Archive for the ‘People’ Category

Thursday Tasting 10/30/14: Anderson Valley with Fal Allen, Brewmaster

Posted Oct 29, 2014 in Beer, Breweries, Brewpubs, Events, New this week, People, Seasonals

avbcWe’ve got another great tasting this week with the brewmaster, Fal Allen, of Anderson Valley Brewing Company in Boonville, California. There are five great beers in the line-up, so come join us tomorrow 5:00-7:00 p.m. and talk beer. Maybe you can even talk in Boontling! Bahl hornin’!

Hop Ottin’ IPA: “Our Hop Ottin’ IPA is brewed and dry-hopped with copious amounts of Columbus and Cascade. This beer is a showcase of the bright citrusy aromas, bold grapefruit and pine-like flavors, and resiny bitterness that hop heads crave. With a brilliant, deep amber color and solid malt backbone, hints of citron, roses, and bergamot climax with a dry, herbal finish in this well-balanced interpretation of a West Coast IPA.” [7.0% abv]

Fall Hornin’: “With a brilliant, deep copper hue and creamy beige-colored head, our Fall Hornin’ Pumpkin Ale has inviting aromas of caramelized malt and baking bread with highlights of cinnamon, nutmeg, pumpkin and seasonal spices. The pleasantly creamy mouthfeel and silky body embrace the sweet caramel flavors and tang of spices (with just hint of hops) that ends in a smooth, round finish.” [6.0% abv]

Winter Solstice: “Winter Solstice® is our take on the classic style of “winter warmer.” Boasting a deep amber hue and rich mouthfeel, its creamy finish will lift your spirits. Hints of toffee, spice, and caramel tease the senses making this the perfect ale to share with friends and family during the cold days and long nights of winter.” [6.9% abv]

Barney Flats Oatmeal Stout: “The deep ebony color, voluptuous mahogany head and bold, roasty flavors in our Barney Flats Oatmeal Stout are what serious beer drinkers expect from this style. Aromas of freshly baked bread, espresso, and dried cherries meld seamlessly with rich toffee flavors and a creamy mouth feel to create an unparalleled drinking experience.” [5.8% abv]

Wild Turkey Bourbon Barrel Stout: “Aged for three months in Wild Turkey® Bourbon barrels, this luxurious stout has a deep ebony hue and a beautiful mahogany head. The woody, vanilla-like notes imparted by the barrels mingle with aromas of fresh baked bread, toffee, and espresso and envelop the rich chocolate and roasted barley flavors with a fine bourbon character.” [6.9% abv]

Pre-Brewgrass Tasting 9/19: Ilkley Brewery (UK) with Chris Ives, founder & head brewer

Posted Sep 17, 2014 in Beer, Beer Awards, Breweries, Events, People, The Beerlanthropy® Project

chrisivesAs we do the Friday evening before every Brewgrass, we invite a brewery to come in for a preview. We’re pleased to announce and welcome Chris Ives, founder and head brewer at Ilkley Brewery (UK) on Friday, September 19, 5:00-7:00 p.m. Learn a little more about Ives in this 2013 Q&A interview from The Times SME Hub regarding their rapid growth at home and abroad. Come join us for a few beers and beer chat!

What we’re sampling:

Siberia Rhubarb Saison: “Back in 2012 we wanted to launch a new range of beers with a bang, and what better way than to invite the renowned tour-de-force beer-writer that is Melissa Cole to come and brew with us. Our aim was to put our own Yorkshire stamp on the Saison category, and we did so with the addition of local Rhubarb. Rhubarb was first discovered growing on the banks of the river Volta, in Siberia, and Yorkshire has become renowned for cultivating this sour beast of a plant. Siberia is now our most successfully exported beer. Whenever we use additional ingredients in our beers, the aim is that their flavour combines with others to create an overall flavour, as opposed to bombarding with a single flavour. As such, here we utilized the sour nature of rhubarb to balance the farmhouse earthiness of Saison yeast. We stewed the rhubarb with vanilla to provide extra balance, so that this beer is tart in all the right places, and subtle throughout. Refreshing and with a little zing provided by ground Grains of Paradise and there is a long, satisfying bitter finish.” [5.9% abv]

Mary Jane IPA: “Mary Jane IPA is a Trans-Atlantic India Pale Ale. Relying on the English hops for bittering, the star of the show is the North American hop aroma, deceptively smooth on the palate building to a hoppy crescendo. Based on the award-winning Yorkshire classic Mary Jane, it has a floral aroma, notes of honey and a pleasant lingering bitterness to finish. Recent 3rd Place in the Atlanta Cask Ale Festival 2014 in USA.” [6.0% abv]

The Mayan Chocolate Chipotle Stout: “They may not have got all their predictions right, but they knew how to brew great beer! Inspired by an ancient Mayan recipe, this extraordinary Stout is velvety smooth, bittersweet, and has a subtle smoky fire in its belly. The time has come to put yourself to the ultimate test; dare you take on… The Mayan?!” [6.5% abv]

Thursday Tasting 7/17: Pisgah Brewing & Burial Beer “Seven Feet Under” Tasting & Bottle Release

Posted Jul 15, 2014 in Beer, Breweries, Events, In the news, New this week, People, Rarerities

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We’re digging deep this week for a collaborative “Seven Feet Under” tasting and bottle release with the fine folks from Pisgah Brewing and Burial Beer. Enjoy SEVEN beers: Two vertical tastings of Pisgah Baptista and Pisgah Solstice, plus two other cellared beers—Cosmos, Hellbender—and a sampling of the breweries’ new collaboration and bottle release, Cemetery Gates Belgian IPA. We’ll also have the Damon from Sunbird Honey Farms, who is the producer of the honey used in Cemetery Gates!

$10/pp at the door, bottles sold separately. Details:

Winter 2007 vs. 2014 Baptista Belgian-style Noël: “This Belgian Noel takes its name from Jan Baptista Van Helmont, the Flemish chemist and physician who first discovered CO2 and coined the word ‘gas’ by recognizing the existence of gases distinct from air. This energy luminary was the founder of pneumatic chemistry and also the first to bridge alchemy and early chemistry. Hats off to the man behind the bubble! Made with homemade candy sugar.”

March 2008 vs. 2014 Solstice Tripel: “Our triple ale contains moderately fruity esters of banana and spicy clove mixed with an alcoholic complexity supported by a soft malt character. One of Pisgah’s most celebrated efforts, this Belgian classic is pale gold in color and comes in at 9.5% abv.”

February 2008 Cosmos Belgian-style Baltic Porter: “Pisgah’s tribute to the Belgian tradition and our home-brewing roots, this recipe comes directly out of Dave’s old homebrewing notebook. We combine the rich flavor of a Baltic porter with the subtleness of a special Belgian yeast strain, imagine bananas dipped in dark chocolate liquified in your beer glass. Honor tradition, Respect beer.”

April 2008 Hellbender Barleywine: “Organic brown sugar and Centennial hops give this English-style barleywine its smooth finish and extra body. At a hefty ABV, this beer is a tribute to North America’s largest salamander, the Hellbender.”

Cemetery Gates Belgian IPA: “A collaborative brew forged by a couple of friendly brewers, inspired by the same loud noise resonating in their heads. Pisgah Brewing Bo. and Burial Beer Co. offer a modern favorite grounded in practical tradition. Made with a favorite Belgian yeast, local honey and a blend of citra and mosaic hops, this beer is sure to please the curious Asheville beer palate. Unfiltered and unfettered, for your drinking pleasure.” [6.7% abv]

#AVLBeerWeek EXTRAS

Posted May 21, 2014 in Beer, Breweries, Events, People, Rarerities, Seasonals, The Beerlanthropy® Project

Tuesday, May 27  ~ Sam Adams Utopias ~ 2:00-4:00 p.m. ~ $5/pp for WNCA

As a fun extra, we’ve got Kevin from Sam Adams coming in to the wee tasting room between 2:00-4:00 p.m. on Tuesday, May 27. $5 donation for WNCA gets you a sample of one of the world’s rarest (and most expensive) libations in the beer world, plus some other goodies from Sam Adams.

 

Tuesday, May 27 ~ Thomas Creek Beer Tasting ~ 5:00-7:00 p.m. ~ FREE ~

Casey from Thomas Creek Brewery join us for this line-up:

Vanilla Cream: “Our Spring Seasonal is a light-bodied and golden American style cream ale with a highly refreshing palate and an undertone of pure vanilla essence from an infusion of Tahitian and Madagascar bourbon vanilla.”

Doppelbock: “A full-bodied German-Style dark Lager with a rich creamy flavor, roasted nut tones and an easy finish with notes of coffee and toasted chocolate.

Chocolate Orange IPA: “Crisp and citrusy, this India Pale Ale derives its atypical dark copper brown color from malted chocolate wheat.  Heavily hopped, the Chocolate Orange IPA’s bitterness blends with the dark chocolate flavors of the cocoa nibs added during fermentation.  Those subtle chocolate notes rest behind a floral bouquet, enhanced by additions of bitter orange peel and dry hopping with Citra.

Up The Creek Etreme IPA: “Up The Creek is mashed in at a low temperature to increase the amount of fermentable sugars while reducing residual sweetness. This creates a hoppy behemoth of a beer with its ABV well hidden under heavy layers of malt. UTC is designed to be dangerously drinkable, so use caution or you’ll be Up The Creek!”

Asheville Beer Week Dinner at King James Public House

Posted May 19, 2014 in Beer, Beer Pairings, Breweries, Cooking with Beer, Events, Limited Release, People, Rarerities, The Beerlanthropy® Project

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Bruisin’ Ales and Asheville rising-star Chef Steve Goff of King James Public House present a five-course beer dinner on Sunday, May 25, 6pm, at the gastropub. $65/pp. Reservations via King James Public House, (828) 252-2412. Limited seating!

Cheese: Kentucky Bleu and Virginia Grayson with Cheerwine gel, served with lavash flatbread.
Beer Pairing: Goose Island Lolita Wild Ale, a bright pink and fruity, tart wild ale.

Fowl: Duck wings with cracklins, peanuts, bacon ranch, and cilantro.
Beer Paiting: Coronado Brewing Sock Knocker Imperial IPA, a big, West Coast-style super-hopped imperial IPA.

Fish: Smoked trout tartare with caper dust, charred lemon, and RVC micro greens.
Beer Pairing: The Bruery Rueuze Sour Blonde, an oak-aged blonde in the gueuze style.

Meat: English pork pie with NC Heritage Pork, demi glaze, fried marrow nestled in pate brisee.
Beer Pairing: Weyerbacher 18 Imperial Weizenbock, a rich, malty double wheat bock.

Sweet: Banoffee pie with banana, dulce de leche, charred meringue, and a graham cracker crust.
Beer Pairing: Olde Hickory 2014 Irish Walker Barleywine, a World Beer Cup winner, ruby red with sweet, warming finish.