Monthly Archives: February 2012

Otsuchi Recovery Fund Commemorative Release

North Coast Brewing Old Stock OtsuchiThis month we are releasing a special edition of Old Stock Ale to benefit our sister city, Otsuchi, Japan. When the 2011 tsunami struck northern Japan, Otsuchi was one of the hardest hit communities, and this charming 800-year-old city was leveled with an unimaginable loss of life and property.

CBS recently devoted a 60 Minutes episode to the Otsuchi disaster and interviewed Ken Sasaki, catalyst for the sister city program. Sasaki made it clear how important the Fort Bragg sister city relationship has been in helping to give Otsuchi the encouragement to rebuild and to maintain their “Never give up” attitude.

The people of Fort Bragg have sent over $250,000 to help, but more importantly, they sent their love. As a continuation of this support, North Coast Brewing makes a donation to the Otsuchi Recovery fund for every bottle of Otsuchi Old Stock Ale sold. North Coast Brewing invites you to enjoy this bottle with friends & celebrate the recovery of Otsuchi.

To read more on the sister sister relationship between Fort Bragg, California and Otsuchi Japan, visit www.otsuchi.org

Click here for a printable PDF of this release.

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It's All About the Beer: Acme California Pale Ale

“This is one of the better pale ales I’ve ever tried. Of course I’ve yet to have a beer from North Coast Brewing Co. that is anything but top-notch. They obviously take care to produce fine products and it shows.”—J.T. Wampler

Read the whole review in the Fayetteville Flyer

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Portsmouth Beer Week

Portsmouth Beer Week is two weeks away and the Seacoast Winter Brew Fest at the Gaslight kicks off the week on February 25…. We will be pouring Red Seal & PranQster Draft and Old Rasputin bottles for this event!

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Valentine's Day at the North Coast Brewing Taproom & Grill: Paired Oysters and Brews

Oysters and lemon wedgesAre Oysters the Perfect Love Food?

De Maupassant described them as “…small and rich, looking like little ears enfolded in shells, and melting between the palate and the tongue like salted sweets.”

Paired with our dizzying, appetizing, and refreshing Le Merle Saison, the champagne-like Grand Cru, and the dark, rich Old No. 38 Stout, it sounds like Valentine perfection to us.

Join us at the North Coast Brewing Taproom & Grill for Valentine’s Day (Tuesday, February 14, 2012; 444 North Main Street, Fort Bragg, CA), where we will be featuring the clean, mildly salty Drake’s Bays; the sweet, buttery, melon-flavored Kumamotos; and the clean, briny Barron Points. North Coast Brewing Le Merle, Old No. 38 Stout, and Grand Cru

Our Favorite West Coast Oysters:
Barron Point* (Puget Sound, WA): soft-textured, sweet, and musky

Blue Pool (Pacific variety, Hood Canal, WA): crunchy texture with a pronounced vegetable finish

Drake’s Estero* (Drake’s Bay, CA): tender and briny, with a touch of bitter herb

Hog Island Sweetwater (Pacific variety, Tomales Bay, CA): salty with crisp, grassy flavors and a sweet finish

Hog Island Atlantics (Atlantic variety, Tomales Bay, CA): intensely briny with a fruitiness

Kumamoto* (Tomales Bay, CA): small and mild with a creamy watermelon finish

Penn Cove Selects (Pacific variety, Samish Bay, WA): firm meats with a bright brininess and cucumber finish

*Oysters featured at our Taproom and Grill on Valentine’s Day

Try our favorite mignonette recipe with chopped fine fresh mint, fresh cilantro, and red jalapeno; diced fine shallots; rice vinegar; fresh lime juice; and black cracked pepper.

Click here for a printable PDF of this post.

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Old Rasputin: One of the Top Ten Stouts from the West Coast

North Coast Brewing Old Rasputin Russian Imperial Stout, 12 oz bottleLaurie Delk of 100 beers. 30 days. just chose Old Rasputin Russian Imperial Stout as one of her top ten favorite stouts from the West Coast:

“Rich, homemade molasses cookies, baking spices, clove, nutmeg, cardamon, and even pepper prickled my nose. On the palate, tobacco and dark, dark chocolate with its trademark bitterness, a wonderful complement to the sugar and spice.  And this one is everything nice.”

Read the whole article in Happy Hour Magazine.

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