Archive for the ‘Events’ Category

Thursday Tasting: Uinta Brewing with Dave Dabill 7/23/15

Posted Jul 22, 2015 in Beer, Breweries, Coming Soon, Events, Goings on, Limited Release, People, Seasonals

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Join us tomorrow in the wee tasting room with Dave Davill of Uinta Brewing. We’ll be sampling five beers, including the new Contrail Witbier.

Contrail Witbier: NEW! “Best of both worlds combining the approachability of many the more common white ales and adds a distinctive floral/spice note provided by the bitter orange peel and coriander that you may find in many craft examples of the style.” [5.6% abv]

Hop Nosh: “Bold and refreshing, this IPA combines an abundance of hops with a smooth malt profile.” [7.3% abv]

Dubhe: “Toasted, chocolaty dark malts align with an astronomical amount of hops. Named Utah’s Centennial Star in 1996, Dubhe (pronounced Doo-bee) illuminates the front of the big dipper from 124 light years away. Dubhe, also known as Alpha Ursae Majoris, is a red giant that appears orange in color and has a mass 4x that of the sun.” [9.2% abv]

Birthday Suit: “Cast aside inhibitions and dive into this year’s Birthday Suit, a sour abbey ale brewed with plums and an authentic Belgian abbey yeast strain that flaunts complexity and charm. A playful combination of sour tanginess and subtle fruit flavors, this Sour Plum bares it all in honor of Uinta’s 22nd Birthday.” [7.6% abv]

Cockeyed Cooper: “Launch into the exquisite flavors of bourbon with splashes of vanilla. Watch for currents of dark chocolate and dried fruit. Generous amounts of hops and malts make for a smooth journey from start to finish. Decadent desserts and aged cheeses make superb companions. [11.1% abv]

Thursday Tasting 7/16/15: Big Boss Brewing (Raleigh, NC)

Posted Jul 15, 2015 in Beer, Breweries, Events, Goings on, Limited Release, People

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Join us in the wee tasting room tomorrow from 5:00-7:00 p.m. with Dave Rogers of Big Boss Brewing. We’ll be sampling two of their regular line-up and the small batch beers from the Strange Cargo series.

Bad Penny: “”BAD PENNY dark brown ale is slightly sweet with a caramel and dark fruit finish. A show case of fine English malts, floor-malted the old way. We use pale, chocolate and crystal malts to produce a complex but easy drinking dark ale. Very reminiscent of northern English ales.” [English Brown Ale, 5.5% abv]

Hell’s Belle: “”HELL’S BELLE is a subtle but complex ale that is meant to be a showcase for our favorite Belgian yeast and beautiful Belgian malts. These elements produce a clean, spicy citrus finish. Hell’s Belle remains light and refreshing but still packs a 7% finish.” [Belgian Pale Ale, 7.0% abv]

Saints & Sinners: “Aged in oak foudres for six months, S&S is a Flanders inspired ale that captures a refreshing fruit and oak qualities of the vessel. Brewed with corn from Yates Mill, one of the oldest working stone mills in the country (established around 1756) is right here in Raleigh.” [American Wild Ale, 5.0% abv]

Prometheus: “Dark sour ale aged in Cabernet Sauvignon barrels for one year. Dark malt & chocolate notes blend with an added dimension of raspberry, oak and red wine character for a one of a kind experience.” [American Wild Ale, 8.0% abv]

Aces & Ates: “”ACES & ATES COFFEE STOUT is brewed with ten different malts to create a complex and distinctive beer. We add organic fair-trade coffee, which is specially produced for Big Boss by coffee experts Larry’s Beans.” [American Stout, 8.0% abv]

Thursday Tasting: Burial Beer Can Celebration Launch

Posted Jun 17, 2015 in Beer, Beer Art, Breweries, Coming Soon, Coolness, Events, Goings on, People

skilletJoin us on Thursday, June 18 from 5:00-7:00pm with the gang from Burial Beer. We’re celebrating their packaging launch. Skillet Donut Stout cans are already in-stock and both Bolo Coconut Brown and Scythe Rye IPA will be available the beginning July.

Bolo Coconut Brown: “The cleaver’s blade is strong enough and sharp enough to crack the toughest of coconuts. Easy drinking without lacking flavor, the addition of coconut is the perfect compliment to the subtle sweetness and nutty undertones present from the specialty malts.” [5.6% abv]

Scythe Rye IPA: “An aggressive harvest tool with a dynamic history, the scythe is traditionally used for harvesting crops. But it was adopted by the lower class as an implement of death during times of war and protest. Our Rye India Pale Ale also has a dual nature with the nose of your traditional IPA and the incredible malt complexity of your European pale ale. We use a healthy dose of malted Rye and Belgian Crystal malts while Summit and Chinook hops add that delicious hop flavor and the exclusive addition of Mosaic in the whirlpool and dry hop adds a profoundly unique blueberry and pineapple aroma.” [7.0% abv]

Skillet Donut Stout: “The perfect beer for your morning– a cup of coffee and a chocolate-glazed donut. Just like a well-seasoned skillet, this beer has all the right flavors-thanks to a healthy dose of Nugget hops and milk sugar, 6-row Pale malt from Riverbend Malt House and a 50/50 blend of cold pressed Hologram and Big Trouble coffees from Counter Culture Coffee.” [8.0% abv]

#AVLBeerWeek: Bruisin’ Ales & The Market Place Seasonal Beer Dinner with Author Stephen Beaumont

Posted May 07, 2015 in Asheville Beer Week, Beer, Beer Pairings, Books, Breweries, Cooking with Beer, Coolness, Events, In the news, Limited Release, People, Rarerities, The Beerlanthropy® Project

abw-beaumont-dissen-dinner-LARGEThis is our biggest announcement for Asheville Beer Week! We are pleased to have author, writer and James Beard Award Nominee for Beer & Spirits Writing, Stephen Beaumont, visiting our fine little mountain oasis. Here is the teaser for our collaborative beer dinner at The Market Place with Chef William Dissen.

Join the Bruisin’ Ales Crew for this incredible tag-team beer dinner featuring Chef William Dissen of The Market Place, voted “One of America’s Most Sustainable Chefs,” and Special Guest Stephen Beaumont, James Beard Award Nominee for Beer and Spirits Writing, feature beer writer, and author of many books. We’ll be pairing Chef Dissen’s five-course seasonal harvest menu with rare beers from around the world, hand-selected by Stephen. Share this experience with us in the beautiful mezzanine of The Market Place!

Stephen Beaumont Bio:Stephen Beaumont is one of the world’s most authoritative voices on beer today, as well as a widely recognized writer on spirits, food and travel. As co-author of both The World Atlas of Beer (2012), published in ten international editions, and two editions of The Pocket Beer Guide (2013 & 2014), Stephen has amassed an unparalleled understanding of what’s going on in the fast-paced and expanding world of beer today. He has also authored or co-authored eight other books, including two editions of The Great Canadian Beer Guide and his forthcoming Beer & Food Companion, as well as contributing to nine others, including the immense 1001 Beers You Must Taste Before You Die. Stephen also authors regular columns for magazines as diverse as the spirits quarterly Whisky Advocate and Canada’s beer bi-monthly, Taps, and contributes to a variety of other publications, including Fine Cooking, Saveur and DRAFT Magazine. He has presented dozens of beer dinners around the globe, from São Paulo to Philadelphia and Vancouver to Milan.

Chef William Dissen Bio: From his upbringings in the mountains of Charleston, West Virginia, Chef William Dissen always has been in touch with the outdoors & nature. Spending time on his Grandparents’ farm – watching his Grandmother cook bountiful meals straight from the garden to the kitchen table – has been a major influence on his style of cooking, as well as his beliefs in sustainable agriculture & local cuisine. As Executive Chef & Owner, William has been named as one of America’s “Most Sustainable Chefs” where he strives to create “innovative farm-to-table cuisine” utilizing ingredients and artisan products from within 100 miles of the restaurant. “There is no cuisine without gardens & farmers,” says Chef Dissen. “We provide farm-fresh ingredients to entice our guests with simple, yet explosive flavors that enhance the experience of dining.”

MENU

1st Course: trout crudo, ruby grapefruit, fennel, sorrel, benne seeds, evoo
France: Castelain Blonde [Biere de Garde, 6.4% abv] “Castelain is the classic example of the rare Blonde Bière de Garde style, and is the biggest seller from the brewery. Castelain has a sweet palate and a great deal of finesse. It is sweet, slightly bitter, grassy and herbal— made with four types of hops. Castelain is conditioned a minimum of 6 to 10 weeks to develop aroma and flavor.” (via Bruisin’ webstore)

2nd Course: roasted asparagus, black garlic aioli, farm egg, pickled rhubarb, country ham, herb croutons
Canada: Unibroue Don de Dieu [Tripel, 9.0% abv] “Complex aromas of vanilla and fruitcake, flowers, and honey. Smooth, complex flavor that is slightly fruity, malty, nutty, and yeasty, with a hint of unfiltered sake.” (via Bruisin’ webstore)

3rd Course: pan roasted quail, Carolina gold rice risotto, foie gras, black truffle butter, red wine demi
Germany: Weihenstephan Vitus [Weizenbock, 7.7% abv] “Our light-coloured, spicy single-bock, Vitus is saturated with fine yeast and a creamy foam. It is a specialty with a round character based on the extra long storage time. The fruity smell of dried apricots joins aromas of citrus, cloves and hints of banana. Full-bodied and sparkling with an effervescent mouthfeel. Thus, the Vitus does not taste like a typical Bock beer but more like a noble, fruity wheat beer.” (via Bruisin’ webstore)

4th Course: grass fed beef tenderloin meatballs, preserved san marzano, whey cooked bloody butcher corn grits, parmesan, pea greens
United States: Boulevard Love Child No. 5 [American Wild Ale, 9.0% abv] “Boulevard’s Love Child Series of wild ales are barrel-aged with such boisterous cultures as Lactobaccillus and Brettanomyces. These wayward offspring can prove so complex that we employ gauges on the label to convey the intensity of three key personality traits, Funk, Sour, and Fruit, presenting a picture of the ale at the time it was released.” (via Bruisin’ webstore)

Dessert: raspberry almond torte, chocolate ganache, raspberry sauce, meringue
Belgium: Scotch de Silly Cognac Barrel [Scotch Ale, 9.0% abv] “Each year Brasserie de Silly takes their famous Scotch Silly brand and ages it in a different style barrel. 2014 features Cognac Barrel Aged Scotch Silly. This deep dark colored scotch ale is a perfect blend of carmelized malt and candied sugar from the mother beer with the dry favor coming from the Cognac barrel to produce a brew that explodes with flavor.” (via Bruisin’ webstore)

Tickets now available in the Bruisin’ Ales webstore.
$80/pp + tax. Gratuity included.
Limited to 40 people.

Mark your calendar! Asheville Beer Week Boulevard Brewing Tasting!

Posted May 01, 2015 in Asheville Beer Week, Beer, Breweries, Coolness, Events, Limited Release, People

lovechildno5Mark your calendars for Thursday, May 28 during Asheville Beer Week! Join the Bruisin’ Crew for a killer line-up of Boulevard Brewing beers. Michael Emrie from Duvel Moortgat will be here to answer any questions and lead the fun. This event is FREE.

Ginger-Lemon Radler / ZESTY
“Boulevard Ginger-Lemon Radler is a zesty, refreshing take on the tradition of mixing beer with soda or lemonade to create a light, thirst-quenching beverage ideal for warm weather. Radler (literally “cyclist,”) takes its name from active German sportsmen of a hundred years ago, but our version tastes just as good even if you do nothing more strenuous than lifting it to your lips.” [4.1% abv]

Tank 7 Saison / FUNKY
“Most breweries have at least one piece of equipment that’s just a bit persnickety. Here at Boulevard we have fermenter number seven, the black sheep of our cellar family. Ironically, when our brewers were experimenting with variations on a traditional Belgian-style farmhouse ale, the perfect combination of elements came together in that very vessel. You could call it fate, but they called it Tank 7, and so it is. Beginning with a big surge of fruity aromatics and grapefruit-hoppy notes, the flavor of this complex, straw-colored ale tapers off to a peppery, dry finish.” [8.5% abv]

Heavy Lifting IPA / FRUITY
“Heavy Lifting is our newest year-round beer based on our popular Tasting Room beer Mid-Coast IPA. Mid-Coast became a favorite among hopheads for its big, bold hop presence. Heavy Lifting takes that legacy further in fine style, exploding with flavor and a huge helping of five remarkably zesty and piney hops (Centennial, Citra, Amarillo, Topaz and Cascade).” [6.2% abv]

The Calling IPA / HOPPY
“The Calling is an undeniable IPA we were driven to make. It’s our tribute to like-minded dreamers, adventurous spirits, and glass half-full optimists. It’s also our most heavily hopped beer ever, bursting forth with unmistakable tropical fruit and pine hop aromas and flavor supported with a slightly sweet malt character, tapering to a crisp, dry finish. Heed your call and enjoy.” [8.5% abv]

Love Child No. 5 / SOUR
“Boulevard’s Love Child Series of wild ales are barrel-aged with such boisterous cultures as Lactobaccillus and Brettanomyces. These wayward offspring can prove so complex that we employ gauges on the label to convey the intensity of three key personality traits, Funk, Sour, and Fruit, presenting a picture of the ale at the time it was released. It will change as it ages, but don’t we all? A blend of wood and stainless aged sour beer, Love Child No. 5 is composed of multiple vintages of a Flanders style sour red ale that has been resting in whiskey and wine barrels, stainless vessels and a foeder that held red wine in a former life. This release features soft lactic acidity punctuated with very slight acetic notes and a tart, fruity flavor.” [8.2% abv]