Alameda County

Drakes Brewing Company
Jacks Brewing Company
Tied House Brewing Company
Triple Rock Brewery
Trumer Brauerei

Who's Canning Now?

Ukiah
Uncommon Brewers
Mammoth Brewing Co.
AVBC
21st Ammendment

Welcome To Dust Bowl Brewing

Welcome To Dust Bowl Brewing

Dust Bowl Brewing Co. is located in Turlock. This brewery is a 10 bbl system. The founder is Brett Tate and the brewer is 2006 Samuel Adams Longshot Homebrew winner Don Oliver.

Currently they offer two beers which are well distributed throughout the Turlock area.

Dust Bowl Brewing Co. took gold at the for their Hops of Wrath American I.P.A at the   2010 California State Fair Commercial Beer Competition. This beer is available in 22oz and a very attractive gift box with 2 logoed pint glasses.

Auburn Ale House Celebrates it 3rd Anniversay with a four day long party!

2010 California State Fair

California State Fair Commercial Beer Competition

The California State Fair is proud of its 150 year history. During the course of it’s history it has turned its head to including consumer products. One of these products is beer. This competition has had an impact for the brewers and breweries, that participate in the competition, for the judges that evaluate the entries, and for the consumer who may use the event as a guide to pick her next beer.

 For commercial brewers it means several things, It is an opportunity for their skill of the craft and recipe designing that will set them apart from other brewers in the State of California. It also puts a measure of clout on the brewer and brewery. Upholding California’s reputation as the go to state for beer and breweries.

 For the judges it means increasing the number of qualified judges. Sacramento is one of the richest areas for qualified judges as a result of this event. It is not necessarily a platform to provide a system for judging since that has been well established by the Beer Judge Certification Program. This is probably the only international standard for judging that has been in place for evaluation of alcoholic beverages.

 For the consumer, locally it provides a guideline for recognizing quality breweries and beers which have participated in the competition.  Here is the reason why.

The competition is a tough one. Unlike wine competitions, double golds, double silvers, and double bronzes are not given out. Only one style per category receives the gold, silver and bronze. What does that mean? There are a little over 100 breweries in the State of California. At best of all the breweries and beers submitted, only 28 primary categories will be awarded the prestigious gold, silver, and bronze.

 For the rest of the world it has been one of the highest standards in increasing consumer awareness for breweries and beer.

 What makes the State Fair even more stringent for the brewers than the wine makers?  The State Fair only allows those beers awarded the gold medal to be showcased at the Grape and Gourmet.

Basis of Judging
 The basis of judging occurs over a 50 point system. 41+ is the necessary score for gold. It is exemplary example of style. 31+ is the necessary score of silver. This beer should be within style parameters. 21+ is the score for beer which has no off flavors aromas or major style deficiencies and may not be the best example however is still recognized for its style. All judges on the panel must come within seven points of each other to award an overall score to the beer.
The matter of scoring a beer considers aroma, appearance, flavor, mouthfeel, and overall impression.

 For aroma, this is considered to represent 24% of the overall score. It is also one of the most important. A good judge can perceive 80% of what she needs to know about the beer from the aroma. That includes the decision as to whether or not it will go into your mouth. It will be one of the two places that will really effect how the beer places.

 Appearance accounts for 6% of the overall score of the beer. Don’t let looks fool you though. One can tell a lot about a beer from appearance. Factors contributing to appearance are color, clarity and head retention. On the subject of head retention factors such as color and texture are also considered.

 Here is the clincher. Flavor attributes 40% to the overall scoring of a beer.
The beer smell good, looks good, but does it taste good? There are several questions a good judge must consider while evaluating a beer. Is it balanced for style? Are the fermentation characteristic appropriate? How does it finish? What about the aftertaste? Are there brewing, fermentation flaws or handling flaws? Because beer uses hops to provide , flavor and balance it is absolutely necessary to swallow the beer. The only part of the tongue that will perceive this component of the beer is toward the back of the tongue.

 Not as significant but just as important is the mouthfeel of a beer. This contributes to only 10% of the overall score but is very important nonetheless. Factors such as body, carbonation, alcoholic levels and types. Several technical flaws can only be assessed through mouthfeel.

 Last but not least to be scored is the overall impression. Here is another area where a beer in completion can pick up almost 20% of its score. This is where the judge determines factors such as stylistic accuracy. This can range from Classic to not to style. Technical merit can range from flawless to significant. Intangibles can range from wonderful ( described by some as the oomph factor) and lifeless.

The competition for the California State Fair is a tough one. Only 28 beers out of the hundreds will be represented in this competition. Awards for the beer are held during the V.I.P. session of the Grape and Gourmet which is at the Sacramento Convention Center on July 7 at 2:30. It is one of the better events in the Sacramento area and worth every penny. If you go to any event let this be the one you go to.

On the Beer Blogger Beat: Hurra Bier!’s Deverie Robinson

On the Beer Blogger Beat: Hurra Bier!’s Deverie Robinson

Out With the Old; In With the New

Only three years in the market, Sierra Nevada Brewing Company is making the choice to pull the Anniversary Ale.

The past several years, Sierra Nevada has been focusing on fresh local hops. It even has its own hop yard. Now SNBC is focused on a beer made with the freshest malt possible.

We all appreciates the difference in a coffee that has been brewed with freshly roasted beans and the coffee brewed with pre-ground beans sitting on the store shelf for months.
Following the principle of fresh brewed coffee, special arrangements have been made with maltsters to deliver the specialty malt within days after being kilned. With this they are producing a new seasonal brown ale.

American Brown ales are typically malty and rich with a medium dry finish. The hop character is low hop aroma and medium to high bitterness.. It is not uncommon for these styles to have a chocolate background due to roasting techniques.
The fresh malt showcases the rich roast and nutty flavors associated with fall.
While the american brown ale has fallen by the wayside with some of the larger breweries, Sierra Nevada is looking for this ale to be the new standard in brown ales.

More Beer For Our Money?

Scenario:
You want to pay cash for your pint but your credit card company is offering a rewards program every time you use it. You only want a pint of beer but the bartender tells you that there is a “minimum purchase” to use the card. So you order a pint and whatever. You swipe your card have to pay a transaction fee of $1.00.

Recently, the Senate agreed to an amendment which would limit usage fees (the $1.00 charge), make it unlawful for merchandisers to enforce a minimum purchase to use the card ($5.00), and reduce the reward programs featured by credit card banks to encourage the usage of cash.

In an economy which does not seem to foster the American tradition of beer it looks as if there is a silver lining somewhere.
Copy and paste the url for the full story.

http://redtape.msnbc.com/2010/05/pittsburgh----you-probably-swipe-a-credit-or-debit-card-through-a-magnetic-stripe-reader-dozens-of-times-each-month-its-a-s.html#posts

Wheat Beers Make a Great Summer Time beer

These beers tend to be pale straw to pale gold in color. They have very thick, white, persistent heads. Wheat beers are relatively low in alcohol. These beers can range between 4- 5.5% ABV. This puts them close to session beers, so they are very drinkable without dehydrating you (alcohol acts as a dehydrant which is the main reason why those who overindulge without drinking water end up with a headache or a hangover).
Wheat beers have a fun, refreshing, crisp, effervescent mouth feel due to the high malted wheat content. The grist for these beers is generally 50%.
The hopping rate for these beers is generally between 10-20 IBU’s (international bittering units). This is about the same bitterness as an American Lager. The low hopping rate makes this beer extremely food friendly.
These beers are well paired with salad, fruit, and cheese platters. Their flavors range from the neutral American wheat, to the banana, clove like fruitiness of a German Weiss (the term hefe refers to the yeast not the wheat), or the spicy coriander and orange-like profile of a Belgian Wit.
These beers lend themselves very well to fruit style beers. It will not be uncommon to find the brewer play with berries or stone fruit. 21st Amendment does a great job in playing with summer themed wheat beer and fruit by featuring watermelon in their wheat beer.
These beers are a perfect example of my "Wars of the Yeast" article. While the water, hop schedule and grain bill may be similar, it is the yeast that gives the beer a very distinctive profile.
I personally have never been a fan of the German style wheat beers. I have come across many others who say they do not like “wheat beers”. In fact it is the style they may not care for. I love it when I can turn them on to other wheat style beers and see their faces light up!
Because of the general appeal of wheat beers, you will almost always find a wheat style on tap at your favorite brewery or in bottles at your favorite beverage store or supermarket.
Typically you will be served these beers with a wedge of lemon or orange. Although these beers are not traditionally served in this manner, you don’t have to be hoity- toity about it like I was when I learned this little fact and toss the fruit. If you don’t want the fruit, discreetly set it aside. No big deal.
These beers are also the most common styles in which you may find a fruit profile on the label of the beer.  Wheat beers lend themselves very well to fruit flavors, particularly stone fruit.
When you serve a wheat style beer don’t forget what I mentioned in my earlier article about decanting beers. These beers are often bottled with the yeast and or are unfiltered. It is up to you how you would like to serve them. I recommend that you start without the yeast. Be sure to read the article on decanting.
Aside from decanting the beer, you want to pour carefully. These beers have a large head and need to be poured so that you don’t waste the beer.
These beers also call for a particular glass style, usually short stemmed with long narrow bowls. Check out the picture to get an idea of an appropriate glass style for these beers.

My personal favs are:
American –Lost Coast Brewing Co.: Great White
German- Sudwerk’s: hefeweizen
Belgian- St.Bernardus Wit. This comes in a 750ml. Bottle with a champagne cork and tie. It makes a great beer to try at parties and there is plenty to share.

Is the "City of Saloons" turning into a dry town?

In the past several years, Sacramento’s brewing culture has taken a hard hit. Not because of the lack of interest in good beer! Unfortunately the majority of these breweries have been tied to restaurants. The economy has hit the industry very hard. When an eating establishment has to close it’s doors so must the brewery it supports.
First we lost Elk Grove Brewing Co., then followed Beerman’s and BJ‘s (we lost the onsite brewing house and brew master). Not long after that Oasis closed it’s doors. Swiftly following that was Roseville’s Greenhouse which served only it’s own beer. It was a tragic blow to the Sacramento when Sacramento Brewing Co., closed its doors.
Now we are facing American Craft Beer Week with only a handful of breweries left to our name. Sacramento is bigger than ever. We have experienced an exponential growth over the past ten years. We have become the bedroom community for San Francisco.
Back in the 1890’s, Sacramento with a population of 80,000 was only second to San Francisco in beer production. Almost 10 years ago, Sacramento rivaled S.F. per capita in breweries. Now with a population of almost 500,000, we face a dismal representation of the namesake bestowed upon us by Mark Twain as the “City of Saloons”.
With so many people and so few breweries, it should not be a difficult task to show our support for our local breweries. Get out there and have a pint! Please remember to drink responsibly. Designate a driver before you hit your favorite watering hole.

Celebrating Craft Brew Week

I Am A Craft Brewer from I Am A Craft Brewer on Vimeo.

Support Your Local Brewery during American Craft Beer Week

Part III

Northern Europe


Religion and its effect on European beer

It was during the Roman Empire during the Migration Period that the Benedictine Order (500 A.D.) began to established itself throughout the European country. Abbeys and monasteries became centers of science for the Northern European area. The monks practiced the art of food chemistry. This included cheese and beers as well as wine.

The art of food chemistry lead to perfecting the methods of beer making. Monks were self sufficient and looked to the selling of their food stuff, including beer as a means to support themselves.

As civilization developed so did beer production. Advances were made in cultivating barley and malting the grain. Hops began to be the primary bittering ingrediant over other bitters. Cultivation of the hop began to find its way into the agricultural scene. The first cultivation of hops for industrial purposes began in the early 700;s in Southern Central Europe.

Beer became a beverage of choice not just because of choice, It was also that of necessity. Drinking water was hard to come by. The cultivation of grapes was difficult if not impossible due to the cold climates of Northern Europe.

Beer became a regulated product. The idea was to protect the consumer and maintain the integrity of the beverage. This became critical since beer was commonly one of the few uncontaminated beverages available during the middle ages.

Guilds were developed to create standards of brewing and to protect the beer as a commodity. By accomplishing both the quality and the quantity of the beer became a valuable and taxable product for the current local government.

In the meantime, about 1600’s, colonization became widespread. It served two purposes. It was a rush for European countries to gained power as they laid claim to other land and as a way to escape the religiously oppressive Roman Empire.

Regardless of the reason beer was considered a beverage for the people. Barrels of it came along on the ships which aided those escaping religious intolerance. Where ever the Europeans went, they brought their beer along.

This led to more than just the introduction of new beers in the new countries. It also led to new beer styles. Beer that had to be shipped was not sent in its original drinking form. The beer would turn bad before it would get there. Instead it was sent in a “concentrated” form. These forms developed popularity in the country that they were received in and were given respective names. India Pale Ale, Russian Imperial Stout

Beer History Part I

Beer History


The Cradle of Life

The Cradle of Life starts in Mesopotamia. Religious books make references to great waters in this area. It was the perfect location for mankind to put down stakes. Civilization came about when crops were cultivated, harvested, dried, and stored. The primary crop for fermented beverages were grain crops. These were the same grains used in the production of bread. The staff of Life.

This area lay in Sumaria between the River Tigris and Euphrates. Today we knoe this area as modern day Iraq. There are several artifacts, cueiforms, and hieroglyphs which make reference to the production of beer throughout , Sumarai, Africa and Babylon.

While the men may have been involved in the process from cultivation to storing, it was the women-folk who were responsible for taking the product and turning into food fit for sustenance. It was common for women to be involved in the production of beer. A tribute to this is found in the Hymn to Ninkasi. See Appendix I.

The production of beer continued to be documented as a part of life and ritual. This was tradition was clearly in scripted in the tombs of the dead. The Egyptians would provide beer in exchange for the labor provided to build the massive pyramids. Pictures of straws or siphons used for the purpose of drinking beer are preserved as a part of natural history for the region. Pharoahs are depicted with “gold straws” .

The production of beer during this period was known as “bouza”. This was typically a barley bread which was allowed to dry. It would then be used as a starter. This bread would be crumbled into water. Strained and then left to ferment.

The production of beer was very critical to the region. After the Babylonians conquered the Sumarians in 2 BC, several notable events occurred. First, considered to be the first Epic ever written, was a story about a man by the name of Enkidu who was given 7 cups of beer by a prostitute and became human. This account is found in the Epic of Gilgamesh.

The other event was brought on by the Babylonian ruler, Hammurabi in 3 BC. Hammurabi put into effect the oldest known set of laws that is know to this time. This law included how the beer was made, who received it, and how much. The amount of beer rationed would depend on ones status.

History of Beer Part II

Greece and Rome


As civilization moves notherward, the production of beer did also. The next culture to incorporate beer into it’s tradition was Greece . Many of the terms that are used in connection with beer come Latin. Cerevasia is Latin for beer.

Aristotle, in his symposium on Intoxication, debates with his teacher Plato about the effects of alcohol vs. pinon (beer). There is no Greek or roman word for alcohol.

“A peculiar thing happens tin the case of the [ drink made] of barley, the so-called pinon. Under the influence of all other intoxicants, those who become intoxicated fall in all direction, sometime to the left, sometime to the right, and sometime on their faces. But these who become intoxicated from pinon only fall onto their backs and lie flat.”

Greece had many mythological gods for beer. Among them were Osiris, God of Agriculture. This god is used interchangeably with wine. Dionysus, God of intoxication drink. This god is also used interchangeably with wine. Silenus, god of drinking. He is usually associated with Dionysus.

Closer to the turn of the century, it was not uncommon to use ceramic vases called amphorae. Although these vases are commonly associated with wine, these were the typical storage containers used to transport all sorts of goods. Some amphorae stood as tall as 5 feet. The excavation of these ceramic vases were of great archaeological reference. The vases declined as popular storage containers about 700 BC. Amphorae is Latin for amphi (on both sides) and phoreus ( carrier).

Gaius Plinus Secundus (Pliny the Elder) 23 CE was born in Como Italy. Among his other achievements he wrote an encyclopedia of natural history. This included a description of what we know today as hops. He termed the plant, Lupus Salictarius, “a wolf among scrubs”. He was making reference to the plants “wicked and pernicious” attributes.

As the Romans moved north, it was discovered that Europeans has developed its own beer. This would be indicative of other continents and their indigenous beers. The Northern Europeans included Germany, France, Belgium and the Netherlands.

Black Diamond Brewing Company is shaking things up with their facelift on some of their beers.  Outside the bottle and inside the bottle.  The great outdoors and extreme sports is the target for many of the labels.  If you haven't checked them out lately, now is a good time to do it.  Their beers are bigger and bolder than ever.  Currently, this beer label is under review by ABC.  They say it's the longest wait ever for any of their labels.

Introduction

The bottles, the labels, the nanes of the beer can be more challenging than that of wine. Labeling laws for beer are not as strict as wine. Often times unless one knows what they are looking for, it can be a bit overwhelming.
In addition to the above is the general attitude to beer over the decades. The lack of collective attitude, cohesiveness, and education does little for the beer industry.

Most publications about beer are tongue-in-cheek, conversational or focus more on style and origin rather than encompassing beer as a whole subject.

Very few publications discuss beer as a subject with the sobriety that reflect the growth of civilizations, agriculture, or the process of beer.

Beer styles are factored by many influences. Exporting and market. Availability of crops. Migration of cultures..

Beer is a beverage in itself requires several activities to be appreciated as a whole. There is the understanding of our olfactory nerves, visual clues, tasting, tactile and auditory sensory.

In addition to these must come the acquaintance of the ingredients in themselves. There are also physiological factors which can alter perceptions and psychotically factors which can influence our perceptions.

Beer appreciation also encompasses proper storage, serving, and glassware issues. These subjects are hardly respected by restaurants, local pubs or saloons. By educating the consumer, perhaps we may educate the establishments which we go to. These guidelines will serve as guidelines for which you frequent as you learn which ones treat your beverage of choice for the evening with respect.

It is the intention of this Guide to Beer Appreciation that you as the consumer become more educated and sophisticated about your preferences and your choices as you learn to appreciate and respect your beer.

Hopefully, beer as a beverage throughout all aspects of the industry will take notice and put beer on its rightful pedestal alongside wine as it were in the tombs of the pharaohs.

Virginia Jamison
image is a grecian amporae.  A common storage and shipping vessel used to transport wine, beer and other goods.  Wooden barrels would take it's place in the 7th AD.  The discovery of these items is a valuable clue to archeaologists in dating excavation sites.

Doing Beer Right

O.K. So this isn't the Beer Academy.  But don't those girls look like they are having fun.  Beer is not stuffy.  Beer can be very elegant and girly if we do it right.  Here's to doing beer right.  Or shall I say, "Doing right by beer."

Beyond Wine- A Woman's Guide to Beer Appreciation

Well, We did it.  We had our first Beyond Wine Presentation.   Beth Zangeri has been a great mentor and we were all very lucky that she was able to be present.  I included a picture of the stinging nettle that was referred to as a bittering agent before the German Purity Law. There will be more events to come.  I had a great time doing it and I recieved everyones feedback cards. 

Thanks girls.

Beyond Wine

On February 28 at 1pm in Samuel Horne's Tavern Old Town Folsom, I will presenting  "A Women's Guide to Beer Appreciation.



For those of you who attended, please use this site to comment about the event.
Thanks for attendiing.  I appreciate the support you have shown for the subject. 
Your feedback will help me continue to refine my presentation.
Sincerely,
Virginia

Beyond Wine-Complex Beer for Complex Women

A review of Ed Carroll's "Sacramento's Breweries"

On Monday, February 22,The Colonial Theatre hosted an Inaugural Gala for the First Annual Sacramento Beer Week. This was the perfect venue for Historian, Ed Carroll, to present his publication,” Sacramento’s Breweries”. The following is a brief review of the exhaustive efforts Ed Carroll has put into the research and writing that covers a very significant period in Sacramento History and it’s love affair with beer.

“With it’s increasing population, endless supply of water and nascent agricultural economy, Sacramento emerged as a natural major brewing center, second only to the giant on the bay, San Francisco.”

So opens Ed Carroll’s telling of the history of brewing in Sacramento from 1849, of the Gold Rush era to 1919, of the Prohibition era. Carroll doesn’t quote Mark Twain‘s observation as Sacramento being a “city of saloons.” Rather, Carroll’s intent is to develop a level of “awareness and sense of appreciation for the role brewers and beer played in helping transform Sacramento from an agrarian settlement into a legitimate commercial municipality.”


The 128 page paper back book is divided into three sections. The first section is a broad stroke. He briefly describes how Sacramento came to be the major hop growing region in the nation. He attributes the success of the breweries to the rivers, and railroads of the city. There is a discussion of the effect of brewing conditions and how it influenced the techniques and styles used in an effort to overcome the warm climate of the area.


The rest of the first section is divided into decades. It covers the timeline of the rise and fall of the men who built and ran them. He includes the effects of the Civil War, Industrial Revolution, which forced consolidation of the breweries, and finally, the infringement of the Prohibition. It is evident that Ed Carroll is sensitive to the richness and the contribution of the German community to our city.


His treatment of the second part of the book presents details of the breweries. This starts with a map of Sacramento and a legend of the breweries and when they started. Ed Carroll reminds us that “any attempt to separate the individual stories of the brewers from their occupations would be neglectful” of their contribution to the growth and development of Sacramento as a city. He refers to this section as a Historical Inventory. This section is full of chronological details that give the reader insight not just into the breweries but to the people of the community.


The last section of the book are the end notes. These notes are literally “nuggets” of information that are full of details in themselves. The numerous historic photographs throughout the book are provided by the Center for Sacramento History. These detailed photographs bring sight and sound to the reader as they are taken back into time. Sacramento’s Breweries”, by Ed Carroll, is a very careful and true telling of the breweries, the people of the breweries, and how they influenced the culture of our city. It is a great unveiling in the history of Sacramento and a delight to read. The book is published by the Sacramento County Historical Society. Copies of the book can be found in Sacramento at Beers Books, Corti Brothers, and Time Tested Books. At the time of this review the publication is not available on line.

This review is written by: Virginia Jamison
The picture is from
http://people.virginia.edu/~ggg9y/buffalo.html
It is that of the Buffalo Brewery 1890-1919.
The brewery occupied 21st and Q streets.
It the cover of the "Sacramento's Breweries".

City Of Saloons: Beer Week Taps History - Project Economy News Story - KCRA Sacramento

City Of Saloons: Beer Week Taps History - Project Economy News Story - KCRA Sacramento

Beyond Wine-Complex Beer for Complex Women

Ok, time for some shameless promotion.

Sacramento Beer Week concludes with a presentation at Samuel Horne's Tavern in Old Town Folsom at 1pm. Space is limited. Tickets are $12. The presentation is for women only.
There will be beer samples to demonstrate how hops,malt,yeast,and water create almost 100 different beer styles.
I developed a "60 Second Beer Expert Way to Evaluate Beer" for the novice. Experienced beer drinkers may appreciate this one also.
The focus will be on Northern California Breweries and Beer. 

City of a Beer: Sacramento's Breweries

Cemetery visitors get a taste of Sacramento's beer brewing heritage - Sacramento Living - Sacramento Food and Wine, Home, Health | Sacramento Bee

Cemetery visitors get a taste of Sacramento's beer brewing heritage - Sacramento Living - Sacramento Food and Wine, Home, Health | Sacramento Bee

Posted using ShareThis

What is more natural than pairing chocolate with beer?

It was 1973. I was an impressionable teenager growing up in Belgium. Was it my fault that my biggest fantasy was to bathe in a copper pot full of dark belgium chocolate?

Fast forward to 2010. I am at Le Grande Confectionary with owners John and Mary. They are hospitable enough to invite Steve Swinford of Pacific Libations and a handfull of guests to pair the one other thing that Belgium does best.....Beer!

It was always my opinion that wine lovers were always going out on a limb to try to pair chocolate with wine. Really now. But chocolate with beer?

The pairings that were put together for Sacramento Beer Week will be the best pairings any connoisseur can hope for this event is not to be missed. Check out the details at Sacramento Beer Week. Hopefully this event has not already been sold out.

Sacramento beer lovers step up to honor local brewers and beer culture

Febuary 21-28 Sacramento and the surrounding areas will be promoting the culture of beer in the area. Lots of events and activities including scavenger hunts, beer dinners, beerfests and more.
Check it all out at www.sacramentobeerweek.com

Tornado Barley Wine Festival

2009 San Francisco Barley Wine Festival from Steve Atkinson on Vimeo.

View all

Get your own

National Homebrewers Conference to feature Iron Liver Tour as a pre-conference event

On Wednesday June 17, the ever popular GCBA Pubcrawl will be replicated by Kevin Pratt.

The tour will feature Russian River Brewing Co and Lagunitas Brewing Co. who have always been more than hospitable to Kevin Pratt and Virginia Jamison as long time organizers.

The bus was sold out in less than 24 hours. Other breweries to be featured are Triple Rock and Third Street Ale Works.

In addition to the brewers rolling out the "red carpet" for AHA attendess of the pub crawl, a regular feature of the event will include beers not to be had elsewhere. We made a special effort to look for beers that are not distributed to the Midwest and East Coast regions. It is important that we feature West Coast beers to showcase the talent of our brewers of the Pacific Coast.

When the going gets tough, the tough get going......

...to their local brewery.

Breweries contribute thousands of dollars every year through philanthropic acts. They are responsible for raising tens of thousands of dollars every year for non-profit organizations. They are responsible for donating hundreds of dollars in product to silent auctions. They are instrumental in organizing events, which raise millions of dollars throughout the state.

cue in Glory Glory Halelujah

Brewers understand that it is their obligation to develop their own approach to connecting with customers and the community. In Europe, one would be hard pressed to find a town without a brewery. In California, the majority of the populations live within 10 miles of a brewery. Brewers know that the people who come to their brewery want to be connected to the brewer. It is a sense of local pride.

Beer is the most social beverage ever made since the inception of civilization. Games are fought and won over it. Elections are lost over it. Events are celebrated with it. Our declaration of independence was probably written under it. Our founding fathers brewed it. I even read somewhere that the only reason why the English dropped anchor is because they ran out of it.

The point is, in tough times a town, a community; a city is drawn together over a pint of beer. By supporting our local breweries, we support and strengthen our breweries. Drink more beer and our brewers will be able to continue to support our communities. Drink more beer and we preserve the events and festivals and non-profit organizations in our communities.
Support your community. Support your local brewery.

Sorry, at the time of this writing drinking beer is not a tax write off.

Mermaids, Centaurs, and Griffins, Oh My!

What really is a hybrid beer?

In mythology, hybrids could be found as creatures which were half human and half animal or a combination of two animals. The idea was to take the best character of each species. In biology, the purpose of combining species was to create a super breed. A breed, which was much stronger and more desirable than each on its own.

In zymurgy hybridization is a result of taking the yeast critter (because it is alive) and putting it under different temperatures. This makes the yeast behave differently and creates a different style of beer.

Three classic examples of hybrid beer are; Kolsch, Düsseldorf Alt, and California Common
The Kolsch and Alt beers are ales, which have been fermented at cool temperatures, typically lower than 55F. The California Common is a lager beer that has been fermented at a higher temperature, typically higher than 55F. All three beers are completely different beers.

First of all you need to know that the Kolsch and Alt beers are appellation protected. This means that no other brewery can brew that beer in that country and call it a Kolsch or an Alt unless they are in that city (Cologne and Düsseldorf respectively) and have specific permission to brew that style. The term in the U.S is used broadly to describe style much like the word champagne is used to describe and sparkling wine.

These styles came about because in 1553 there was a ban against brewing beer in Germany during the warmer months. Due to lack of refrigeration it was not uncommon to have beers go sour. The city, which these beers are associated with, continued to brew their beers. If, you go to that city and ask for a beer that is the style you are going to get.

The Kolsch is a fun little beer. It was redesigned to compete with the popular Pilsner, which was sweeping the country during that time. There fore when you order a “Kolsch” you can expect to find a very pale straw yellow, brilliantly clear, with a delicate head. Due to the ale yeast some fruitiness in the aroma may be perceived, along with a slight sulfur or wine-like note. A good traditional style Kolsch will be brewed with high quality noble hops which may not be noticeable in the aroma but will be noticeable in the flavor to balance the delicate sweet malt and provide a firm, crisp flavor and mouth feel. Traditionally, these beers are served in 200ml cylindrical glasses called “stanges”. This is the equivalent of 6 oz of beer. It was not uncommon for these beers to be accompanied by food and you never ate or drank by yourself. Michael Jackson referred to this beer as a “sociable beer”. You would never find yourself alone when enjoying these beers. The Kolsch style is a favorite among brewers. It may be the closest to a light style beer that they may brew.

Good California examples of the style can be found at Greenhouse Brewing Co. in Roseville and Fifty -Fifty Brewing Co. in Truckee.

Staying in Germany but moving over to Düsseldorf, we find a similar but different beer.
This beer is probably a very good example of what beers in Germany were like before the development of the pilsner malt. This is a much richer darker beer than it’s cousin the Kolsch.
The word Alt in this particular style means old. In Düsseldorf, every brewer makes a truly different beer. In the U.S what you can expect to find is a complex aroma of rich malt and fruity esters. This style uses a lower contribution of pale and pilsner malt and an extra amount of crystal and Vienna malts and balances the sweetness with the same fine noble hops used in Kolsch, only a lot more. Don’t go looking for an imported Alt style. It really is a city beer. But if you want something like it, a good alternative is a “Northern German Altbier”.

You can find a good California example of the style at Bear Republic called El Oso.

I have talked about how if you want to get the best examples of style then go to the source. Well thanks to Fritz Maytag for preserving this beer, California has it’s own style. Steam beer or California Common is a style that is indigenous to our state. Again this beer style is a trademarked name. Developed by Fritz Maytag, the beer was based on the steam beers produced during the Gold Rush era. Lager beers were fermented in shallow vats. Because the lack of refrigeration or cooler temperatures, the phenomenon of the beer was result of the vigorous yeast and high rate of multiplication which caused the fermenting beer to blow off steam.
Another signature of this beer style is the use of Northern Brewer Hops, which contribute a woody, or mint attribute to the aroma and flavor. This is a flavorful beer with firm toasty malt flavors and which finishes dry and crisp.

The brewery, which exemplifies this style best, is….. Anchor Brewing Co.

The best thing about these beers is that they all have a wealth of history. Each beer is different yet the same. The best similarity is the low alcohol content. These beers are typically around 4.5-50 % ABV. Great for lunch with friends or sharing with company. Because these beers are so well liked, it would be a good idea to stock up on them for parties. Keep them cold! The fermenting temperatures have already done the job. No need to feel like you has to help out the yeasties. The Kolsch is better served at a cooler temperature. It is very delicate and can fade out when poured into American pint glasses. The Amber hybrids will be a great complement to almost any food. The Kolsch will be a great contrast to food served.

After the Oktoberfest season is over, enjoy a bock

Due to the mass marketing appeal of light lager, the perception of German Beer styles has been skewed. Before the isolation of the lager yeast and development of pale malts, Germany enjoyed multiple beer styles, they still do.

It takes a little encouragement to get Americans to step out of the marketing trap and enjoy another type of German beer, Bock. Chances are, if you are frequenting your local brewery and I hope you are, you will have noticed a few changes to the beer list; namely the addition of Bock.

Bock beer styles can be found as far back as the 1500’s. Primarily monks to sustain them during Lent brewed these styles. The labels on the beer in Germany may have an image of a billy goat. The German word for billy goat is bock. Really the name is more likely a mispronunciation of the city of Einbeck were the beers were commercially produced. Paulaner Brewing Company adopted its name from an order of St.Francis of Paola.

The bock beer profile is developed carefully through decoction mashing. This requires the brewer to take a portion of the mash and gently cook it separately to draw out more sugars known as melanoidins and develop its deep dark color.

The process gives the beer rich, toasty flavor sweet malt aroma. The process also attributes to the large creamy persistent off white head. Hops are not the feature here so only enough is used to balance the sweetness. There should not be any hop aroma or hop flavor. This beer will be medium brown in color with garnet highlights and should be crystal clear due to lagering no matter how dark the beer is. Some brewers will add small amounts of chocolate malt or crystal malt to accentuate the aroma and the flavor

The flavor should mirror the aroma and appearance, dark, rich, and malty. Decoction mashing will develop caramel and toasty notes. It should not be overtly sweet. It is the job of the hops to keep this in balance and to permit a long malt finish in the beer. Low alcohol warming may be noticed in the aroma and mouth feel. The alcohol should be smooth. This beer is lagered so it should be clean. There should be no DMS or diacetyl in this style.

Brewing Companies that submitted their version of bock include :

Faultline Brewing Co. http://www.faultlinebrewing.com/
Mammoth Brewing Co. http://www.mammothbrewingco.com/
Eel River Brewing Co. http://www.eelriverbrewing.com/

Don’t let the dark beer fool you it still has to be protected from light. Store it in a cool dry place.
Be sure to give it a tall glass to show off the head as you pour it.

This beer will match well with the seasonal food. The caramelizing developed through decoction pairs well with roasted root vegetables. Braised lamb shanks are my favorite meat dish this time of year. A nice pot of stew with crusty sweet bread would be happy alongside this beer.

Counter Culture

• Beer is quickly growing in popularity. There are increasing tap handles to choose from and some smaller restaurants are featuring beer menus. Many wine bars will carry some very upscale and sophisticated beers. If you are not a beer geek how do you figure out one type of beer from another?
  
  What to do

1-Ask questions. The bartender will have some knowledge of the beers that they are serving. A smart bartender or server will have taken the time to taste the beer.

2-Tell the server or bartender what kinds of beers you like. If you know you like dark sweet beers the server will be able to suggest alternatives.


3-Feel free to ask for a sample of what is on tap. It’s ok to find out for yourself if the beer is really something you will like. Unfortunately this doesn’t apply to bottled beers.

4-Tip well. If the bartender is willing to increase your dining and drinking pleasure by helping you out with your beer selection then return the favor.

What not to do

1-Don’t stick with a pedestrian beer. If you have an opportunity to try something different, go for it.

2-Don’t wear heavy colognes or wear colognes heavily. This changes your ability to evaluate your beer. It also changes everyone else’s.


3-Don’t gag or make faces if the beer is not to your liking. If you find the beer offensive then politely say so. Be able to express what it is that you don’t care for without the drama and ask for another suggestion.

4-Don’t be stingy. Tip well.

Picture is Vino's at Roseville. I was not able to find out who took it.

'09 Iron Liver Tour

You’ve heard about it. You’ve read about it.
Now is your chance to be there!

Don’t miss Gold Country’s Annual Pub Crawl Jan 17th 9 am-9 pm

Every year Gold Country Brewers Association puts beer judges, home brewers, and beer geeks on a cushy air-conditioned bus for a twelve-hour beer tour.

Everyone receives a goody bag.
Beers from all over Northern California are poured for guests on the bus while on their way to other breweries. Each beer is introduced with informative wit.
Arrangements are made to meet with four different brewers.

Each brewer takes time to talk about his/herself.
The brewer offers samples of beer. Sometimes it will be beer not available to the Sacramento area. Sometimes it is beer the brewer has not released.

The brewer personally escorts you to tour the brewery
This is your opportunity to have a one on one with the brewer, the brewery, and the beer. Get your picture taken get the brewer’s autograph, what ever you like. It’s your time.
Please patronize each brewery by purchasing memorabilia to take home and generously tipping the wait staff.

Lunch is included and the host brewer rotates to different tables to sit and answer questions.

Between brewery stops there are raffles prizes from the brewery or other supporting breweries.
Other home brewers bring along their beer to be sampled on the bus as well.

At the last brewery stop, time is taken to have dinner. After the tour and the Q&A with the brewer it’s a good time to relax and enjoy the area, the company, and the beer.

By the end of the day you have had the chance to sample beers from many different breweries and so much beer.

Every year the brewers surprise us. While we make every effort to coordinate as much as possible we leave it up to the brewers to come up with surprises for us.

On the way home there will be time to relax and enjoy a movie on the bus.
Feel free to enjoy more beer at the brewer pick up and drop off spot.

Bus departs sharply at 9 am from the Sacramento Brewing Company at 2713 El Paseo Ln Sacramento and returns at 9 pm.

Space is limited
Tickets are $65.00 and sold on a first come first serve basis.

Tickets are available at:
General Meetings of the Gold Country Brewers.
See site for meeting details. www.goldcountrybrewers.org

and
Folsom Brewmeister. www.folsombrewmeister.com
Or call 916 985-7299

Black Beer Demystified

There is a common conception that dark beers are “heavy” and more alcoholic.

To help the average consumer appreciate the difference between a Premium Lager such as a Miller Genuine Draft or Michelob and a dark lager such as a Sapporo Black, or any dunkel style, I will start with a statistical comparison. Then I will discuss the similarities and the differences.


Premium Lager
O.G. 1.046-56
F.G. 1.008-12
ABV% 4.7-6.0
IBU 15-25
SRM 2-6

Schwarz bier
O.G. 1.046-52
F.G. 1.010-16
ABV% 4.4-5.4
IBU 22-32
SRM 17>

O.G (original gravity) this refers to the amount of sugar available to the yeast to be converted. It is measured by using a hydrometer. It a similar to measuring specific gravity.

F.G (final gravity) this tells us how much of the sugar has been converted. The difference in O.G and F.G determines the amount of alcohol in a beer. It also tells us how much residual sugar is available in the beer.

Residual sugar can give the feeling of fullness of “heaviness”. In the case of these two beers, the percentage of attenuation is high. Beers attenuated below 1015 –1010 fall below the threshold of perceiving sweetness in flavor. These two beers are very well attenuated.
Granted brewers are not going to post or label beers with O.G and F.G. This information is for the purpose helping to appreciate the similarities of the beer

ABV (alcohol by volume) The biggest similarity lies in the alcohol. Both beers are pretty close. In fact a black lager can have a lower amount of alcohol than a Premium Lager.

IBU (international bittering units) this is an indication of how bitter a beer is. Bittering beer is necessary to balance the sweet malted barley used to make beer. Bittering comes from hops, which also adds to the aroma and flavor profile of a beer. Pilsners can be bitterer than a black lager.

SRM (standard reference method) this is a scale used to determine color in beer. A Light lager can be as pale as a 2-3. An Oktoberfest can be 7-14. An SRM of 17 would put a beer at a similar color as a Michelob Dark. Colors darker than that would be similar to a porter or a stout.

Here is the kicker. The amountof kilned and roasted malt used to make the difference in color is less than 4 percent of the recipe! Kilned and roasted malts of this color provide very little in the way of alcohol content or carbohydrates. It requires a small amount of kilned and roasted barley to make a difference in color, flavor and aroma that are enjoyed in these styles of beer.

Take your next opportunity to try a black lager or a dark lager. You can have the knowledge that you are drinking a beer that is the same or less volume of alcohol as some of the average beers. You also know that it is not a heavier in calories that the other beers; it may actually be lighter. While others are drinking a pale beer you can enjoy the variety of appearance, aroma, and flavor that a dark lager has to offer.

The next time you hear the comment “ Dark beers are heavy” or “Dark beers are too alcoholic” you will be empowered with the facts and help to demystify dark beer and help others to enjoy dark lagers for what they have to offer; great taste, less filling.


It is interesting to note that studies have shown that the darker the roast on the barley the more anti-oxidant properties it contains. The following is a link to the National Center for Biotechnology Information and contains an abstract on the subject. It is one of several that can be found. This one is in English.
http://www.ncbi.nlm.nih.gov/pubmed/16190672

Eel River Brewing Co. teamed up with Soil Born Farms for the 8th Annual Summer Equinox Festival.

Eel River Brewing Co. is iconic in the industry of brewing organic beer. The owners are sensitive to the community of people and the surrounding environment. Owner Ted Vivston maintains the history of Clay Brown Redwood Lumbar Mill in Fortuna Ca.
Ooh good idea, save the forest; brew beer!

Eel River Brewing Co. doesn’t do any thing quietly. It’s a good thing to promote the fact that responsible beer making can also mean great beer making. After two years ERB began to receive awards at the Great American Beer Festival. The beers were so popular that they quickly grew out of the old lumber mill and needed a new home. They move into another mill that had taken a downturn. This provided a mutual arrangement between the brewery and the mill.

Brewing bigger in this case did not mean a larger carbon footprint. Just the opposite. The new brewery which is also located a vacant lumber mill in Scotia is the first bio mass powered brewery in the US. This means leftover products or scraps of the mill produce all the energy used to brew the beer. Locals can bring over their lawn clippings and know it will be used to brew beer. How cool is that?

Recently Eel River can to Sacramento to support a grass roots project. (No pun intended).
Soil Born Farms is a certified organic farming project, which connects people with the earth and the food grown in the local farms. Soil Born farms recently grew itself. It now produces on a historic farm area in Rancho Cordova off the American River. The farms provide educational opportunities and an opportunity for underpriveledged to reconnect with the earth and learn how to be self-sustaining. It also provides volunteer opportunities to farm and educate.
Produce from the farms is Certified California Organic Farmers. This is one of 13 organic certifiers in the State of California.

The 8th annual Summer Equinox Festival was held outdoors at the Hurley farm just off Jonas Salk School. Bales of hay provided seating areas for most. Tents provided areas for restaurants that use organic produce in the menu. The tents were decorated with the harvest theme. Typically line chefs or wait staff are the ones seen at such events. Chefs were on hand to serve up their best organic dishes. Rick Mahan, Patrick Mulvany, Ame Harrington, and Molly Hawks to name a few. It was a great opportunity to meet them in person. The music was eclectic yet familiar. The day was mild and sunny. A perfect harvest backdrop. Small gardens throughout the farm created intimate areas for families with children to play.

Eel River Brewing Co and Soil Born Farms made a great connection with participants who gathered together that evening. What could be better than knowing that both are contributing to the sustentation of our enjoyment. and the environment.

For more information about Soil Born Farms visit http://www.soilborn.org/

A beer inspired by a festival

Oktoberfest season is here and it is the inspiration for the ever popular Marzen or Oktoberfest beer.
The origins of the Oktoberfest began in 1810. Oktoberfest wasn’t always about beer drinking. The festival commemorated the marriage of Prince Ludwig of Bavaria and Princess Therese of Saxe-Hidburghausen by organizing a horse race. The horse race and marriage were only one day each but the festivities surrounding the event lasted for weeks.

Breweries outside the city limits of Munich are not allowed to participate in the world famous festival, which draws over 6 million to date from all over the world.
Breweries that do participate are known as the big six: Spaten, Lowenbrau, Augustiner, Hofbrau, Paulaner, and Hacker-Pschor.
The six breweries brew one style but with so many brewers it is not difficult to come up with variations of the style.
Beers brewed for the Oktoberfest must adhere to the German Purity Law. This limits the ingredients to malted barley, hops, water and yeast.

Malted barley used is primarily Vienna or Munich malt. Historically these beers would be decocted during the brewing process. This develops color and contributes to a range in color from deep gold to a deep red orange color. The process also contributes to the depth of malt flavor and aroma.

The hops used for the beer are Noble hop varieties, which can include Hallertau or Tetnanger to name a few. These elegant hops are responsible for balancing the sweetness of the malt and contributing to a delicate, spicy hop aroma and the large thick mousse-like head of the beer.

The water in the area is alkaline and is high in carbonates that contribute to the mouth feel and effervescence of the beer.

The beer brewing season was restricted past the month of March Tthis was to prevent spoilage of beers that typically happened while brewing during the warmer months. Beers brewed were cellared or lagered in nearby caves during the summer season. This allowed a strain of yeast to work slowly and thoroughly in fermenting the beer. This also contributed to the smooth clean flavor and aroma. It is also responsible for the bright clarity of the beer.

You don’t have to be in Munich to enjoy an Oktoberfest or Marzen.
Classic examples of the style were brewed and submitted for competition by:
Sudwerk,
River City Brewing Co.,
Mendocino Brewing Co.
Any of the beers would be a good selection to have your own Volksfest. O’zapft!!!
Oktoberfest season runs from September 20-October 5.

Because these are lager beers it is best to store them at cellar temperatures. The amber colored beer is best shown off in a tall glass with an open mouth. Be sure to pour high towards the end to encourage a thick rich head. Marzen beers are malty and well balanced. The beer paired with foods which are well caramelized. This would be a complimentary pairing for both food and beer.

Can 100,000 repeat customers be wrong?

Early this month I nearly fell out of my chair. I was looking at KVIE’s transcript for the new history of beer in Sacramento. The website had some links to it. I clicked on one link and it took me to Target’s website for beer making supplies. The product was Mr. Beer.
I was flabbergasted that a reputable program discussing the rich history of Sacramento’s role in brewing history would take me to such a product.

I had a solemn discussion with my beer master. “Master”, I said. “Wouldn’t is be a good experiment to make some of this beer?” Master said, “ One does not need to experiment with bad things.” “Master”, I said. “I wonder what kind of feedback we would get if we submitted beer made with Mr. Beer into competition?” Master said, “One does not need to experiment with bad things.” I could see where this discussion was going.

Mr. Beer started in 1998. They claim they are America’s No.1 homebrew kit. They must be doing something right because 10 years later they have sold over 600,00 brewing kits. That amounts to 5000 kits a month. I know some homebrew shops that would love to see those kinds of sales. There is even an offer to make me an affiliate. I can make 20% of the sale of a kit every time some one visits my website and purchases one.

In any case Mr. Beer does a great job with their website. The company warns that the production of beer by minors can lead to prosecution and that legal guardians will be held responsible. Gift cards are available. They even have logo gear so that you can wear the fact that you make beer with pride.

Last night as I was perusing through the recent magazine issue of BEER. There was again.
They made a batch of pale ale and actually liked it. Hmmmm, is there accounting for taste?
Mr. Beer gives the maker the ability to make two gallons of beer within 2 weeks. They encourage makers to consume the beer within four months. They offer over 170 different beer kits. They also offer cider and root beer making kits.

I took a look at the instructions to see how one would make such a beer. I did find one step that was left out that could make the beer problematic. The instructions say to add cold water to the liquid malt. It would behoove the (pseudo) brewer to vigorously boil the water uncovered (allow for evaporation) for 15 minutes and allow it to cool covered. Water from the tap is not sanitized. Sanitation cannot be over emphasized in the process of brewing.

I don’t think that I will be making a batch of Mr. Beer. I went from extract to partial mash and graduated to all grains recipes because I love the artistic and creative juices of being master designer. Can I recommend the product? I may never have the opportunity to see for myself what it tastes like. But can 100,000 repeat customers be wrong?

Beer and its place in the culinary realm

Because beer pairs well with food and beer has nutritional value it only seems logical that beer would be factored into a culinary program.
It would seem a natural progression to incorporate beer as one of mankind's oldest beverages along side a study of cheese or bread making.
After all when we sit for a meal with family, friends, or co-workers, we have a drink along with the meal.

So why after contacting dozens of culinary programs as far east as New York, as far south as Pomona or even in our own culinary mecca, San Francisco was I not able to find a program the featured beer and food pairing?

Culinary programs have multiple modules. In the culinary field there are several factors to consider. There is sanitation, tools and equipment, conversions, yield factors, food costs, legal issues, menu design, plate presentation, buffet presentation, knife skills, management. This does not even cover the specific study of the process of cooking.

The culinary program at the American River Community College in Sacramento is one of the oldest continuous running programs. They did not have a beverage program until Brian Knirk became dept chair over five years ago. Trained in the San Francisco area, Brian appreciates the value of educating culinary students in the beverage dept.

This is a difficult module to teach because more than half of the students are under 21. Brian himself does not cover the beer section of the beverage module. He defers that to commercial brewer and Master beer judge Kevin Pratt. Kevin Pratt has been a featured speaker for the beer section for several years. He incorporates the process of brewing in the module. Last year the students made ten gallons of beer to serve at their fundraiser.

I asked Kevin Pratt if he felt the amount of time and the budget allotted for the beer portion of the beverage module was significant enough to cover all the points of beer. He said no and that it was his hope that in time that would change.


It seems logical to a layperson that there should be a beer program somewhere. Over the past four years, World Beer Cup has shown an increase in breweries by 40%. Countries participating in this prestigious competition went up by 65%, Styles submitted for competition has increased up to 76%.

The Brewers association shows that California holds 22% of the top Craft Breweries by sales volume in the U.S., and 16% overall sales in 2007. Craft Brewing Statistics show beer sales up by 12% by volume from last year.

The association also shows studies that in tough economic times beer sales are one of the last to slow down when a consumer is given a choice over what to cut back on. I know this on a personal level. I just spent $20.00 on an 11.2 bottle of Harviestoun Ola Dubh 30.

This an ale which has been allowed to age in selected oak casks formerly used to mature the award winning Highland Park 30 year old Single malt Scotch Whiskey. So the question still lies, with such sophisticated, complex, high quality, and creative beers on the market, why is there such a lack of formality when it comes to the education of these beers?

What about sommelier programs for beer? Sommelier programs are very intensive. I participated in the wine course at the UC Davis Extension program. I came away with many tools that could easily be incorporated into a beer program. I couldn't understand why the Extension program had a brew master series but not a beer evaluation program. Is there an opportunity here?

Since 1985 the Beer Judge Certification Program has had a program to promote beer literacy and the appreciation of real beer and to recognize beer tasting and evaluation skills. This is a program, which requires dedication because it can be up to 9 weeks long. A great deal of effort is taken to cover beer faults and styles with extensive tastings. Perhaps this could become the new credential for those in the culinary industry who are looking to expand their understanding of beer and provide a solid background for them when serving beer?

After all if the culinary programs have their plates full, it appears that the future for beer education programs directed to the restaurant industry is wide open.

L Lounge and Urban Kitchen make a great spot for food and beer pairings

The L Lounge is a very well conceived venue. When I first walked in. I couldn’t help notice the simplicity of the eastern style mixed with the industrialism of the western style. The acid green custom sofas and plaster makes a an intriguing contrast with the walnut finished
The upper dining level gives the area a sense of exclusivity while the full windows leading out to the patio provide spaciousness.

The menu on many levels impressed me. First the ingredients are local, seasonal, and sustainable. All the selections suggest a simple elegance of the food.
I loved the fact that the plates are small. It makes it so easy to sample all the sensuous flavors that Chef Ame Harrington creates. Another advantage to the small plates is that it makes it fun and adventurous to share while sampling great beers.

I took the opportunity to attend a Sunday Supper. This event featured Chuck Silva of Green Flash Brewing Company. Chuck and Ame collaborated the menu for the dinner to pair with six of his beers. When I arrived, I felt as though I was at a New York soirée with very well dressed 20 and 30 something’s.

To start the event Ame served a amuse bouche. It was the first time I had an amuse bouche. An amuse bouche is different than an appetizer for several reasons. It is not on the menu, rather designed by the chef for the event and is plated. It consists of one or two bites.
The amuse bouche for this dinner a prawn and pepper salpicon petitaco (little taco) paired with West Coast IPA.

The second course was Tripple battered halibut, crispy pommes Anna served on a bed of fennel Frisee salad and a sauce of preserved lemon butter. This was paired with the Trippel. I loved the spiciness of the fennel, the bitterness of the frisee and the pungent preserved lemon butter with the Trippel. It made all the things I love about the beer style stand out.

The real treat was the Intermezzo. An intermezzo is a smaller plate intended to act as a palate cleanser or freshener. It has been my experience that these are ices or sorbets. Ame choose to stay with the classic example. She served a honeydew sorbet with crisp prosciuto and orange zest. It introduced a new beer, not yet sold in stores. It is a double IPA with a Belgian style trippel. Not only was the beer a huge hit but so was the combination with the intermezzo.

Following the intermezzo were grilled Merguez Sausages served with toasted couscous, leeks, peach and Harissa Oil. The Merguez sausage is a spicy sausage commonly made with lamb. It is very popular in Tunisia. The Harissa oil is also a Tunisian accompaniment. It is commonly served along with the couscous. The leek seemed to calm the spiciness down and the peach added a nice sweetness to contrast with the spiciness. All this to pair with a huge Imperial IPA.

Finally, after all were wowed by the flavor combinations of the spiciness, the bitterness, the savory, sweet, and citrus. Ame out did herself again with an ice cream float of Ginger Ale, mango, mint and Green Flash Stout Sabayon. This was served with a small pour of Chuck Silva’s Stout.

The ginger ale in the float nicely cut the bitterness that is prominent in stouts. Hop bitterness will fight with sweetness and I was wondering how she was going to pull off this combination. Everyone ooh-ed and ahh-ed at the bits of mango and the chiffonade of mint as they took spoonfuls of it all mixed with the sabayon.
Ame Harrington’s ability to pull from her repertoire and compose a culinary palate in collaboration with Brew master Chuck Silva shows off her skills as a true culinary artist.

Although the showing for the event was soft, the response was overwhelming. The establishment is looking forward to doing another brew master dinner. You will not want to miss it. It is a true culinary experience not easily found.

Whether you are able to make it to the next Brew masters Dinner and Beer pairing or just come down for a good beer and several small plates to share with friends. Your experience at the L Lounge and Urban Kitchen will be not one easily matched.

Open T-Sat 4pm-10:00, midnight on Saturday
L Lounge is located on 1801 L st.
443-6970
www.lwinelounge.com

Get Real Get Fresh Get Organic

Sacramento has always had the luxury of being able to drink fresh beer. The beer in the area is some of the best beer in the State of California. Now we have the pleasure of adding an organic brewery the list.

Greenhouse Restaurant in Roseville CA introduces the area’s first organic brewery.
The property has had a gorgeous 4BBl copper system in house since it was built back almost 10 years ago.
The Greenhouse Restaurant is appropriately named. The décor is very much like a greenhouse. When you first step in your eyes are drawn to the large glass domed ceiling. There is a large fiscus tree in the middle of the dining room. The walls have large paned windows, which allow light to softly pour in.

Speaking of pouring, the copper system has been put to the task of producing organic beer. There are six beers on tap now with a few more specialty beers on the way. The beer styles on tap are Pale Ale that is served on Nitrogen, which gives it a smoother more English appeal to the beer. Other great beers on tap include, Stout, American Wheat, Kolsch, Amber Ale, and English Brown Ale.

The beers are brewed to classic examples of style. The malt used for the beer is from Gambrinus. Brewer, Kevin Pratt says using the organic malts will limit him from producing some styles. Having over six beers on tap from a 4BBL system doesn’t sound limited to me.

Owner Cory Holbrook pushed the production of the beer in the restaurant because he wanted to have a say in the styles and how they were developed. This is a creativity that he wasn’t allowed to have using distributors.Cory is also staying true to his house brand of beer. The taps for beer other than what is brewed is limited to a few.

Not only are the beers organic, the selection of beers work very well with the remarkable food that is on the menu.
The menu changes with the season. This allows the menu to feature what is available locally.
Eating green never tasted does well. The organic meat tastes the way meat was intended. The texture and flavors are remarkably rich and delicate. The presentations of all the plates represent sophistication.
If you go to the web site you can check out the summer menu.
Everything from appetizers to dessert is sure to exceed expectations.
The Greenhouse also features spacious outside dining on a covered patio.

I have created a new system of ranking. The highest rank is “compelled to return”. I have returned to this place a dozen times and have never been disappointed by the beer, food, or the service.
Currently there are no growlers, or samplers.

Greenhouse Restaurant is open for
Lunch M-F 11-2:30,
Dinner during the week 5- 9; 30, Dinner on Saturday 5-10:30.
Happy Hour is M-Sat 3-6 with $2.00 off all beer.
Located on 1595 Eureka Road Roseville Ca (916) 789-1900
http://www.greenhouserestaurant.com/

Celebrate Life; Don't hide from it

I wanted to take a little time away from the subject of brewers and their beer and turn it towards us, the consumers.

The consumption of alcohol is as old as mankind. There will always be alcoholic beverages around us no matter how hard organizations try to make it seem irresponsible to imbibe.

The prohibition died 75 years ago. We just celebrated the anniversary of being able to purchase and consume alcohol.

Alcohol is a beverage that is made to be enjoyed and to consume during times of celebration. The Bible mentions alcohol making the heart rejoice. Ps.104: 15. (OK it really says wine but for the purpose of the rationale I will refer to it as alcohol).

I want to emphasize that the consumption of alcohol is a social event. It is poured during times of celebration and sharing with friends.

When we serve alcohol we take on an inherent responsibility. We do not want to be the host who allowed our guest to leave our celebration only to lose control and do himof her harm.

Depending on the circumstance, whether we are with family or with friends moderation is always an exercise.

Drinking alcohol is not a way to manage stress or other problems. Over indulgence is related to health problems. Answers to life’s issues will never be found at the bottom of a bottle.

The bottle is only there to help us celebrate life and the people we share it with.
Lets keep it that way.

Don’t hide from life. Celebrate life!