Category Archives: Food

Beer and Loathing in Paso Robles | Firestone Walker Invitational Beer Festival

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P1050620This post originally appeared on the website  West Coaster, a new Southern California beer magazine.

We were somewhere around the edge of wine country in Paso Robles when the craft beer began to take hold(1). Baked and dripping with sweat, I dump the remnants of my tasting plate on the ground and use it as a makeshift fan. The air is thick, hot and pointless, laying on us like a sleeping bag you can’t escape. Black bugs have somehow managed to attach themselves to odd parts of my body and pinch every so often. “Holy Jesus! what are these goddamn bugs?”(2) One clings to my armpit as I smack it and smack it again, making it bite harder. “SHIT! Shitfucker!” I yell as spectators laugh wildly. I duck in the bathroom and dunk my head under the bathroom sink, then sling on my hat to grab a beer…the only cold thing in this dusty, arid place called Paso Robles.

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Two seconds after this picture was taken, purple girl trust-fell into they guy behind her.

Flash backward a few hours as this ‘Firestone Walker Invitational Beer Festival starts and I’m in ‘kid on Halloween’ mode. Media check in and pre-fest starts early and I’m not taking any chances. It’s peaceful. Nearby cows moo. It’s time to drink.
P1050609Standing near Russian River Brewing I hear brewer/owner Vinnie Cilurzo say the words “five-day old Pliny and two-year old Temptation.” These words fish-hook multiple members of the press. We walk like we’re in a Broadway musical, jazz hands fluttering. A pretentious voice behind me mutters, “I’ve had two-day old Pliny once” while clearing his throat nervously. Five day old must taste like piss to this this guy. I toss it back, note the fresh Simcoe, Amarillo, Centennial and CTZ hops and move on quickly for a glass rinse and something dark before it gets too hot. The forecast is dialed in at 104 degrees.
agostino from birrificio italiano and terrance sullivan of SN
At this festival, beers like Pliny the Elder are ‘just beers’. Not to discount the highly baited Double IPA from Santa Rosa, but there’s some serious beverages to be consumed today. Brandy Barrel Aged Hunahpu’s Imperial Stout from Cigar City (won the People’s Choice award), Bourbon Barrel Aged Dark Lord Three Floyds Brewing and other barrel-aged treats that elude the west coast. Lambics, framboise and collaborations are being unleashed from Mikkeller, The Lost Abbey and Firestone Walker.  Orange County’s sole contingent, The Bruery, is leaking several rarities on the crowd every hour. Tyler King, The Bruery’s senior director of brewing operations  quotes, “It’s an honor no matter where we’re from, we love so many of these breweries and to pour beer next to them is pretty amazing.”
P1050650As much as the public loves this festival, brewers also gush at the prospect of getting an invite.  Tony Yanow of Golden Road/Tony’s Darts Away quips, “We are a very young brewery and to present our beer along side our heroes is an honor.” Meg Gill, also of Golden Road reminisces, “I cried in a department head meeting about it today…I have the fondest memories of pouring beer with Tony the last hour and fans gushing over our Berlinerweiss. It was the first festival I brought my parents to..their first beer fest ever.”
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Fascinated with the thought of sampling fresh beer from Europe, my associate Daniel Fernandez and I make a trip to the fest’s ‘little Germany’. “I had no idea Germans were so tall” says Daniel with his sub-sombrero sized hat. The guys at Mahr’s Brau Bamburg put David Hasselhoff to shame, and the girl at BraufactuM is at least three inches taller than me in flats. Birrificio Italiano sent Tipo Pils, a beer that inspired Firestone Walker’s brewmaster Matt Brynaldson to brew Pivo Pils which should be arriving in the southland soon.
P1050662Of the many, many beers sampled, three are standouts:
  1. Mikkeller’s Spotancherry Lambic gives me repeatable goosebumps. Juicy tart cherries burst in my mouth with the tiniest sip.Tastes like fresh tart cherry pie.
  2. Lagunitas is shocked to hear my love for Sonoma County Sour Stout. “It’s pretty shocking considering we aimed to break every rule when making it…a stout on a hot day that goes down easy? Shocking!” says the biker-looking guy pouring. Layered flavors and aromas hit me, then hit me in waves with each sip. Tart roastyness, oak, tart fruit, some pleasant funk. The sign aimed to debunk it’s tastiness, only made me want it more.
  3. The Lost Abbey’s Framboise de Amorosa is also among my standouts. Very bright and clean raspberry tart without any metallic notes. Finishes dry with tons of flavor. Shocker, I know.
P1050624Food at the festival is dotted potluck-style amongst breweries. 25 local restaurants brought small-plate tastes to serve throughout the day. I really enjoyed the Bloody Mary Granita from Luna Red and Ancho Duck & Cheese Quesadilla from McPhee’s Grill. Near the end, most food was gone.
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The Music from Hot Buttered Rum fit the mood of the festival – hyperactive progressive bluegrass is something I could very well be a fan of without  knowing it. The White Buffalo also performed later in the day but I was blissfully altered by craft beer at that point in time (see top paragraph).
P1050623The Gripes – None! If you go to one festival a year in California, this is it. It’s like a GABF greatest hits mixtape in a small venue with really good food and music. This is the gold standard of beer festivals! Despite the hot temps, there was no problem finding shade, misters, water or an NFL sideline cooler.
Title,(1),(2) – quotes inspired by “Fear and Loathing in Las Vegas”, copyright 1971 by Hunter S. Thompson
Bonus – I found out who signed this girl’s breasts…none other than Agostino from Birrificio Italiano.
P1050693Birrificio-Italiano_smal

Provisions Marketplace is OPEN – Blogger Doesn’t Hang Himself

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P1050559This post originally appeared on the website  West Coaster, a new Southern California beer magazine.

Never fully healed from The Bruery Provisions closing this past January, I had all but given up hope of a worthy suitor taking over the quaint spot in historic Old Towne Orange. Still stuck somewhere in the seven stages of grief, losing one’s favorite local craft beer and cheese shop is a tough wound to heal.

Then, a miracle happened. “Provisions Market” read the sign out front. I dropped to one knee and held a nearby bench to collect myself. I re-read the sign in disbelief, “It’s here!” I yelled at a confused old couple nearby. To celebrate, I scored some coconut gelato from a nearby cafe and went home to cut the rope hanging in my garage. The Haven Collective is here to save us!

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P1050566What makes Provisions Market unique is the space. It’s one part bottle shop, one part tasting room and one part chef-driven food shop. Provisions is basically an artisanal 7-11. The best part about Haven moving in is their track record of providing high quality food and 100% craft beer at all of their locations in LA and OC. Partners Wil Dee (beverage manager), Ace Patel and Chef Greg Daniels look to add to the community by offering draft beer, bottles, cheese, charcuterie, snacks and sandwiches – all within a relaxed communal vibe. They also partnered with Portola Coffee Labs, which will open its second location within the market.

Bruery Provisions’ soul still haunts the new Provision Market, but in a friendly ghost sort of way. Thirty taps are locked and loaded, shined bright and ready for war. “We have room for ten more” says Wil Dee like he’s calling in an air strike over the lively tasting room. The space is freshly furnished with new seating in the shop area.  Bottles sit off to the sides like shy wallflowers waiting for a dance. I tip a pint of Trumer Pils, inhale deep and take in the evening, reminiscing about all the memories and friendships forged in this room over the years. TV’s are now a thing, although hung inconspicuously (volume off) allowing people to keep the conversation going without digging for a phone to check the latest scores. “The idea is, we will turn up the volume for huge events like the SuperBowl or other big games” says Wil.

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The first guests arrive at the first Family & Friends soft opening.

Beverage Mgr. Wil Dee preps for the Family & Friends soft opening

Beverage Mgr. Wil Dee preps for the Family & Friends soft opening

The Haven Collective got its start in 2009, a short five minute walk from the new Provisions Market. When creating Haven Gastropub four years ago, Chef Daniels stressed, “We just wanted to make a pub, then realized the potential of the space.” Before Haven settled on the Gastropub spot, Chef Greg confesses “we were originally in a bidding war with Patrick Rue for the equipment (from the previous tennant Frogs Breath Cheese Shop), had we known it was him, we would have bowed out.”

Burrata, Olio Nuovo EVOO, Saba vinegar and edible flowers. Prettiest thing I've ever eaten.

Burrata, Olio Nuovo EVOO, Saba vinegar and edible flowers. Prettiest thing I’ve ever eaten.

Now capping off both sides of the historic Orange circle, the area is once again a Socal craft beer destination. Several craft beer friendly restaurants dot the old-town historic tree-lined street surrounded by a dozen antique malls and other fun shops. “The beer scene in Orange was bleak before we moved in. I would sit outside smoking a cigarette while we were building Haven and wonder if people would come.” says Greg. The area is now ripe for a proper beer crawl.

The patio at night.

The cozy patio at night.

The Haven Collective now owns four all-craft beer locations in OC and LA; The original location of Haven Gastropub in Orange (12 taps, bottles, cocktails and wine), Haven Gastropub +Brewery in Pasadena (40 taps + brewpub and bar), Taco Asylum in Costa Mesa (4 taps + craft cans and aguas frescas) and the latest Provisions Market (30 taps and bottle shop).

 

From the press release: Orange, CA (June 2013) – After much anticipation, haven collective’s new bottle shop and specialty market, Provisions Market, will open its doors in Old Towne Orange at 10 a.m. on Wednesday, June 5th (143 N. Glassell Street, Orange). Sidecar Doughnuts has partnered with Provisions to have their signature doughnuts sold on site, and the first two dozen customers on Opening Day will receive a complimentary doughnut!

This post was originally posted on West Coaster Socal!

Provisions Market on Urbanspoon

Blazing Saddles | Los Angeles Vegan Beer & Food Festival – 4th Edition

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slant

el segundo breweryWith the sun’s death rays beating down on the Sunset strip, beer-drinking vegans take to the streets for some free supplemental vitamin D…but mostly for the fourth annual Los Angeles Vegan Beer & Food Festival. Mainly meatless since March, I’m all about getting in on this action. As a vegan beerfest virgin, I’m looking forward to grazing the bazaar of LA and OC’s best vegan food plus great local beer choices produced without any cow, fish, bee, or bull testes.

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“I want it NOW” – Bridgette “Veruca Salt” Kominek with Husband Brad of Noble Ale Works pulling out all the money.

Many types of Vegans made it out for the fest: the beegans, then gleegans, veganics, v-sluts and the v-curious…all here with one thing in mind – eat, drink and be merry. With such an abundance of food, Bridgette Kominek tweeted, “I plan to run around singing the Veruca Salt song from Willy Wonka.” Indeed, she wants it NOW. The fest is laid out like the replica town in the movie Blazing Saddles, complete with hay bales, dirt, and a festive maze to get to the restroom. Food trucks and tents sandwich in the central beer garden and seating area neighboring the stage/music venue. Goers were encouraged to BYO chairs and towels, which makes the middle area look like Florida’s South Beach on a 90 degree day. I will say that this festival has an overall better-looking-than-average clientele than a typical beer fest. The stereotypical beer belly’d Pliny shirt/bearded dudes didn’t make it out for this one, sadly. Untappd only had around 300 checkins during the event.

TDA_Chef RandyTony Yanow, owner of vegan friendly craft beer bars Tony’s Darts Away, Mohawk Bend and part owner of Golden Road Brewing spurs the vegan/craft beer scene in LA. He, along with power vegans Quarrygirl (vegan blogger) and Nic Adler (owner of the popular Hollywood venue The Roxy) blaze this annual festival. The best part about about this fest is vegans can safely eat and drink anything without asking questions. Food options range from inventive menu options like beer battered avocado tacos (a local favorite of mine from Seabirds Truck), meatless tamales, desserts and even a French dip sandwich from Tony’s Darts Away chef Randall St. Clair complete with Au Jus (Randall is pictured in green above, grub pictured below with a Maui Brewing Mana Wheat).

TDA_French DipTDA_chili

bootleggers

Bootlegger’s Jose and super lovely wife served up one of OC’s best hef’s with a kiss.

The beer choices on hand aren’t that much different from any other beerfest. Brewers towed typical summery IPA’s, wheats and pilsners. Some of my favorites of the day were Monkish Brewing‘s Oblate (Belgian Blonde w/Chamomile), El Segundo Brewing’s White Dog IPA (Nelson hopped and super fresh), as well as Firestone Walker’s Pivo Pils (described in this blog post).

GoldenRoad _Almond Milk Stout

Golden Road Brewing brought an Almond Milk Stout. The whole point of a milk stout is to have a mid to high level of sweetness that carries the roastyness. Traditionally, milk stouts use lactose sugar (not vegan friendly, moo) that is unfermentable by yeast to add sweetness. The problem with almond milk is that it’s largely sweetened with sugar cane juice which is ‘edible’ to yeast. I perceived GR’s Almond Milk Stout as fairly dry, tasting and finishing similar to a sessionable dry Irish stout, which is strange for a beer finishing above five plato. I would have expected more hints of creamy nuttyness and a little bit more sweetness. I’d like to try the beer in their pub on nitro. Fun beer though, and I applaud their experimentation. I would have thought Coconut Milk would have been the obvious choice.

veggie-lovers-sriracha-cookbook-144(sponsored) Click to pre-order noted author and vegan handyman Randy Clemens The Veggie-Lover’s SRIRACHA Cookbook! Release date is July 12, just in time for all those backyard summer sizzles with your veggie-crazed buddies. Seriously, the book costs the same as like four bottles of Sriracha. You should buy it with four bottles, then squirt ropes of the cockish Huy Fong goodness all over your eggplant!

food area near 3pm

Normally, live music at a beerfest is a sub-par list of cover bands. Not today! I actually sat through an entire set of The Janks. This is the first beerfest I’ve actually discovered new music. I actually bought their album for the ride home! During other bands, people are actually shaking their groove things. I’m smiley. Great times are being had! The people watching here is also top notch.

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I tried to talk her down to $2.

Overall, I can’t really knock this fest as it’s the only vegan beer fest in the world. Pretty much, if you’re vegan (or v-curious), you should go. The food and beer options are aces, but a few logistical issues should be addressed next time. (see bottom) I had a fantastic time and the great far outweighed the issues. If you’re a fruit and vegetable murderer, it’s well worth the trip up to LA for the vegan food and revelry. If you’re not…well, save it for another fest. Cheers! May the fourth be with you.

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Gripes: Being in a field on Sunset Blvd looked like a nightmare for brewers to haul stuff in, grab ice and such. Flavored vitamin-type water bottles were handed out at one point, but ran out a couple hours in. The hand wash stations were also out of water…I saw a girl wash her hands with beer! That’s a first. I’m also not sure if the grounds were 100% handicapped friendly. There was no circular flow to the grounds, making a trip to the bathrooms a bit of a task if you were near the entrance. Brewers were given scarlet letter DD armbands even though they weren’t pouring. Harsh. Some people complained about parking as well but I can’t really speak to that. Maybe a better location next year? I hope so.

Beer for Boobs Event at the Globe 3/26

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b4b banner

Tuesday March 26 at 6:30, the Globe in Garden Grove is hosting a YUGE Beer for Boobs event! If you haven’t been to the Globe, they’re a Belgian expatriate-ran pan-euro gastropub with more Belgian beer taps than you can shake a trappist monk at.

The event will host:

  • Four course prix fixe Belgian beer paired dinner! – $40 online, $45 at door. If you have issues ordering online, call direct at 714-537-7471 from 4pm (M-S)
  • Bottle share with purchase of a Beer for Boobs glass (bring a bottle)!
  • Silent Auction benefiting Beer for Boobs!

Dinner includes:

• Blanche De Bruxelles with Baby Endive, shaved fennel, lemon and white pepper dressing, and crumbled Feta.
• Leffe Brune with Prosciutto wrapped scampi shrimp, skewered with rosemary sprigs.
• Chimay Tripel with Skirt steak florets.
• Straffe Hendrik Quad with Crème brûlée with a few spicy candied pecans.

Silent Auction!

I'd give my left teste for this box of westy

I’d give my left teste for this box of westy

A hand-carried from the mother land super rare box  of Wesvleteren
Degustatiebox Trappist Westvleteren!

  • 1 Authentic Trappist Westvleteren Chalice
  • 1 Bottle Trappist Westvleteren b4b donated 212 (Quad)
  • 1 Bottle Trappist Westvleteren 8 (Dubbel)
  • 2 Bottle Trappist Westvleteren Blond (Pale)
  • Other rare donated bottles and memorabeeria from the restaurant owners, distributors and superfans, like this bottle of St. Martin’s Cloak from Brasserie De Brunehaut (Only 7,500 bottles produced and released in late 2012 – thanks to Mario Valle of Liguor Mart Whittier) and others from Julie Lim of OC Wine Mart in Irvine.

Bottle Share!

Buy a Beer for Boobs glass and bring a tasty bottle of beer to share! The B4B team will be on hand as well with tshirts, coozies and other goodies.

On tap at the Globe:

b4b taplist b4b bottles

About Beer for Boobs:

Beer for Boobs is a super walking, super cancer fighting walking crew. The idea for this fabulous team was born at White Labs in 2008. We wanted to raise yeast by day, and stomp out breast cancer by the mile. Our fearless leader & Vice President of White Labs, Lisa White, collected her superhuman yeast ranchers & friends to create our breast cancer fighting crew. Our crew walks 60 miles in 3 days this November to fight against breast cancer. 

 

Farmhouse Lunch with Firestone Walker Brewing Co. (Beercation pt 1)

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union-station-front7:30 A.M. LA Union Station: “I’m pretty sure the guy next to me at the urinal was jacking off” claims Kip of Bierkast/LA Aleworks. I once wrote about this building’s romantic nature, but the thought of decorating a urinal cake in front of company is somewhat impressive yet depressing at the same time.

andersSeated in the center of a bus full of the absolute cream of LA beer media, I can’t help but smile. Batteries are fully charged, bagels are schmeered and bottles of craft beer are flowing wildly. We’re headed north to Paso Robles on a ‘Journey to the Center of a Barrel’  hosted by Firestone Walker. Anders, the LA area Firestone rep (looking strikingly like Mike Myers, but with a German accent) passes bottles of Double Jack, Double Barrel Ale and Pale 31 like communion. Our livers (and cell phone batteries) are in for a slow and painful death this weekend.

11:30 A.M. Slowly sipping a Bruery Rugbrod makes the time and trees melt by the bus windows ever so fluidly. The business cards have all been passed out, Twitters have all been followed and the bus vegans have all outed themselves. Somewhere off of James Dean Highway, the bus creeps onto a thin dirt road and squeeks to a stop. Bones crack as we emerge through the dust cloud. “Where the hell are we?” Anders trots to the top of the nearest hill and makes a call. I check the itinerary: “noon – Lunch – Think Fresh”. Then it happened, a sunbeat tractor rolls over the hill to save us. “Is that David Walker on the back? Holy fucking shit!”

walker on tractor

Ridin’ dirty.

 

“Hop on” David says in his Mozy ‘charming man’ accent. Musical chairs ensue. Being lunchtime, the thought of dining on a farm seems like a fucking fairy tale. I snap a photo of David Walker with the sole purpose of showing my barber. “He’s one cool son of a bitch.” I tell the Beer Goddess next to me. Picking up a bunch of media people on a tractor is beyond pimp-like. I need to be pinched.

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We end up at Farmers Bill and Barbara Spencer’s Windrose Farm just outside Paso Robles. Firestone Walker and many other restaurants get their truly organic/biodynamically produced goods from this wildly manicured plantation. Envision rolling hills littered with trees, 70’s porn rosemary bushes, sheep grazing and shitting like natural fertilizer factories…acres upon acres of apples and beyond. If you’re looking for a spot to camp for Firestone Walker’s Invitational Beer Fest, this is the spot. They even offer a cozy pink trailer ‘farmhand for a night’ stay that includes fresh food and beer! (Call for details)

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Gathering around the farmhouse, pitchers of Firestone Barrelworks BrettaWeiss are served. As farmer Bill speaks to us on the crappy state of “organics”, a rooster tro-lo-los along to a quartet of wind chimes jingling in the warm breeze. Closing my eyes while taking a sip, I feel dreamy and hypnotic. This beer is bright, tart and is farming with character from the wild yeast, yet remains approachable and refreshing. If this is any indication of what Barrelworks in Buellton is capable of, I’m 100% on board.

farmlunch tableOnward to lunch! We’re seated at a thirty-person communal table set in the sun, four courses of farm-fresh food are served:

  1. Farmstyle salad; fresh picked greens, vegetables, Union Jack vinaigrette; w/Double Jack IPA (bottled yesterday)
  2. Braised bitter greens; Windrose Farm smoked tomatoes; w/ Wookey Jack Black Rye IPA (bottled two weeks ago)
  3. Walker’s Reserve Braised Lamb; roasted root vegetables; w/Parabola Russian Imperial Stout (2011)
  4. DBA caramelized apples, vanilla ice cream; w/ Double DBA Imperial ESB

Enjoying such beautiful food at its peak of flavor and nutrition next to shockingly perfect beer sets a perfect foundation for the rest of the day. I’m ready for anything.  I could box a lion and wrestle a bear after this. This lunch is world class and faultless. This is my Jonestown moment for fresh food and craft beer!

Stay tuned for more on this journey! Windrose Farm produce is available at the LA Farmer’s Market as well as many fine restaurants in LA! Check their site for details. (map)

 

Beachwood BBQ & Brewing / OMGWTFBBQ!

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Beachwood BBQ & Brewing. If those words aren’t part of your craft beer vocabulary, I’m going to send you a free copy of Rosetta Stone’s craft beer language edition* and whip a piece of pulled pork at your eyes, you filthy swine.  Not only does Beachwood ‘que up some world class BBQ and sinful Americana style dishes, the house beers brought home some serious hardware at the Great American Beer Festival 2012. Co-owners Gabe Gordon (chef), wife Lena and Brewer Julian Shrago’s food and beer recipes are a match made in heaven; and worthy of a solid write-up, Gonzo style.

Thurs. Nov 15, 5:45 P.M.

If I told you that I received a full frontal body massage while standing on a street corner, you’d probably ask, “Long Beach, right?” and I would say, “yep, but it’s not what it sounds like.” See, I was in fact on a street corner, in Long Beach, punching a crosswalk button like Bruce Lee as two vintage lowriders roll up. Each car’s stereo is easily bending the space-time continuum with bass so loud it feels like I’m being attacked by a swarm of french ticklers. A young lady passes me by mid-crosswalk pulling pomeranians like she’s flying a kite. “Where’s…..Beachwood……BBQ?” I ask in-between bass thumps. She points ahead and rushes off.

The dark drizzly night puts me in the mood for comfort food and a nice roasty stout. Ashley (hostess), welcomes me like I’m family. “Sir, the Zymatore Project is in-house tonight, there’s special beers paired small plate dishes”, she says while handing me a page that reads like a menu at a French brothel. I stutter like a drunken Texan trying to say “BFM Abbaye De St. Bon Chien Aged in Pommeau Barrels from Brasserie des Franches-Montagnes from Jura, Switzerland. (view the evening’s menu here: 1 2 3 4 + food) “Wait, wait, wait a fucking minute. I pick a random night to come to Beachwood and and I’m here with some of the rarest barrel aged beers in America?” Indeed.

Ignoring the details of each beer, I roll up my sleeves and start with the lowest ABV; a 5% Italian Wit beer aged in “Orange” Wine barrels; Birrificio Barley’s Friska. I play coy as she gently touches my lips. She’s tart, provocatively dressed to style and teases my tongue. Friska is flogged with natural orange zest while her friend Coriander bats her lashes from afar. “Respecte le donne!” I yell, getting strange looks from the bartender. “It’s an Italian Spiderman joke, google it.”

Striped shirt wearers Justin of Beachwood and Mike Harman of B.United

Briefly, the Zymatore Project is kind of like an art museum getting the Mona Lisa, touching her up with some eyebrows and cleavage, then loaning her out for parties. Not only does B.United import rare beers from around the globe, they go another step creatively and re-age beers (also meads and ciders) in specialty barrels for this project.  Some beers they evoke a secondary fermentation with fruit, adjuncts and wild yeast, boosting the character and alcohol. Michael Harman, B.United’s West Coast Division Manager says “We will only do a secondary fermentation if the brewer is okay with it.” Just when I’m comfortable with American craft beer, discovering the Zymatore Project quickly makes me feel lost in a vast landscape of ever-evolving beers.

Aside: Just as Beachwood is collaborating with B.United for the night, I’ve joined forces with Orange County Gayot food critic and OC Executive Magazine mogul Richard Manning as well as the highly acclaimed food photographer Anne Watson. Any time I can get a solid opinion on food and professional photography on the blog, I’ll take it! I highly suggest browsing their work as they’re both huge parts of the Orange County food scene. I love and respect both immensely!

On to tasting… Of the five Special Appetizers offered for the Zymatore event, each has a suggested beer pairing with prices ranging from $7-$12 for each. (click to view). The Grilled Chicken Breast on wilted greens appetizer, for example, is cooked with with orange and coriander; the same ingredients brewed in the Friska Wit Bier described above. Each dish is well thought out and crafted around the special beer selection for the evening.

The Chicken & Duck Liver Pâté with toasted bread rounds is a perfect entry into Fall/Winter. “November is finally here!” says Rich as rain drops pelt the outside tables. He adds, “Mason jars are popular these days in fine dining.” I note that the bread rounds crunching in my mouth sounds like someone walking in freshly fallen snow . The Pâté is delicate yet full of mineral goodness. The suggested beer, Hofstetten Granit Bock aged in fortified wine barrels plays well with the Pumpernickel rounds and cleanses the rich fat as it melts across your palate. I wish I could fit my face in that mason jar, dammit. Anne quips, “doesn’t Pumpernickel literally translate to Devil’s Fart?” Yes!

My other favorite dish on the special menu is the Duo Smoked Game Sausage – Venison and Duck sausages on top of a red onion marmalade. The sausage is bundled handsomely with a mild smokey heat and rustic earthiness, sort of like Hugh Hefner in the 50’s. The filler is grainy like black pudding dotted with wild berries to twang up the sweetness. Cranberry in the filler screams “Autumn!” and I’m left screaming for more. The sweet marmalade hiding out underneath brings out the best of our beer choice: J.W. Lee’s Moonraker with Wild Yeast. When I think wild game, I think British beer to wash it down and to boost an earthy sweetness.

Other dishes you MUST try when visiting Beachwood BBQ:

  • BBQ! If you can’t decide, do the “Choose three items” option to get the best of each world. The pulled pork is a masterpiece and must be tried. Seriously, if I was a pig, I would gladly offer myself up to Gabe. “Oink Oink, Gabe! Please put me in your smoker and dry rub my butt kind sir!”
  • Baked Mac and Cheese! You’re probably like, “yeah yeah, what’s so special about it?” Rich Manning says, “It’s probably the best Mac and Cheese in the Greater Los Angeles area. It’s smoked and dense with a huge flavor depth”. “Ooooh, this is worth every calorie!” says Anne.  The Gruyere cheese beer sauce oozes, coats and stretches with each bite. The crunchy crumb topping lends it a light crunchy shell. “But is there bacon?” Yes, there is bacon, you filthy, filthy pork slut.
  • The Wild Mushroom Stew is another favorite although probably overlooked on such a deep menu. The “umami-bomb” Mushroom Stew sits on a sinful double dollop of blue cheese grits, the kind your momma used to make, if your momma is Paula Deen.

But wait, there’s beer! If you need yet another reason to visit Beachwood BBQ, the beer program is one of the best I’ve seen. Here’s why:

  • Full set of award winning house brewed beers. Each has a distinct full body and bold flavors that stand up to the rich food. Belgian style ales, Stouts, IPA, ESB, Pale’s, etc. There’s something for everyone and all brewed in house and super fresh. Do a flight, grab a growler to go.
  • Lineup of rare and classic craft beer from around the world. Whenever Pliny the Elder is ‘just another beer’ on the draft board, that’s saying something. The revolving taps alone are worthy of a trip, not to mention a full cellar of rarities. The list is thoughtfully planned with many styles covered, big beers to sessionable, low to high IBU, fruity, roasty, no ‘tap overlap’ with ten IPA’s…I could go on and on.
  • A bar packed with craft beer fans. There’s something to be said about the craft beer community. We like to talk beer with each other. Beachwood’s bar is packed solid with geeks, newbs, homebrewers, pro-brewers, and craft beer celebrities. The bartenders and wait staff are also highly knowledgeable and not snooty.
  • Multi-zone draft temps! This is seriously insane. Some draft handles are served at cellar temp, some are served at colder temps. Gabe Gordon created the “Flux Capacitor” which monitors CO2 and allows for per-line adjustments. At Beachwood, you can get a Barleywine or rich Russian Imperial Stout served at suggested cellar temps! No more coddling your beer like a baby until it warms up! It also allows for certain styles to have more or less gas, making ‘mouthfeel’ fine tunable. This is the geekiest thing I’ve ever seen at a bar.

  • Special events! The Zymatore project listed above is only a small part of what Beachwood brings to the table. I seriously couldn’t be more blown away by what the B.United guys are doing and for Beachwood to bring it to the public. Check their website or Beer Advocate for details on future events.

Beachwood BBQ has a smaller location in Seal Beach without the brewpub; same great food and superb draft list. Both are craft beer beacons of Orange County! Make sure and check out the rest of our pics! Thanks Beachwood

*Rosetta Stone doesn’t have a craft beer language edition, silly. Go buy Tasting Beer by Randy Mosher and learn super geeky stuff. 

A Perfect Storm / The Bruery Black Tuesday Release Parties (2012)

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Patrick and Rachel Rue relive their Black Tuesday prom.

“I thought I had messed up raising my son” said a well-dressed older gentleman in a bow tie and extra-extra long grey suit. “Who’s your son?” I asked. “Patrick Rue”. I could tell by the gleam in his eye, Michael Rue (President of the Bruery) is proud of what his son has created. Even the lore of Black Tuesday, an epic brewday-gone-wrong, has turned into something magical. The mere fact that 3,000 bottles of the $30 beer sold out in ten minutes is proof Patrick Rue knows what to do when life hands him lemons…throw them in a bourbon barrel and hope for the best.

Peanut Panna Cotta w/Toasted Marshmallows

The 2012 Black Tuesday party and beer release is double the size of last year. The party has expanded to the Bruery Provisions and the new tasting room at two sessions a piece. With the beer, production was up and more variations are available at the parties, giving fans a chance to try special cask, randall’d and tap versions of this enigmatic Imperial Stout.  At Bruery Provisions, each variation is paired with a perfectly crafted dish! Here’s a write up of the tail end of Bruery Provision’s party, and my notebook notes verbatim of the full party at the Tasting Room. Please, enjoy.

Bruery Provisions Session One:

Faster than lightning strikes, tickets to the party at Provisions disappear.  I’m all about pairing beer with food and I’m quite curious how a complex 19% ABV bourbon barrel-aged beer will fair with food. What the hell would I pair? S’mores or maybe a nice Macanudo Robusto Cigar, or perhaps a nice triple-cream Brie glazed with a honey-bourbon reduction? I know, it’s not an easy beer.

Lukcy Basardts on the patio of Bruery Provisions

Arriving at Provisions as the sun sets, the squeaky back gate is all that welcomes me. The quiet crowd outside must be content as everyone is sipping gently with pinkies out. The outside air is refreshing, golden and still. Birds flutter inside the nearby hedges, snuggling in for a nap after eating artisanal crumbs all day. Going inside, I’m met with some serious 1920’s zing! The ambiance is brought to life by the smiley staff completely and not cheaply dressed to the nines. Ladies are elegantly draped with long strands of pearls, throwback hair feathers and flapper dresses. Gents are dashed in everything from bowler hats and suspenders to pinstripe three pieced suits. Tyler King, man of infinite fashion skills, even had a grey button-up short sleeve shirt (with shorts). One can always spot the artist at a show, I suppose.

Provisions kitchen coordinator Bryan Liem set out to prove his mad pairing skills with five versions of 2012 Black Tuesday.

  • Black Tuesday (straight) with Wild Mushroom Mole, Masa Cake & Sesame seeds.
  • Grey Monday (Hazelnut version of BT) with Blue Cheese cold smoked over Hazelnuts, Dried Figs, Fresh Pairs & Toasted Hazelnuts.
  • Black Tuesday Cask with Coffee & Vanilla served with Coffee & Vanilla Pulled Pork Slider w/Coffee BBQ Sauce on a pretzel bun.
  • Black Tuesday Cask ‘Banana’s Foster’ paired with Peanut Panna Cotta w/Toasted Marshmallows.
  • Black Tuesday Randall with Mint Chocolate next to Goat Cheesecake, Raspberry Coulis & micro Mint.

“I really wanted to do at least a couple of savory dishes to show Black Tuesday can be paired with a variety of dishes. I thought the vanilla brine I did for the pork added just hint of vanilla to really bring it out in the BT.” Bryan Liem, Bruery Provisions Kitchen Coordinator

courtesy Bruery Provisions facebook page.

Overheard inside, “The pulled pork dish and coffee Black Tuesday easily won best in show, best beer and best pork dish I’ve had.” Said a random lady. Kendra, Provisions GM agrees, but mentions the Smokey Blue by Rogue Creameries paired with Grey Monday was a close runner up. Anytime you can get a complex cheese that’s been smoked for three days over hazelnuts with a complex hazelnut beer, you’re in for a sure mouthgasm! Everything was delicious and perfectly paired.

Overall, session one at Provisions was super mellow. It was nice to see it wasn’t over-crowded, guests had plenty of elbow room to shmooze around and take photos. More on the beer in the next segment, but five variations of Black Tuesday with paired food is plain brilliant. Bryan Liem has some serious mad skills and I can’t wait to see what he has in store in the future!

Bruery Tasting Room Session Two

I took four pages of notes in a spiral SPAM notebook during the party; here they are verbatim.

Bruery BT 12 party

Dan from out of the park pizza is here with a Brewluminati shirt. He “probably should have been put on Ritalin, but his mom didn’t, thankfully, Fuck that shit” says Dan. Doors open, clock strikes 8 and Black Tuesday flows quick, thick and black like a 1970’s blaxploitation film. A hundred voices corrupt the fall night and are buzzing consciously with phones and beers in hand. Untappd is tappd out, thankfully. I don’t normally check in tasters, but this has more booze than a standard 12oz’er. Glasses clank unheard among Hipbone Slim & the Kneetremblers ‘Snake Dancer’. “Cheers!” screams a table with necks stuck out. Music is all encompassing and volumetric, throwback blues jam thick like a Black Keys Pandora playlist. Black Keys? Black Tuesday. Nice to meet you. Likewise. Pleasure.

Staff is sexy, dipped in classy 20’s garb. Crowd is sloppy with tshirts and tennies. Sitting by the last-call bell and firkins, wooden handle, 8” ringer. I’d ring the server’s bell like Anita Ward. Sitting by the casks, people yell drink orders without saying please and not tipping, “BANANA AND GREY MONDAY” yells a puffy guy that looks like Clint Howard. Lee Fields ‘Who do you love?’…great song…tappin my feet, sipping, scribbling, eavesdropping, heaven.

Vanilla coffee cask best I’ve had all year. On par with Smog City’s Groundwork Coffee Porter that took gold at GABF; fucking crazy good beer. After two pours I get a case of the sweats. Spoke to Jeff Duggan at Portola Coffee Lab in Costa Mesa; “the coffee is a lighter blend than Portola does normally, we ground it this morning to drop in the cask.” he says while hauling bottles to a work party. Vanilla? Not really punchy aromatically. There are GROUNDS in my beer! I repeat, there’s GROUNDS in my beer! Coffee character is perfect; it smooths out fresh BT perfectly, 19%? Nofa King way. I want this beer bottled..now. Ya heard.

Hitting more CASK action: Banana’s Foster. Boozy bruleed banana that bounces on the palate like a real creamy banana. Banana fumes after a sip! On the belch, more banana fumes! Michael Rue gave me his on the way out. “I barely touched it.”

MINT – was this through a randall? I didn’t see Randall anywhere. Imagine Chocolate Rain with some cooling, boozy mint. Least Fave. Not bad by any means, but the bar has been raised. Last year’s BT S’mores cask wasn’t that distinct. This year, variations are nuanced and  a force to be reckoned with.

*Show a tweet with #BlackTuesday and get a free BT ’11. Done and done. Wow so smooth compared to ’12. Def going to bury my ’12 in the backyard like a dog.

Hottenroth – Palate cleanser of the Gods.

Grey Monday – Sweet hazelnuts! Sexy decadent hazelnuts tap dance in my mouth. Time to convert BT to P.

Straight BT ’12: Graham Crackers all day long like Heather Graham in Bowfinger. Deep dark fruit vanilla followed by bourbon, oak. Boozyness clashes with hoppier finish not prevalent in BT ’11. Baby Black Tuesday needs to mature, cut teeth and get potty trained.

Dan Auerbach ‘Streetwalkin’ blastin’. Serious Portola coffee sweats going on! Buzz hit! Caffeine too. Intense. Life of a beer blogger is always intense. Bank on that.

Ashley, peacock feathers, pearl necklace and beer. Best seat in the house!

Chocolate Rain materializes in my tasting glass. Manliest goosebumps ever. This is the point where they all start to blend in. Chocolate is decadent, smoothing. Wish I had a doggie bag for this. Time for food. Lime Truck ran out of food. Bastards.

The crowd is apologetic and nice with the tight squeeze. Overheard: “scuze me, sorry, may I get through here, sorry, pardon me, whatcha drinkin there? Didn’t I see you at another event?” “Tuesday, Monday, Tuesday, bananas!”  “Coffee, Coffee, Coffee, did you hear the Coffee cask is great? Anything? Nothing.” “Damn son.”

Overall! Great party, pretty much perfection! Was a little loud, but hell, I’m old. Next year I hope do the same thing. The beer is pretty much phenomenal and this year was an improvement with the variations. Portola Coffee / Vanilla cask Black Tuesday I will pretty much swoon over for weeks to come. I hope it makes a return throughout the year!

OC Beer of the Week: The Bruery Vitis Series Oui Oui

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Thanks for stopping in to check out this new feature on OC Beer Blog! Each week, I will focus on a beer brewed in Orange County, talk a little bit about it, and suggest something fun to pair with it. Note that it may not always be food! Sometimes it may be paired with an album, a movie, or hell, even a festive blueberry flavored glow-in-the-dark condom. Today? Not so much. I’m starting out the new feature with The Bruery’s Vitis Series: Oui Oui paired with food from the craft beer friendly restaurant Carolinas Italian in Anaheim.

As The Bruery’s Reserve Society opens up for sale on 10/25, what better way start things off than a beer that came to me via the Reserve Society 2012.  Oui Oui is a one-off American Wild Ale brewed with Chardonnay grapes. From the Bruery’s Website:

via Untappd.

For Oui Oui we used a first running press of Chardonnay grapes from the central coast and added them to our sour blonde ale. The beer was then aged in oak barrels that had originally been used to store wine, imparting even more of that chardonnay-like quality.

To pair, I crack the bottle and and decide on a zippy Italian seafood dish; Scallops Pomodoro from Carolinas Italian Food in Anaheim. If you’ve never been, Carolinas has a ten page beer menu sorted by region of the world…over 286 beers! As craft beer becomes more of a ‘thing’ in OC, keep in mind Carolinas has been operating like this for over 30 years!

Pouring the beer into a flute glass, even the most aggressive pour coaxes no head. The carbonation is aces for the style, lending a vinous mouthfeel that is dry, sour and satisfying. Chardonnay grapes, funk and plenty of sour cling to your teeth well after a sip. Licking your teeth well after gives continued beer flavor, and also lets your partner know you’re feeling randy! Any beer that coats your palate and lingers makes a great beer to pair with food. This is such a pleasant sour, I wish I would have gotten another one!

As a pairing: The beer accentuates the basil, complements the acidity of the tomato, and cleanses the rich garlic pasta from the palate. My wife added some capers from the fridge which really brought the dish and the pairing to a whole new level. If you still have a Oui Oui sitting in your cellar, any dish with basil, capers, or some light acidity is a perfect match. Strong cheese is also a great option to match intensity.

Overall: I’ve always had trouble pairing a sour beer with food as I disagree with those that say to match acidity with acidity. A highly acidic sour + an acidic dish = puckered punum and heartburn. I look for a dish that is simple, light and fresh. Salad, seafood, tomatoes, bruschetta, super stinky cheese, fried green tomatoes, or shrimp cocktail are some other ideas to pair with a sour beer.

Other stuff: The Bruery Provisions is kicking off a week-long Harvest with events every night, check their site for details. The Bruery Reserve Societe goes on sale 10/25. Bottles of Black Tuesday go on sale 10/30.

Haven Brewing debuts in Orange for their 3rd Anniversary!

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courtesy Anne Watson Photography www.annewatsonphoto.comUpdate, as of 2014, Haven no longer brews.

It’s 5:00 P.M. on a balmy Monday night, nerves shot from an emotional day sending my kid to Kindergarten. At Haven Gastropub in Orange, I bet brewmaster Dave Larsen is having the same feelings. Debuting his beers for the first time in his native Orange, I’m sure It feels like an artist’s first show or the first time a stripper shows her junk on stage. Making the jump from a homebrewer/sou chef at Haven to brewmaster is astonishing. Tapping ten beers in five months is equally ambitious! Although the beer isn’t brewed in OC, this event is essentially the welcoming of yet another craft brewer to our growing list in Orange County. Are the beers good? We shall see. (Pretty photos courtesy of blog collaborator Anne Watson Photography www.annewatsonphoto.com)

courtesy Anne Watson Photography www.annewatsonphoto.comI pull in a bit early, drop anchor on a stool and snap a few shots. At the stroke of six, Haven’s front door looks like the tube of an arriving flight. A constant flow of people attack the tables and bar area like an army of well dressed ants. My goal for the evening? Sample every beer and have fun! Sampling every beer is not an easy task given brewmaster Dave Larsen’s average ABV with ten beers is 8%.

courtesy Anne Watson Photography www.annewatsonphoto.comAlong with ten Haven beers, the special 3rd Anniversary menu is an ode to Haven Gastropub and spinoffs.  Taco Asylum, Burger Haven and special gatropubish offerings are layed out in a proper celebratory fashion. The thing I’m most excited about are menu items in the $5-10 range for small plate foods. I would love to see more of these items in regular rotation! Thirstier than a beerblogger at a bar, I get hit with a paddle of Gross National Happyness (cream ale), Hafen Hef, upRYEsing (rye IPA) and Diana Brown with a side of Taco Asylum Wild Mushroom Taco. My flip flops rhythmically clap my heels to the beat of Fiona Apple’s ‘Fast As You Can’ playing obliviously over the heads of this full house.

courtesy Anne Watson Photography www.annewatsonphoto.com

Brewmaster Dave Larsen gingerly watches like a lifeguard at a pool. No splashing Dammit!

The last time I saw Haven this busy was a month after they opened! The tiny alcove window seats are sealed thick with bodies chomping at the bit for a beer. Jeremy the bartender scans the bar left and right like he’s watching a tennis match with two Russian gals playing. Dave Larsen stands nervously near the bar, scratching his red beard, like he’s about to be married. Lets get down to business!

Diving into the flight:

GNH Cream Ale is a light and herbal beer with low bitterness and a dry finish. Notes of sage, honey and spearmint ring the nose. I’d recommend this for someone that doesn’t like dark beer or the bitterness of an IPA. Fun fact: It’s brewed with some special heirloom red rice. Bitches love heirloom red rice.

courtesy Anne Watson Photography www.annewatsonphoto.comHafen Hef is just that, a traditional Bafarian Hefeweizen. It has some nice bubble gum flafor up front, yet mild banana and clofe. [Geek note – Drinking a hef in a 4oz taster on draft is not ideal. Most of my excitement drinking a trad Hef is how pretty it looks when poured in proper glassware. The bright golden-orange beer topped with a frothy meringue-like head is a necessity!] Bottom line: If you like Hef’s you’ll like Hafen’s version. It is heafenly. Skip the lemon, you heathen. (v’s replaced with f’s on purpose you feluptuous fagina fulture.)

* Fave of the evening! upRYEsing – I loves me some rye malt all up in my beers! Up front this is still a hoppy IPA with some juicy grapefruit and tropical notes chased with a slick pepper spice on the finish. It goes perfectly with my Wild Mushroom Taco! Each bite and sip found heat in the taco and complements the huge umami/parsley/garbonzo flavors going on. If Taco Asylum carries upRYEsing, I highly recommend this pairing. I can only imagine how the Ghost Chili Pork taco would fare with this beer. I’m salivating and clenching thinking about it.

Diana Brown – Sadly, my flight was mis-poured and I didn’t get a chance to sample this beer.  I got two Hef’s on my paddle. Dammit.

courtesy Anne Watson Photography www.annewatsonphoto.comOn to bigger and better things, I sample the oaked and non-oaked versions of Bremasters Breakfast Oatmeal Stout. Whoa there cowboy! This is a monster! Wait… what? This is damn near Old Rasputin Imperial Stout! An Oatmeal Stout shouldn’t be this big, bold, dry and boozy. When I think Oatmeal Stout, I think smooth, creamy roasty-roastyness!. I assume this is a mis-poured 100 Rubles, Haven’s Russian Imperial Stout. The oaked version, assuming it is also the 100 Rubles on Oak, really mellows out the mouthfeel, adding in some pleasant oak tannins and booze while boosting the dark fruit notes.

 

Sosigenes Double IPA is a huge hit with the crowd around me. The draft board is numbered and people order fast-food style. I overhear, “I’d like a number 6” many times. Haven’s bartenders, despite standing next to the draft board force people to say the name, causing some pretty hilarious mispronunciations.  Winner of the night: “I’D LIKE A SNAUSAGES PLEASE!” Haha! I personally thought it was soh-sih-JUH-knees, but I heard Wil Dee (Haven’s Bev Mgr) say it as soh-sih-jen-nis. Potato, Potato. It’s a damn tasty DIPA with tons of hops sitting on an easy drinking malt backbone. Paired with the Taco Asylum Short Rib Taco doesn’t do the taco any favors. The ‘salsa verdi’ in the taco is reminiscent of Italian salad dressing, perhaps a mis-douse? it was weird, although I still inhaled it.

damn auto correct

Changing my luck, I grab a sure-fire pint of Hello World Pale Ale to cap off the evening. I lift anchor on my bar stool and chat with Dave for a bit. “I need a beer” he says wiping sweat off his brow. “This tastes exactly like my Organic Pale Ale homebrew, which I love” I say. We both stare awkwardly at Greer Wylder nearby. “Welp, have a good night!”. “You too”. I’m like the Ryan Seacrest of beer blog interviewers. I was going to ask about growler fills, kegs, bottles, what’s coming up through the end of the year, why rice in a cream ale, what other fun adjuncts are you brewing with, is the moon made of swiss cheese, who trims your beard, etc. I drew a blank. Sorry readers!

I’m mildly annoyed Kate Upton has a tiger.

Overall:

Despite the mis-steps, Haven is still Haven. She’s like a beautiful girl that slightly annoys you from time to time, but you keep coming back because she’s super hot, ready for action and delicious. I’d like to see some more session beers to round out the beer repertoire; a 3-4% English Bitter, Porter or Mild might be pub friendly. I’m still impressed with this initial public offering after five short months. If they keep it up, they will surely increase my gross national happiness!

 

Hours of operation are 11 a.m. – 2 a.m. daily. Walk-ins welcome. For more information, including address and phone number, visit http://www.havengastropub.com (on Facebook,http://www.facebook.com/HavenGastropub).

Haven Gastropub on Urbanspoon

Beercation Two Parter! Chicago | Goose Island Clybourne

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Howard fucking Johnson, here I come!

Chicago is curiously not windy at this moment in time. Curious, because my flight was a fucking rock polisher. I’m in rush hour traffic, seatbeltless, in a shuttle van that smells vaguely like a freshly returned Wookie costume. As we bounce around side streets like a bowling ball at a four year old birthday party, the driver, a middle eastern Kenny Powers, yells questions at us, “where you stay!” without a question mark. “Howard Johnson!” I say talking out of the side of my mouth so others won’t hear.  The lady next to me raises an eyebrow and checks her google navigation; 45 minutes away from downtown. Fuck. I’m going to miss the group meetup with the Beer Bloggers Conference. “Hey driver, what all the odds I’ll make it there by five?” He shakes his greasy mullet and sighs.

Fact: Kenny Powers is great fucking driver! Shockingly, we screech in front of the circa 1959 HoJo with ten minutes to spare. I check in, freshen up the pits, chonies, and batteries and head down to meet the absolute cream of beer bloggers. As is always my policy, befriend the blonde girls first. There’s a method to this theory, which boils down to them having more fun. I like to have fun too.

Wonder Woman!

The first blonde gal I spot is Amber Jansen, a bright-eyed and bushy-tailed beer blogger out of Massachusetts. Dipped in fresh pink Chuck Tailors and matching sunglasses,  shorts and a noticeable lack of a wicked accent, she’s been to the beer blogger conference before and is super friendly. Still woozy from the flight and no food for eight hours, we chat about a nearby ‘Foot Massage’ sign. “Are they really foot massage parlors? Is “foot” slang for “penis” in Asia?” I ask. Perhaps an investigation for a different blog.  “I’m part of 2beerguys.com, but obviously I’m not a guy, my husband is”. Relieved, I chug some water, then belch apologetically.

I must break you, American Beer Blogger.

We set out for Goose Island’s Brewpub in Clybourn via Subway, a method of transportation that has eluded me until today. I thought I was being rude by pushing myself in the crowded door, only to be ass-pumped by three well-built Russian guys before the doors finally shut. I reach back to migrate my wallet to the front pocket and man-graze the teen version of Ivan Drago’s junk. The only Russian I know is “dasvidonya” (until next time), which would have been awkward, so I simply say “excusé moi” in my best French accent. I must be glazed. Food and beer has eluded me. On the walk, I befriend the other blonde girl of the group, Elle from FAME, a PR firm that handles the Leinenkugel Brewery account. Based out of Minneapolis, I ask “ever run into Prince?”, “what do you think of the Zack Parise trade?”, also “how has Leiny been affected by the big guys purchasing them?” and other gems of a tired mind. Such a nice gal, I’m really looking forward to the Leinenkugel lunch just based on chatting with her. Plus, she is wearing white pants.

Beer Pairing Dinner | Goose Island Clybourn

Goose Island’s Brewpub in Clybourn is enchanting for any beer fan. A large wood crafted island bar resembling the one on the TV show Cheers (but nicer) is surrounded with tables, booths and side bars. The 10 barrel brewhouse is camped off to the side, down a small set of brick steps and plexied safely from the pub area. There’s also an overflow area, a banquet area and a place to purchase collectibles. Brewery tours are given by a well informed and passionate bunch and are highly recommended.

Here as part of the Pre-BeerBloggers Conference 2012, we are being treated to a four course beer pairing which is totally unexpected. Brett Porter (best master brewer name ever) welcomes us as we raise a pint of slightly warm and headless Sofie, their Farmhouse Saison. Being my first beer of the day after travelling 2,000 miles, anything is welcome.

The first pairing:  Trout and Tomatoes paired with Lolita was neither complimenting or contrasting. I tried different combinations of trout/tomato/balsamic with this American Wild Ale and simply didn’t get a relation. The complexity of the beer shines a light on the balsamic reduction with the acidity, yet over powers the rest of the dish. Lolita is a pretty beer, pinkish blushing rose, perhaps blushing for not working well with the pairing. I would be curious to try this delicate dish with Pepe Nero, offering some nutty/roasty notes without overpowering.

Second pairing: Pork Belly and Pasta with Matilda. Again, a beer that doesn’t play with the dish. Both on their own are spectacular, however Matilda’s Belgian spiciness argues with the Jus (gravy).  I was able to find it compliments the Camembert foam as cheese and Belgian style beer often do. Mixing the foam and gravy to get a relation with the beer only caused the Jus to overpower the foam. I would like to try this pairing with Goose Island’s Nut Brown Ale, which may play off of the gravy and have solid enough body and bitterness to cleanse the palate from this rich dish.

Third pairing: Leg of Lamb with Juliet. This pairing again, is not heightened by consuming together. The Lamb and Juliet are easily my favorite of the night yet she fails to make me a star-crossed lover when paired. Where for art thou food pairing skills, Goose Island? I savor Juliet, sip by sip. Inhale and exhale. The tart blackberry essence followed by smooth oak seduces me as I roll my eyes until she’s gone. Luckily I got her digits! As for the pairing, Lamb usually goes great with a nice Porter, but in this case I would have liked to contrast the dish with Goose Island’s Summertime Kolsch or IPA.

Dessert: Chocolate and Cherries – Flourless chocolate cake, seedling Cherries, and Black Dog Malted Gellato paired with Madame Rose. This worked stunningly well, as the cherry in the beer really brought the chocolate and cherry in the dessert to a whole new level. Alone, they were half-chub; together, full salute chub with finish. A shower might be necessary.

Overall I’m humbled and grateful for the opportunity to try the pairing. I’ve heard so much about Goose Island from the west coast and admire their line up of award winning beers. I’m a bit confused as they said multiple times that the food is developed around the beers. I simply didn’t get it. Perhaps they are eager to show off their vintage style Sister beers to a well informed bunch. Whatever the reason, I’d be more than willing to go back the next time I’m in town and try some standard menu items with them. Sofie with a cheese and charcuterie plate? Lolita with the Black Earth Short Rib Sandwich? Matilda with the Oyster Po’ Boy? Juliet with the Duck Reuben? My mouth is watering thinking about it, and I’m sure yours is too! I can’t wait to go back!

Many thanks to Goose Island and Zephyr Adventures for organizing this pre-conference excursion! Not so fine print: Goose Island was kind enough to cover the dinner for fifty or so bloggers and give us direct access to the brewer for questions and photos. They provided swag bags that included beer samples, mugs, a hat and a bottle opener. Bloggers paid a nominal fee for the side excursion and Goose Island is a sponsor of the conference. Contrary to popular belief, the brewpub isn’t owned by the big guys. The brewpub operates independently of the big guys. Cheers!

Coming soon: Part 2, the Beer Blogger Chitown Party Bus hits Piece Brews, Revolution and Haymarket.