His kids were BORN in the brewery?

I got a headsup from my pal Leslie Liberatore over at Latis Imports. The company is bringing in Rodenbach brewmaster, Rudi Ghequire, to re-launch Rodenbach in the U.S. He's going to be in New York March 3-7 and then Philly Beer Week March 8-10.

Leslie writes: "We just got back from Belgium a couple days ago and had a chance to video some of our chat with him about his Flanders sour red-brown beer. Rudi's been with Rodenbach for almost 30 years, 12 of which were spent living at the brewery. His kids were even born there. I guess you can say Rudi IS Rodenbach."

Ayuh. When your kids are born in the brewery, you'll get no argument from me.

Here's the video: http://www.youtube.com/watch?v=Ptyepdu81WM

Cheers till next time!

Hail to the Chef!

Scheduling a beer dinner on Presidents' Day allowed for some changes in my usual schtick. Instead of Beer Trivia--which Joe Skelly knows by heart by now--we sallied forth into US Presidential trivia and a grand time was had by all (including "Gentleman Jim" who was on a first-name basis with most presidents since Jefferson).

But this dinner was unique for another reason: it was the first dinner where every course was designed by one of Uno's favorite barmen--Moshe. Though I have personally witnessed Moshe's myriad mixology mastery(basically drawing my Ike's IPA or whatever seasonal Mike Sella has on tap), I had no idea he knew his way around the kitchen. But he apparently does.

The evening began for the nearly forty Presidential revelers with a cheese, cracker and fruit plate accompanied by a relative newcomer to the beer scene: Sam Adams Blackberry Wit. This delightful brew was reviewed in this space earlier, and it went very well with the course, if the many comments of the attendees were any indication.

The next course was the first of the Nouveau Moshe Creations--an appealing-to-the-eye vegetable plate consisting of tomato stuffed with crabmeat,  roasted peppers, mozzarella and fresh basil,  The tomato was accompanied by Yellow and green squash stuffed with riccotta and chives. It's anyone's guess how a kid from the Yeshiva knows about Italian cuisine, but it was fantastic. It was paired with Mike's Old Faithful--32 Inning Pale Ale, a session beer if ever there was one.

The next course was French Onion Soup with a Porter Reduction. The Porter, of course, was Mike Sella's knockout Gust 'N' Gale Porter, made in effusive quantities to satisfy the limitless cravings of the aforementioned Mr. Skelly.

Without a doubt, the Gorgonzola-encrusted Filet Mignon was the Piece-de-resistance, as the meat was perfectly cooked and cuttable with a fork. It was matched with Sam Adams Black Lager and the paring was perfect, again, based upon the feedback of the revelers. Black Lagers or Schwarzbiers are delightful in the right circumstances, and this was surely one. Roasty, but not as chewy as a porter or a stout, it complemented the steak like they were conceived together.

Moshe, in a tip of the hat to European tradition, decided to deliver the salad course after the entree--it aids in digestion--and his mixed greens with hop vinaigrette worked beautifully with my favorite Uno's Brew--Ike's IPA.

The dessert course was a stout ice cream float-- a huge dollop of vanilla ice cream guarded by Lady fingers and covered with Dogfish Head's outstanding Chicory Stout. By the time it was done, Table #2 had won top honors in the Presidential Trivia competition, but everyone left with a token of achievement, either in the form of a gift certificate, a pint glass or a hefeweizen glass.

That they also carried out full bellies and smiles is a testimony to Moshe's Magic, not to mention Chef Jeff DeSheffy's (yes, that's his name) waving of the magic wand in the actual kitchen and Lieutenant Lenny's masterful handling of the serving duties).

It appears my buddy Moshe has talents beyond those of the normal barman. In a perfect world, he'd get a raise. But in this one, he gets a "Maseltov!"  To check out the photos of the event, go here.

Cheers till next time!

Kurt Epps--The PubScout

1900% Beer tax increase in Oregon?

Beer drinkers won't like this "change," but they will have to believe in it. And if you think it's only affecting Oregon drinkers, just wait.

 

Outrage brewing over proposed 1,900% beer tax hike | Local News | kgw.com | News for Portland Oregon and SW Washington

Blackberries

Obama's got his Blackberry, and I've got mine

1/26/2009

 

The news out of DC recently is that President Obama got to keep his precious Blackberry, albeit in a version that is super-souped up with all sorts of security gadgets. I haven't seen it, but it might look like one of those AWAC planes with the oversized dinner plate on the roof to accommodate those security features.

My Blackberry is different, but if BO is a good beer fancier, I'm betting he'd like my Blackberry, too. Because mine comes from Sam Adams, and the only security involved comes from the brewers who have crafted this outstanding witbier. Believe me, they can be trusted.

It's called Blackberry Witbier, in fact, and it's darned good, as are most of the beers that spring from Jim Koch's brewery. I know, I know. It's winter, dude. Why are you drinking a witbier? The explanation is simple.

The missus came home one day after visiting (for her Budweiser, I'm almost embarrassed to admit) a local liquor locker with a huge craft beer collection. She saw this wit, and knowing my propensity for trying new beers, she picked up a sixer. Wives can be wonderful creatures, can't they?

Witbiers are usually reserved for warmer weather in my house, and with the temps in the teens and lower (if there's such a thing as global warming, send some now!), a fruit-laced wit might seem out of place. But one of the wonderful things about beer is that there are no rules when it comes to enjoyment. What you like, you like. And I like.

To be sure, the label notes that this beer would not settle for just ANY blackberry. Only Marion Blackberries from Oregon
could provide the subtle flavor Koch and his brewers sought. Now, not being a blackberry devotee (including the electronic variety), I couldn't tell the difference between a Marion Blackberry
and a Regular Old Blackberry, but whatever they put in this brew works beautifully. I'll raise a glass to Oregon.

Crisp, refreshing and possessed of a nose that turns heads when you open a bottle, Blackberry Witbier brought a hint of summer to my Jersey Winter. A tad cloudy, as is the style's wont, but with a subtle hint of fruit that complements, yet does not overpower, the wheat notes, this delightful beer will grace any summer barbecue.

It was quite a refreshing change from my normal fare of Kilt-Lifters, Troegenators, Belgian Tripels and Three Philosphers type winter brews. And it comes in regular 12 oz. bottles, so you don't have to feel guilty about drinking a whole bomber bottle of the high octane stuff—not that I ever feel guilty. But sometimes, like after a high school wrestling match where I've yelled my throat dry, a beer-bloke just wants some refreshment, not an epiphany. And SA Blackberry Witbier answers the call.

You can be sure that this baby will be in the PubScout's fridge come summer when Global Warming shows up for real. And if the new Prez ever needs a break from the daunting tasks before him, he'd be well advised to send Michelle out for a sixer the next time she goes shopping. Not that that will happen anytime soon, because the POTUS and the FLOTUS probably don't get to go shopping anymore.

But whoever's in charge of the beer locker at 1600 Pennsylvania Ave. will score big with the new boss if SA's Blackberry Witbier is in the House.

Is the economy affecting your beer drinking habits?

According to the news story below, it is.

Sobering news: Economy hurting beer sales | mycentraljersey.com | MyCentralJersey.com

Black (Velvet) Ops

What better way to finish off a Christmas Day than with a bottle of this Black Liquid Velvet Stout. As indicated in my previous post, this beer does not exist--officially. But unofficially--Wow!

It pours like black velvet. Smooth, with a chocolate/coffee/toffee nose and a most distinctive and delightful vanilla finish, this is without a doubt a fine sipping, fireside beer for a chill winter's eve. Best sampled at home (a 10.7% ABV in a 1 pt. 9 oz. bottle makes that a smart move), this is perhaps the finest stout I've ever tasted--and I've had some knockouts. That bourbon-barrel aging is clearly detectable on both palate and in the nose.

It's a big, satisfying, warming beer that will be at home apres ski or apres Wii. Drinking it during Wii or Xbox 360, however, is NOT recommended, as you will be too distracted by this baby to fight off any attackers in Call of Duty--World at War. In fact, the world wouldn't even BE at war, if the citizens of all countries (except maybe the equatorial ones) could be provided with a bottle of this peacemaker.

If there's a stout-lover on your Christmas list, pick him or her up one of these, and you'll never be forgotten. Tell them to curl up in their Barcalounger, pop the cork top, pour into a nice beer glass, put on "It's A Wonderful Life," and sit back. Your own personal angel will be along shortly.

Merry Christmas!

Mama is in her kerchief, and I'm in my cap getting ready to settle down for a long winter's nap...a nap that will likely be brought on by my ceremonial opening of a Christmas Eve bottle of Brooklyn Brewing's "Black Ops."

What is "Black Ops" you ask?

According to its label, "it's the beer that doesn't exist...if it did exist, it would be a robust stout concocted by the Brooklyn brewing team under cover of secrecy and hidden from everyone else at the brewery. Supposedly, "Black Ops" was aged for four months in bourbon barrels, bottled flat and re-fermented with champagne yeast, creating big chocolate and coffee flavors with a rich underpinning of vanilla-like oak notes. They say there are only 1,000 cases. We have no idea what they're talking about."

Me neither.

But I'll have a better idea by midnight. After all, Santa's the classic "Black Ops" model. I'll pour a flagon for him.

Merry Christmas!