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September 2010
Go to this beer dinner at Homefield Grill, die happy
Wow, wow, wow. Austin Beer Week is already starting to feel like another SXSW or ACL, with events sloshing around not just during but before and after the official dates, Oct. 20-30. And here’s one you shouldn’t miss: an outstanding-looking beer and food pairing at 7 p.m. Oct. 21 at HomeField Grill in Round Rock.
Walt Powell e-mailed me the menu, which I can’t find online but it includes:
Peppered prosciutto-wrapped quail with Victory Golden Monkey
Squash soup with buttery crab and Sierra Nevada Tumbler
Grilled endive lettuce with candied pecans and cranberries
Smoked and braised veal shank with Saiso Dupont (yes!)
Pumpkin cheesecake with molasses-caramel sauce with Dogfish Head Punkin.’
It’s $49.95 prix fixe; call 388-4663 to get a seat. An check out HomeField Grill on the Facebooks; they’ve got all kinds of Beer Week things going on we’ll talk about in more detail later.
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Scene report: Kent Rathbun at Central Market Brewtopia
Celebrity chef (is there any other kind anymore?) Kent Rathbun — he of Jasper’s, Abacus and more — stopped at the N. Lamar Central Market as part of his seven-store Brewtopia tour. Seems like a great guy, superior knife skills and cheffing bona fides are inimpeachable. He even handed Bobby Flay his lunch on “Iron Chef.” Rathbun schlepped that hundred-pound hunk of elk by himself; Flay needed another pair of hands. (Rathbun encouraged Tuesday night’s class to look it up on YouTube, so there’s the link.
I just wish the guy knew a thing or two about beer, especially since the class was part of Brewtopia. Like a lot of great chefs, beer ignorance is Rathbun’s gaping blind spot. We had four small courses and four beers — three of them unforgivably meek and untroubling, not to mention unworthy of Rathbun’s attention.
The fine people at CM were kind enough to comp me and Her Royal Blondness for the event, seeing as how I was covering it. That’s oftentimes the case. (Although I pay my own way a fair amount, too; my company, per policy, doesn’t allow expensing alcohol.) And I wouldn’t be surprised if they blacklisted me for saying this, but if you walked into the cooking school with any desire more than to bask in Rathbun’s presence and watch him in action, it was by no means worth $65.
The recipe for Rathbun’s lamb meatballs called for Ugly Pug from Rahr & Sons, the Ft. Worth brewery famous for landslide wins in Zymurgy reader surveys. But we got a little taste of Shiner Bock with that, the same thing the meatballs were braised in.
Somebody asked Rathbun if Shiner Bock was an ale or a lager. He didn’t know. OK, I get it. He’s a chef, not a cicerone. This is not quite as bad as not knowing if a Cabernet is red or white, but it’s darn close. He also talked about once cooking down a whole six-pack of Shiner Bock, fearing the end result would be too bitter. He solved that nonexistent potential problem by adding a little honey, he said.
This is a beer that clocks in at a whopping 13 International Bittering Units, according to Shiner’s web site. Most any pilsner within your reach is likely to have twice that many IBUs.
The chicken skewers with peppers and jasmine rice and yellow curry sauce were up next. The chicken was marinated in Kirin Ichiban, an apparent attempt to complement the curry — you know, because they eat so much curry in Japan, right?
What? They don’t? And another thing: Last I checked the Kirin Ichiban you can get here isn’t even really Japanese. It’s brewed by Anheuser-Busch.
And we got a wee dram of that to go with the skewers. And I was getting crankier.
He braised corn in Shiner Blonde, saying the beer was going to “intensify” as it cooked down. Intensify into what? Again, this is a beer with a mortal fear of offending any palate. The end result was fine but I sure couldn’t taste a hint of beer. Why not try throwing in a wheat beer and see what happens? Or a nice, malty Belgian — something or other to accentuate the sweetness of the corn? Or something with some, you know, taste?
Rathbun did redeem himself with dessert, however, a chocolate cake with cherry-beer ice cream, the latter with a Lindemans Kriek Lambic reduction. It made perfect sense to tart up the ice cream that way, but lambics are an acquired taste — one I had no trouble acquiring, I might add. Still, I kept thinking serving the same beer with the dessert might be striking one note a bit too prominently. A more interesting pairing to complement and contrast might have been to keep the lambic next to the stove and serve the finished dessert with a chocolate stout or coffee porter.
The conclusion was pretty close to great, but the taste of a missed opportunity lingered in my mouth — the opportunity of spending the evening with a chef who really knew and respected beer and food equally.
At least we weren’t out $130. That’s probably the last time I’ll get to say that.
(American-Statesman photo by Patrick Beach)
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More Oktoberfests
North By Northwest always puts on a great one. This year it’s Oct. 16 and 17 from 11:30 a.m.-11 p.m. Saturday and 11:30-8 p.m. Sunday.
As usual there will be kids’ rides and face painting, local artists’ wares, a brewing demonstration and at 2:30 Sunday an all-breed dog costume contest.
Chef George Powell will have traditional German food — I consider this event my personal brat-eating contest — and of course they’ll be pouring Oktoberfest.
It’s a fundraiser for the Breast Cancer Resource Centers of Texas, Pet Pals of Central Texas and Central Texas Dachshund Rescue, so don’t be a cheapskate. Kick in at least a couple of bucks when you head in.
On Thursday the 14th Zax Restaurant just south of the river will have its Oktoberfest starting at 6 p.m. They’ll have Smokey Denmark brats, beer and a few surprises. Oompah!
Also don’t forget it’s Oktoberfest in Fredericksburg this Friday through Sunday.
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First week of Austin Beer Week events posted
It’s all here. OK, so it’s only three events so far. UPDATE: Aha! You have to click on the events on the left to see more stuff. Obviously there will be more events filling up the calendar.
Thanks to those who pointed that out.
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Jester King is brewing
Looks like it won’t be long, peoples. This press release just landed:
Jester King Craft Brewery is now brewing! Located on 200 acres of farmland in the beautiful Texas Hill Country, Jester King is an authentic farmhouse brewery started by brothers Michael and Jeffrey Stuffings and their friend Ron Extract. On Thursday, September 23rd, five months after breaking ground at the site, the brewery began production of its first batch. Appropriate to the farmhouse setting, the inaugural brew is farmhouse ale called “Boxer’s Revenge”, in honor of the stalwart, hard-working farm horse in George Orwell’s “Animal Farm.” Boxer’s Revenge is an oak barrel aged wild beer that is golden in color and brewed with Belgian pilsner malt, American hops and French Saison yeast. Following the initial fermentation, it will be dry-hopped with a blend of Cascade and Centennial hops and transferred to neutral, French Oak wine barrels for additional fermentation and aging with a blend of wild yeasts. The finished beer will be quite dry and effervescent, with an anticipated ABV of 7.5%.
Boxer’s Revenge is the strongest of three Franco-Belgian inspired farmhouse ales that will be part of Jester King’s year-round lineup. Along with Boxer’s Revenge will be Das Wunderkind! - a “session-strength”, unspiced, farmhouse saison at roughly 4% ABV and Cocksure - a slightly darker, stronger, heavily-hopped farmhouse pale ale brewed with all European noble hops. All three beers will be aged in French oak barrels with the addition of wild yeast. The starting lineup will also include two Anglo-American inspired beers brewed with English ale yeast - Commercial Suicide, a 3% ABV British-style dark mild, partially fermented in new, American oak barrels and Wytchmaker, a 7% ABV Rye India Pale Ale.
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GQ pronounces the bar at Fino really cool
Which you knew already. But here’s the story about the 25 best cocktail bars in America. Thanks!
But writer Kevin Sintumuang reports, “Fino is the only spot in Austin where you can consistently get a proper cocktail.”
Yankees.
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More on Tour de Vin at Whole Foods downtown
Cut, paste, post. Press release:
The Wine & Food Foundation of Texas, in partnership with Whole Foods Market and Marquee Event Group, is gearing up for its sixth annual whirlwind tour of fine wine and food, Tour de Vin. Benefiting The Wine & Food Foundation of Texas, Tour de Vin features wine from around the world and the best internationally-inspired cuisine in Central Texas.
This year’s Tour de Vin will focus on Europe and South America. The stellar wine list is presented by Republic National Distributing Company and features wine from Italy, France, Argentina, and Chile. This globetrotting culinary showcase and community favorite brings out a vast selection of sweet and savory bites from twenty Central Texas eateries, including Buenos Aires Café, Fabi + Rosi, Fogo de Chao, Jack Allen’s Kitchen, Maria Maria, NoRTH, Portabla, Sagra, and many more. Cienfuegos will also be featured as the live music guest. For a complete list of participating restaurants and wineries, visit www.winefoodfoundation.org.
New this year is a very special Tour de Vin Pre-Event Tasting, hosted by Whole Foods’ Lamar Culinary Center. Beginning at 5:30 PM, guests to this limited seating event can enjoy four top-rated wines and a global hors d’oeuvres spread courtesy of the Lamar Culinary Center.
TICKETS: Tour de Vin is open to the public, but space is limited and attendees are strongly encouraged to register early. Tickets are $50 per person for Foundation members and $75 per person for the general public. To purchase Tour de Vin tickets (available in September), or to become a WFFT member, visit www.winefoodfoundation.org or contact the Foundation office at 512-327-7555.
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Draught House 42nd birthday blowout
Over at central Austin’s favorite neighborhood beer bar, Josh sends good news. I’m especially interested in new brewer night; a few of those guys I haven’t met face to face. Here’s Josh’s note. The guy knows how to throw a party All the Beer Week events start at 5 p.m.:
Mark your calenders, we are throwing a party on Saturday October 23rd, from 1pm-10pm.
As usual, we will have an excellent lineup of fun and rare beers and cask ales under the tents. We are doing five ounce samples poured in an anniversary glass. More details on the exact beer lineup to be released later. English pasties and Jamaican food will be served and DJ Jubal will entertain with his extensive collection of vinyl.
This also kicks off Austin Beer Week, when we will have stuff going on every night.
Sunday Oct. 24th- The first annual Beer Olympics. Beer games such as Crap Beer Toss and Keg Rolling will be held, with prizes.
Monday Oct. 25th- Unmoderated cheese tasting. Taste as many or as few beers and cheese parings as you like.
Tuesday Oct. 26th- Meet the brewers and owners of Jester King and try their beers. (they say the beer will be flowing…)
Wednesday Oct. 27th- Austin brewery pint glass night. Pint glass available when buying any Austin beer.
Thursday Oct. 28th- New Brewer night. Come out and meet the up and coming brewers, such as Hops and Grain, Circle, South Austin Brewing Company, Adelbert’s, Twisted X, and more.
Friday Oct. 29th- Meet the brewers and owner of (512) Brewing Company. I am hoping they bring something special too.
This is going to be one hell of a week!
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No! Pronto closing tonight
Yup. At midnight. The beloved punk rock convenience store at 43rd and Duval streets is changing owners and changing staffs, too. Let’s hope that’s all that changes. They’ve always had a fine beer selection.
David Jones, one of the managers, says legendarily benevolent owner Hank Richardson was ready to move on after more than 30 years in business.
“Put this in there: He’s the greatest boss any of us had and anybody who worked here will tell you that,” Jones said. “He offered us insurance, paid vacation, a paid day off on your birthday — who does that?”
The boss of the place put in 26 years; Jones lasted six. And he’s got another reason to be sentimentally attached to the place:
“I bought my first legal beer here.”
No word on who the new owners are, when they’ll re-open or what might change besides the staff.
“It’s not broke,” Jones said. “If they’re smart they won’t change anything.”
(Photo via Austin CitySearch)
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Cali beer distributors oppose pot initiative
Don’t they know they’re two great tastes that taste great together? Or so I’ve heard.
Stone and Sierra Nevada, to name at least two California breweries, have said they’re not down with the campaign and don’t want their names associated with it. And given the experience Lagunitas had that led to its Undercover Investigation Shut-Down Ale I can’t imagine the official industry position would be popular in Petaluma.
Super fun aside: Searching for the image above led me to this story about two dudes who “dry-hemped” their homebrew.
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Three of my favorite things at Stubb’s
Wow. Bourbon, barbecue and bluegrass. Tipsy Texan David Alan and the United States Bartenders’ Guild are set to have a big time starting at 7 p.m. Wednesday at Stubb’s for National Bourbon Heritage Month.
They’ll have the opportunity to sample something like 30 bourbons, classic cocktails, live music and more. And if you’ve got your valid USBG card on you, you get half off the $25 charge.
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GABF: Three medals for St. Arnold, one for Real Ale
Backslaps to Brock Wagner and the crew at Houston’s St. Arnold for nabbing one gold and two silver medals over the weekend at the Great American Beer Festival in Denver.
Fancy Lawnmower won for the German kolsch category; Elissa IPA won the silver Medal in the Extra Special Bitter or Strong Bitter category. The brewery’s Oktoberfest also took a silver in the Scottish-style ale category. Saint Arnold Oktoberfest, a seasonal that is currently on store shelves, won the Silver Medal in the Scottish-Style Ale category.
As Wagner pointed out after the judging Saturday, that’s 16 medals St. Arnold has now taken home, one for every year of its existence.
Real Ale of Blanco also won a gold for its Rio Blanco pale ale, and the Covey brewpub in Ft. Worth won a bronze for its Cowboy Lager in the Munich-style Helles category.
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Git yer oom-pa on: Oktoberfest in Fredericksburg
Ah, fall, when a lad’s thoughts turn to beer, brats and lederhosen. It’s Oktoberfest time, and nobody’s getting the jump on Fredericksburg.
The Tetonic-flavored village in the Hill Country always does up a grand Oktoberfest. This year’s dates are Oct. 1-3 with entertainment on three stages, a parade, “tuba jam” (like with the brass instruments, not stuff you spread on toast) and all kinds of other stuff. It’s cheap, too — just $6 for adults. All pertinent details here.
But because you’re reading this, you want to know about the beer. It’s quite a lineup:
Bud Light
Coors Light
Lite
Real Ale Fireman’s #4
Real Ale Oktoberfest
Jester King (something or other)
St. Arnold’s Oktoberfest
Shiner 101
Shiner Blonde
Shiner Bock
Shiner Oktoberfest
Alamo Brew House
Killian’s
Dos XX Lager
Michelob Ultra
Jack’s Pumpkin Spiced Ale
ZiegenBock
Blue Moon
Landshark
Breckenridge Vanilla Porter
Sierra Nevada Pale Ale
New Belgium Fat Tire Amber Ale
New Belgium Mothership Wit
New Belgium Sunshine Wheat Beer
Sam Adams Boston Lager
Sam Adams Oktoberfest
Newcastle
Redbridge
O’Doul’s
Warsteiner Dunkel
Warsteiner Oktoberfest
Paulaner Hefeweizen
Paulaner Oktoberfest
Erdinger Hefeweizen
Hofbrau Oktoberfest
Ayinger Weisse
Kostrizer Schwarzbier
Weihenstepan Hefe Weissbier
Chimay
Widmer Hefeweizen
Widmer Oktoberfest
Franz Hefe Dark
Franziskener Hefe
Pilsner Urquell
Spaten Munich Dunkel
Spaten Oktoberfest
Spaten Optimator
Spaten Premium
Sunner Kolsch
(Photo courtesy Fredericksburg Oktoberfest)
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St. Arnold Dinner Tuesday at Alamo Lake Creek: The report
Chef Chris Crowley had his first Lake Creek beer dinner last night for St. Arnold with St. Arnold founder Brock Wagner (and Austin’s own St. A rep, Frank Mancuso) on hand. Six dishes, six beers expertly paired.
The lead-off hitter a generous bowl of clam chowder with Lawmower, followed by the canniest pairing of the night: mussels (in kristalweizen beer, if the menu is correct) with St. A Texas wheat. Three tacos followed that, and everybody agreed the habanero cream sauce on the chicken taco was dang hot; Wagner that his Elissa IPA held its own against it.
Dessert was pear fritters and marzipan ice cream with St. Arnold brown ale wort reduction, and, as a special treat because it’s rarely seen in austin, the brown on on draft.
It wasn’t a pull-out-the-stops affair like some of the deals they have at Lake Creek, and attendance wasn’t exactly a sellout, but that was the third time in recent weeks that I’ve seen Wagner talk about his beers and he knows of which he speaks. Good show, sirs.
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Opal’s doing Go Texas Beer Week again
This thirst-inducing press release just landed in my inbox UPDATE: A reader points out the dates in the text say Sept. 28-Oct 1, which does not include a Monday. How how can there be a (512) Monday? Well, the flyer says Sept. 27-Oct. 1. Confusing! I’ve asked for a clarification. UPDATE TO THE UPDATE: It’s Sept. 27-Oct. 1.
Here’s the release:
‘Go Texas Beer’ week during the GoTexan Restaurant Roundup means Opal’s is going BIG by putting Texas Beers on Every Tap the week of Sept 28 through Oct 2nd!
We’re also tapping some special cask conditioned ales during the week.
We’ll be featuring Texas Beers on tap from:
Live Oak Brewing (Austin, TX), 512 Brewing (Austin, TX), Independence Brewing (Austin, TX), Real Ale Brewing (Blanco, TX), Thirsty Planet (Austin, TX) Shiner Beers (Shiner, TX), Lone Star Beer (Ft. Worth, TX), St. Arnold Brewing (Houston, TX), Southern Star Brewing (Conroe, TX)
This is all for a great cause as well, 5% of the proceeds from the sale of all our Texas beers during this week will be donated to the Capital Area Food Bank! Texans drinking Texas Beers helping Texas Charities, What a great idea!
This year we’ll be featuring different breweries on different days of the week. On the featured brewery days all their pints that are normally $4.50 we’ll be only $2.50! Look for some special releases on these days! The schedule is:
Monday - 512 Brewing
Tuesday - Independence Brewing Company
Wednesday - All Texas Breweries!
Thursday - Real Ale Brewing Company
Friday - Live Oak Brewing Company
Wednesdays at Opal’s is always Two for Texas ($2.50 Texas beers from open to close)
We also have beer specials every night of the week Monday is Belgian Beer Night | Tuesday is Pint Night | Wed is 2 for Texas | and Thursday through Saturday get $1 off selected drafts from 4-7PM and all day on Sunday!
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Flying Saucer Fall Beer Fest tickets on sale
Right now! Get ‘em here.
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As see on Failblog
Wonder if those are Matthew McConaughey’s brother’s kids…
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Redneck Brewers Picnic at Uncle Billy’s: The report
Sunday night was the best one ever. Charles Dowd’s dinner was gut-busting. The chicken-fried steak was big enough to feed three people. (That’s Amos Lowe before he dug into his. Look at that size of that thing!)
And before that: beer-battled Lil Smokings, braised shortrib turnovers with chicken-fried bacon, fried frog leg salad. After the steak, I couldn’t even think about finishing my chocolate-peanut butter pie.
Gotta say, Brian “Swifty” Peters and Amos are at the top of their game, even as Uncle Billy’s gets ready to open its second location near the Oasis. The Bottle Rocket lager had a considerable hop bite, the ESB went great with the turnover and bacon and the Woodeye Rye is better than Bear Republic’s Hop Rod Rye. Honest.
Best of luck to Uncle Billy’s and all the other locals as they head to the Great American Beer Festival in Denver.
(American-Statesman photo by Patrick Beach)
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Brewtopia at Central Market
Hatch chile festival used to be my favorite time to go to Central Market, but no more: They’ve got Brewtopia going on Sept. 22-Oct. 5. Representatives from Magic Hat, Real Ale, Boulevard and many others will be on hand for tastings, cooking classes and more at one of both Austin stores. Details are here.
Noteworthy if you don’t want to invest more money and time than a class requires is a kick-off happy hour with lots of beers and appetizers. This is at the N, Lamar store from 6:30-8:30 Sept. 22:
“At Beer Round-Up, enjoy a variety of featured beers paired with sausages, an assortment of gourmet cheeses and artisanal breads and crackers. Guests will sample beers including: Full Sail Amber Ale from Hood River, Oregon; Sierra Nevada Torpedo Extra Indian Pale Ale from Chico, California; Stone Smoked Porter from Escondido, California; Big Sky Moose Drool Brown Ale from Big Sky, Montana; Wild Blue Blueberry Lager from Baldwinsville, New York; Shiner Oktoberfest from Shiner, Texas; Magic Hat Odd Notion Green Apple Wit from Burlington, Vermont and Breckenridge Vanilla Porter from Denver, Colorado.
“Expand your beer horizons and discover new favorites, as we learn from Central Market’s beer experts. Also, there will be visits from high profile Brew Masters throughout Brewtopia. For a complete schedule of events, including Brew Master dinners, demos and classes, visit http://www.centralmarket.com/Stores/In-Stores-Now.aspx.
TICKETS: Tickets are $30 per person or $20 for parties of two or more for the Beer Round-Up event. Tickets may be purchased online at http://www.centralmarket.com
Here’s the whole press release with tons of information:
Visit with Brew Masters from across the country and local favorite Chef Kent Rathbun, owner of Abacus, Jasper’s and Rathbun’s Blue Plate.
WHO: Central Market
WHAT: Only Central Market has a beer selection so large it can be called “Brewtopia.” With a vast selection of over 350 beers on any given day, Central Market offers something to please every beer lover’s palate. From September 22 to October 5, Austinites are invited to celebrate their love for hops at Central Market’s first Brewtopia event.
Discover new beer favorites as experts from America’s favorite breweries share their products and knowledge. Brew Masters from across the country, including Terence Sullivan of Sierra Nevada, Steven Pauwels of Boulevard Brewing Co. and Brad Farbstein of Real Ale, will partake in two weeks of classes in the CM Cooking School and samplings in the Beer Department.
Celebrate beer from pint to plate in a special class with winner of “Iron Chef America” and James Beard-nominee, Kent Rathbun. Chef Rathbun will teach participants how to cook with beer and demonstrate how easy it is to pair beer with a variety of flavors. With dishes like Pan Roasted Striped Bass, Bourbon Cream Corn & Texas Peach Barbecue Sauce, he will delight you with his rustic homecooked style with a touch of elegance.
WHEN: Brewtopia runs Wednesday, September 22 through Tuesday, October 5
WHERE: Central Market, 4001 N. Lamar Blvd., Austin, TX 78756, 512-206-1000 Central Market, 4477 S. Lamar Blvd., Austin, TX 78745, 512-899-4300
Brewtopia 2010 North Lamar Wednesday, September 22, 2010 6:30 - 8:30 p.m. Beer Round-Up, Happy hour event on the Mezzanine CM Cooking School Staff; Beer Experts; Bakers; and Deli/Cheese Experts Cost: $30 per person or $20 for two or more
Thursday, September 23, 2010 4 - 6 p.m. Boulevard Brewing Company, Sampling in the Beer Department Steven Pauwels, Brew Master Cost: Free
6:30 - 9 p.m. The Boulevard Gastropub, Cooking class in the Cooking School Steven Pauwels, Brew Master, Boulevard & CM Cooking School Staff Cost: $60 per person Class description: Founded in 1989, Boulevard Brewing Co. is the Midwest’s home for fine ales and lagers. The Brewmaster will discuss the mission (to produce fresh, flavorful beers using the finest traditional ingredients and the best of both old and new brewing techniques) as you enjoy: Unfiltered Wheat Beer, a GABF gold medal winning brew and the best selling craft beer in the U.S. that will be paired with Panzanella Salad; Single Wide IPA, an American version of a style that originated in 18th C Great Britain, that has a prominent flowery, grapefruit hop aroma, a moderate caramel malt flavor and should pair perfectly with Indonesian-style Shrimp Salad; Bob’s 47 Oktoberfest is a medium bodied, Munichstyle lager and will be paired with Polpette (Fried Torpedo Shaped Meatballs); Tank 7 Farmhouse Ale begins with fruity aromatics and grapefruit hoppy notes that taper off to a peppery, dry finish and complements Chicken Roulades with Taleggio Cheese; and The Sixth Glass, a Belgian-style Strong Ale, is full bodied and will be presented with Chocolate Mousse.
Friday, September 24, 2010 4 - 6 p.m. Sierra Nevada Brewing Company, Sampling in the Beer Department Terence Sullivan, Brew Master Cost: Free 6:30 - 9 p.m. The Sierra Nevada Gastropub, Cooking class in the Cooking School Terence Sullivan, Brew Master, Sierra Nevada & CM Cooking School Staff Cost: $55 Class description: A standard in the industry, Sierra Nevada began with experimentation by two home brewers. The company’s dedication to quality products remains after almost thirty years of production. Enjoy three brews that are available year round and one seasonal beer, each paired with small plates that will complement their unique qualities. As the Brew Master discusses each beer and answers your questions, you’ll enjoy: Sierra Nevada Pale Ale, an exceptionally full-bodied, complex character with a fragrant bouquet & spicy flavor paired with Crispy, Spicy Avocadoes with Cilantro; Torpedo Ale, an American IPA with bold , assertive flavors and complex citrus, pine & herbal notes in the aroma, paired with Cajun Shepherd’s Pie; Kellerweis, one of the only American Hefeweizens made using the traditional Bavarian style of open fermentation, paired with Frisée aux Lardons (Curly Endive Salad with Bacon & a Poached Egg); and Tumbler Autumn Brown Ale, with a gracefully smooth malt character, paired with Chapa Bread filled with Coffee Rubbed Rib Eye.
Saturday, September 25, 2010 11 a.m. - 2 p.m. Breckenridge Brewery, Sampling in the Beer Department Brew Master Cost: Free 2 - 5 p.m. Real Ale Brewing Company, Sampling in the Beer Department Brad Farbstein, Owner Cost: Free 6:30 - 9 p.m. The Real Ale Gastropub, Cooking class in the Cooking School Brad Farbstein, Owner, Real Ale & CM Cooking School Staff Cost: $55 Class description: Real Ale Brewing Co. was founded in 1996 in the small Hill Country town of Blanco. In 1998, Brad Farbstein bought the small family owned brewery, which has seen a meteoric rise in production. Enjoy sampling his brews while our Cooking School staff creates dishes that will perfectly pair with them. Menu includes: FULL MOON PALE RYE ALE, an assertive American amber ale will be complemented by Hoosier Chicken with Potato Chip Crust; FIREMAN #4 BLONDE ALE, refreshing blonde ale that stands up to the Texas heat will be served with Mixed Green Salad with Sichuan Peppercorns; OKTOBERFEST, brewed using traditional Bavarian methods and the highest quality German malt, hops and yeast. Well balanced and satisfying, this lager should be complemented by the earthy richness of Hummus & Toasted Pita Bread; BREWHOUSE BROWN, rich and roasty with a dry finish, this delicious dark ale with be paired with Wild Mushroom Struedel; and RIO BLANCO PALE ALE, a uniquely Texas version of an English-style pale ale, has a crisp finish and a delicate aroma that should be complemented by Grilled Lamb Kebabs with Smoky Tomato Sauce.
Sunday, September 26, 2010 12 - 3 p.m. Breckenridge Brewery, Sampling in the Beer Department Brew Master Cost: Free 6:30 - 9 p.m. Outdoor Grilling, Cooking class on the Mezzanine Louis Ortiz, CM Cooking School Cost: $60 Cost: Fall is the best time for grilling in Texas. On our shaded upstairs mezzanine, you’ll learn the best way to prepare your pit, build your fire and experience the pros and cons of gas vs. charcoal grilling. Using a variety of seasonings and marinades, you will grill, then enjoy these dishes paired with specialty beers: Burgers; Sirloin Steak; Salmon; Chicken Breasts and Thighs; and Vegetables.
Monday, September 27, 2010 6:30 - 9 p.m. Rather Sweet Double Take, Cooking Class in the Cooking School Rebecca Rather, Cookbook Author; Pastry Chef/Owner, Rather Sweet Bakery, Fredericksburg Cost: $55 Class description: Indulge in Rebecca’s delightful fall menu, showcasing local seasonal produce and cheeses: Sweet Potato Scones; Jailhouse Potato Cinnamon Rolls; Southern Comfort Apple Pie; Apple Spiced Layer Cake with Caramel Swirl Icing; Savory Crab & Shrimp Cheesecake with Baby Greens in Balsamic Vinaigrette; and Individual Chocolate-Dipped Cheesecake Bites. Samples will be paired with specialty beers.
Tuesday, September 28, 2010 6:30 - 9 p.m. Brewtopia: From Pint to Plate with Kent Rathbun, Cooking class in the Cooking School Kent Rathbun, Chef, Abacus, Jasper’s & Rathbun’s Blue Plate Cost: $65 Class description: Who better to introduce you to our festival of beers than a local favorite? You’ll learn to prepare these dishes that include beer as an ingredient and how easy it is to pair beer with a variety of flavors. Menu includes: Spicy Lamb Meatballs with Beer Braised Vidalia Onions & Ancho Barbecue Sauce; Grilled Chicken & Shishito Pepper Skewers with Jasmine Rice & Yellow Curry Sauce; Pan Roasted Striped Bass, Bourbon Cream Corn & Texas Peach Barbecue Sauce; and Cinnamon-Chocolate Molten Cake with Cherry-Beer Ice Cream.
Wednesday, September 29, 2010 6:30 - 9 p.m. Louie’s Tex-Mex, Cooking class in the Cooking School Louis Ortiz, CM Cooking School Instructor Cost: $40 Class description: Learn to prepare Tex-Mex favorites at home, using authentic fresh ingredients and traditional techniques. Menu includes: Shrimp Campechana; Grilled Chicken Flautas; Blackened Red Fish Enchiladas; and Shrimp & Chicken Chile Rellenos. Thursday, September 30, 2010 6:30 - 9 p.m. Beer 101, Cooking class in the Cooking School Seth Pollard, CM Beer & Wine Manager Scot Loranc, CM Cooking School Cost: $50 Class description: Explore the wonderful world of beer—history, traditions, styles, and brewing terminology—as you taste an array of CM’s best brews, paired with this beer-worthy menu: Wings with Blue Cheese; Jalapeño Shrimp with Bacon & Sriracha Ranch Dip; Bock-Marinated Brats with Homemade Mustard; Pulled Pork Sliders with Potato Salad; and Mesquite Grilled Oysters with Hot Sauce.
Friday, October 1, 2010 4 - 7 p.m. New Belgium Brewing Company, Sampling in the Beer Department Brew Master/Sensory Specialist Cost: Free 6:30 - 9 p.m. Big 12 & Beer, Cooking class in the Cooking School Christina Lee, CM Cooking School Instructor Cost: $50 Class description: It’s tailgating season! We’ve paired great party food and excellent beers for your enjoyment and inspiration. Menu includes: Shrimp & Snapper Tacos with Cilantro Cream with an American Pale Ale; Beef Satay with a Belgian Saison; Grilled Venison Sausage with Cherry Ketchup with a British Porter; Cedar Plank Salmon with Dill Crème Fraîche with a German Pilsner; and Shortbread Cookies with a Scottish Ale.
Saturday, October 2, 2010 6:30 - 9 p.m. Shiner Beer Dinner, Cooking class in the Cooking School Jaime Jurado, Shiner & CM Cooking School Staff Cost: $60 Class description: Since 1909, the Spoetzl Brewery has been handcrafting some of the finest beers in Texas. Sample these delicious brews as Jaime discusses a little of the history and some of the traditional techniques that produce: Shiner Oktoberfest with its deep amber color and slightly toasted flavor pairs well with Chicken Meatball Lasagnettes; and Shiner Bock, in the Bavarian tradition, is strong and malty, with a smoothness developed over months of cold aging and will be paired with Stuffed Pork Loin with Sautèed Apples & Potato Dumplings. The Brew Master plans to unveil special beers at this special dinner, so plan to join us.
Sunday, October 3, 2010 3 - 5:30 p.m. Home Brewing Workshop, Cooking class in the Cooking School Cost: $10
Westgate Schedule Wednesday, September 22, 2010 4 - 7 p.m. Boulevard Brewing Company, Sampling in the Beer Department Steven Pauwels, Brew Master Cost: Free
Thursday, September 23, 2010 4 - 7 p.m. Victory Brewing Company, Sampling in the Beer Department Cost: Free
Friday, September 24, 2010 4 - 7 p.m. North Coast Brewing, Sampling in the Beer Department Cost: Free
Saturday, September 25, 2010 11 a.m. - 2 p.m. Magic Hat Brewing Company, Sampling in the Beer Department Matt Cohen, Brew Master Cost: Free 2 - 5 p.m. Real Ale Brewing Company, Sampling in the Beer Department Tim Schwartz, Brew Master Cost: Free 6:30 - 9 p.m. Magic Hat Dinner, Beer Dinner in the Café Matt Cohen, Brew Master Cost: $30 per person
Sunday, September 26, 2010 12 - 3 p.m. Stone Brewing Company, Sampling in the Beer Department Cost: Free
Monday, September 27, 2010 4 - 7 p.m. Left Hand Brewing Company, Sampling in the Beer Department Cost: Free
Tuesday, September 28, 2010 4 - 7 p.m. Harpoon Brewery, Sampling in the Beer Department Cost: Free 7 - 8 p.m. Beer 101 CM Beer Specialist Cost: Free, reservation required
Wednesday, September 29, 2010 4 - 7 p.m. Brooklyn Brewery, Sampling in the Beer Department Cost: Free
Thursday, September 30, 2010 4 - 7 p.m. Pyramid Brewery, Sampling in the Beer Department Tom Bleigh, Brew Master Cost: Free
Friday, October 1, 2010 4 - 7 p.m. Brewery Ommegang, Sampling in the Beer Department Brew Master Cost: Free
Saturday, October 2, 2010 4 - 7 p.m. New Belgium Brewing Company, Sampling in the Beer Department Brew Master/Sensory Specialist Cost: Free
Sunday, October 3, 2010 6:30 - 9 p.m. Shiner Beer Dinner, Beer Dinner in the Café Jaime Jurado, Shiner Cost: $25 per person
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Because it’s Friday
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Brewmasters beer fest is a hit
GALVESTON — What did you do this long holiday weekend? I had 50 beers. And now you’re thinking, “Beach, how is that different from any other weekend for you?”
Well, the locale was different for a start: Moody Gardens here was host to the first Brewmasters International Beer Festival and it was well worth the drive. Something like 300 beers (pretty much all in bottles or cans), 70 breweries, tastings from area chefs, a beer dinner at the hotel restaurant, live bands, burgers, brats. Even the weather cooperated.
Organizers Clifton and Constance McDerby (that’s him in the picture) have an extensive background in promoting wine events around the Houston area, having started Food & Wine week in the Woodlands some six years back. Although this was their first big beer blowout, it certainly didn’t feel like a shakedown cruise — even when they got slammed with some 1,000 walk-ups for Saturday’s Brew HaHa tasting. Thousands were on hand for that event, although they had to turn about 400 people away.
The lines at the tasting were manageable, but a handful of folks grumbled about having to stand in line to get a short pour, then getting in another line. That’s what you do at these things, people. There’s no getting around it. Tickets to that event were $35 in advance, which included a sample glass and punch card for 24 pours, which seems more than reasonable to me. (The VIP lounge had appetizers, which ran out about an hour into the afternoon event, as well as beers not available on the main floor. Those $65 tickets sold out when in advance of showtime.)
Noteworthy: Stone’s Oaked Arrogant Bastard offered welcoming vanilla notes from time spent in the barrel, which made for a smoother taste than regular AB. Wells Banana Bread — why hadn’t I tried that before? Light-bodied and a perfect amount of fruit and spice. Very approachable. Southern Star’s smoked porter is another solid effort, although I wouldn’t need more than one at a sitting. (Get it now before they switch to something else.) The much-ballyhooed Rahr & Sons’ Black Pug Lager didn’t do a whole lot for me, but God knows people who vote in Zymurgy polls love that brewery.
In just a little more than two hours, Her Royal Blondness and I managed to sample about 25 beers. That’s efficiency, my friends. Good thing we stopped at Gilhooley’s in San Leon for their famous grilled oysters on the way to the island.
Saturday we skipped the beer dinner at the hotel restaurant to dine off-campus at historic Gaido’s, where we split a bottle of Chimay red. Hey — that makes 51 beers! Then we headed back to the hotel, where we were given “Ultimat VIP” passes for the Night Ranger concert.
No, really. Night Ranger. How awesome is that?
Sunday we watched a band play by the pool — the beer garden was going basically all day Saturday and Sunday — before we strolled into the sold-out Brewlicious beer and food pairing event, where more than a dozen area chefs offered food paired with specific beer. Voice restaurant had pork belly lollipops on sugar cane sticks. The belly was braised for some 18 hours in St. Arnold Elissa and of course paired with the same IPA. Also outstanding was Bernardo’s applewood bacon-wrapped quail with pomegranite glaze, paired with New Belgium’s Mothership Wit. The quail was so beautiful I thought it was a dessert at first.
Making a surprise appearance was Dogfish Head’s Theobroma, which one of the Spec’s guys who was helping out told me just came into the Houston market. Which means, it should be here, too, right? Like Midas Touch and Chateau Jiahu, it’s one of DFH’s Ancient Ales series, this one based on what’s said to be the oldest known alcoholic chocolate beverage. I get more honey than cocoa powder, but I had to have three or four samples just to be sure.
Then there was Collaboration No. 1, an imperial pils tag-team from Boulevard and Orval, which was nothing short of spectacular. And both regular readers of this blog know I too often allow myself to be seduced by ales at the expense of lagers. This is one I would definitely buy. There’s a good amount of body and a range of malt flavors that dance with the hops. Beautiful.
Clifton McDerby looked calm and content Sunday afternoon and was already looking ahead to next year. One concern he had going into the event was that they finished jumping through TABC hoops pretty late in the game, which didn’t allow much time for promotion. And hey, it’s Labor Day weekend; a lot of people make plans well ahead of time. He need not have worried.
“Everybody’s tellimg me the same thing: “‘We just heard about it last week.’ I know we can make it a lot better next year.”
Three hundred beers is a lot, but McDerby made a prediction and gave himself a challenge: “I’ll say it right now. I’ll have 500 beers next year.”
In which case we’ll be back.
Thanks to the McDerbys and everybody else who put on a first-rate, first-time event. We finally have a beer fest worthy of the great State of Texas.
And did I mention there was Night Ranger? AWESOME. That badge is an ultimat keepsake.
(Photos by Cindy Beach except for the one of the servers with their backs to the camera. That one I took.)
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Whiskey made from urine of diabetics
Today’s most unappealing headline pretty much wrote itself. Do you think I’m making this up? Here’s the story.
(Photo courtesy The Independent)
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Almost that time: Oktoberfest
Ah, yes, with temperatures plummeting into the low 90s fall is just around the corner, which means Oktoberfests will be a-poppin’ all over. Here’s word from the German-Texan Heritage Society of austin, which will have its event noon-6 p.m. Oct. 16 in the German Free School, 507 E. 10th St. Tickets are $5 (cheap!). Press release:
A brief history - Oktoberfest began in 1810 as a wedding celebration between Crown Prince Ludwig of Bavaria and Princess Therese of Austria. The party was so good that it has been repeated ever since in the same meadow outside Munich known as Theresienwiese, named for the bride. It was not until 1872 that the event was finally named Oktoberfest. Spaten, Munich’s oldest and largest brewery, created a special brew for the first official Oktoberfest in 1872 and still uses the same recipe today. All Spaten beers are brewed using Germany’s Reinheitsgebot 1516, literally meaning “purity order”, that states that brewers can only use the four basic ingredients: Water, Malt, Yeast and Hops
At our festival we will be pouring Spaten Oktoberfest brew, just as they are in Munich. Additionally we will serve Franziskaner Hefe Weisse (a wheat beer with a hint of clove), Spaten Dunkel (classic German dark beer) and Spaten Premium Lager (also known as Helles). There will be German Riesling wines and lemonade as well.
Germans often drink from a ‘beer boot’ and the German-Texan Heritage Society has some special German-Texan beer boots for sale. We encourage anyone to come in traditional German costume.
With beer comes food and we will be selling Wurst, Sauerkraut, Pretzels and Apfel Strudel, all authentic German recipes.
Live music will be provided by The Walburg Boys, The Siekers, and The Polkadillos as well as accordion players from the Central TX Accordion Association and traditional song and dance by German language students from local schools.
Family fun activities include Moonwalk, Face Painting, Arts & Crafts, Balloon Games and traditional German Children’s Games of Sackhuepfen, Eierlaufen, and Topfschlagen.
Admission is $5 adults, children 12 and under free. Discount coupons can be found on-line at www.germantexans.org.
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Menu for St. Arnold dinner at Alamo Lake Creek
On deadline. Apologies for the cut-and-paste. But check out that menu. And St. Arnold founder Brock Wagner will be in the house. Tickts are $45 and available here.
From le web:
Tuesday, Sep 14th 7:30pm
St. Arnold’s has been crafting some of the best brews in Texas since 1994. Named after the patron saint of beer brewers, and the earliest proponent of choosing to drink beer over water, they certainly have a lot to live up to. Luckily, the guys at St. Arnold’s have delivered time and time again. Most recently, they took the gold medal at the Great American Beer Festival for their Summer Pils in the Münchner-Style Helles category.
With ten beers, five of which they brew year-round, St. Arnold’s has a style and flavor profile for everyone. We’ve tapped (hah!) founder Brock Wagner for a tasting at Lake Creek on Sept. 14th. Brock will present a selection of St. Arnold’s tastiest brews paired with a multi-course mini-feast to help soak up the excess alcohol. As with our previous beer tastings, we will dip into the Alamo vault to present a program of beer-related media and general beer-larity as the night progresses. We’ll have something for both beer snobs and hobbyists alike because “from man’s sweat and God’s love, beer came to the World”, and we just want to share in the wealth.
The Menu will include:
1st Course - See-Food St. Arnolds Lawnmower : New England Clam Chowder. St. Arnolds Texas Wheat: Kristalweizen Mussels with coriander and shallots
2nd Course - Taco Party St. Arnolds Amber: Amber marinated flat iron steak with roasted poblano peppers and cotija cheese St. Arnolds Elissa IPA: Achiote and Orange marinated chicken w/ Habenero cream sauce.. St. Arnolds Oktoberfest: Braised pork w/ mango and red cabbage
3rd Course - Dessert St. Arnolds Brown Ale: Pear Fritters and Marzipan ice cream with almonds and St. Arnolds Brown ale Wort Reduction. Showings (Click on a time to buy tickets) Tuesday, Sep 14th 7:30pm
Showtimes are updated on Tuesday for the following Friday. We recommend arriving early; we typically seat the theaters 30 - 40 minutes before show time. There is always pre-movie entertainment on the screen while you wait for the movie!
St. Arnold’s has been crafting some of the best brews in Texas since 1994. Named after the patron saint of beer brewers, and the earliest proponent of choosing to drink beer over water, they certainly have a lot to live up to. Luckily, the guys at St. Arnold’s have delivered time and time again. Most recently, they took the gold medal at the Great American Beer Festival for their Summer Pils in the Münchner-Style Helles category.
With ten beers, five of which they brew year-round, St. Arnold’s has a style and flavor profile for everyone. We’ve tapped (hah!) founder Brock Wagner for a tasting at Lake Creek on Sept. 14th. Brock will present a selection of St. Arnold’s tastiest brews paired with a multi-course mini-feast to help soak up the excess alcohol. As with our previous beer tastings, we will dip into the Alamo vault to present a program of beer-related media and general beer-larity as the night progresses. We’ll have something for both beer snobs and hobbyists alike because “from man’s sweat and God’s love, beer came to the World”, and we just want to share in the wealth.
The Menu will include:
1st Course - See-Food St. Arnolds Lawnmower : New England Clam Chowder. St. Arnolds Texas Wheat: Kristalweizen Mussels with coriander and shallots
2nd Course - Taco Party St. Arnolds Amber: Amber marinated flat iron steak with roasted poblano peppers and cotija cheese St. Arnolds Elissa IPA: Achiote and Orange marinated chicken w/ Habenero cream sauce.. St. Arnolds Oktoberfest: Braised pork w/ mango and red cabbage
3rd Course - Dessert St. Arnolds Brown Ale: Pear Fritters and Marzipan ice cream with almonds and St. Arnolds Brown ale Wort Reduction.
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One in an occasional series
Deer in China drinks beer. Maybe that would mellow out those marauding herds in Northwest Hills.
