Voeux is lightly spiced with quite a bit of alcohol [9.5% abv]. Saisons are also known for their grassy, earthy flavors (Jason calls this “horse blanket”) that bring a certain organic “taste of the season” to the table. Another American craft that is available year-round, but particularly delicious with a holiday meal, is Dogfish Head Raison d’Etre. A darker selection than the prior recommendation, this Belgian-style brown ale [8.0% abv] has the taste of roasted malt and caramelized raisins. Finally, a craft beer that does the job right is the 2009 Allagash Fluxus (750ml). The recipe on Fluxus changes annually. This year’s release is pretty rare, even for a small-batch brew—a Belgian-style Saison made with sweet potatoes and black pepper [8.5% abv]. It carries the alcohol very well with the sweet, sinuous character of the potatoes followed by a lovely spiced black pepper finish on the back of the throat. Delicious! This one is VERY limited, so get it while you can!

SMOKED TURKEY/HAM: Smoking turkeys is a popular way of preparing the bird in the South. Also, many families prefer to serve ham at the table. For these stronger, smoky flavors, we suggest something that compliments the flavor. De Molen Pek and Veren (750ml) is a fantastic pairing for ham. This Dutch stout carries an [8.0% abv] and offers a unique twist from its peat-smoked malt. Smoked meats and cheeses pair very well with this beer. The Italian beer, Le Baladin Super Baladin (750ml), is a sour ale in the Flemish style, but lighter in color. The tartness—think sweet and sour cherries—is toned down by the smokiness of the meat, giving you a great balance of flavor. (Note: Flemish-style sour ales are often “gateway beers” for red wine drinkers.) Finally, a German recommendation: Weihenstephan Korbinian Doppelbock. A popular choice at Bruisin’ Ales, this doppelbock tastes of roasted, almost burnt, grain with hints of dark fruit and caramel.

OTHERS TO TRY:
The Bruery Black Orchard (750ml): This “black witbier” is like a witbier gone to the dark side. Just a bit more body (and balance) than a true white witbier with additional malt, this one has subtle spices of chamomile along side the traditional spices of coriander and citrus peel. Very refreshing and surprisingly light at [5.7% abv]. Dark does not necessarily mean a “heavy” beer!

Traquair Jacobite (12oz): This English ale is a traditional Wee-Heavy with a twist. Based on an 18th-century recipe, it has the addition of coriander and chocolate malt, adding hints of earthy biscuity flavors, brown sugar, cocoa and dark fruit. [8.0% abv]

Smuttynose Wheat Wine (22oz): Wheat wines from several breweries have made a big impact in 2009. By combining the characteristics of a traditional Barleywine with the bready, chewy mouthfeel of a wheat beer, these are perfect for the holiday table. Hefty, warming and sweeter than our other recommendations, Wheat Wines are actually very versatile. This one also has a pretty hefty dose of hops in it, making it a true American style. Nice combination of sweet up front and bitter on the finish. [10.5% abv]

Meantime London Porter (750ml): England is home to the true Porter style, and frankly, you can’t beat the real thing. Meantime’s is based on a recipe from 1750 and has no less than seven different types of malt used. Super roasty, smoky, and little sweet, this traditional porter gets its bite from the malts, although hops are used in the brewing process. [6.5% abv]

If you need a specific recommendation for your holiday table, don’t be afraid to ask us. Jason, Mike or I will be happy to assist you to find the perfect Thanksgiving beers for your table! Cheers!

This is where are my West Coast peeps are for ten days. Who’s going to (quickly) send me to San Diego? Stay Classy!

SAN DIEGO BEER WEEK 200+ EVENTS STRONG

San Diego, CA – November 4, 2009 –San Diego is about to be taken over by craft beer. For 10 days, breweries, bars, restaurants, and hotels across the county will participate in the first-ever San Diego Beer Week November 6-15, 2009. San Diego Beer Week is sponsored by the non-profit San Diego Brewers Guild with the goal of promoting the region’s thriving craft beer scene. America’s Finest City was recently named the top beer city in the country by Men’s Journal and San Diego Beer Week is sure to justify the claim.

“We already have more than 200 beer events planned throughout the county,” says Colby Chandler, SDBG president. Events run the gamut from beer dinners, cask nights, barrel aged tastings, to learn-to-brew classes and beer education seminars. “We really encouraged our local breweries to think outside the box and create engaging and interesting events,” says Colby.

The San Diego Brewers Guild Festival VIP session will kick-off Beer Week this Friday, November 6, 2009 at the World Beat Center in Balboa Park. The festival has sold-out for the past three years and this year the event will feature an additional two sessions on Saturday, November 7, 2009. “With so many great events planned, we wanted to offer the option of a daytime session so people can experience the Guild Festival and still attend other events at night,” says Colby. The Guild Festival will feature 80 beers all brewed in San Diego, as well as food prepared by Allied Members of the Guild. Admission includes 10 beer samples, complimentary food, live music, and a souvenir tasting glass. Tickets and more information can be found at www.sandiegobrewersguild.com.

Chef Celebration of San Diego Beers will wrap up the Beer Week festivities at the Irwin Jacob Hall on Sunday, November 15, 2009. The event is hosted by two non-profit groups, the San Diego Brewers Guild and Chef Celebration. The event will feature sixteen local chefs pairing food with eight San Diego breweries. Guests will enjoy all-you-can eat pairings of gourmet food with local craft beer. Admission includes a souvenir tasting glass, live music, and three beer seminars presented by local brewers and chefs. More information and tickets can be found at http://sdbw.org/events/2009-11-15/chef-celebration-of-san-diego-beers/.

For information about San Diego Beer Week, including a complete list of events, sponsors, public transportation, and accommodation specials, please visit the official website, http://sdbw.org. Follow on Twitter at @sdbeerweek.

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About San Diego Beer Week
San Diego Beer Week is sponsored by the non-profit San Diego Brewers Guild with the goal of promoting San Diego’s thriving craft beer culture by hosting a ten-day countywide festival that attracts beer tourism, fosters knowledge of our regional brewing heritage, and serves as a showcase for San Diego’s breweries, restaurants, pubs, and other businesses with ties to the craft beer community. For more information and a current list of events, visit sdbw.org and sandiegobrewersguild.org. Cheers.