Monthly Archives: November 2009

Brother Thelonious: The CD

Brother Thelonious, the CDNorth Coast Brewing Co. publishes the Brother Thelonious Quintet, made up of Thelonious Monk Institute of Jazz Performance alumni, with Helen Sung, class of ’97, on piano; Alan Hampton, class of ’05, on bass; James Alsanders, class of ’05, on drums; Wayne Escoffery, class of 99, on tenor sax and Ambrose Akinmusire, class of ’07, on trumpet. Vocalist Gretchen Parlato, class of ’03, performs on the closing track. Read more and hear some of the tunes.

All the proceeds of the sale of this fabulous disc go to The Thelonious Monk Institute Of Jazz, as if we need another reason to pour a cold one when listening to Brother Thelonious. Read the review in All About Jazz

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A Love Letter From Our Friend Wade

“I wanted to tell you of an unexpected delight I had recently. I visited my sister’s house a few weeks ago, where I used to live and brew. I journeyed down to the cellar after she reminded me I had some old bottles there. As I blew the dust off the bottles of old root beer and cider, I found a single bottle with an NCB Old Stock label on it—from 2001. I had laid it up 8 years ago and forgotten it. I didn’t think it would still be good. So I opened it and tasted it cautiously. WOW!, is all I could think of. It was superb! So mellow and full of flavor. Thank you. I need to procure a few more and forget them again.”
– Wade

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Recipe O’ the Season: Acme Welsh Rarebit, AKA Mac ‘n’ Cheese

Acme Pale AleAcme Welsh Rarebit, AKA Mac ‘n’ Cheese

Ingredients:
8 oz. grated Lancashire Cheese
5 oz. Acme Pale Ale
1 lb. elbow macaroni or brown bread for toast
2 oz. butter
½ teaspoon paprika
1 teaspoon Coleman dry mustard
2 egg yolks, beaten

To make Cheese Sauce:
Melt butter in a double boiler over low heat. Add grated cheese. Stir. Add beer slowly stirring or hand whisking until smooth. Stir in paprika, mustard, and eggs. Keep stirring until warm throughout. Never let this mixture bubble or boil. When thoroughly warm and mixed, add to cooked macaroni or ladle over toast.

Enjoy.

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